The most recommended books about whisky

Dave Broom is an all-round drinks writer and presenter, not limiting himself to Scotch only. He has written a score of books on various libations and is also considered a rum connoisseur. In fact, he is also one of the true experts on Japanese whisky. His The Way of Whisky not only captures the spirit of the drink but also the spirit of Japan, in a tender, almost poetical way. In his recently released road movie The Amber Light he takes his audience through the world of Scottish Whisky in his inimitable manner, which makes him such a great presenter. The Weegee accent is never far away and makes his talks even more enjoyable.

This book is a big-hearted meditation on family, on the ties that bind—and sometimes constrict.

Bernard masterfully evokes the ambiguities of life in the small Oregon town of Disappointment, where Lewis Yaw is contending with some fierce private demons while raising an equally fierce daughter, Gray. When their family’s happiness is shattered by tragedy, both Lewis and Gray must reconceive their ideas of who they are and what, beyond generational pain, actually makes up a family.

Bernard’s lushly evocative prose brings their world into such sharp, sensual focus—I could practically taste the whisky in the coffee and smell the sap running in the piney woods.

This big, beautiful, photograph-loaded coffee table book is an encyclopedia of whiskey. The Atlas, as whiskey-heads often call it, carries descriptions of a couple of hundred distilleries and reviews of around 750 different whiskeys. Broom’s book devotes a lot of pages to Scotch whisky, however, it helpfully covers Irish and American whiskeys and the brown spirits made in nations less known to most readers, like Japan, India, and Australia. Drinks geeks will love Broom’s meticulous explanations of how different whiskeys are produced. Those seeking guidance on how to taste whiskey will benefit from the book’s brief tasting tips and its ‘flavor camp lists,” which categorizes whiskeys by their dominant characteristics (“fruity and spicy,” “fragrant and floral,” etc.)

The Cicada Tree is a wonderful Southern Gothic magical realism mash-up leavened with humor and illuminating reflections on the human condition told in voices that drip with authentic Southernisms. Analeise Newell, this novel’s protagonist, is a complex, not-as-kind-as-she-knows-she-should-be eleven-year-old who drinks whiskey and is a piano prodigy. Her close friendship with Etta Mae, a budding coloratura soprano, sheds light on accepted racial inequities in the Deep South of the 1950s, building to (in the author’s words) a “chain of cataclysmic events with life-altering consequences-all of it unfolding to the maddening whir of a cicada song.” 

Canadians have been making whisky for a few centuries, but drinks experts long have given the nation’s hooch scant attention. This is understandable, as Canadian distillers spent much of the 20th century churning out an ocean of low-priced and bland-tasting blends like Seagrams 7 and Canadian Club. Times have changed, though, and Canada is producing single malts and various high-end, sophisticated whiskies that have garnered international acclaim. David de Kergommeaux is the preeminent expert on whisky in the Great North, and his book is an indispensable guide to anyone who wants to learn the what-and-how of Canadian whisky-making and its history through the current day. He also directs readers’ attention to the brands of Canadian whisky worth buying, and his recommendations are spot on.

Slogum House is a fairly brutal account of the dynamics between a gentle patriarch who married a shifty woman and the influence her brutality had on the family. Parts of this novel are disturbing and hard to read, but this is an interesting tale of a desperate and driven woman who will literally stop at nothing to get what she wants, and how that ruthlessness colors her family and children’s lives. The setting is the remote western sand-hills of Nebraska. Brilliant writing.

Can spirits have terroir, or does it only apply to wine? Texas distiller Rob Arnold travels around the world's whiskey distilleries to investigate - well, not having bottomless pockets or time, he goes to distilleries in the USA, Ireland, and Scotland.

As well as being the master distiller at the TX Distillery, he's also doing a PhD in plant breeding and genetics at Texas A&M University. He approaches this as a scientist - first you have to know what you mean by terroir before you can decide whether whiskey has it or not.

I found the first half of the book - the scientific half - a bit heavy-going, but it was worth persevering to get to the distillery visits and read his conclusions on whether whiskey has terroir or not.

An action-comedy that surpasses their classic Clovenhoof series. Based around an attempt to plan a weekend away so many twists and turns are added that you wonder where the authors get their imagination from. When assassins and werewolves appear you can't help but keep turning the pages.

Booze books need not only to be filed all the way in the back of the bookstore in the “Food/Drink” section; the best deserve to be mainstream—and bestseller Pappyland proved that.

This is a dual memoir in some ways, following the rise, fall, and incredible rise again of the Van Winkle family and their grandfather Pappy’s vaunted and eponymous spirit, along with the story of Thompson reckoning with his own family lore and fatherhood. 

Not just another whisky-tasting book, A Sense of Place is an enlightening travelogue through Scotland’s picturesque whisky regions, exploring both old and new distilleries, their past and more importantly and uniquely, their present and future.

Investigating from the ground up, Dave Broom takes you on this journey with him as the third wheel behind him and the superb photographer, Christina Kernohan.

Reporting on the expedition as a welcoming diary, it is simultaneously warm and informative with wide-ranging topics covering the archaeology of the Orkney Islands, the role of peat through time and even touching on the politics of the 18th and 19th century that led to the ‘business’ of whisky, while seamlessly connecting them to the current effects of climate change and the sustainable whisky making movement of present-day distillers and their diversity.

I was left with Mr. Broom’s optimism for the future in general and of whisky in this… show more.