August 4, 2014
As director of the Whiskey School at the Flatiron Room in Manhattan, Greene educates novices and experts alike on the nuances of the tipple in all its forms—bourbon, rye, scotch, and whiskey—on a weekly basis. She shares her insights and experiences here in this rich and accessible study. Rather than opening with the intricacies of production (that comes later), Greene begins with a primer on appreciating and tasting whiskies, helping aficionados to understand as well as communicate what they like about certain brands and get a better understanding of what they’re tasting. She also demystifies terms like “small batch” and explains all the information found on scotch and bourbon labels. Greene patiently guides readers through the spirit’s many qualities, covering topics ranging from ordering etiquette and the quality of blended scotches (“very enjoyable at the right time and place”), to the sudden proliferation of white whiskies (it helps the smaller makers earn some money while the good stuff’s aging). Rounded out with recipes for cocktail classics like the Manhattan and the whiskey sour, as well as new creations such as the Kilimanjaro (whiskey, bitters, ginger beer), this makes for informative reading likely to spike many a thirst.