by Fred Minnick © Quatro Publishing Group USA Inc.

Book of the month – October 2020

I thought I knew a lot about bourbon. Then I read this book. Twice. I also keep it handy for quick reference when I’m traveling to distilleries and bars. It’s that good.

Minnick organizes the book into three sections. Part One – History, Legends, and Contemporary Truths – takes an unfiltered, honest (and sometimes brutal) look at the bourbon industry’s history – something you won’t hear on a typical distillery tour. Bourbon’s past is not always pretty, and this book forces you to take the bad with the good.

Part Two – Sources of Flavor – focuses on bourbon production and what goes into it. Included is a lengthy and important discussion of non-GMO versus GMO grain and how it impacts bourbon quality. Given Minnick’s history in the industry, he provides a unique perspective on the differences in products made in the pre-GMO era and today.  

Part Three – Tasting – begins with (you guessed it) a tasting guide, complete with space for your notes. It then organizes bourbon into four distinct categories: Grain-Forward, Nutmeg-Forward, Carmel-Forward, and Cinnamon-Forward. He discusses specific bourbons and their attributes for each flavor group, including mash bills, proof and age, color, nose, tasting notes, etc. He leaves space at the end of each discussion to make notes.  

If you’re new to bourbon (or even if you’ve been at it a while), this is a great place to refine your understanding of its flavors and your unique preferences.  

There is also an Appendix section, which provides brief histories of some of the industry’s most iconic brands.  Whenever I visit a distillery, I always do a little research, and this section is a good starting point.

This book is available at many retailers, distillery gift shops, and online here. To learn more about Fred Minnick and his work in the industry, visit his website here.