In this comprehensive and wide-ranging book, Henry Work tells the intriguing story of the significant and ever-evolving role wooden barrels have played during the last two millennia, revealing how the history of the barrel parallels that of ...
Author: Henry H. Work
Publisher: Reaktion Books
Barrels—we rarely acknowledge their importance, but without them we would be missing out on some of the world’s finest beverages—most notably whiskies and wines—and of course for over two thousand years they’ve been used to store, transport, and age an incredibly diverse array of provisions around the globe. In this comprehensive and wide-ranging book, Henry Work tells the intriguing story of the significant and ever-evolving role wooden barrels have played during the last two millennia, revealing how the history of the barrel parallels that of technology at large. Exploring how barrels adapted to the requirements of the world’s changing economy, Work journeys back to the barrel’s initial development, describing how the Celtic tribes of Northern Europe first crafted them in the first millennia BCE. He shows how barrels became intrinsically linked to the use of wood and ships and grew into a vital and flexible component of the shipping industry, used to transport not only wine and beer, but also nails, explosives, and even Tabasco sauce. Going beyond the shipping of goods, Work discusses the many uses of this cylindrical container and its relations—including its smaller cousin, the keg—and examines the process of aging different types of alcohol. He also looks at how barrels have survived under threat from today’s plastics, cardboards, and metals. Offering a new way of thinking about one of the most enduring and successful products in history, Wood, Whiskey and Wine will be a must-read for everyone from technology buffs to beverage aficionados who wish to better understand that evasive depth of flavor.
This book will appeal to individuals within the wine industry, undergraduates in the fields of history, archaeology, food and hospitality, as well as all people interested in wine.
Author: Henry H. Work
Category: Business & Economics
Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers – amphorae, wooden barrels and glass bottles. Henry H. Work brings extensive wine experience as a cooper, working with wine barrels and living in California’s Napa Valley to provide a richly detailed and vivid account of wine containers through the ages. This book delves into the history, evolution, and present use of containers, vessels, and stoppers; from animal skin sacks to barrels, from glass bottles to upstart packaging such as wine casks, and even aluminium cans. It considers the advantages and weaknesses of their construction, designs and labels, methods of shipment and storage, as well as their impact on marketing wine to customers. This is an enlightening and innovative read which draws on the most current archaeological research, scientific data and wine business trends. It is richly peppered throughout with the author’s own visits to many of the locations explored in the book, bringing history to life. This book will appeal to individuals within the wine industry, undergraduates in the fields of history, archaeology, food and hospitality, as well as all people interested in wine.
example, Auchentoshan Three Wood (master blender Rachel Barrie) is matured
in refillbourbon, ex-Spanish oloroso ... Tannic acids, which create those mouth-
puckery, drying feelings that both whiskey and wine lovers look for in balance,
Author: Heather Greene
In the populist tradition of Andrea Immer, New York City’s first female whiskey sommelier translates today’s hottest spirit for a new generation of imbibers Whiskey is in the midst of a huge renaissance. Ten years ago, the United States housed sixty-nine craft distillers; today, there are more than four hundred. Exports of Scotch whisky grew 12 percent just last year. Sales are skyrocketing, and specialty bars are popping up around the country, from New York City to Chicago to Houston. Yet whiskey drinkers—especially novices—are more confused than ever. Over the past decade, whiskey expert Heather Greene has been bombarded with thousands of questions, including: Can I have ice in my whiskey? Why is it sometimes spelled "whisky"? What makes bourbon different? As New York City’s first female whiskey sommelier, Greene introduces audiences to the spirit’s charms and challenges the boys' club sensibilities that have made whiskey seem inaccessible, with surprising new research that shows the crucial importance of "nosing" whiskey. Through lively tastings, speaking engagements, and classes such as the popular "Whiskey as an Aphrodisiac," Greene has been demystifying whiskey the way Andrea Immer did wine a decade ago. In this lively and authoritative guide, Greene uses bright visuals, an easy-to-read format, and the familiar vocabulary of wine to teach readers about whiskey and encourage them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life—and including recipes for delicious cocktails by some of today’s most celebrated mixologists—Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.
The high acid of the plant lends itself to oak aging (think Cognac or Scotch whisky) and when the corazon [heart] of the plant is ... Rum producers throughout
the Caribbean region use a wide variety of used barrels, including Cognac,
bourbon whiskey, wine and sherry barrels. ... Tequila, the great adventure Not
everyone who enjoys Tequila is completely convinced of the merits of extended wood-aging.
