Food & Drink

Book Review: Schumann’s Whisk(e)y Lexicon

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Even the staunchest of whiskey enthusiasts would be hard pressed to deny that the landscape of spirits has changed over the last two decades. The bourbon boom, followed by the insatiable demand for Japanese imports along with the increase in notoriety for high-end single malt Scotch and the recent craft renaissance have all diversified the landscape and have led the consumer to more and (sometimes) higher quality choices readily available. Bearing this all in mind, Stefan Gabanyi from Munich’s Charles Schumann felt it was high time their Whisk(e)y Lexicon reflected these shifts.

Featuring well over a thousand entries covering nearly six hundred pages, the Whisk(e)y Lexicon serves as a consistent guidebook providing concise overviews to distilleries, brands, and key concepts around the whisky world. Gabanyi’s approach is sweeping, covering almost every relevant topic at a surface level, ideal for sending the reader down the rabbit hole of discovery.

Wonderfully packaged in vintage binding and with a hardback cover, it rests elegantly on the bookshelf or blends in unassumingly behind the bar. Like all great guides of the ilk, it is there at the ready to deliver a solid education. Much like how the best bottles are to be opened and consumed, this volume is meant to be often referred to and enjoyed regularly.


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Schumann’s Whisk(e)y Lexicon




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