Maclean's Miscellany of Whisky

In these pages are all you need to know how to appreciate 'the world's finest spirit, and Scotland's most generous gift to the world'. How has whisky changed over the past hundred years- and why? What gives it its beautiful amber colour? How do its simple ingredients - water, barley, yeast and perhaps a whiff of peat - come together to produce such a diversity of flavours? Wide ranging in its scope, yet served up in easily digestible portions, liberally spiced with quirky and unusual stories and quotations, this book delves seams which have previously ignored, opens up long-closed galleries. With a foreword by Alexander McCall Smith.