The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment

Harper Collins, 26 okt. 2004 - 336 pagina's

An indispensable follow-up to his classic Complete Book of Mixed Drinks, Anthony Dias Blue presents The Complete Book of Spirits, a comprehensive collection of history, lore, and tasting tips, along with recipes for select cocktails. Here, in one concise and easy-to-use volume, is all the information a consumer needs to shop, mix, and sip like a spirits expert.

From bathtub gin to mojito madness, Blue brings the dynamic history of the spirits industry alive, demonstrating that spirit making is not only one of mankind's oldest pursuits but also perhaps its most colorful. In ten captivating chapters, readers are treated to everything they ever wanted to know about their favorite liquors, including vodka, aquavit, tequila, and whiskey. Blue also provides step-by-step instructions on how to host spirit tastings to educate your palate and to help you and your friends discover your favorite brands and blends. For every chapter and every spirit, there is also a handy tasting-notes section, with Blue's expert comments and his favorites, along with price points.

If you've ever wondered about the difference between potato and wheat vodkas, or between mescal and tequila or American and Irish whiskeys, or what makes single malt Scotch so desirable, look no further. With Anthony Dias Blue, America's leading wine and spirits expert, and The Complete Book of Spirits as your guides, you will take your enjoyment to a new level.


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The complete book of spirits: a guide to their history, production, and enjoyment

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Many bartending guides provide scant information about drink ingredients themselves. So a Mai Tai calls for rum--what kind? If you're mixing a Vodka Tonic, how should the vodka smell? Why does a ... Volledige review lezen


CHAPTER SEVEN North American Whiskey
CHAPTER NINE Liqueur and Bitters

Overige edities - Alles weergeven

Veelvoorkomende woorden en zinsdelen

Populaire passages

Pagina 79 - ... company, be every day mixed with the proportion of a quart of water to every half pint of rum, to be mixed in a scuttled butt kept for that purpose, and to be done upon deck, and in the presence of the Lieutenant of the Watch, who is to take particular care to see that the men are not defrauded in having their full allowance of rum, and when so mixed it is to be served to them in two servings in the day, the one between the hours of 10 and 12 in the morning, and the other between 4 and 6 in the...
Pagina 5 - ... water of life." This was described by the late 13th century Spanish philosopher Raymond Lully as "an element newly revealed to man but hid from antiquity because the human race was then too young to need this beverage destined > to revive the energies of modern decrepitude.
Pagina 72 - The chief fudling they make in the island is rumbullion, alias Kill-Devil, and this is made of sugar canes distilled, a hot, hellish and terrible liquor.
Pagina 12 - Spirits — Cane," "Spirit s — Fruit," "Spirits — Vegetable," etc. (68A Stat. 633, 634; 26 USC 5193, 5194) §220.554 Vodka. Neutral spirits which are reduced to not more than 110 degrees of proof and not less than 80 degrees of proof and, after such reduction in proof, are so treated by one of the following methods as to be without distinctive character, aroma, or taste, shall be branded "Vodka...
Pagina 75 - ... word is held by some antiquaries in what seems rather a strained explanation to be the gypsy rum, meaning potent, or mighty. The word rum was at a very early date adopted and used as English university slang. The oldest American reference to the word rum (meaning the liquor) which I have found is in the act of the General Court of Massachusetts in May, 1657, prohibiting the sale of strong liquors " whether knowne by the name of rumme, strong water, wine, brandy, etc., etc.
Pagina 88 - It was J. Wray Nephew from Jamaica; surprisingly golden in color, medium bodied, but with the rich pungent flavor particular to the Jamaican blends. The flavor of this great rum wasn't meant to be overpowered with heavy additions of fruit juices and flavorings.
Pagina 58 - The post-war world came in with a bang of bad booze, flappers with bare legs, jangled morals, and wild weekends.
Pagina 53 - ... the quality of aqua vitae, but it did nothing to improve its supply. That, for all the exertions of viticulture, continued inadequate until Sylvius opened the distillers' eyes to the limitless possibilities of grain. The change, especially in England, where in 1690 a kindly government passed “An Act for the Encouraging of the Distillation of Brandy and Spirits from corn,
Pagina 79 - Service, to take particular care that rum be no more served in specie to any of the ship's company under your command, but that the respective daily allowance of half a pint a man for all your officers and ship's company, be every day mixed with the proportion of a quart of water to every...
Pagina 61 - To provoke, or sustain a reverie in a bar, you have to drink English gin, especially in the form of a Martini.

Over de auteur (2004)

Anthony Dias Blue is the author of several books, including The Complete Book of Mixed Drinks and American Wine: A Comprehensive Guide. For twenty years he has been Wine and Spirits editor of Bon Appétit. His reviews have appeared in magazines and newspapers across the country, including Wine Spectator, Robb Report,, American Way, and Decanter. Mr. Blue's Lifestyle Minute is broadcast several times daily on CBS radio. He lives in California.

Bibliografische gegevens