Mezcal, the smokier, darker and more sensual spirit from Mexico, has arrived. It isn't tequila, althought the two are related. Rather, mezcal is an artisanal spirit derived from the agave plant. It is in ascendance, praised for its authenticity and traditional craftsmanship. Mezcal is life, which means it is an adventure. To discover mezcal is to discover your own soul. Here, this authoritative book helps you discover Mezcal - the history, the creation of the product, the ways it is consumed, enjoyed and appreciated - the complete mystique.

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.

Here is the book that makes learning about wine not only fun, but also truly inspiring. Olivier Magny is the founder of France's #1 wine school. He's passionate about making wine more fun and its culture more accessible. Reading this book, you will learn profusely about wine, but also about all sorts of things beyond wine. You will discover that wine is also an eye opening window on our world. INTO WINE is a journey - one that changed Magny's life. And who knows, after reading this book, maybe it will change yours... WIth INTO WINE, you will learn about: - Wine in general: gain more knowledge and confidence - The meaning of terroir: and why any wine drinker should know more about it - How to become a smarter wine buyer: cutting through the blabla to really focus on what matters (for you'll know what the right questions are) - How wine drinkers can make the world a better place: wine education is an eye-opening journey that may very well change your views on a subject or two. - How happiness and wine are closely linked: but not at all in the way you imagine... The book will make you thirsty, but it will also make you think. An inspiring read, suitable for all wine drinkers, from the novice to the seasoned drinker.

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.

2013 Reprint of 1862 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Illustrated Edition. Jerry Thomas (1830-1885) was an American bartender. Due to his pioneering work in popularizing cocktails across the United States, he is considered "the father of American mixology." In addition to writing the seminal work on cocktails, his creativity and showmanship established the image of the bartender as a creative professional. As such, he was often nicknamed "Professor" Jerry Thomas. In 1862, Thomas finished "The Bar-Tender's Guide" (alternately titled "How to Mix Drinks or The Bon-Vivant's Companion"), the first drink book ever published in the United States. The book collected and codified what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide laid down the principles for formulating mixed drinks of all categories

Discover one of the fastest growing hobbies in the United States today. Inside "Making Wine - How to Make Wine from Kits" ebook are the secrets to making excellent wine from kits the first time and every time. Some of the topics addressed are: How to choose a kit wine. (page 10) What basic equipment you need. (page 13-18) What additional pieces of equipment make the process easier. (page 13-18) Learn a kit winemaking process that is better than other processess. (page 20) Create your own wine bottle labels. (page 32) Learn when to filter and when to not. (page 35) Finally, learn how to enjoy the fruits of your effort. (page 38) While this ebook is only about making wine from kits and doesn't go into making wine from fresh fruit, it does a great job of discussing the equipment needed, the process used and a chapter on how to enjoy the wine you just made. Order this digital download now - so you can start reading today how to make award-winning bottles of wine that you would gladly pay $15 to $20 per bottle to buy, for as little as $4 to $4.50 per bottle Be part of the fastest growing hobby in America.

This is the ultimate handbook for mixologists looking for ingredients that go beyond exotic fruit juices and rare spirits. Driven by a commitment and passion for the freshly harvested ingredient, Semenology pushes the limits of classic bartending. Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail. The connoisseur will appreciate learning how to mix selected spirits to enhance the delicate flavors of semen. The book provides useful tips that cover every detail of Semenology, from mixing and presentation to harvesting and storage advice.

How to Test and Improve Your Wine Judging Ability (Third Edition)
by Irving H. Marcus
Updated and Edited by Heidi Butzine
Written over 35 years ago, the wisdom in "How to Test and Improve Your Wine Judging Ability" is timeless.
Even if you're not looking to become an "official" wine tasting judge, the author takes readers through the steps of understanding, evaluating and discussing wine. Useful to experienced and novice wine enthusiasts alike who want "to learn more about wine to enjoy it at its fullest" and be as good a wine judge as they can.
NEW EXPANDED VERSION:
includes insightful editor's notes... wine terms, aromas and flavors, grape varietals and regional wine styles comparison of today's popular wine rating systems wine aging guide and suggested comparisons for your own wine judging Comments about the book from over the years still stand today:
San Francisco Chronicle: "A good book to have."
Long Beach (Calif.) News-Post: "An important addition to wine literature; enjoyable and instructive."
Liquor Store Magazine: "Can help the retailer become a better judge of the wines he buys."
Los Angeles Times: "Helpful, concise and over nobody's head."
Vintage Magazine: "A concrete basis to the subjective art of wine tasting and evaluation."
San Francisco Examiner: "Games that measure the accuracy of a taster's perceptions."
Sunset Magazine: "Has many suggestions for post-graduate tasters."
Wine World Magazine: "A book for anyone who wants to develop his tasting ability or to find out how good it already is."
Beverage Industry News: "Can improve the imbiber's ability to make sound quality Judgements."
Chicago Tribune: "A meaty new treatise; a helpful handbook."
American Wine Society Journal: "No question of its overall value.

