Dive into Canada’s rich history of whisky making, legacy distilleries, and contemporary artisans with this fully updated and expanded guide—including over 100 new tasting notes for Canada’s top whiskies. In this fully updated edition of Canadian Whisky, the nation’s authority himself, Davin de Kergommeaux celebrates the country’s often underplayed—yet integral—role in this storied spirit. A trusted independent whisky expert, Davin has travelled the country in search of all things whisky to share the very latest findings, photographs, and tasting notes. First, Davin breaks down the basics of how whisky is made and what sets Canada’s product apart from others. From there, his meticulous research unearths riveting narratives that reach back to the country’s first whisky days and span from east to west. In this revised third edition of the award-winning original, you’ll discover: Whisky Producers Across the Country, from Legacy Distilleries to New Microdistilleries: Enjoy a deep dive into Canada’s whisky world, from long-lasting empires to innovative new players. History and Process, as Told by Experts: Master blenders and distilling family royalty share fascinating anecdotes and insights. New Tasting Notes: Consider over 100 unique tasting notes for whiskies from across the nation before trying them yourself. Full-Colour Photography: From legendary distilleries to historic portraits to rare photographs, these images paint the history of whisky. With a refreshed design, maps of the country’s whisky distilleries, and up-to-date research and interviews, this new edition of Canadian Whisky is perfect for your own library or as a gift for the whisky lover in your life as the essential source on Canada’ wonderful world of whisky.

We had an amazing start of the year with a very busy drinks competition judging season and the third annual gathering of the Council of Whiskey Masters - and both of us as examination chairmen at this historical event. The first ever Master of Whiskey exams (Level 4) were a success and our visit to the Isle of Raasay and eponymous distillery was just joy. Raasay DIstillery is a must visit if one is visiting Skye it is a must to go over to Raasay. Avoid missing out on something special and take the ferry over to see Alasdair and the team. At this years Swiss Spirits Review we got many amazing entries to talk about and there are some beautiful new releases and discoveries from our work at International Drinks Specialists in our Editor’s Choice. We continue to grow and welcome new contributors including the legendary Joe Micallef as cultural editor. We also feel that we must mention our very talented art director Elani doing a wonderful job with designing our magazine and working with us so nicely. Thank you!

Davin de Kergommeaux takes readers on a journey through the first systematic presentation of Canadian whisky: how it's made, who makes it, why it tastes the way it does, its history, and the rich, centuries-old folklore surrounding it. Join whisky authority Davin de Kergommeaux on a pan-Canadian journey from British Columbia to Nova Scotia, celebrating the diversity of Canada's unique spirit. With his conversational and accessible tutelage, de Kergommeaux offers readers a carefully researched, reliable, and authoritative guide to Canadian whisky that is, quite simply, not available anywhere else. Not only a book describing the history and culture of the spirit, Canadian Whisky: The Portable Expert is also an informed exploration of taste. For the first time, whisky consumers -- experts and novices alike -- can approach Canadian whisky with a connoisseur's appreciation of its rich subtleties.

Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. - Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner - Includes a chapter on marketing and selling whisky - Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.

From the authors of Shake: A New Perspective on Cocktails comes Infuse, a recipe book filled with fresh and flavorful oil, spirit, and water infusions. Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts. In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.

A beautifully photographed and designed cookbook and guide to the cultural phenomenon that is boba, or bubble tea--featuring recipes and reflections from The Boba Guys tea shops. Andrew Chau and Bin Chen realized in 2011 that boba--the milk teas and fruit juices laced with chewy tapioca balls from Taiwan that were exploding in popularity in the States--was still made from powders and mixes. No one in the U.S. was making boba with the careful attention it deserved, or using responsible, high-quality ingredients and global, artisanal inspiration. So they founded The Boba Guys: a chic, modern boba tea shop that has now grown to include fourteen locations across the country, bringing bubble tea to the forefront of modern drinks and bridging cultures along the way. Now, with The Boba Book, the Boba Guys will show fans and novices alike how they can make their (new) favorite drink at home through clear step-by-step guides. Here are the recipes that people line up for--from the classics like Hong Kong Milk Tea, to signatures like the Strawberry Matcha Latte and the coffee-laced Dirty Horchata. For the Boba Guys, boba is Taiwanese, it's Japanese, it's Mexican, it's all that and more--which means it's all-American.

A must-read for aspiring connoisseurs, and a thorough refresher for seasoned whisky lovers.”—Whiskey Advocate Winner of the Gourmand Award in the Drink Education category (US). The definitive book on understanding and appreciating the exploding world of whiskey. Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country’s whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label.