Mention of the holes left by wood-boring insects as possible sources of leaks
begs at least touching on infestation in general ... to combine the flavors of our
beer with remnants of whiskey, wine, port, spirits, or even other beer that might
Author: Dick Cantwell
Publisher: Brewers Publications
The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. Brewing luminaries Dick Cantwell and Peter Bouckaert explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it. Brewers are innovating, experimenting and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the character drawn from barrels or foeders, Wood & Beer covers not only the history, physiology, microbiology and flavor contributions of wood, but also the maintenance of wooden vessels.
81] New oak wine barrels introduce tannins and vanillin to wine, and the porosity
of the wood allows for the mild ... of the wood, but these restrictions are being
lifted, thus imperiling an already dying craft.25 Whiskey makers still use oak
Author: Harvey Green
A rich, authoritative look at a material that plays an essential role in human culture Wood has been a central part of human life throughout the world for thousands of years. In an intoxicating mix of science, history, and practical information, historian and woodworker Harvey Green considers this vital material's place on the planet. What makes one wood hard and one soft? How did we find it, tame it? Where does it fit into the histories of technology, architecture, and industrialization, of empire, exploration, and settlement? Spanning the surprising histories of the log cabin and Windsor chair, the deep truth about veneer, the role of wood in the American Revolution, the disappearance of the rain forests, the botany behind the baseball bat, and much more, Wood is a deep and satisfying look at one of our most treasured resources.
Release on 1875 | by Southern Railway and Steamship Association
S. L. 6 G. L. A Water Pipe , Wooden , released CL . ... 2 Whiskey in wood , not
otherwise specitied , owners ' risk of leakage 1 Whiskey in boxes or baskets 4
White Lead and Zinc ... Wine , Domestic , same as Whiskey Wine , except
Author: Southern Railway and Steamship Association
Whisky And Wood A single malt's taste is greatly influenced by the type of barrel
it's aged in . GERALD D. BOYD ESTA ESTE 12 The allure of new and exciting
flavors in food and drink unpeated whisky . Wine drinkers will recognize this ...
Wooden tanks are still favoured in the pulp and paper industry; for storing
corrosive materials; brine processing of onions, olives, cauliflowers, pickles ...
and transporting dry materials and tight (or wet cooperage) intended for holding
liquids such as beer, whiskey, wine, syrups and corrosive materials. ... After the
barrel is assembled, it is flame-charred; the charred wood gives the whiskey its
Author: S. L. Kochhar
Publisher: Cambridge University Press
"Provides vivid information about the history of plant exploration, migration, domestication, distribution and crop improvement"--
The Science and Commerce of Whisky is written by two acknowledged authorities in the area and fills a significant gap in the literature.
Author: Ian Buxton
Publisher: Royal Society of Chemistry
Worldwide - whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. The Science and Commerce of Whisky is written by two acknowledged authorities in the area and fills a significant gap in the literature. It will provide a uniquely authoritative overview of a developing and dynamic sector reflecting best current practice and combine this with a historical perspective, production expertise and insightful, expert market and marketing commentary. The style is readable and accessible and will appeal to undergraduates on appropriate degree courses, industry and craft practitioners and the many whisky enthusiasts around the world.
Many wines are aged in toasted or charred barrels, so it is only natural that the
early distillers of brandy made from wine would think of aging their product in wood. contained in them. The state was also advantageously located in that the
Author: Michael R. Veach
Publisher: University Press of Kentucky
On May 4, 1964, Congress designated bourbon as a distinctive product of the United States, and it remains the only spirit produced in this country to enjoy such protection. Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle. Although obscured by myth, the history of bourbon reflects the history of our nation. Historian Michael R. Veach reveals the true story of bourbon in Kentucky Bourbon Whiskey. Starting with the Whiskey Rebellion of the 1790s, he traces the history of this unique beverage through the Industrial Revolution, the Civil War, Prohibition, the Great Depression, and up to the present. Veach explores aspects of bourbon that have been ignored by others, including the technology behind its production, the effects of the Pure Food and Drug Act, and how Prohibition contributed to the Great Depression. The myths surrounding bourbon are legion, but Veach separates fact from legend. While the true origin of the spirit may never be known for certain, he proposes a compelling new theory. With the explosion of super-premium bourbons and craft distilleries and the establishment of the Kentucky Bourbon Trail, interest in bourbon has never been higher. Veach shines a light on its pivotal place in our national heritage, presenting the most complete and wide-ranging history of bourbon available.
Japanese whisky Japanese whiskey is made from corn ( maize ) millet , and rice .
