September 2023 MBR The Wine/Spirits Shelf

The Wine/Spirits Shelf

A Passion for Whisky
Ian Wisniewski
Mitchell Beazley
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9781784729097, $29.99, HC, 256pp

https://www.amazon.com/Passion-Whisky-Scottish-creates-captivate/dp/1784729094

Synopsis: The Scottish island of Islay produces some of the world's most revered malt whiskies, and is described by the New York Times as the equivalent of Bordeaux for wine lovers. With the publication of "A Passion for Whisky: How the tiny Scottish island of Islay creates malts that captivate the world", whiskey expert Ian Wisniewski explores the unique combination of tradition, innovation, climate and location, which create such superlative examples of Scotch whisky.

Individual profiles of Islay's 13 distilleries include tasting notes for selected malts that illustrate the incredible range of peated styles produced, together with a section on tasting techniques, making this an indispensable guide for Scotch whisky lovers.

Whisky sales overtook vodka in the US in 2022 for the first time in two decades, with no small influence from Scotch whisky - the US imported 789.2 million British pounds' worth of in Scotch in 2021.

Critique: Inherently fascinating and information packed from cover to cover, "A Passion for Whisky: How the tiny Scottish island of Islay creates malts that captivate the world" will be of particular and special interest to all dedicated whisky enthusiasts, as well as connoisseurs of cocktails and mixed drinks. Expertly written, organized and presented, "A Passion for Whisky" is an especially and unreservedly recommended addition to personal, professional, community, and academic library Liquor/Wine/Beer collections.

Editorial Note: Ian Wisniewski (https://www.hachette.co.uk/contributor/ian-wisniewski) is a food, drink and travel writer and broadcaster, specializing in spirits, particularly whisky and especially Scotch whisky. He is the author of three books on whisky, including Classic Malt Whisky, and contributes to various publications including Whisky Magazine, Whisky Quarterly and Malt Whisky Yearbook, and was a contributor to Michael Jackson's encyclopedic book, Whisky. He conducts tutored tastings and classes on whisky, and visits distilleries on a regular basis to learn more about the production process, which is one of his favorite subjects. He is a Master of the Quaich, the highest honor bestowed by the Keepers of the Quaich, Scotland's premier whisky society.

How to Make Better Cocktails
Andrew Shannon, et al.
Mitchell Beazley
c/o Octopus Books
236 Park Avenue, New York NY 10017
www.octopusbooksusa.com
9780600637943, $19.99, HC, 224pp

https://www.amazon.com/How-Make-Better-Cocktails-techniques/dp/0600637948

Synopsis: With the publication of "How to Make Better Cocktails: Cocktail Techniques, Pro-Tips and Recipes" by co- authors Andrew Shannon, Sebastian Hamilton-Mudge, and Natalia Garcia Burke avoids the confusing cocktail/liquor industry terminology to unlock the magic of cocktail making without pretension by understanding the 'why', not just the 'how', behind cocktail making and in the process, making each individual drink much better.

By teaching the fundamentals of cocktails and breaking down each element, from equipment to ingredient to method, they enable and empower creativity with cocktails.

Featuring not only classic recipes and Candra originals, but also in-depth explanations of techniques and equipment to help you through the misconceptions and complexities of making great cocktails, additional space given in "How to Make Better Cocktails" for an essential kit breakdown, what you might already have at home that can be repurposed, as well as a glossary of cocktail terms and techniques.

Critique: Profusely illustrated in full color throughout, plus thoroughly 'user friendly' in both organization and presentation, "How to Make Better Cocktails: Cocktail Techniques, Pro-Tips and Recipes" is a highly recommended instruction guide and 'how-to' manual for the novice cocktail maker, and has a great deal of practical value for even the more experienced cocktail enthusiast. If you have a home bar or intend to serve cocktails at a party function, then you need your very own copy of "How to Make Better Cocktails: Cocktail Techniques, Pro-Tips and Recipes". While highly recommended for personal, professional, and community library collections, it should be noted that "How to Make Better Cocktails: Cocktail Techniques, Pro-Tips and Recipes" is also readily available in a digital book format (Kindle, $7.99).

Editorial Note #1: Sebastian Hamilton-Mudge began his career as a professional bartender. A respected expert, he worked with spirit brands, such as Plymouth Gin, Martell Cognac and Absolut Vodka to develop innovative cocktails and exciting ways to educate bartenders. During this time, he also consulted on bar operations across the UK, wrote an award-winning college course on professional bartending and opened his own, much-loved venue, Eight Bar and Kitchen. He eventually left the bar to travel the world as Global Brand Ambassador for Beefeater and Plymouth Gin, a prestigious role that kept him on the road for the next nine years.

Editorial Note #2: Natalia Garcia Bourke is a former Brand Director for Mezcal El Silencio, Natalia is an accomplished creative innovator with a love for building brands. She has worked for Midleton, a world-leading Irish whiskey distillery and the home of award winning brands such Jameson and Redbreast. Her roles took her from Europe to Mexico, and then back to the USA, where she spent time creating memorable events, brand partnerships and building community through education.

Editorial Note #3: Andy Shannon began his career as a freelance graphic designer before moving into the drinks industry, initially working at award-winning East London bar, Callooh Callay. From there, he moved on to Ian Schrager's luxury EDITION hotels where he spent the next six years. He ran the bars at the London EDITION, and under his management, they won several national and international awards. After his success in London, Andy helped launch the Sanya EDITION, in southern China, before moving to Los Angeles to open the highly regarded West Hollywood EDITION. Andy developed activations and bar takeovers in cities across the world, and delivered the global advocacy and education programme 'Punch on the Road', at key industry gatherings like Bar Convent Berlin, the Mexico Bar Show, and in iconic bars like New York's Dead Rabbit.

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