**Winner Gourmand World Cookbook Award 2019** "In his new book, journalist Brian Ashcraft digs into the short but colorful history of the Japanese liquor and the process that differentiates Japan's labels from their Western cousins. Plus, whisky authority Yuji Kawasaki shares tasting notes for more than a hundred bottles." --Travel + Leisure Japanese whisky has been around for less than a century--but is now winning all the major international awards. How did this happen and what are the secrets of the master distillers? This whisky book divulges these secrets for the first time. Japanese Whisky features never-before-published archival images and interviews chronicling the forgotten stories of Japan's pioneering whisky makers. It reveals the unique materials and methods used by the Japanese distillers including mizunara wood, Japanese barley, and novel production methods unique to Japan. It also examines the close cultural connections between Japanese scotch and whisky drinkers and their favorite tipples. For the first time in English, this book presents over a hundred independently scored tastings from leading Japanese whisky blogger, Yuji Kawasaki, shedding new light on Japan's most famous single malts as well as grain whiskies and blends. Japan expert Brian Ashcraft and photographer Idzuhiko Ueda crisscrossed Japan visiting all the major makers to talk about past and present whisky distillers, blenders and coopers. Japanophiles, whisky lovers, travelers, and history buffs will all find something fascinating within these pages, including: Tasting notes and scores of every major Japanese whisky brand A complete account of the unique production methods and ingredients Information about visiting distilleries in Japan Hundreds of color photos documenting the history and modern practices of Japanese whisky Exclusive interviews and previously unpublished personal accounts from leading industry figures Japanese Whisky not only explains how the country's award-winning whiskies are made, but also the complete whisky history and culture, so readers can truly appreciate the subtle Japanese whiskies they're drinking and buying. Kanpai!

Over the past decade, the popularity of cocktails has returned with gusto. Amateur and professional mixologists alike have set about recovering not just the craft of the cocktail, but also its history, philosophy, and culture. The Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture. Why has the cocktail returned with such force? Why has the cocktail always acted as a cultural indicator of class, race, sexuality and politics in both the real and the fictional world? Why has the cocktail revival produced a host of professional organizations, blogs, and conferences devoted to examining and reviving both the drinks and habits of these earlier cultures?

Bourbon whiskey has made a surprising contribution to American legal history. Tracking the history of bourbon and bourbon law illuminates the development of the United States as a nation, from conquering the wild frontier to rugged individualism to fostering the entrepreneurial spirit to solidifying itself as a nation of laws. Bourbon is responsible for the growth and maturation of many substantive areas of the law, such as trademark, breach of contract, fraud, governmental regulation and taxation, and consumer protection. In Bourbon Justice Brian Haara delves into the legal history behind one of America's most treasured spirits to uncover a past fraught with lawsuits whose outcome, surprisingly perhaps, helped define a nation. Approaching the history of bourbon from a legal standpoint, Haara tells the history of America through the development of commercial laws that guided our nation from an often reckless laissez-faire mentality, through the growing pains of industrialization, and past the overcorrection of Prohibition. More than just true bourbon history, this is part of the American story.

