The book covers not just famous Highland malts and American bourbons, but also whiskies from South East Asia, Japan and Canada. Each entry includes a short description of the distillery, information for visitors and tasting notes and flavour profiles of the best known whiskies. The history of whisky and production methods are clearly explained, and there is advice on how to nose, taste and savour, how to organize a whisky tasting, as well as a selection of classic whisky cocktails and advice on matching food and whisky.
