Get in the spirit and glean the knowledge of the true whisky connoisseur.

Whether you’re a beginner, entering the world of whisky tasting for the first time, or you’re a seasoned, capillary-nosed supper – there are certain tools that are beneficial to you when you drink the good stuff. Whisky, of course. That is somewhat essential. And fine whisky, at that. A narrow-necked glass would be useful, too, to concentrate all those aromas. But if you really want to get the most out of said whisky, if you really want to appreciate its hidden depths and understand its complexities, you will benefit from a drinking companion guiding you along the way.

Which is where a new book titled Whisky, The Connoisseur’s Journal comes in. A cellar guide, tasting notebook and historical resource bound into one, this charmingly written resource courtesy of La Maison du Whisky offers not only the usual: an exhaustive introduction to the spirit, for example, and a guide on selecting and tasting whisky (and how to store it), but also a hundred-page logbook to note down your findings, where you can record details on your whisky’s age, proof, origin and taste. After all, it’s not always so easy to remember what you’ve been drinking if you spend an evening enjoying it. “Keeping a journal does call for a modicum of rigour,” it says in the introduction to book. “While tasting, it is imperative to write down every impression, every perception – even the most fleeting – immediately. To add a little spice and flavour to your notes, I also recommend that you make a record of the circumstances under which and with whom you enjoyed the whisky.” But before we get to that (it is, at the time of writing, before noon, after all), we thought we would divulge a few facts about whisky that we learnt from La Maison du Whiskey in The Connoisseur’s Journal. Enjoy.

“Ireland and Scotland have long been at loggerheads with regards to the origin of whisky… But most historians are in agreement that Ireland was the first country to have distilled aqua vitae from barley. During the turmoil that gripped the rest of Europe in the fifth century, Ireland enjoyed relative peace and quiet, attracting scholars and experts from every walk of life. Saint Patrick himself reportedly introduced the technique of distillation in 432[AD].”

“Without wishing to cast aspersions on those who like their whisky chilled or who enjoy mizuwari [a Japanese way of drinking whisky with water and ice], you should be advised that ice causes a thermal shock that undeniably stifles a whisky’s aromas. Admittedly, the whisky will go down all the more easily, because the ice attenuates the effect of the alcohol, but some of the whisky’s secrets will remain hidden.”

“The island of Islay [the southernmost of the Inner Hebrides islands] is considered by many as the global capital of ‘authentic’ whisky. According to a report of 1863, for instance, Glasgow taverns divided their whiskies into four grades of ascending quality: ‘middling’, ‘good’, ‘Islay’, and ‘undiluted Islay’.”

“One of the means adopted to circumvent Prohibition consisted of emphasising the medicinal virtues of whisky and selling it through pharmacists… Six distilleries were authorised to produce whiskey for sale in pharmacies and on prescription: Brown-Forman, Glenmore, Frankfort Distilleries, Schenley Industries, American Medicinal Spirits… and the distillery AP Stitzel.”

“If one is to believe Dr Samuel Johnson’s travel journal, the skalk was a common practice in the Hebrides during the late 18th century. It consisted of a dram of whisky knocked back before breakfast! The famous English linguist… observes that the word comes from the Scots Gaelic meaning ‘a whack to the head.’”

Whisky: The Connoisseur’s Journal (Flammarion) by La Maison du Whisky is out now