How We Put an 'e' in Whiskey
(eBook)

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Published
Austin Macauley Publishers, 2021.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781528999212

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Citations

APA Citation, 7th Edition (style guide)

Roy Court., & Roy Court|AUTHOR. (2021). How We Put an 'e' in Whiskey . Austin Macauley Publishers.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Roy Court and Roy Court|AUTHOR. 2021. How We Put an 'e' in Whiskey. Austin Macauley Publishers.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Roy Court and Roy Court|AUTHOR. How We Put an 'e' in Whiskey Austin Macauley Publishers, 2021.

MLA Citation, 9th Edition (style guide)

Roy Court, and Roy Court|AUTHOR. How We Put an 'e' in Whiskey Austin Macauley Publishers, 2021.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID5dd6df02-7f1d-ac9e-d717-2d4990f426ed-eng
Full titlehow we put an e in whiskey
Authorcourt roy
Grouping Categorybook
Last Update2023-10-17 20:09:00PM
Last Indexed2024-03-27 01:14:55AM

Book Cover Information

Image Sourcehoopla
First LoadedSep 2, 2022
Last UsedDec 18, 2023

Hoopla Extract Information

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    [synopsis] => Have you ever wondered how whiskey came about? It has roots that go a long way into the past, and in this book, the author tells us how the various discoveries came together—first of all to obtain alcohol from wine, but in Ireland, where grapes do not grow, from ale. The monks who first carried out this experiment wanted alcohol for medical purposes because the monks in those days were also the physicians.

Inevitably, the alcohol was tasted, and though at that time it must have been harsh in flavour, the feeling of well-being and warmth it created could not be missed. At first, it was flavoured with spices, notably saffron, which gave it a beautiful yellow/orange colour. Later it was discovered that storage in an oak cask not only produced the amber colour of whiskey today but did wonderful things to the taste. From then onwards, all additions other than water to adjust the alcoholic strength and some caramel to standardise colouring were prohibited by law.

Whiskey distilleries were recognised by their chimneys indicating their voracious use of fossil fuels, but today distilleries are being converted to be 100% fossil-fuel-free and still produce the same beautiful amber liquid.
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