An academic study of whisky will be presented at the Edinburgh International Book Festival tonight (Monday 21st August 2006).
Dr David Wishart’s book, ‘Whisky Classified: Choosing Single Malts by Flavour’, is a comprehensive survey of the principal malt whiskies from 94 Scottish distilleries. The recently revised edition by the University of St Andrews researcher identifies twelve ‘cardinal flavours’ which can be attributed to any malt in Scotland.
Twelve sensory flavours – body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity, and floral – were defined by Dr Wishart for use as an easily applicable guide to the taste and styles of single malt whiskies.
The research, which promises to ‘revolutionise’ our appreciation of single malt whisky, has been presented to audiences all over the world from Australia to Zurich, with Dr Wishart taking part in upcoming events in Sweden, Holland and New York. The book will take on an international flavour next month when it will be published in Dutch, Danish, Italian, Swedish and Finnish.
Dr Wishart is a Research Fellow in the School of Management at the University of St Andrews. His PhD was on the theory and application of numerical classification, and he first began applying it to Scotch whisky in 1998.
Dr Wishart will present his study at the Edinburgh International Book Festival (Scottish Power Studio Theatre) at 7pm tonight, with a tasting afterwards in the signing tent sponsored by Highland Distillers.
For further information: http://www.whiskyclassified.com
NOTE TO EDITORS:
DAVID WISHART CAN BE CONTACTED ON Tel: 0131-337 1448 Mobile: 07808 763 191 email: email@example.com
From 6pm he will be available for interviews at the Edinburgh International Book Festival, Charlotte Square Gardens, Edinburgh.
Issued by Beattie Media – www.beattiegroup.com On behalf of the University of St Andrews
Contact Gayle Cook, Press Officer on 01334 467227 / 462529, mobile 07900 050 103, or email gec3@st- andrews.ac.uk
Ref: Whisky international 190806.doc
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