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Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Alcoholic beverages > General
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Holy Spirits
(Hardcover)
Taneka Reaves, Johnny Caldwell
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R1,036
R865
Discovery Miles 8 650
Save R171 (17%)
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Ships in 10 - 15 working days
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In pursuit of the story behind a beguiling drink, Granville Greene
embarks on a journey through remote Mexican highlands to learn
about the history, cultures, and traditions surrounding mezcal. In
recent years the smoky flavored agave distillate has become a craft
cocktail darling, rivaling even its better-known cousin tequila,
and it can sell for over $100 a bottle in the U.S. But unlike most
high-end spirits, mezcals are typically produced by and for
subsistence farming communities, where distillers have been swept
up in a hot new trend in which they have very little voice. Greene
visits indigenous villages in Oaxaca and Guerrero states, meeting
maestros mezcaleros who create their signature small batch drinks
using local plants and artisanal production methods honed through
generations of mezcal-making families. As Greene details the
sights, smells, and intoxicating flavors of Mexico, he turns his
eye to the broader context of impoverished villages in a changing
economic and political landscape. He explores the gold-rush style
surge of micro-distilled mezcals as luxury exports, and the
consequent overharvesting that threatens the diversity of wild
agaves, as he finds the oldest distilled spirit in the Americas at
a crossroads.
"Thoughtfully conceived and very well written, this is essential
somm reading."-The Somm Journal "This is the most important wine
book of the year, perhaps in many years."-The Seattle Times
"Crisply written, impeccably researched, balanced if fundamentally
enthusiastic, scholarly but accessible, and full of unexpected
details and characters."-The World of Fine Wine No wine category
has seen more dramatic growth in recent years than American
Rhone-variety wines. Winemakers are devoting more energy, more
acreage, and more bottlings to Rhone varieties than ever before.
The flagship Rhone red, Syrah, is routinely touted as one of
California's most promising varieties, capable of tremendous
adaptability as a vine, wonderfully variable in style, and highly
expressive of place. There has never been a better time for
American Rhone wine producers. American Rhone is the untold history
of the American Rhone wine movement. The popularity of these wines
has been hard fought; this is a story of fringe players, unknown
varieties, and longshot efforts finding their way to the
mainstream. It's the story of winemakers gathering sufficient
strength in numbers to forge a triumph of the obscure and the
brash. But, more than this, it is the story of the maturation of
the American palate and a new republic of wine lovers whose
restless tastes and curiosity led them to Rhone wines just as those
wines were reaching a critical mass in the marketplace. Patrick J.
Comiskey's history of the American Rhone wine movement is both a
compelling underdog success story and an essential reference for
the wine professional.
The craft of making moonshine-an unaged white whiskey, often made
and consumed outside legal parameters-nearly went extinct in the
late twentieth century as law enforcement cracked down on illicit
producers, and cheaper, lawful alcohol became readily available.
Yet the twenty-first century has witnessed a resurgence of
artisanal distilling, as both connoisseurs and those reconnecting
with their heritage have created a vibrant new culture of
moonshine. While not limited to Appalachia, moonshine is often
entwined with the region in popular understandings. The first
interdisciplinary examination of the legal moonshine industry,
Modern Moonshine probes the causes and impact of the so-called
moonshine revival. What does the moonshine revival tell us about
our national culture? How does it shape the image of Appalachia and
rural America? Focusing mostly on southern Appalachia, the book's
eleven essays chronicle such popular figures as Popcorn Sutton and
explore how and why distillers promote their product as
"traditional" and "authentic." This edited collection draws from
scholars across the disciplines of anthropology, history,
geography, and sociology to make sense of the legal, social, and
historical shifts behind contemporary production and consumption of
moonshine, and offers a fresh perspective on an enduring topic of
Appalachian myth and reality.