This concise book written by a 20 year Napa Valley wine industry veteran gives wine enthusiasts an inside look into the industry that creates the product they enjoy. It gives them this inside perspective from the outside of the package, the wine's label. All required and non-required items that appear on US wine labels are explained to further the casual to serious wine drinkers enjoyment and understanding.

2013 Reprint of 1939 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Charles H. Baker, Jr., wrote five collections of recipes that are far more than cookbooks, and impossible to classify. Baker states his chief tenet that informs his work: that all really interesting people-sportsman, explorers, musicians, scientists, vagabonds and writers-were vitally interested in good things to eat and drink; cared for exotic and intriguing ways of composing them. We soon discovered further that this keen interest was not solely through gluttony, the spur of hunger or merely to sustain life, but in a spirit of high adventure. Part travelogue, part memoir, and part instruction manual for budding bon vivants, his books and magazine columns chronicle a life spent searching for good things to eat and drink and the really interesting people with whom he loved to share them. Like his contemporaries Robert Ripley and Frank "Bring 'Em Back Alive" Buck, Baker traveled incessantly in search of unusual specimens; Baker brought his quarry home scribbled on the backs of bar napkins. In between overseas adventures, Baker fished with Hemingway off the Bimini coast; downed flaming apple brandy in the back room of a New Jersey inn with "Bill" Faulkner; joined Errol Flynn and Robert Frost for a beachfront dinner south of Miami, featuring four-inch steaks and potatoes boiled in pine resin-"better than any potato ever baked in mortal oven." "If you ever wondered whose oyster the world is," Esquire wrote in 1954, "meet Charles H. Baker, Jr." This book is an account of his discoveries regarding the world of exotic drink.

1. Are you tired of the terms "dry white wine" or "dry red wine" when using a recipe? 2. Would you like specific suggestions for wines to be added to a recipe? 3. Would you like 1-2-3 specific suggestions for wines to pair with the dish you are preparing? 4. Would you like specific beer suggestions for those dishes that go well with beer? 5. Would you like a library of over 500 easy to follow recipes and over 2,500 wine and/or beer suggestions? IF THE ANSWER TO THESE QUESTIONS IS YES WINE AND DINE 1-2-3 IS THE BOOK FOR YOU

Master of Wine and Chef Tim Hanni MW was hailed as the Wine Antisnob by the Wall Street Journal for his work in understanding consumer wine preferences and revolutionary concepts for wine and food pairing. This introductory volume for The New Wine Fundamentals wine education program is based on two decades of research by the author and many research colleagues.

"Why You Like the Wines You Like; changing the way the world thinks about wine" introduces the physiological and psychological factors that shape personal wine preferences. It offers empowerment to wine drinkers at all levels and is a truly game-changing approach to the subject of the enjoyment of wine and wine with food.

Why You Like the Wine You Like also looks at the countless myths and lore associated with wine and provides insights and an information for anyone interested in wine history.

Hanni's wine and food principles were adopted last year and taught as part of the Advanced Diploma curriculum for the Wine & Spirits Educational Trust. ""Wine and food pairing is has become an imaginary and metaphorical exercise with little basis in reality," Hanni says. "I am on a mission to have everyone pair wines with the diner, not the dinner.""

""I have spent many hours with Tim wrestling with some of his ideas while they were still in the formative stage. It was both an exhilarating and an exhaustive experience. With a broad and deep knowledge of wine and food history as well as their complexities, he is not afraid to challenge the way things are done and suggest alternatives. He's not dogmatic in his beliefs, but he demands that conventional thinkers think again. You may not agree with all his conclusions, but I promise he will make you think."" George Taber, author of the bestseller The Judgment of Paris and A Guide to Bargain Wines and former correspondent and editor for Time magazine

Home Production of Vodkas, Infusion and Liqueurs is another first of its kind book from Stanley and Adam Marianski. This is not just a collection of recipes, but a set of rules that govern the process of making vodka and other alcoholic beverages. A quote from the book: "From the start, we decided not to write another recipe book. A collection of recipes does not make a person proficient in a new skill. You have to know the How and Why of making spirits; you have to know the rules that govern the process. First of all you have to realize that alcohol is just a tool, albeit a very important one. Once you understand how to manipulate the properties of alcohol, the rest will fall into place." To get the reader started, a collection of 103 detailed recipes are included, which can be studied and used as a reference. By carefully reading this book you will discover that producing new spirits is almost like cooking, one needs to first know the basics and then let the imagination run wild. Everything falls into place and making new drinks becomes routine. After practicing the technique of creating drinks a couple of times, the spirits will consistently be of high quality, become crystal clear and look beautiful. The process can become an art form.

