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Charles Maclean approaches his subject from the perspective of flavour:

• in his history of malt whisky, he explores what malt whisky tasted like in the past, and why it tastes like this;
• in his account of production, he examines where flavour comes from and what is contributed at each stage;
• a whole section is devoted to whisky tasting and describing the experience (he has created a definitive new tasting wheel for the book);
• he looks at the influence of geography and climate in creating regional differences in flavour, and provides histories and tasting notes for every malt whisky available since 1945; 128 in all.

The book is introduced by the Earl of Elgin and concludes with information about whisky clubs worldwide, distilleries that welcome visitors and a guide to collecting malt whiskies.

Photographs have been specially commissioned for the book from Jason Lowe, well known for his work with Delia Smith, and evoke the atmosphere and landscape of the places where malt whisky is made as richly as any travel book.

In its effects malt whisky epitomises the inherent dichotomy of the Scottish psyche - at once passionate and rational, romantic and ironic, mystical and sceptical, heroic and craven, full of laughter and despair.

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