Single malts and ... It is matured in wood for three years and adjusted with
caramel to give a little more color , or filtered to make it even lighter . 235 Dark or
Author: Brian K. Julyan
Publisher: Cengage Learning EMEA
Category: Business & Economics
In the new edition of Sales and Service for the Wine Professional Brian Julyan provides a comprehensible and in-depth coverage of the wine industry and continues to promote the highest standards of wine service and product knowledge. The text contains fully revised and up-to-date chapters to reflect the changing nature of the wine industry: an expanded chapter on viniculture and vinification, an updated and expanded chapter on the wines of the 'New World' and a new chapter on country-specific changes in legislation and licensing law. The new edition is a valuable resource for sommeliers, hospitality managers, food and beverage managers, trainers and students as it incorporates both practical and theoretical aspects of the wine professional.
This was especially true during Prohibition when getting the color right (does that whiskey look yellow?) was often tricky. Counterfeiters of the era deployed a
battery of woods, lichens, bugs, roots, and barks to get just the right tinge to their
fake whiskey, wine, rum, and brandy. ... Brazil wood, logwood, and sandalwood,
quite apart from their fragrant aromas, all lent a range of yellows and reds to
Author: Matthew Rowley
Publisher: The Countryman Press
Prompted by a found notebook of illicit booze recipes, here are more than 100 secret and forgotten formulas for cordials, bitters, spirits, and cocktails, gorgeously illustrated and explained. American Prohibition was far from watertight. If you knew the right people, or the right place to be, you could get a drink—most likely a variation of the real thing, made by blending smuggled, industrial alcohol or homemade moonshines with extracts, herbs, and oils to imitate the aroma and taste of familiar spirits. Most of the illegal recipes were written out by hand and secretly shared. The “lost recipes” in this book come from one such compilation, a journal hidden within an antique book of poetry, with 300 entries on making liquors, cordials, absinthe, bitters, and wine. Lost Recipes of Prohibition features more than 70 pages from this notebook, with explanations and descriptions for real and faked spirits. Readers will also find historic and modern cocktails from some of today's leading bartenders, including rum shrubs, DIY summer cups, sugar-frosted "ice" cordials, 19th- and 21st-century cinnamon whiskeys, homemade creme de menthe, absinthe-spiked cocktail onions, caramel lemonade, and more.
PRICES OF THE GRAY ' S INN WINE ESTABLISHMENT , 23 , HIGH HOLBORN .
36 18 ini 28 32 WINES IN WOOD . Duty paid ... Jamieson ' s Dublin Whiskey ,
sereu 015 . ner A few cases of extraordinary Old 2ls , per gal . years old .
Today oak wood is still commonly used for furniture making and flooring, timber
frame buildings, and for veneer production. Barrels in which red wines, sherry,
brandy and spirits such as Scotch whisky and Bourbon whiskey are aged are
oak the preferred wood for barrels in distilling and winemaking . The characters
of many of the ... The USA is a major oak grower , particularly in whiskey -
producing centres such as Kentucky and Tennessee . Oak is expensive , and
Author: Ned Halley
Publisher: Wordsworth Editions
What is a slack-ma-girdle? Or a submarino? How did White Horse whisky get its name? Or Old Bawdy barley wine? How do you make a really dry martini? Or beer? Or champagne? The answers to these enquiries and thousands of others are revealed in this unique guide to every kind of alcohol, compiled by dedicated drinker and collector of little histories, Ned Halley, who is an award-winning writer on beer, a nationally syndicated wine columnist and author of numerous books on drink. In a straightforward A to Z format, 'The Wordsworth Dictionary of Drink' identifies thousands of individual brewers, distillers and winemakers, as well as the names of their products. The dictionary aims to be of real, practical help in locating beers and ciders, wines and spirits of every hue to their maker and place of origin. Here, too, are descriptive terms used on labels, along with the less-formal words used by producers and purveyors to promote their products in the market place. Origins, from village breweries to entire wine-producing regions, are located by nation, province and district. In many cases, there is a mention of when a producer or product was established, perhaps a word about the founder or a brief explanation of a curious-sounding brand name. The book is laced with historical anecdotes, a thousand cocktail recipes, essays on topics from the Guiness dynasty to the principles of brewing, from the discovery of distilling to the history of excise duty - and illustrated with hundreds of drink labels from all around the world.
This book has been formulated to help those who are brave enough to attempt the great art of distilling.
Author: James Newton
Publisher: Springwood emedia
This book has been formulated to help those who are brave enough to attempt the great art of distilling. For many years the information gathered in this book has been privileged knowledge for the craftsmen who cook up our favourite tipples like, Scotch whisky, Irish and American whiskey, Vodka, Rum, Grappa, Raki, Akvavit, Poteen, but know it has been translated into a guide where home based stills can distil and then blend alcohol to be aged and then savoured with your family and friends. This guide gives details on how to build, convert or buy stills and how to use them safely. There is a section about safety and tips to guide you through the distilling process. There are lots of recipes for a whole range of alcoholic drinks and detailed methods of how to get the alcohol you need from your run.