Alt Whiskeys: Alternative Whiskey Recipes and Distilling Techniques for the Adventurous Craft Distiller Paperback – January 11, 2012

This is a great book! The pictures are fantastic. The writing is very good. The recipes seem to be great too. This is a great book for all the aspiring artisan distillers out there. It will get you inspired to test the recipes and to create your own. If you live in another country, one not so backwards as the US when it comes to distilling laws, you will love this book even more as you may be able to distill without jumping through legal hurdles.I really get the feeling that the author loves what he does. And loves sharing it too. Inspiring book.

If you are getting into distilling from a brewing background, this is an excellent book to pick up. Many of the recipes are adapted beer recipes, and much of the focus is on things the distilling industry could learn from craft brewers. It has an amazing section on smoke, and another on hops. Although there isn't much to actually read, and most of the book consists of recipes, it describes some really fascinating techniques to experiment, and encourages people to think radically about whiskey. Couple things in here really got me excited, and I looked up at my wife when she started laughing at me because I kept saying hmmm or wow over and over.

Enjoyed the book it makes a nice addition to a distillers library!

If your thinking of starting up a distillery or your just making hooch in your garage. This is a great book. The modern whiskey world tells people there are only a few grains and recipes that work. This book explodes that myth. I have tried different grain combinations making whiskeys and there is a world of flavors out there that are to be explored.

The book is VERY badly bound. The first time I opened it, it started falling apart.I did like the variety of recipes. And there was a number of very interesting ideas about hop and smoke addition.But I found most recipes and ideads lacking basic details. As in - Use Oats for a recipe, but should this be rolled oats, whole oats, malted oats etc etc???Nearly no information on taking cuts from heads, hearts and tails. When doing this for recipes from with vastly different mashbills I'd expect to get some heads up on whether there are specifics here to know about.

Great book. The majority of the books are for day one beginners. This book picks up after you have mastered the basics and want to jump up to the next level.

This is the best book out there for all levels of experience. Should be in every distiller's library!I will recommend this book to my students when teaching my Downslope Distiller's Workshop.I have been waiting for a concise modern book like this for years. Well Done!!!Mitch Abate - Head DistillerDownslope Distilling Inc.Centennial, Colorado

This certainly talks about breaking barriers in whiskey recipes.But it has a list of beer recipes, with as an afterthought, hey, you can distil them as well. Such questions as "of the modified malts, which contribute to the aroma, and what are their contributions?" - precious little. On the taste of these distilltes - precious little. Because much malt treatment is about browning and baking - the Maillard reaction for the technically inclined - and these produce high boiling point compounds. Are they relevant to whiskey? Bought the book, still don't know.Its good for prompting people to recognize that whiskey making is steeped in convention, so we should not be bound by this.