The terroir of whiskey :: a distiller's journey into the flavor of place /
"Turn over a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which changes the flavor of the wine....
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York :
Columbia University Press,
[2021]
|
| Schriftenreihe: | Arts and traditions of the table.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "Turn over a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which changes the flavor of the wine. A detailed system has codified the idea that where the grapes are grown matters to the wine. But why don't we feel the same way about whiskey? The master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high agronomic yields-but today's artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine"-- |
| Beschreibung: | 1 online resource (ix, 351 pages) |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780231550895 0231550898 |
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| 520 | |a "Turn over a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which changes the flavor of the wine. A detailed system has codified the idea that where the grapes are grown matters to the wine. But why don't we feel the same way about whiskey? The master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high agronomic yields-but today's artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine"-- |c Provided by publisher. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on March 02, 2021). | ||
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| 650 | 6 | |a Whisky |z États-Unis. | |
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| geographic | United States fast |
| geographic_facet | United States |
| id | ZDB-4-EBA-on1159632871 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:29:55Z |
| institution | BVB |
| isbn | 9780231550895 0231550898 |
| language | English |
| lccn | 2020026159 |
| oclc_num | 1159632871 |
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| publisher | Columbia University Press, |
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| series | Arts and traditions of the table. |
| series2 | Arts and traditions of the table : perspectives on culinary history |
| spelling | Arnold, Robert, 1987- author. http://id.loc.gov/authorities/names/no2016004767 The terroir of whiskey : a distiller's journey into the flavor of place / Rob Arnold. New York : Columbia University Press, [2021] 1 online resource (ix, 351 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Arts and traditions of the table : perspectives on culinary history Includes bibliographical references and index. "Turn over a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which changes the flavor of the wine. A detailed system has codified the idea that where the grapes are grown matters to the wine. But why don't we feel the same way about whiskey? The master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high agronomic yields-but today's artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine"-- Provided by publisher. Description based on online resource; title from digital title page (viewed on March 02, 2021). Whiskey United States. Distilleries United States. Distillers United States. Whisky États-Unis. Distilleries États-Unis. Distillateurs États-Unis. COOKING / Beverages / Wine & Spirits bisacsh Distilleries fast Distillers fast Whiskey fast United States fast has work: The terroir of whiskey (Text) https://id.oclc.org/worldcat/entity/E39PCFQKGxTDQFRqXWj648jgrq https://id.oclc.org/worldcat/ontology/hasWork Print version: Arnold, Robert, 1987- The terroir of whiskey New York : Columbia University Press, [2021] 9780231194587 (DLC) 2020026158 Arts and traditions of the table. http://id.loc.gov/authorities/names/n2001000537 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2458716 Volltext |
| spellingShingle | Arnold, Robert, 1987- The terroir of whiskey : a distiller's journey into the flavor of place / Arts and traditions of the table. Whiskey United States. Distilleries United States. Distillers United States. Whisky États-Unis. Distilleries États-Unis. Distillateurs États-Unis. COOKING / Beverages / Wine & Spirits bisacsh Distilleries fast Distillers fast Whiskey fast |
| title | The terroir of whiskey : a distiller's journey into the flavor of place / |
| title_auth | The terroir of whiskey : a distiller's journey into the flavor of place / |
| title_exact_search | The terroir of whiskey : a distiller's journey into the flavor of place / |
| title_full | The terroir of whiskey : a distiller's journey into the flavor of place / Rob Arnold. |
| title_fullStr | The terroir of whiskey : a distiller's journey into the flavor of place / Rob Arnold. |
| title_full_unstemmed | The terroir of whiskey : a distiller's journey into the flavor of place / Rob Arnold. |
| title_short | The terroir of whiskey : |
| title_sort | terroir of whiskey a distiller s journey into the flavor of place |
| title_sub | a distiller's journey into the flavor of place / |
| topic | Whiskey United States. Distilleries United States. Distillers United States. Whisky États-Unis. Distilleries États-Unis. Distillateurs États-Unis. COOKING / Beverages / Wine & Spirits bisacsh Distilleries fast Distillers fast Whiskey fast |
| topic_facet | Whiskey United States. Distilleries United States. Distillers United States. Whisky États-Unis. Distilleries États-Unis. Distillateurs États-Unis. COOKING / Beverages / Wine & Spirits Distilleries Distillers Whiskey United States |
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