Spirited New Book Explores Whiskey and Philosophy
I got a book in the mail this week—I get a lot of books (and I’m definitely not complaining!) and I am particularly excited about this one. Whiskey & Philosophy A Small Batch of Spirited Ideas (Wiley 2009) is one of the most conceptually interesting whiskey books I’ve encountered. Editors Fritz Allhoff and Marcus P. Adams (Allhoff is a philosophy professor and Adams is a PhD student in philosophy) have divided this collection of essays into five “units,” adding definition to this multifaceted exploration of whiskey that runs the gamut from history to ethics. The collection includes equally broad perspectives from a diverse group of authors, including a foreword by our friend (and Master of the Quaich) Charlie MacLean.
I’m hopeful about this combo of tasting notes and history, often intermingled with personal vignettes. I’ve always maintained that the complicated and strikingly finite aspects of whiskey are profoundly illuminated by context. Though the contributors’ backgrounds and nationalities attest to the global significance of whiskey, both editors are American and have chosen to use the “whiskey” spelling throughout the book. Such a decision is always a defining moment in whisk(e)y literature, and it interests me to read how various authors negotiate the slippery slope of “whisky” versus “whiskey.” In their introduction Allhoff and Adams defend American whiskey, paying homage and leveling the playing field. An excerpt on page 4 caught my attention:
” Most important we think that American whiskey is really, really outstanding. Why is it that single malt Scotch is so celebrated and American whiskey is so routinely denigrated, at least comparatively? The biggest reason, it seems to us, is consumers’ lack of exposure to high-quality American whiskey.”
I’m looking forward to sitting down with this book tonight—and in keeping with the editors’ request at the start of the introduction—I will pour myself some whiskey as I sit down to read further. Allhoff and Adams recommend bourbon—my only dilemma will be choosing which one.
Tags: bourbon, Charlie MacLean, cocktails, drams, News, whiskey, Whiskey Books, whisky