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A world of joy with Scotch
A world of joy with Scotch
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Book Introduction
Jo Seung-won's YouTube channel "Jurak World" has accumulated 24 million views.
Going to Scotland, the home of whiskey

A Tour of Scotland's Speyside and Islay Distilleries

“Wow... this is life.”
When you drink whiskey this delicious
I feel like all the worries and concerns in my head are flying away to the sky.
Yes, it's a fun world with alcohol.

Wouldn't the world be a more enjoyable place with Scotch whisky?

"okay.
To be honest, I wanted to write a book like this too!”
_Kim Chang-soo (CEO of Kim Chang-soo Whiskey Distillery)

“Reading this book makes me want to fly to Scotland right now and taste a glass of whiskey straight from the cask.”
Lee Seong-ha (Highball daily instructor bartender)

"After emptying my glass, I'll have to return to the harsh reality, but wouldn't I still be happy for that moment? For some, a glass of whiskey can be a great source of joy and comfort in life."
_In the text

“If no one will use it, let’s use it ourselves before we get too old.
The book published by reporter Seungwon Jo, a drinker who wrote “Reading Haruki Murakami to a Bar” and “Everything About Bourbon Whiskey” with the mindset of “I’ll write it myself and be the first to read it,” is an exploration of a Scotch whiskey distillery.
This time, rather than publishing a book about Scotch whisky, which many books have already been written about, the author states in the preface:
“The world of whiskey is like the Atlantic or the Pacific.
In that vast sea, I only grabbed a handful of sand.
Even if I try until I die, it is impossible to fully understand this world.
For that reason, I have never once called myself a 'whiskey expert'.
It will continue to be like that in the future.
However, there is a reason why I, a non-expert, dared to write this book.
Even if it's just at the amateur level, I thought it might be helpful to someone if I went to the site and left a record of what I saw and heard.
“I wanted to provide a little more information to the viewers of <Jurak World> who eagerly await the new videos every Sunday and leave likes and comments.” This book, born from such a desire, is imbued with the ‘drinking skills’ and ‘journalist skills’ of reporter Seungwon Jo, who returned from exploring Scottish distilleries, like the peat scent of Islay whiskey.
"feet……!"



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index
Recommendation: I wanted to write a book like this _Kim Chang-soo (CEO of Kim Chang-soo Whiskey Distillery)
Preface: How I Wrote This Book
Glossary: ​​What You Need to Know Before Exploring the Distillery

Part 1 Speyside

Chapter 1 Glenfiddich
Chapter 2 Balvenie
Chapter 3 Macallan
Chapter 4 Glenfarclas
Chapter 5 Glenalachie
Chapter 6 Tamdue
Chapter 7 Cardu
Chapter 8 Cragunmore
Chapter 9 Glenlivet
Chapter 10 Tamnabulin
Chapter 11 Glenn Grant
Chapter 12: Strath Isla
Chapter 13: Altmore
Chapter 14 Benriak
Chapter 15 Benromach
Chapter 16 Glenn Moray
Chapter 17 Glenburgie
- Places to visit in Speyside

Part 2 Ayla

Chapter 18 Laphroaig
Chapter 19 Lagavulin
Chapter 20: Advek
Chapter 21 Bowmore
Chapter 22: Brooklady
Chapter 23: Killhoman
Chapter 24 Adnaho
Chapter 25 Bunahaven
Chapter 26: Kuila
A night in Ayla filled with starlight
- Places to visit in Isla

Review: Joining a Scottish Distillery Tour _ Lee Segi (Distiller at Raasay Distillery)
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Into the book
The overseas expansion of single malt whiskies led by Sandy Gordon is considered a landmark event in the history of Scotch.
Single malt, once a native Scottish spirit, has expanded into the world through Glenfiddich.
In the Scotch market, which has been dominated by blended whiskies, a new category called single malt whiskies has emerged.

---p.44 From "Glenfiddich"

When Macallan comes up, Koreans, Americans, and Scottish people all talk about the same thing.
They are constantly complaining and dissatisfied, saying things like, "It's hard to even look at," "It's too expensive," and "They only put out limited editions."
But still, everyone wants it.
Whiskey, which everyone wants but not everyone can have.
That is the Macallan that has become a ‘luxury’ brand.

---p.128 From "Macallan"

Glenfarclas is a special distillery.
They have maintained independent family management for many years.
He values ​​tradition more than anyone else.
I think maintaining quality is more important than selling more.
The production process, from fermentation to maturation, is also unique.
Yet, they don't care about market trends or trends.
I don't care what other people do or say.
It just goes its own way.
Glenfarclas is special.
It's a particularly stubborn place.

