An excellent little guide to the making and tasting of Scotch whisky, both single malt (81 pages) and blended (94 pages). After the introductory chapters on the history, making, and appreciation of whisky, brief (2-5 paragraphs) descriptions of each whisky are listed. There is an emphasis on the history of the distillery; this makes it an ideal travel book. The book is part of the "Mitchell-Beazley Pocket Guides," so can be kept easily in a purse or coat pocket (and, yes, the print is legible but quite small).
The tasting descriptions are generally well within the limits of reasonable subjectivity. (Example: The Macallan 12--"...usually full and well-rounded, reminiscent of old Armagnac: sherry, fruit...a hint of wood, clean, intense..."). I think Paul Pacult's "Kindred Spirits" is the better book, however: The tasting notes seem more accurate, and the grading system gives you an idea of his opinion of one scotch versus another. There is no such rating system here.
The notes are necessarily brief for a "pocket guide" and often describe only one vintage (e.g., a 12-year old). However, the notes for the notorious Laphroaig (peat smoke, tar, diesel oil, seaweed, iodine, salt") don't state whether it's the 10-, 12-, or 15-year old that is being evaluated. All in all, however, the author, a renowned authority on whisky, knows his scotch, and conveys well the essential elements of nose, body, taste, and finish.
There is a fairly heavy emphasis on the industry, including a list of top selling brands, prices fetched at auction (!), and the transfer of distillery ownership. There is a nice list of distilleries, locations, and telephone numbers for those planning a scotch tasting excursion, and a good (but dated) bibliography. Recommended particularly for those who want a portable reference book, or who have a special interest in distillery history.
