WHISKY AFFINITY©

COURTING THE DRAM

WHISKY AFFINITY© from author, Rachel MacNeill

10 chapters of new and comprehensive whisky information ~ liquid, language, landscape, chemistry, culture, biology, music, flavour, art, architecture, tasting notes, nose and taste blind ~ and so much more

88 richly illustrated colour pages

A veritable treasure chest of knowledge for your enjoyment.

Delivered straight to your inbox for only £22

link to Buy Courting the dram E BOOK FROM whisky affinity©

TESTIMONIALS FOR COURTING THE DRAM from WHISKY AFFINITY ©

“We wish Rachel the very best of luck with the launch of WHISKY AFFINITY©. I’m sure it will be a huge success and informative to those who sign up” ~ Anthony Wills MD & Founder Kilchoman Distillery, Isle of Islay.

“Best of luck, Rachel. WHISKY AFFINITY© will be a course I wouldn’t want to miss” ~ Graham Ross Omand, Lagg Distillery, Isle of Arran.

“What a great idea starting WHISKY AFFINITY©. I wish you the best of luck, I’m sure it will be a great success. All the best” ~ Fraser Hughes, former Manager of Ardnahoe Distillery, Isle of Islay.

It is said that if you smell a dog’s paw, just above the pad at the bottom of its leg, you can smell the whole world. Smell, the most evocative of our senses, acts as a gateway through which we summon the places, people and experiences of our lives.

WAKING UP OUR SENSES ~ Chapter 4

Most people do not consciously pay attention to smell. If we practise focusing awareness on aroma, we can improve our whisky palate. Smelling is an activity. We do it automatically, but if we become conscious of the act of smelling, we can develop a heightened sensitivity to aroma.

IN-DEPTH NOSING AND TASTING ~ Chapter 5

…the first rule is to take a good mouthful. Do not take a sip. This is the mistake so many people make. Taking a sip only allows the alcohol to burn the tip of your tongue and the vapours to make you cough, but there is no volume of liquid to actually TASTE.

BIOLOGY ~ Chapter 8

Taste ~ The tongue experiences 5 tastes: Sweet, Sour, Salty, Bitter, Umami. Sweet and fruity flavours come from sugars and esters, those which are sour come from acids, and bitter flavours come from a range of compounds known as tannins or polyphenols. Umami can give timbre and depth and a salty aspect.

DECONSTRUCTING THE DRAM ~ Chapter 10

DRAM ARCHITECTURE ~ We can now think about where each molecular component arises in the production process – some of these components arise in more than one place.

This amazing ebook also contains links to audio stories about Laphroaig Distillery, Gaelic Poems recited by Caitlin Macneill, videos about chemistry and flavour families. There is also a Gaelic Flavour wheel unique to Courting the Dram for you to print off. Because it is an ebook there are links throughout the book that deepen your understanding of the subjects you are reading and learning about.

To learn more about these fascinating aspects of Scotch Whisky, purchase your copy of COURTING THE DRAM from WHISKY AFFINITY©

88 richly illustrated full colour pages.

10 chapters of new whisky information

Delivered straight to your inbox for only £22

link to Buy Courting the dram E BOOK FROM whisky affinity©

BRUICHLADDICH ISLAY BARLEY 2011 ~

HONEY ~ sweet associated, syringol – volatile phenol – maturation charred cask.
CUSTARD ~ vanilla – diacetyl – fermentation – lignin degradation/maturation
STEWED APPLES ~ (E) B-Damascenone – a promary odorant in Kentucky Bourbon, so in this instance probably comes from the cask during maturation.
FRESH/LEMONY – terpenes – created during fermentation, created in the still, also in the cask when alcohols and aldehydes are oxidised, creating carboxylic acid, which in turn reacts with ethanol and creates esters…