---p.159 From "Glenfarclas"

Honestly, this is my first time drinking a Cardhu Highball.
But as soon as I took a sip, I exclaimed.
The unique fruity flavor of Cardu combined with the carbonation to create an explosive refreshing sensation.
I never knew that making a Carduro Highball could be this delicious.
I wanted to do it all in one shot like I did when I was filming “Jurak World,” but I held back and enjoyed it in portions for fear of surprising the guide.

---p.214 From "Cardew"

In May 2021, Glenlivet, along with researchers from the University of Guelph in Canada, sent barley seeds to the International Space Station aboard a SpaceX spacecraft.
The purpose was to experiment with what changes occur to seeds in space.
The barley seeds returned to Earth the following year.
Glenlivet announced its plan to "plant seeds from space, harvest them, and turn them into whisky" and erected this sign to commemorate the occasion.

---p.243 From "Glenlivet"

I entered the visitor center at the appointed tour time.
An old gentleman with silver hair and a red tie walked briskly towards me.
Oh, that person? Yes, that's him.
It was Dennis Malcolm.
To my bewildered self, Dennis Malcolm said, “Welcome to Glen Grant.
“I will guide you today,” he said.
Dennis Malcolm, my idol and hero, personally gave me a tour of the distillery? I was literally like, "Oh my gosh."

---p.287 From "Glen Grant"

The Valentine Goose Guard's exploits were reported throughout Britain through newspapers and broadcasts.
The Valentine's Aging Warehouse, guarded 24 hours a day by geese, was even called "the safest place in Britain."
Valentine's Goose suddenly became a 'national star'.
Then, in Valentine's Day, the number of geese guarding the maturing cellar was increased to 100.
They also produced an advertisement titled “Valentine’s Bodyguard is a Goose”, which became a huge hit.
The Goose Guard, which also served as promotional models, guarded the Valentine's Aging Cistern until 2012.

---p.431 From "Glenburgie"

Ian Hunter immigrates to the United States when Prohibition begins.
He hands over Laphroaig whiskey to a U.S. customs officer and applies for permission to import medicine.
The customs officer initially refused, but upon Ian Hunter's recommendation, he sniffed Laphroaig's perfume and said, "It's definitely a drug," and gave permission.
At a time when many Scottish distilleries were going under due to blockages in export routes to the United States, Laphroaig set a new sales record with this ingenious idea.

---p.471 From "Laphroaig"

Johnny Depp is sipping wine during an interview when he asks a waiter for a straight glass of Lagavulin.
He said, “I have stopped drinking hard alcohol now, but I still order Lagavulin sometimes because of the flavor.”
After a while, he put his nose deep into the glass of Lagavulin, savored the aroma, and then, with a bright expression, blurted out, “Pete.”
This anecdote shows that Hollywood's biggest drinker, Johnny Depp, could not stand the peat scent of Lagavulin even though he had given up all other whiskeys.

---p.503 From "Lagavulin"

Ardbeg made whisky history in 2022.
Ardbeg No. 3 cask containing whisky distilled in 1975 was sold for 16 million pounds, or about 25 billion won.
A single whiskey cask costs 25 billion won... ... It's beyond imagination.
25 billion won is obviously a world record.

---p.519 From "Advek"

Ah… … I was truly touched.
I never dreamed that I would come to faraway Isla and eat adbek with kimchi as a side dish.
I was impressed by the sincerity of the chef who had personally made kimchi and served it as a side dish, and after putting the kimchi side dish in my mouth, I took a sip of the tryban.
The intense peat of the advec and the spiciness of the kimchi swirled like a storm in my mouth.
It felt like two typhoons were meeting and colliding.

