Review
"For years, we've argued as to whether terroir exists in whiskey. Rob Arnold makes the best argument yet, and this book is a must-read for every whiskey geek in the world."― Fred Minnick, Author of Bourbon: The Rise, Fall, and Rebirth of an American Whiskey
"This book is an educational journey through the fascinating worlds of whiskey and flavor. Rob Arnold is well versed in the art and science of whiskey making and shares his wealth of wisdom with the reader in this brilliant book. He helps us understand the connection between the land and the spirit in our glass, shining his inquisitive spotlight on the distillers, grain farmers, and cultivators who are changing the way whiskey is made. If you want to delve beyond the glass into the mind-blowing worlds of flavor and terroir, this book is a must."―Rob Allanson, Editor at Large, Whisky Magazine
"[Arnold] writes with an impressive eye for detail and capturing dialogue: small but important notions which deliver clear pictures and personal philosophies of the people he meets along the way . . . There are enough anecdotes and connections found within this hybrid love letter/dissertation to keep the reader's attention captivated, never resorting to authoritative positions to make a point. It's a fantastic debut for a writer whose storytelling talents are proportionate to his distilling skills."―Rob Theakston, Drinkhacker
"Wine enthusiasts know the importance of terroir: environmental factors, and how grapes are grown, impact the flavor of the beverage. In The Terroir of Whiskey, Rob Arnold--a whiskey distiller with a PhD in plant genetics--explores how that same concept applies to a range of whiskeys. The result is a fascinating look at whiskey and the manner in which it is made, written in a knowledgeable but friendly tone that welcomes newcomers as well as whiskey aficionados."― Jeff Fleischer, Foreword Reviews
"In the end, Arnold goes beyond the effects of terroir on whiskey and is captured by the societal implications of what he's advocating. Under the current system, farmers live or die based on yield per acre. The notion of quality is limited to a few basic variables, like water content and the impurities (husks, stones) mixed in with the grain. But in a terroir-driven grain economy, it is entirely possible that "quality" will come to mean something else entirely, and that yield will be sacrificed in order to create grain with specific chemical attributes."―Tom Johnson, The Alcohol Professor
About the Author
Rob Arnold is president and cofounder of Advanced Spirits, a venture firm partner for whiskey brands and distilleries, and was previously master distiller at TX Whiskey. He is a third-generation member of the whiskey industry and holds a PhD in plant breeding and genetics from Texas A&M University.
