The spirits of Giuseppe Sicheri

The volume distilled spirits, one of the most up-to-date and comprehensive that the market offers on the subject, opens with a diffuse and in-depth historical part relating both to the distillation process, with the various evolutions that have characterized it, and to the vicissitudes of individual products, and continues with a technical-scientific description of distillation in easy-to-understand terms. Indeed, it is important that the scientific concept behind distillation is clear to the reader in order to understand what any distillate essentially consists of.

The next step is to know what the starting ingredient is that is used to produce the individual distillate. This part, too, is treated rigorously and in depth and is enriched with anecdotes and information that make for curious and fascinating reading.
Since distillates can be tasted as such, but are also used in the preparation of cocktails, the handbook reports on the best-known ones.
Finally, a part is reserved for tasting as a practice that fosters the best organoleptic appreciation of different distillates.

Giuseppe Sicheri, professor of chemistry, viticulture-enology chemistry and agricultural industries, wine consultant for the province of Vercelli, master wine and cheese taster, is the author of scholastic and popular texts on vines and wine, and of numerous articles published in viticulture and food magazines.

Evolution and techniques of distilled spirits - Whisky - Vodka - Gin - Spirits - Distillates of fruits, plants and flowers - Distillates of sugar cane - Distillates of rice. Appendix.