Reissue of a wonderfully evocative book that reflects a place and a taste never to be forgotten once sampled: the perfect book to curl up with in front of the fire.
This is a reissue edition of the previously published title Peat Smoke and Spirit (9780747245780), published in 2005.
'This is not simply an appreciation of whisky, but a voyage into the history and geography of a tiny Scottish island' Daily Mail
Those who discover malt whisky quickly learn that the malts made on the Isle of Islay are some of the wildest and most characterful in the malt-whisky spectrum.
In Whisky Island, Islay's fascinating story is uncovered: from its history and stories of the many shipwrecks which litter its shores, to the beautiful wildlife, landscape and topography of the island revealed through intimate descriptions of the austerely beautiful and remote countryside. Interleaved through these different narrative strands comes the story of the whiskies themselves, traced from a distant past of bothies and illegal stills to present-day legality and prosperity. The flavour of each spirit is analysed and the differences between them teased out, as are the stories of the notable men and women who have played such a integral part in their creation.
This is not simply an appreciation of whisky, but a voyage into the history and geography of a tiny Scottish island. - Daily Mail
If ever there was a book to read on a cold - possibly moonlit - night with a stiff dram beside you, then this is it. Irresistible. - Scotland on Sunday
The attention to detail and thoroughness of this book brings the distilleries so vividly alive that you can almost smell the whisky. Thoroughly recommended to whisky connoisseur and dabbler alike. - Birmingham Evening Mail
There's no better book about these whiskies . . . Andrew Jefford has written a compelling narrative that succeeds on every level. - Mid-Atlantic Brewing News
Andrew Jefford studied at the Universities of Reading and East Anglia before working in publishing. For the last 30 years, he has written on whisky, beer and wine, as well as travel and perfume. His work has appeared in the Financial Times, The Times, the Guardian, Scotland on Sunday and the Evening Standard, as well as regularly in Decanter and World of Fine Wine; he has also broadcast extensively on BBC Radio Four. His other books include Andrew Jefford's Wine Course and the widely acclaimed The New France.