LEADER 00000pam  2200325 i 4500 
003    DLC 
005    20210301125216.0 
008    200616s2021    nyu      b    001 0 eng   
010      2020026158 
020    9780231194587|q(hardback) 
040    DLC|beng|erda|cDLC|dGCmBT|dUtOrBLW 
042    pcc 
043    n-us--- 
092    663.5|bARN 
100 1  Arnold, Robert,|d1987-|eauthor. 
245 14 The terroir of whiskey :|ba distiller's journey into the 
       flavor of place /|cRob Arnold. 
264  1 New York :|bColumbia University Press,|c[2021] 
300    ix, 351 pages ;|c24 cm. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 1  Arts and traditions of the table: perspectives on culinary
       history 
504    Includes bibliographical references (pages 313-336) and 
       index. 
520    "Turn over a bottle of wine and you may well see a 
       reference to its terroir, the total local environment of 
       the vineyard that grew the grapes, from its soil to the 
       climate. Winemakers universally accept that where a grape 
       is grown influences its chemistry, which changes the 
       flavor of the wine. A detailed system has codified the 
       idea that where the grapes are grown matters to the wine. 
       But why don't we feel the same way about whiskey? The 
       master distiller Rob Arnold reveals how innovative whiskey
       producers are recapturing a sense of place to create 
       distinctive, nuanced flavors. He takes readers on a world 
       tour of whiskey and the science of flavor, stopping along 
       the way at distilleries in Kentucky, New York, Texas, 
       Ireland, and Scotland. Arnold puts the spotlight on a new 
       generation of distillers, plant breeders, and local 
       farmers who are bringing back long-forgotten grain flavors
       and creating new ones in pursuit of terroir. In the 
       twentieth century, we inadvertently bred distinctive 
       tastes out of grains in favor of high agronomic yields-but
       today's artisans have teamed up to remove themselves from 
       the commodity grain system, resurrect heirloom cereals, 
       bring new varieties to life, and recapture the flavors of 
       specific local ingredients. The Terroir of Whiskey makes 
       the scientific and cultural cases that terroir is as 
       important in whiskey as it is in wine"--|cProvided by 
       publisher. 
650  0 Whiskey|zUnited States. 
650  0 Distilleries|zUnited States. 
650  0 Distillers|zUnited States. 
830  0 Arts and traditions of the table.