Dave Broom knows a thing or two about whisky. He has, after all, been writing about it for some 25 years.
Apart from writing and editing for many national and international magazines on the subject and being an award winning author he also acts as a consultant to several major distillers.
From reading his book Whisky: The Manual we get the impression that he has grown up with whisky. As he so charmingly puts it: “When growing up, my first ‘adult’ job was the official dilutor of my dad’s nightly dram. I learned that the water had to be cold …”
Apart from setting out the history of whisky Dave Broom takes us through the various grains that can be used, its production and distillation. He discusses single malt and blended whisky, and whisky from around the world. Did you know that there was once even a pink whisky – designed to make it more appealing to the ladies!
But going back to adding a drop of water to the whisky. Dave categorically states that a little water added to whisky does not ruin it – it actually enhances it by killing the whisky ‘burn’ and releasing the flavours making it easier to smell and taste. He also suggests other suitable mixers including – green tea or coconut water!
Then follows the individual reviews of whisky from around the world; how to pair whisky with food and last but not least – how about a whisky cocktail, and more importantly how to make it. An excellent book for anybody who enjoys a wee dram!
Whisky: The Manual. Dave Broom. Mitchell Beazley. ISBN: 978-1-84533-755-1. www.octopusbooks.co.uk £14.99.