---p.554 From "Advek"

A place that revives the lost tradition of farm distilleries.
A distillery that does everything from barley cultivation to bottling.
A family-run distillery that is not part of a large corporation.
A distillery that takes pride in its whiskey above all else.
I hope that these Killhomans will not abandon their philosophy and principles in the future.
I hope that this will leave a legacy of success for the farm distillery in Scotch history.
Who knows? Kilhoman might become a giant like Springbank in a few decades.
No one really knows what's going on in the world.
---pp.636~637 From "Kilhoman"

Publisher's Review
Speyside, the 'Heart of Scotch' & Islay, the 'Whisky Holy Land'

The Scotch Whisky Association divides Scottish distilleries into five regions: Highlands, Speyside, Lowlands, Islay, and Campbeltown.
This book tells the story of the distilleries of Speyside and Islay.
Speyside is also called the "heart of Scotch" as it is home to about half of the 130 Scotch distilleries, while Islay, famous for its strong peat aroma, is known as the "whisky mecca" due to the influence of Haruki Murakami.
Reporter Seungwon Jo, who spreads the word about 'a world where alcohol is fun' through his YouTube channel 'Jurak World', explores 17 Speyside distilleries and 9 Islay distilleries among the 55 distilleries he has explored with Isegi Distiller of Raasay Distillery. He introduces them in detail, from their history to the whiskey manufacturing process and facilities.

There are 17 distilleries to see in Speyside, the 'heart of Scotch', where distilleries are visible wherever you go.
You can meet Glenfiddich, which spread single malt, which was just a local Scottish liquor, to the global market; The Balvenie, where David Stewart, the 'father of malt whisky', is active; Macallan, which has become a 'luxury product' that everyone wants but not everyone can have; Cardhu, one of Johnnie Walker's core malt distilleries; Glenlivet, which is carrying out a project to produce whisky by planting barley seeds that traveled to space with the SpaceX spacecraft and came back; Glen Grant, where Denis Malcolm, the industry's top craftsman who has made whisky for over 60 years and was awarded the Order of the British Empire for his dedication to the development of Scotch, works; Strath Islay, the 'home of Chivas Regal' and considered the most beautiful distillery in Scotland; and Glenburgie, the heart of Ballantine's, a whisky loved by Koreans.

Although Isla has a population of only 3,000, it currently has nine operating distilleries.
From Bowmore, established in 1779 and boasting over 240 years of history, to the newly opened Adnaho distillery in 2017, this is a place where long-standing history coexists with a new history to come.
We will meet Laphroaig, which entered the US market during the Prohibition period with a permit to import medicines thanks to its unique ‘disinfectant smell’; Lagavulin, which created White Horse, which was enjoyed even in Gyeongseong, Joseon in the 1930s; Ardbeg, which rewrote whisky history with a single oak cask being sold for 25 billion won; Bowmore, which successfully renovated its distillery by transporting a boiler to the island through a joint operation between the British Army and Navy; Brooklady, which was the target of inspection by US government agencies because its whisky manufacturing process was similar to the manufacturing process of ‘weapons of mass destruction’; and Kilhoman, a new distillery established on Islay 124 years after the establishment of the Bunnahaben and Brooklady distilleries (in 1881).

How did this flavor in the whiskey I drank come about?

The author thoroughly researched and documented the whiskey-making facilities and processes at each distillery.
At first glance, it may seem like similar equipment and processes, but each distillery's principles and traditions are incorporated into the entire process of 'barley germination → drying → grinding → saccharification → fermentation → distillation → spirit cutting → aging', creating whiskey with its own unique character.
For example, during the fermentation process, the flavor becomes more complex and fruity if the fermentation is prolonged, and during the distillation process, the flavor changes depending on the size and shape of the still (generally, a small still with a downward-pointing line arm produces a heavy spirit, while a large still with an upward-pointing line arm produces a light spirit).
When adding peat flavor, the flavor varies depending on where the peat is dug up, whether only dried peat is used or a mixture of wet peat is used, and it is no exaggeration to say that the oak barrel in which it is aged determines more than half of the flavor of the whiskey during the aging process.
In this way, each distillery displays its individuality throughout the entire process to complete the final whiskey flavor.
After reading this book, you may find the taste of the whiskey you have been drinking until now to be different.
You might be unconsciously guessing the size of the still and the angle of the line arm used to make the whiskey you're drinking right now.


“Now we are off to explore Scottish distilleries.
You will tour 26 distilleries across Speyside and Islay.
I am your guide.
We will kindly explain the history of each distillery and how whiskey is made there.
My goal as a distillery guide is not to teach whiskey studies.
It helps you naturally understand the manufacturing process while exploring the distillery.
So, even those who don't know much about whiskey don't have to worry.
“If you explore while listening to my guidance as a guide, you will learn everything from how malt is made, how saccharification and fermentation are done, and what to look out for in the distillery.” _From the text
GOODS SPECIFICS
- Date of issue: July 18, 2023
- Page count, weight, size: 680 pages | 1,318g | 146*217*45mm
- ISBN13: 9791192968322
- ISBN10: 1192968328

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