Author(s): Michael Jackson

Food

The northern European climate of rugged Scotland is too chilly to grow grapes, but it does support fields of barley and rushing streams of crystal waters, which combine to make outstanding whisky - well-aged, single-malt varieties connoisseurs throughout the world prize above all other distilled spirits (save for the cognacs and Armagnacs of France). This book presents Michael Jackson's broad knowledge and love of these whiskies with superb colour photographs of Scotland and its landscape. The French contend that the land dictates the kind of wine that its vines produce, and if this is true it follows that Scotland's whiskies will vary from one distillery to another depending on the qualities of the grain and water composing the final outcome. Michael Jackson, in his Malt Whisky Companion, was the first writer to describe in detail the aromas and flavors of Scotland's most famous product. In The Whiskies of Scotland he goes even deeper into the world of whisky, discussing the 'terroir' that shapes the many tastes of this classic liquor. Jackson's passion for Scotland and its whiskies comes through clearly and deliciously, and photographer Harry Cory Wright perfectly captures the places that Jackson so magically and lovingly describes.