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Whisky simplified!

 

A University of St Andrews researcher claims his new book will take the confusion out of whisky-buying.

Dr David Wishart, who has a PhD in classification methodology and is an Honorary Research Fellow at the School of Management, believes “Whisky Classified: Choosing Single Malts by Flavour” will appeal to all whisky consumers from the amateur to the connoisseur.

Dr Wishart’s recent work includes conducting surveys in the whisky industry to test the acceptability of Whisky Classified, designing software and lecturing in the UK, Europe and North America on the subject of single malts.

Cutting through the confusing jargon often used to describe single malts, Dr Wishart’s objective guide follows a comprehensive review of malt whisky literature, distillery visits, conference and seminar presentations, whisky tastings and discussions with industry experts. His flavour profile identifies 12 dimensions to the taste of a single malt whisky: body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity and floral. These twelve sensory dimensions incorporate over 400 commonly used malt whisky terms.

Published in July 2002, the book also provides a page-by-page, comprehensive survey of 86 Scottish distilleries and their principal malt whiskies. Dr Wishart provides a short history and description of each distillery, tasting notes, visitor information, and the profile of the whisky according to this innovative classification. Production methods and the history of the whisky industry are all carefully explained.

A spokesperson for the Scotch Whisky Heritage Centre said, “This is a refreshingly new way of describing and classifying single malt whiskies. Rigorously researched, with the cooperation of the whisky industry, David Wishart’s book nips jargon in the bud. He guides the reader through all the complexities and delights of the ‘water of life’.”

ENDS

Whisky Classified is published on 11 July 2002, priced £14.99 HB. For further material or to request a review copy, set up a reader offer, or interview with the author, please contact Anne O’Neill, Head of Publicity, Pavilion Books on Tel: 020 7697 7371 or e-mail: aoneill@chrysalisbooks.co.uk.

Issued by Beattie Media on behalf of the University of St Andrews For more information please contact Claire Grainger on 01334 462530, 07730 415 015 or email cg24@st-andrews.ac.uk Ref: whisky- book/standrews/chg/19march2002

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