Whisky Sommelier

FABIO PETRONI, after studying photography, worked with some of the best-known professionals in the sector. His career has led him to specialize in portraits and still lifes, fields in which he has demonstrated an intuitive and rigorous style. For White Star Publishers he has worked on Horses: Master Portraits, Mutt’s Life!, Cocktails, Super Cats, Roses, Chili Pepper: Moments of Spicy Passion, Orchids, Tea Sommelier, Beer Sommelier, Coffee Sommelier and Bonsai.

• INTRODUCTION P. 11HISTORY AND GEOGRAPHY P. 14SCOTLAND P. 16IRELAND P. 21UNITED STATES P. 24JAPAN P. 28BUYERS AND INDEPENDENT BOTTLERS P. 33FROM THE SPIKES TO THE BOTTLE P. 34THE INGREDIENTS P. 34WATER – YEAST P. 37GRAINS AND MALTING P. 39MASHING AND FERMENTATION P. 40DISTILLATION P. 42MATURATION P. 45BOTTLING P. 48SERVING AND TASTING P. 51GLASSES AND SERVING P. 52SERVING TEMPERATURE AND ICE P. 54TASTING P. 55VISUAL ANALYSIS P. 57OLFACTORY ANALYSIS P. 58GUSTATORY AND RETRONASAL OLFACTORY ANALYSIS P. 60ADDING WATER – FINAL CONCLUSIONS P. 63A JOURNEY WITH WHISKY P. 64SCOTLAND P. 66JAPAN P. 142TAIWAN P. 151INDIA P. 152SWEDEN P. 154COLLECTING P. 156THE MOST SOUGHT-AFTER WHISKIES P. 158INDEPENDENT BOTTLERS AND BUYERS P. 174DECANTERS AND CRYSTAL BOTTLES P. 180CLOSED DISTILLERIES P. 186CELEBRATORY BOTTLINGS P. 190A GUIDE TO BUYING AND SELLING P. 192WHISKY AND FOOD PAIRING P. 19420 RECIPES BY CHEF RINO DUCA OF “IL GRANO DI PEPE”, RED PRAWNS WITH PRAWN AND MACALLAN BISQUE P. 198, WHISKY-MARINATED SALMON WITH CUCUMBER KEFIR MOUSSE P. 200, OYSTERS WITH TIMUT PEPPER JUICE AND ARDBEG WHISKY P. 202, TAGLIATELLE WITH TALISKER MEAT SAUCE P. 204, TEELING WHISKEY MAC AND CHEESE P. 206, SEAWEED AND LAPHROAIG RISOTTO P. 208, WHISKY-MARINATED BEEF WITH A BLACK SESAME SEED CRUST P. 210, WHISKY GLAZED RIBS WITH KALE P. 212, VEAL CUTLETS WITH LAGAVULIN WHISKY SAUCE P. 214, TOMATIN-INFUSED HAGGIS WITH ORANGE AND FENNEL SALAD P. 216, KARAAGE FRIED CHICKEN WITH HIBIKI SAUCE P. 218, CULLEN SKINK WITH CLYNELISH WHISKY P. 221, SILVER SCABBARDFISH PARCEL WITH OLIVEAND LAPHROAIG QUARTER CASK SAUCE P. 222, SALMON WITH PURPLE POTATO, KEFIR, AND RATATOUILLE P. 224, MUSSELS IN A MUSTARD, GLENMORANGIE, AND CREAM SAUCE P. 226, ARTICHOKES WITH PARMESAN CREAM, LICORICE, AND OCTOMORE P. 228, FALL IN SORBARA P. 230, SICILIAN CANNOLO FILLED WITH WHISKY CHOCOLATEAND PISTACHIO SORBET P. 232, WHISKY CORNETTO P. 234, GREEN TEA TIRAMISÙ P. 236AUTHORS P. 239