Read e-book online Whiskypedia: An Introduction to Scotch Whisky PDF

By Charles MacLean

ISBN-10: 0857900692

ISBN-13: 9780857900692

Whisky's most interesting guru' – The Sunday occasions 'Charles MacLean writes like no different professional at the topic. His prose is trained and hugely entertaining' – The self reliant This abridged electronic version of Charles MacLean’s best-selling Whiskypedia: A Gazetteer of Scotch Whisky serves as a simple creation to Scotch whisky which deals a brief consultant to the flavor and personality of each malt whisky distilled in Scotland just about the way it is made. each one access incorporates a brief biography of every model, its sort, mature personality, a few feedback of different whiskies with a largely related flavour profile, the uncooked fabrics that move into the construction of every model, a notice at the different types of casks used and an inventory of present and up to date bottlings published through the distillery. additionally incorporated are an inventive Flavour Map and Flavour Wheel. this can be a utterly new method of knowing and having fun with Scotch malt whisky, via the major authority at the topic.

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Read e-book online Whiskypedia: An Introduction to Scotch Whisky PDF

Whisky's most interesting guru' – The Sunday instances 'Charles MacLean writes like no different professional at the topic. His prose is proficient and hugely entertaining' – The self sufficient This abridged electronic variation of Charles MacLean’s best-selling Whiskypedia: A Gazetteer of Scotch Whisky serves as a simple creation to Scotch whisky which bargains a brief consultant to the flavor and personality of each malt whisky distilled in Scotland on the subject of the way it is made.

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Additional info for Whiskypedia: An Introduction to Scotch Whisky

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This can mean either that the flesh had been allowed to freeze to some extent, thereby making it less capable of absorbing salt; or it had not been cooled adequately and quickly enough, and so the bacterial load had increased to such an extent that the cure could not offset its progress. Perhaps the cure had contained ingredients that are not food-grade. Stan­ dard commercial mixtures are food-grade (even though some consumers jib at the nitrites), but an ice-melting type of salt might have been intro­ duced into the cure.

Cooking and canning salt usually comes in 5-pound containers. It is pure sodium chloride with nothing added to it—no agent to prevent caking, no iodine compound. Its density equals that of the table salt above, so 1 pound of it will also be about 1⅓ cups. Kosher salt is so named because it is used in the ritual cleansing of food in the Jewish religion. , made by rolling out granulated salt). Kosher salt is suitable for canning because the particular anti-caking agent used (if any) does not cloud liquids and because iodine is never added.

Or if you know that hardness is caused by calcium or magnesium car­ bonates, boil the water for 20 to 30 minutes to settle out the mineral salts; then pour off and save the relatively soft water, taking care not to disturb the sediment. If you plan to make pickles with whole small cucumbers, another means of dealing with very hard water is to boil it for 15 minutes, then let it stand carefully covered for 24 hours; remove the expected light film of scum from the top, and do not disturb the sediment.

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Whiskypedia: An Introduction to Scotch Whisky by Charles MacLean


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