'A Sense of Place blends pin-sharp writing with evocative photography in a book to savour and treasure.' - Ian Rankin 'Mr. Broom, who was born in Glasgow and has been writing about spirits for decades, is the perfect author for this beautiful, evocative book. He knows the whisky territory intimately and the people well, and he has the senses of wonder, empathy and history to tie them altogether, as well as the skill to conjure up the smell of the salt air, the sound of barley shimmering in the wind, the vibrations of hammers shaping copper into stills and the singe of the oak staves as a cooper bends them over fire...With beautiful photography by Christina Kernohan, this is the book to give any lover of single malt, along with a bottle of their favorite whisky.' The Year's Best Books on Wine (and Whisky), The New York Times 'This is an engaging, humane and important book. I cannot recommend it too strongly.' Charlie MacLean Keeper Magazine 'A book so beautifully tweedy I actually want to wear it as a hat. I am very glad it includes a map as Dave's authoritative guide has given me many great whisky-holiday ideas.' Damian Barr 'Dave Broom's whisky odyssey is in many ways a story of Scotland and the questions we face....Like a good dram, it's complex, and Dave makes an excellent guide... Christina Kernohan's beautiful photographs of the places and people featured in the book add texture and vibrancy to the stories: a window into the distilleries and lives of the craftspeople.' Best of Scotland 'Few can match [Broom's] ability to blend together critical thinking, insight and industry knowledge while giving the resulting mix a romantic twist.' Whisky Magazine In this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of its terroir - the land, weather, history, craft and culture that feed and enhance the whisky itself. Travelling around his native Scotland and visiting distilleries from Islay and Harris to Orkney and Speyside, Dave explores the whiskies made there and the elements in their distilling, and locality, which make them what they are. Along the way he tells the story of whisky's history and considers what whisky is now, and where it is going. With stunning specially commissioned photography by Christina Kernohan, A Sense of Place will enhance and deepen every whisky drinker's understanding of just what is in their glass.

Wherever and whenever people have been found talking, they have been found drinking: an age-old pastime with an equally storied history. Alcohol and civilization have developed in close quarters, sometimes supporting each other and sometimes getting in each other's way. The School of Sophisticated Drinking, which began as an ongoing series of lectures at Berlin's legendary Victoria Bar in 2003, traces the deep-seated lineage of drinking in the social, political, and even scientific developments of our culture. Appealing to both expert drinkers and novice barflies, each chapter delves into the sociopolitical significance of and technological innovations behind a familiar wine or spirit--brandy, vodka, whisky, rum, gin, tequila, and champagne--and shares plenty of tales of adventure, from the glamour of Hollywood and Broadway, to the tormented worlds of well-known writers, to the outbreak of wars and the unending struggle for economic and military power. The reader's thirst for knowledge can be further quenched by trying any or all of the enticing cocktail recipes gathered at the end of the book.

Aimed at the home bartender, this book is a comprehensive guide to drinks and how to mix them. It begins with an overview of spirits such as gin, vodka and rum; liqueurs such as amaretto, Tia Maria and Chartreuse; wine, champagne and fortified wines; beer and cider; and syrups, coffee and chocolate. It then offers a fantastic range of drinks and cocktails, including all-time classics such as the Gin Sling, Screwdriver and Buck's Fizz, more unusual drinks such as the Barbarella, Blue Hawaiian and Loch Ness, and luxurious smoothies such as the Humzinger, Iced Mango Lassi and Citrus Tingler. Every drink you've always wanted to try is in this exciting volume.

'A handbook of classic cocktails essential to every host's repertoire' Vogue Want to master the art of mixology from home? Of all the skills you might acquire in life, learning how to make exquisite cocktails is the least likely to be a waste of your time. In this classic guide to cocktailing, writer, columnist and founder of 'The Spirits' newsletter - "a book club but for cocktails" - Richard Godwin offers over 200 delicious, inventive and accessible recipes. Beautifully written, laugh-out-loud funny and full of practical good sense as well as fascinating historical snippets, this little book contains everything that an amateur needs to up their cocktailing game - and increase the sum of human happiness. 'Simple to navigate and fun to read, it's the only book I reach for on a Friday evening. The weekend starts here.' Felicity Cloake 'I truly love this book. No one writes about drinks like Richard Godwin - I enjoy his prose as much as anything in the glass.' Marina Hyde 'The best, most elegant and most sparkling' cocktail book' Esquire

There is a punch for every occasion where people gather - from rowdy parties to refined celebrations - and in Punch: Drinks to Make with Friends, drinks gurus Shaun Byrne and Nick Tesar are on a mission to share the love.

