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In this illustrated volume George Rosie discusses the place of whisky in the politics and economics of Scotland over the last 100 years; Trevor Royle examines the role of whisky in the British Empire; Murray Grigor assesses the portrayal of whisky in the media; David Daiches considers the place of whisky in Scottish society; Hamish Henderson looks at the amber nectar in folk song, ballad and broadsheet; Alan Bold ruminates on the impact of the national liquor on Scots literature; Ruth Wishart confronts the issue of women and whisky; while Derek Cooper deliberates on how whisky is coming to be perceived by discerning drinkers worldwide. 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But how exactly do you learn this skill? Where can you acquire the knowledge to join this whisky-appreciating elite?             The answer is Appreciating Whisky. This beautifully illustrated book offers the reader detailed, structured tuition on how to develop his or her palate for whisky. Readers are first taken on a detailed tour of how whisky is produced, what each of its constituents and each of the stages of its manufacture bring to the final product. With this grounding, they are then introduced to the various chemical processes at work during distillation and maturation that give each whisky its distinct characteristics.             Using specific popular whiskies which readers are encouraged to have to hand as they work through the book, they are taught how to recognise what it is they are tasting and smelling, and how to describe this in the language of the experts. 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