Some absolutely gorgeous recipes here, perfect for anyone trying to convince their better half that whisky can be fun. Just rustle up your lady a Double Chocolate Drambuie Dream and she'll find it hard to say no. To another Double Chocolate Drambuie Dream.
The legend speaks! Anyone who's ever been to a tasting by Richard Paterson will want a copy of this new work, subtitled 'The passionate revelations of a Scotch Whisky Master Blender'. Sounds pretty racy, doesn't it?
A very fancy coffee-table volume on the historic Dewar's brand from Ian Buxton, who has written an extensive history of the brand, together with profiles of key figures and a look at the Aberfeldy distillery now at the heart of the blend. The book is also a visual delight, packed with ancient photos and amusing old adverts.
The 1987 edition of now sadly departed Michael Jackson's the world Guide to Whisky. Illustrated with many photographs, this looks at production methods and geographical traditions of every significant whisky producing region of the world. A fascinating read.
This is the 1971 edition of The Whiskies of Scotland, written by R McDowall. The book gives a detailed history of the industry, including a recession that closed a glut of distilleries and also acts as a guide to those that accept visitors.
A paperback edition of 2011's coffee table hardback guide through Dominic Roskrow's favourite drams from around the world. Beautifully photographed and unfussily written, this is a great way to find some new drams.
Colin Bell's 1985 Drambusters guide to Scotch whisky gives details of the history and production process of Scotch in an informal style. It also includes a handy FAQ section and many recipes which need whisky, in terms of both cooking and cocktails.
The Whisk(e)y Treasury by Walter Schobert was originally published in German in 1999. This is the English translation published in 2002. It has thousands of details about whisky terms, distilleries and others in a glossary-type format.
A book detailing some of the lesser known moments in the Scotch whisky industry's history, including the involvement of Lockhart's family with Balmenach distillery. This book is considered a must read for any whisky enthusiast.
The 1976 reprint of David Daiches book Scotch Whisky: Its Past and its Present. The first part deals with the development of distilling, whilst the second contains Daiches' opinion on various things, from the use of caramel through to the malt:grain ratio in blended whisky.
Please note the first few pages are missing – the book starts with the contents table.