"This is not a diet book," says author Morgan Murphy, who takes readers on a rollicking trip as he explores the South's favorite flavors. A high-proof adventure, Bourbon & Bacon includes 140 of the South's most amazing recipes that use one (or both) of these smoky ingredients. Morgan's collections of cocktails, new infusions, punches, appetizers, main courses, sides, and desserts will be a hit, whether you're hosting a cocktail party, backyard barbecue, or elegant dinner. For bourbon enthusiasts, Morgan rates more than 75 of his favorite whiskeys and takes readers on a cheerful tour of many of the South's top distilleries. Bacon lover? Well, of course you are. Bourbon & Bacon is full of bacon secrets, farm tours, bacon ratings, and tips and tricks to make the best of everyone's favorite meat. This authentic handbook to the South's most flavorful products has a forward by the two most famous voices in the food industry, Julian Van Winkle III of Old Rip Van Winkle Distillery and Allan Benton, of Benton's Smoky Mountain Country Hams. Together, with Morgan's hilarious Southern tales and irresistible recipes, Bourbon & Bacon is an essential guide for anyone who loves either bourbon or bacon.

Originally published in 1922 this book has been revised since its first publication-which placed emphasis on fractional distillation-to include distillation on a large scale as carried out in the manufacture of important products. Distillation Principles and Processes covers the research of scientists in fields including: Acetone and n-Butyl Alcohol, Alcohol, Petroleum, Coal Tar, Glycerine and Essential Oils.

Post prohibition in the United States brought a renewed interested in the beverage arts. The authors of this book offer wine and spirits making as an art on the level of weaving, pottery and smelting-arts that did not require a great amount of scientific development, yet have reached a level of artistic perfection. Given this historical background, Wines and Liquors provides a general overview as well as detailed science on the production of wine and spirits including: fermentation, sugars, yeasts, malting, distillation and even some recipes for cordials. This book remains as relevant today as when originally published in 1935.

The Craft of Gin explores the history of Gin production from its crude origins in medieval Europe to the finely honed spirits of twenty-first century craft distillers. The book describes how gin is made, the primary botanicals used in its production, tasting notes for fifty craft gins from around the world, and five interviews of leading craft gin distillers. The book is rounded out with two chapters dedicated to timeless gin cocktails, their background, how they are made and the best gins and ingredients that allows them to sing.

From the creators of the best-selling brand The Art of Mixology(TM) comesThe Art of MixologySips & Snacks, a beautifully designed recipe deck that features50 perfect ideas for drinks, boards, snacks and appetizers.

Explore the chemistry of cocktails and mocktails with The Art of Mixology(TM) . Become your own bartender and create new, delicious concoctions using the best of traditional and contemporary recipes. Have fun and make yourself a drink!

• 50 double-sided cardswith recipes and beautiful photography
• Each recipe is clearly written andeasy to follow, making it ideal for both seasoned mixologists and beginners
• Housed in asturdy, attractive box with magnetic closureand detailed artwork, this set is a stylish addition to any home bar.
• Elevate your hosting game, or give the gift of refined sipping and tasting with this ultimate guide to crafting cocktails and snacks. Cheers!

When George Washington bade farewell to his officers, he did so in New York's Fraunces Tavern. When Andrew Jackson planned his defense of New Orleans against the British in 1815, he met Jean Lafitte in a grog shop. And when John Wilkes Booth plotted with his accomplices to carry out an assassination, they gathered in Surratt Tavern.
In America Walks into a Bar, Christine Sismondo recounts the rich and fascinating history of an institution often reviled, yet always central to American life. She traces the tavern from England to New England, showing how even the Puritans valued "a good Beere." With fast-paced narration and lively characters, she carries the story through the twentieth century and beyond, from repeated struggles over licensing and Sunday liquor sales, from the Whiskey Rebellion to the temperance movement, from attempts to ban "treating" to Prohibition and repeal. As the cockpit of organized crime, politics, and everyday social life, the bar has remained vital--and controversial--down to the present. In 2006, when the Hurricane Katrina Emergency Tax Relief Act was passed, a rider excluded bars from applying for aid or tax breaks on the grounds that they contributed nothing to the community. Sismondo proves otherwise: the bar has contributed everything to the American story.
Now in paperback, Sismondo's heady cocktail of agile prose and telling anecdotes offers a resounding toast to taprooms, taverns, saloons, speakeasies, and the local hangout where everybody knows your name.

Everyone who loves wine has a story to tell about it, from that first sip to that special event where a particular bottle had great meaning or impact. For some, drinking good wine has become a way of life and getting to that point involves some great moments and some unfortunate lapses in judgment. The end result is a life rich with memories and good friends made so because of a most marvelous process called fermentation.