My Translation of Whisky Classified

     This is a very interesting book I translated about whisky, and it also represented a professional challenge because the author, David Wishart, classifies all kind of whiskies from Scotland, talks about the distilleries, historical places, present day locations and the whole process to produce whisky.

Book Description:
Ten years ago, WHISKY CLASSIFIED revolutionised our appreciation of single malt whisky. David Wishart cut through the confusing jargon often used to describe single malts and replaced it with an objective and easily applied guide to taste using a new flavour profile. Twelve dimensions to the aroma and taste of a single malt whisky were identified: body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity, floral. Single malt whisky is the fastest expanding sector of the booming whisky market. In this revised and updated anniversary edition, Dr Wishart has included all the new UK and Irish producers of single malt whisky that have emerged in the last 10 years. The author has also updated the taste profiles for each selected malt and reviewed previous entries to ensure that this book remains the definitive guide to tasting malt whisky. Each entry includes a short description of the distillery, information for visitors, the author's own tasting notes and his flavour profiles according to this innovative classification. The history of whisky-making and production methods are clearly explained, and Dr Wishart also reveals how to organise a whisky tasting. WHISKY CLASSIFIED is for all whisky drinkers, from the novice to the connoisseur.
Extracted from Harper Collins

Whisky Classified
David Whishart
Translation to Portuguese: Tina Jeronymo