Designed to infuse colour and conversation into your next gathering, Punch offers up fifty delicious and unexpected recipes that take inspiration from flavours and festivities around the globe. Travel via your tastebuds from the South Pole, with a hot piña colada in hand, to Rio for a Carnival-inspired slushie punch. In Melbourne, share a punch perfect for a sporting final before toasting to good fortune in China.

There are low- and no-alcohol punches included, as well as alcoholic, and all recipes are easily scaled. Punch has something for you and all your friends - long-time or soon-to-be-made.

While other industries chase after the new and improved, bourbon makers celebrate traditions that hearken back to an authentic frontier craft. Distillers enshrine local history in their branding and time-tested recipes, and rightfully so. Kentucky's unique geography shaped the whiskeys its settlers produced, and for more than two centuries, distilling bourbon fundamentally altered every aspect of Kentucky's landscape and culture. Making Bourbon: A Geographical History of Distilling in Nineteenth-Century Kentucky illuminates how the specific geography, culture, and ecology of the Bluegrass converged and gave birth to Kentucky's favorite barrel-aged whiskey. Expanding on his fall 2019 release Bourbon's Backroads, Karl Raitz delivers a more nuanced discussion of bourbon's evolution by contrasting the fates of two distilleries in Scott and Nelson Counties. In the nineteenth century, distilling changed from an artisanal craft practiced by farmers and millers to a large-scale mechanized industry. The resulting infrastructure - farms, mills, turnpikes, railroads, steamboats, lumberyards, and cooperage shops - left its permanent mark on the land and traditions of the commonwealth. Today, multinational brands emphasize and even construct this local heritage. This unique interdisciplinary study uncovers the complex history poured into every glass of bourbon.

Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry, receiving award after award including Best American Cocktail Bar, World's Best Cocktail Menu, and World's Best Drink Selection. Now, the critically acclaimed bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry's inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world. Like the bar's decor, Dead Rabbit's award-winning drinks are a nod to the "Gangs of New York" era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe. Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit. Sean Muldoon and Jack McGarry were formerly bar managers at The Merchant Hotel in Belfast.

This is a reissue edition of the previously published title Peat Smoke and Spirit (9780747245780), published in 2005. 'This is not simply an appreciation of whisky, but a voyage into the history and geography of a tiny Scottish island' Daily Mail Those who discover malt whisky quickly learn that the malts made on the Isle of Islay are some of the wildest and most characterful in the malt-whisky spectrum. In Whisky Island, Islay's fascinating story is uncovered: from its history and stories of the many shipwrecks which litter its shores, to the beautiful wildlife, landscape and topography of the island revealed through intimate descriptions of the austerely beautiful and remote countryside. Interleaved through these different narrative strands comes the story of the whiskies themselves, traced from a distant past of bothies and illegal stills to present-day legality and prosperity. The flavour of each spirit is analysed and the differences between them teased out, as are the stories of the notable men and women who have played such a integral part in their creation.

More than 100 cocktail recipes. Navigate the bewildering world of cocktails with this elegant A to Z guide to every recipe that you need to know. Complete with the stories behind the famous drinks and know-how on key cocktail topics and techniques, The Cocktail Dictionary is the discerning drinker's guide to the art of sipping. Covering everything from the Old Fashioned, Martini, Margarita and Daiquiri to key cocktail techniques such as muddling, shaking, stirring and the perfect ice. Includes stunning illustrations throughout the book.

The 007 official cocktail book - created in association with the Ian Fleming Estate Explore Bond creator Ian Fleming's writings on the pleasures of drinking and sample 50 delicious cocktail recipes inspired by his work - developed by award-winning bar Swift. Cocktails are at the glamorous heart of every Bond story. Whether it's the favoured Martini, which features in almost every book, or a refreshing Negroni or Daiquiri, strong, carefully crafted drinks are a consistent feature of the Bond novels. Recipes are divided into five categories: Straight Up; On The Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds are Forever, as well as classic Bond cocktails such as the Vesper and, of course, the Dry Martini. Each recipe is accompanied by extracts from Fleming's writings - be it the passage where the classic drink was featured or a place, character or plot that inspired one of the drinks. Also features Ian Fleming's writings on whisky, gin and other spirits. Foreword by Fergus Fleming.