This book is the first of its kind, a deep-dive into a single
sake-producing region to highlight its delicious brews as well as
the people, land, and culture behind them. Brewing in Yamaguchi -
in southern Honshu, Japan - reflects the whole history of sake in
Japan, from boom to bust to resurgence, and many of its brands,
including the fabled Dassai, are now at izakaya and fine
restaurants around the world. Expert Jim Rion takes us on a tour of
all 23 Yamaguchi breweries to introduce the character of each and
its brewmasters' best picks. Along the way he provides background
on such topics as rice farmers, drinkware, brewing methods, and the
controversy over sake "terroir" (does it exist?). An added bonus
for travelers is a mini sightseeing guide to the region and its
many delights. Illustrated with photographs and quick-reference
sake labels.
There are many interesting drinks that have been lost to time, but
some, such as cider, mead (which has been around since about
7000BC) and perry are reinventing themselves. This book explains
where and when to find your raw materials and what sort of
equipment you'll need. It includes delicious recipes that use
common and less common fruits. It will also show you how to cut
(expensive) corners without cutting corners on quality. Contents:
About the author; Introduction; 1. The History of Brewing; 2. Apple
Varieties; 3. Types of Honey; 4. Making Cider - Hawky's Way; 5.
Making Scrumpy; 6. Making Your Own Infusions; 7. A Taste of the
Middle East; 8. Making Perry; 9. Making Mead; 10. Making Beer; 11.
Ireland on my Mind, and my Liver; 12. Making Country Wines; Index.
2013 Reprint of 1930 Edition. Fully illustrated. Every page of this
classic was printed in color originally and our reprint reproduces
all the drawings in color. Exact facsimile of the original edition,
not reproduced with Optical Recognition Software. Harry Craddock
was a United States citizen who left during Prohibition and joined
the American Bar at the Savoy Hotel, London, in 1920. Craddock was
one of the most famous cocktail barmen of the 1920s and 1930s.
Craddock's "The Savoy Cocktail Book" was published in 1930, and is
still in print today. Craddock invented a number of classic
cocktails, including the famous Corpse Reviver #2 and possibly
including the White Lady, and popularised the Dry Martini. Lavishly
illustrated with all illustrations reproduced in color.
Engaging and complex, sophisticated and quirky, gin has become a
vital component in the mixing cups of a new breed of artisan
drinksmiths. Its title an homage to Humphrey Bogart's lament in the
1942 film "Casablanca," offered is the guide to a journey around
the upper echelon of the bartending profession in
one-hundred-and-one recipes - exploratory gin-based concoctions
developed in the progressive cocktail laboratories of American "gin
joints," often bringing methods and flourishes of the kitchen to
the glass with fresh juices, muddled fruit, infused syrups, earthy
spices, and leafy herbs. With this volume as trusted companion,
you'll be able to re-create their remarkable formulas with
precision and authenticity. With each raised glass, offer a toast
to gin - invented by the Dutch, refined by the British, and
glamorized by Americans. Borrowing once again from Bogart, "Here's
looking at you, kid."
The Mixellany Guide to Vermouth & Other Aperitifs explores the
remarkable history of aromatized wines and spirits as well as the
secrets of their production. When vermouth landed on American
shores, it gave birth to an entire family of drinks from the
Martini and the Manhattan to the Adonis and the Metropole. In
Britain, the dry and sweet versions led to the Blood & Sand and
the Matador. But why did Winston Churchill allegedly bow toward
France instead of using vermouth in a drink? Why have various
eyedroppers and atomizers been marketed to administer minute
amounts of this aromatized wine into American drinks on both sides
of the Atlantic? In cafes throughout Italy and France you can tell
the time by the orders for tumblers and goblets of vermouth on the
rocks. Argentines and Chileans love vermouth so much their cocktail
hour is sometimes called l'hora del vermut the vermouth hour]. In
some regions of Spain bodegas have barrels of vermouth to dole out
for after-work aperitivos. Drinks historians and life-long vermouth
lovers, Jared Brown and Anistatia Miller delve into the reasons why
vermouths and other aperitifs have been so misunderstood and
under-valued since the end of Prohibition in the United States and
suggest why it is time to have a change of heart.
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