There is nothing that outwardly conveys the identity of a craft distilled spirit more than its label. It is the calling card that gives the consumer a hint about what is inside the bottle. And it speaks volumes about the individuality of the distillery, the distiller who made it, and why. It is in the frontier between strict federal legal requirements and the limits of tired, traditional post-Prohibition labels where an unprecedented creativity in label design is now occurring. It is quite an exciting time in the distilled spirits industry as there are now well over 254 craft distilleries in the United States. As more distilleries are added to that list, we will continue to see a surge in creativity in both the products produced and the labels designed to grace the front of each bottle.

Translated into English for the first time, the 1927 Cuban classic El Arte de Hacer un Cocktail y Algo Mas: The Art of Mixing a Cocktail & More documents the creative genius of the legendary Cuban cantineros. Within these pages you'll find 788 recipes that were shaken, stirred, thrown, and frappeed during the 1920s in the hotels, restaurants, casinos, bodegas, and bars of "the Little Paris of the Caribbean"-Havana, Cuba. A very rare book that has achieved legendary status amongst cocktail book collectors, the recipes found in El Arte have never been available in English, making this book an essential resource and a collectible on its own. Complete with its original illustrations and a foreword by Cuban rum and drinks historian Anistatia Miller, El Arte de Hacer un Cocktail y Algo Mas: The Art of Mixing a Cocktail & More is not merely a peek into Cuban cocktail history. El Arte demonstrates the Cuban passion for complex yet subtle flavours accentuated a hint of sweetness as well as the cantineros' awareness of their audience (both local and international) and of prevailing trends. That is a lesson that none of us should ever forget. Drinks and food must appeal to the people who consume them. It's a skill that Havana 's cantineros from those legendary days continue to teach us very well.

Be honest. You expect this book to be a nonstop parade of gin and absinthe with a couple rum drinks thrown in for people who cosplay Airship Sky Pirates.

Sure, you'll find plenty of that, but compared to the crazy reality of Victorian drinking culture, your absinthe cocktail is downright boring.

You're about to embark on a series of improbable adventures with household staples. You'll find historically authentic punch recipes which could be confused for farmer's cheese, tea recipes that will knock you out rather than wake you up, and downright chewable eggy cream curdles.

Along the way, you'll also find a wealth of shockingly tasty 19th century recipes using all natural ingredients you already have at home.

Whether you're looking for a delicate cocktail to impress a fine corset clad lady or industrial quantities of affordable Victorian punch to serve the entire crew of your airship, you'll find the perfect Steampunk themed drink inside the pages of SteamDrunks.

Description of 130 wine grape varieties used in Australia, the wines made from them cross referenced to Australian wineries and regions. As Australian wine consumers tastes change they are demanding new wine experiences. innovative Australian grape growers and wine makers are turning to new varieties and reviving older ones to significantly increase the range of wine varieties available. At the same time consumers are seeking more information about the new varieties. This book provides a guide to the varieties now being used. It is aimed at the adventurous wine lover but will provide a useful reference for students and all those in the Australian wine Trade. 130+ wine varieties are described and over 1600 winers are listed, along with the 60 plus Australian wine regions. Some of the material in this Book was previously published as Emerging Varietal Wines of Australia (2006) but the data has undergone considerable expansion and updating

Wine fluency is critical for a wide variety of professionals and represents an important area of executive refinement. This is not simply an interesting culinary topic. Knowing the essentials is a matter of critical business etiquette. Failing to have such knowledge can also leave you vulnerable to certain etiquette mistakes in various professional contexts.

The good news is that the learning experience can be easy and fun, and there is no need to descend into wine snobbery along the way. Use this book and the FREE VIDEO SUPPLEMENTS to ensure you know the essentials.

THE ESSENTIALS:
-Facts you should know about certain wine regions
-Key characteristics of various grapes and wines
-How to confidently pair wine with food
-Discussion of iconic wines that you should recognize
-Review of wine etiquette essentials

FREE VIDEO SUPPLEMENTS: As you read through this book you will be directed to www.executivewineeducation.com where you will find free supplemental videos and other materials to accompany your reading and enhance your learning experience.

This book, and the related free videos, represents the wine course they should have taught you in business school

The World full of experts that want to dictate us what to do and like. The pressure on wine consumer is such that quite often we find good even what we do not really like. This book give the reader the possibility to acquire the knowledge necessary to make up her/his own opinion about what they like. It also gives the reader the knowledge to be able to defy the self nominated experts. It is all about being able to know enough and understand enough to feel comfortable about your own taste and choice. It is the Declaration of Independence of the wine consumer.

The Author Explores The Story Of Bourbon Whiskey, Originating In The Year Of The Declaration Of Independence, Continuing Through The Whisky Rebellion, Prohibition, Moonshiners, Barroom Photographs, And Bourbon Advertising.