The artisanal cocktail movement is, let's face it, not for everyone. What about drinks for the rest of us? The boozers who just want a good, stiff cocktail we can make at home after a day at work? What if you don't own an ice-shaving kit or grow organic rosemary in your back garden? What if you are using recycled jam jars to mix your Vodka Tonic instead of the "mason jar shaker" you can purchase at every hipster joint in Hoxton? Rejoice, this book is for you.

Who doesn't dream of the rock star lifestyle? Loud music, throngs of adoring fans, and parties that last for days. The glitz, the glamor, and the drinking. In How to Drink Like a Rockstar, Albert W. A. Schmid offers readers a taste of how the rock stars live with his various cocktail recipes inspired by some of America's favorite musicians, from classic rock to contemporary artists. Drinks like Opera, Jumpin' Jack Flash, and T.N.T pay tribute to bands such as Queen, the Beatles, and AC/DC, each with a different twist. Every one of Schmid's cocktail recipes celebrates the lives and careers of artists such as Van Halen's Michael Anthony with his Jack Daniels-shaped guitar or The Grateful Dead and their army of "Dead Head" groupies. Not only does he detail the best mixing techniques, list the necessary equipment, and provide instructions on how to make homemade cocktail cherries and syrups but Schmid also includes rock star life advice so that readers can maximize their rock star experience. With easy-to-follow glossaries for both rock 'n' roll and cocktail-making terms alongside a wide array of drinks that will quench any sort of thirst, How to Drink Like a Rock Star is an informative and light-hearted manual to get your night started right.

Speedy Cocktails guarantees that you'll get the most important ratio right: less time mixing, more time relaxing. Thanks to uncomplicated recipes, accessible ingredients, and thumb-cut tabs, Speedy Cocktails ensures that you'll be enjoying a delicious drink in no time. Featuring classic cocktails like the martini, gin and tonic, and Manhattan, it's never been easier to bolster your reputation as a great bartender. Best of all, this slim volume can be stored right by the liquor cabinet, making sure you're always putting your best foot forward when company drops in.

First exhibited at the Exposition Universelle (Paris, 1900) Louis XIII has embodied sophistication for over a century. Each bottle is a unique work of art, from the decanter - each of which requires eleven craftsmen to blow the crystal, apply the ornamentation and wrap the 20-K gold collar around its slender neck - to the cognac itself. Composed of up to 1200 eaux-de-vie from the first cru of the Cognac region, Grande Champagne, Louis XIII balances notes of myrrh, honey, dried roses, plum, honeysuckle, cigar boxes, leather, figs and passion fruit in an unmatched, ambrosial blend. This book is an ode to the cognac, sung by some of its earliest and most vibrant devotees. We delve into the diaries and letters of two passionate travellers aboard the America-bound cruiser Normandie, 1935; the agenda of King George VI and his wife Queen Elizabeth on their visit to Versailles in 1938; and the first-hand account of a young millionaire who, while on a trip to Constantinople in 1928, requested that the Orient-Express stop so that the surface of his brandy might lie still. Tracing the history of the iconic decanter from the pewter flask found after the Battle of Jarnac to the inspired glass vessels that captivated the royal courts of Europe, Louis XIII Cognac - The Thesaurus promises an elegant and entertaining glimpse into this prestigious cognac and the characters who drank it.

The perfect gift for cocktail lovers and would-be mixologists is this set of four mini paperback books - Gin, Tequila, Rum andVodka - beautifully packaged together in a slipcase. From favourites like the Moscow Mule, Cosmopolitan and Margarita to exotic concoctions, such as the fruity Caribbean Cruise and Kahlua-based South of the Border, there are 200 recipes to try. Each book also contains essential bartending tips and fascinating anecdotes about the cocktails and how they got their names.