Cutting�through the confusing jargon often used to describe single malts, this book, now fully updated,�replaces it with an objective and easily applied guide to taste using a new
flavor profile
Rigorously researched with the cooperation of the whisky industry, this classification of single malt whiskies by flavor has been�totally revised and�updated to include all the newest
single malts from the UK and Ireland. The author has identified�12 dimensions to the aroma and taste of a single malt whisky: body, sweetness, smoky, medicinal, tobacco, honey, spicy,
winey, nutty, malty, fruity, and floral. For this�edition, the�author has also updated the taste profiles for each selected malt and reviewed previous entries to ensure that this book
remains the definitive guide to tasting malt whisky. Each entry includes a short description of the distillery, information for visitors, the author's own tasting notes, and his flavor
profiles according to this innovative classification. The history of whisky-making and production methods are clearly explained, as�is�how to organize a whisky tasting.
