“Whisky Mania,” Franco Gasparri's new book
From one of the leading experts in the field, a book for enthusiasts, for those who want to delve deeper, and for those new to the world of whisky.
"Whisky Mania. The Fascinating Journey of a Distillate from Scotland to Italy" by Franco Gasparri (Trenta Editore) is the newly released volume that tells everything you need to know about the amber-colored spirit. This engaging and engaging book on whisky answers growing questions and curiosities: local production in Italy is expanding, a sign of widespread interest; distilleries now exist in several Italian regions, and the results are surprising and positive. The book arrives on shelves at just the right time, and is suitable for both experienced enthusiasts and curious newcomers: it features a simple historical section, followed by a review of whisky types, including Italian whisky. Gasparri also explains and discusses lesser-known aspects of whisky and guides the reader through distilleries around the world. The tasting section reminds us that a product must be observed with all our senses to be fully understood and appreciated. The Whisky & Beef presentation evening was an opportunity to taste whisky pairings from around the world and grilled meats, a collaboration between the book's publisher, Trenta Editore, and the PitBeef Milano restaurant.
"Whisky Mania": A Word from Franco Gasparri
What is this book about, in a little more detail?
The initial idea was to explore whisky in all its possible uses, so I'm also talking about cocktails. The book, however, begins at the very beginning of this spirit's history, with the monks who traveled from monastery to monastery explaining how to distill. After Ireland and Scotland, it was the United States that began developing distillation. But whisky's journey has continued.
As the book's subtitle more or less says.
As we know, the history of whisky spans centuries. During the war, the Americans brought whisky and coke to Italy, and our domestic production is currently growing. Over the last twenty years, this spirit has become increasingly popular; every European country now has at least one distillery. Today, producers in Italy produce quality whisky.
In the book, he tackles the topic of food pairing, that is, pairing drinks with food. The first rule to follow with whisky?
The spirit should enhance the flavor of the food, creating a winning combination. Remember that whisky can be paired with any meal.
Out of curiosity: what could Japanese whisky be paired with?
Japanese whisky is characterized by a certain elegance. With Japanese wagyu beef, as proposed by PitBeef at the presentation evening, on a toast paired with Sasayaki Malt Whisky (Sake Company). Add a splash of water to the whisky, but only a splash: this addition supports and opens up the spirit's aromatic notes. I recommend doing this whenever you're dining with whisky.