Despite its tiny size, seven different whisky distilleries populate the Isle of Islay, where some of the wildest and most flavorful hops in the malt-whisky spectrum are grown. Scotland’s renowned island is uncovered in this fascinating account, including its rich history—chock-full of stories of shipwrecks and storms—and its luscious wildlife and landscape. Interwoven in the narrative are tales of the whiskies themselves, traced from a distant past of illegal stills to their present-day prosperity. The flavor of each spirit is analyzed and the differences between them teased out, as are the stories of the notable men and women who played an integral part in their creation. Wonderfully evocative, this is the story of a place and a taste never to be forgotten once sampled.

Andrew Jefford has won eight Glenfiddich Awards for his food writing, along with several other awards. He is the former drink correspondent for the Evening Standard, and his previous works include After-Dinner Drinks, Choosing Wine, The New France, and The World of Wine.