The book is divided into five sections. First the history of malt is explored, from the earliest days of distilling to today's sophisticated marketing-driven approach. Next the author looks in detail at how whisky is made, the role of each ingredient and process, and the effect of variations of these on the final taste of the whisky in the glass. This is followed by the chapter on whisky appreciation, including how to taste and evaluate, the language of tasting and how to serve. The whisky regions are then explored, from the wind-swept shores of Islay and Orkney to the sheltered green valleys of the Highlands and Lowlands. Why did whisky distilling develop in these regions and what are the stylistic differences between the malts from each? The author reveals all.