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.
