By Kevin R. Kosar
Whiskey: poets have celebrated it, preachers have condemned it, and blood has been shed over it. Governments, distillers and the general public have fought over whiskey because it replaced from a occasionally deadly, herb-infused concoction to an outstanding, meticulously crafted liquor.
Kevin R. Kosar tells the tale of whiskey, and its upward thrust from vague medieval origins to turn into the globally traded product that it really is this present day. targeting Scotland, eire and the us, Kosar charts how the means of distillation moved from historical Egypt to the British Isles, and explains how, opposite to renowned claims, there have been no ‘good outdated days’ of whiskey. sooner than the 20 th century, shoppers may by no means make certain simply what used to be being poured of their cups – unscrupulous profiteers may perhaps distil something into booze and cross it off as whiskey. ultimately, governments and validated felony definitions of what whiskey is and the way it may be made, and today’s certain varieties of whiskey evolved.
Whiskey: a world History explains how the categories of whiskey – bourbon, corn, rye, Irish and Scotch – range. With an inventory of prompt whiskey manufacturers and vintage whiskey cocktail recipes for the thirsty reader, this publication is aimed toward drink and foodstuff lovers and historical past fans alike.
Edible is a innovative new sequence of books on food and drinks which explores the wealthy historical past of man’s intake. every one e-book presents an summary for one kind of foodstuff or drink, revealing its historical past and tradition on an international scale. 50 notable illustrations, with nearly 25 in color, accompany those enticing and obtainable texts, and provide fascinating new insights into their topic. Key recipes in addition to reference fabric also will accompany every one name.
About the Author
Kevin R. Kosar is the founding father of AlcoholReviews.com. His writings on alcoholic drinks have seemed in American.com, the Oxford Encyclopedia of food and drinks in the US (2004) and the recent York Press and manhattan Hangover newspapers. He lives in Washington, DC.
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Additional info for Whiskey: A Global History (Edible Series)
The word ‘whiskey’ may have come from the word ‘usky’, (also spelled ‘usquæ’ and ‘husque’), an apparent Anglicization of the Gaelic term usque baugh, which is pronounced ‘osskeh-baw’, and which means ‘water of life’. To add further uncertainty to the matter, usque baugh had at least a half-dozen other spellings, including ‘usquebae’ (), ‘uskebath’ (), ‘usquebagh’ (), ‘uscough baugh’ (), ‘iskie bae’ () and ‘uskebaeghe’ (). The earliest known antecedent of the word is ‘uisce betha’ (), which apparently was pronounced differently by the Irish (‘oss-keh baw’) and the Scots (‘ooshkiebayha’).
The only ways that we today can know what people did aeons ago is to find evidence of their doings in writings and artefacts produced aeons ago. Without these, how would we know, say, that in a hunched, hairy brute in Gaul discovered whiskey when he licked the dewy vapours of boiled, fermented barley juice that collected on the walls of his cave? The historian’s job would be much easier if only the whole of human existence had been recorded on a computer hard drive. Everything anyone had ever done recorded and made full-text searchable – then one could find the answer to any question through the Googling of the proper words!
According to lore, farmers in Oldbury, Gloucestershire used to hide their illegal whisky from government officials by keeping it in barrels marked ‘sheep dip’, a poisonous chemical used to keep bugs and fungi from attaching to sheep. Thus it is that even today one can find bottles impishly labelled ‘Sheep Dip’ in some of the world’s better whiskey shops. Rather foolishly, the authorities sought to reduce illicit production by offering cash rewards to anyone who handed over distilling equipment.
Whiskey: A Global History (Edible Series) by Kevin R. Kosar