Distilled (Anglais), From absinthe & brandy to gin & whisky, the world's finest artisan spirits unearthed, explained & enjoyed
EAN13
9781784724467
ISBN
978-1-78472-446-7
Éditeur
Mitchell Beazley
Date de publication
Nombre de pages
224
Dimensions
15 x 21 x 2 cm
Poids
460 g
Fiches UNIMARC
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Distilled (Anglais)

From absinthe & brandy to gin & whisky, the world's finest artisan spirits unearthed, explained & enjoyed

Mitchell Beazley

Offres

Fortnum & Mason Food & Drink Awards Drink Book of the Year 2015.

Annual Spirited Awards - Nominated for Best New Spirits Book 2015.

Today's world of spirits is experiencing an explosive increase in craft distillers and pioneers of new distillates. It's about men and women tearing up rule books and creating new spirits with extraordinary personality and passion.

This book uncovers the best spirits the world has to offer. These are not necessarily the best-known examples on the planet - though if they are good, they have a place here - but the best crafted and most interesting. Spirit by spirit Joel Harrison and Neil Ridley explain what you need to know to appreciate a spirit - its ingredients, its classic forms, the choices a distiller makes in creating it - and offer their picks to 'Drink Before You Expire' - the world's best examples of their type, from gin and rum to shochu and tequila. There are plenty of suggestions for how to drink too, with innovative and classic cocktails and their insider tips on getting the best out of your spirits.

In this updated edition of their award-winning book, the experts behind WorldsBestSpirits.com present the best craft and artisan spirits the world bas to offer. Exploring distilleries and producers from ail corners ofthe globe, Joel Harrison and Neil Ridleyleave no glass unturned in their quest to find the most delicious and interesting drinks. Includes interviews, fiavour profiles and the authors' picks, as well as suggestions for how to drink, with innovative and classic cocktails and insider tips on getting the best out of your spirits.
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