Author(s): Ian Buxton
Drinks companion meets cookbook in this charming package. Discover the history of Scotch whisky and the part Famous Grouse has played in its development while also learning how to mix a perfect Famous Honey & Marmalade Sour. Compiled by renowned whisky writer Ian Buxton, this captivating miscellany is packed with intriguing facts and trivia, from the story of an iconic brand - its unconventional start named after a Scottish bird and its rise in popularity - to a fascinating insight into how whisky is distilled and bottled. With over 45 recipes for whisky-based dishes and cocktails, including Famous Grouse Rack of Lamb, Mackerel with Snow Grouse Pickled Rhubarb and Apple Tarte Tatin with Whisky Ice Cream, this book belongs on every whisky enthusiast's shelf.
A fascinating miscellany of whisky with food and cocktail recipes from the world renowned brand
Famous Grouse is now 300 years old and across the brands has sales close to 50 million bottles annually. It was awarded a Royal Warrant in 1980 for its excellence and quality. Among its accolades Famous Grouse won the interactive entertainment BAFTA in 2002 for 'The Famous Grouse Experience', Perthshire, which is open to the public. Ian Buxton lives in Perthshire on the site of a former distillery. He writes regularly for Whisky Magazine and other publications and was Editor and co-author of Cutty Sark: The Making of a Whisky. His latest book is 101 Whiskies to Try Before You Die.