"THE DEFINITIVE HISTORY OF BOURBON."-Sacramento Bee A Southern Independent Booksellers Alliance Bestseller A ROLLICKING BIOGRAPHY OF BOURBON WHISKEY THAT DOUBLES AS "A COMPLEX AND ENTERTAINING" (WALL STREET JOURNAL) HISTORY OF AMERICA ITSELF Few products are so completely or intimately steeped in the American story as bourbon whiskey. As Dane Huckelbridge's masterfully crafted history reveals, the iconic amber spirit is the American experience, distilled, aged, and sealed in a bottle.

Astrology, tarot, palmistry, and other spiritual arts are having a moment-and that includes the spirits we enjoy during cocktail hour. With this deeply researched collection of intoxicating treats, readers will be able to mix a drink that reflects their interests and satisfies their curiosity. Over the course of five chapters, the authors map out esoteric philosophies that have fuelled the dark arts of their times. Each recipe is presented in a double-page spread that includes an engaging history, clear instructions, and original photography. Curious about druids? Try the Oak and Mistletoe, reminiscent of ancient European forests. Into voodoo? Enjoy a citrusy rum cocktail that's finished with Peychaud's bitters from an infamous New Orleans apothecary. If vodka's your jam try the Devil's Daughter, which pays tribute to England's most famous prophetess, Mother Shipton. More than just a collection of recipes, this dive into the occult tells you everything you need to stock your bar and kitchen with, while offering compelling background information on natural ingredients, botany, herbs, and spices-all points of interests that connect the cocktail enthusiast and the practitioner of magic. Whether you're serious about cocktails or the occult-or just getting acquainted with either one-this ingenious blend of mixology and magic will add a drop of mystery to every drink you make.

THE GOT TO HAVE COCKTAIL BOOK, ADEQUATELY ILLUSTRATED AND EXPLAINED PLUS SOME EXPERT ADVICE.. THE EASY TO MAKE MIXOLOGY, BOOK FOR THE COCKTAIL ENTHUSIAST.

Find your perfect Gin-gle Bells this Christmas! From the Borders to Barra, as new craft distilleries emerge, they are making some serious waves in the global gin market. Thanks to the relatively simple method of gin production, craft distilleries have been creating imaginative products, reinvigorating the market while innovating in this corner of the world and beyond. With tasting notes and tips from master distillers, entrepreneurs and producers of Scottish gin, this guide is for every type of gin enthusiast, whether you are looking for fascinating distillery tours, or a new botanical for your tastebuds to explore. Accompanied by cocktail recipes to turn any fan into a fully-fledged mixologist, The Scottish Gin Bible is the ultimate guide to a gin lover's favourite tipple. "It's a product of sheer human creativity and endeavour you hold in your hand when you sip a long Gin & Tonic on a balmy summer evening or politely address a gin martini in a cocktail bar" MATTHEW S. V. PAULEY

Everything you need to know to ferment and distill whiskey right the first time. A fun read, salt and peppered, with the science behind distilling. This authoritative guide book introduces whiskey-making in a easy step-by-step process.

Welcome to The Home Distiller Here you will find more then just a book. You will find a community of like minded people who are trying to not only keep alive our traditions but also find new and exciting ways to express themselves though distilling. You will get access to tools that no other book can bring you. Join us on our Facebook forum where you can find pictures of Reader's Rigs, see what other shiner's are brewing up, follow the QotD (Question of the Day) and get detailed plans and parts guides for our latest builds. Did I also mention free online support? ...

Cutty Sark - the whisky, not the ship - was launched in 1923 and went on to become one of the most popular whiskies in the world. The first Scotch whisky to sell more than 1 million cases annually in the USA it was noted for its light colour and easy mixability. In this unique, full colour volume, editor Ian Buxton has assembled a top team of whisky experts to tell the colourful story behind 'the real McCoy'. With exclusive access to historical archives we meet the blenders behind the whisky, explore its rise and rise through Prohibition and post-war recovery, and discover new and exciting cocktail recipes specially created for the book. Contributions from Helen Arthur, Dave Broom, Ian Buxton, Charles MacLean, Marcin Miller, Martine Nouet, Paul Pacult, Gary Regan, Neil Ridley and Gavin D Smith.

This article on distillation comprises two parts. The first is an historical and the second presents the theory of distillation. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

In this detailed guide for the modern moonshiner, the President of "The American Distilling Institute" conveys the basic techniques for quick and easy homemade bourbon: how to use sugar to distill a 'moonshine'; how to build an inexpensive corn cooker and make corn whiskey; how to build a mash tun to create a grain whiskey wash; and, finally, the piece de resistance, how to distill that wash into whiskey.

A concise treatise on the manufacture of the golden nectar. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

A guide to blending whisky that will greatly appeal to all home distiller and lovers of the golden nectar. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Spirits for the Mind and Body contains 2101 Cocktail and Alcoholic Beverages in such categories as Beer Mug, Brandy Snifter, Champagne, Cocktail, Collins, Coupette, Highball, Irish Mug, Old-Fashioned, Pousse-Cafe, Punch Bowl, Red Wine, Shot Glass, Whiskey Sour, and White Wine.

Kate Hopkins knew there had to be more to whiskey than using it as a mixer. She had an unquenchable thirst to learn more about "the drink" and set out on an ambitious itinerary researching its history. Combining comprehensive research with informal narrative, Hopkins entertains and educates the readers on whiskey's place in the history of the world. She visited historians and pub owners, went to distilleries owned by corporations who sell thousands of gallons per day, and artisans who sell thousands of gallons per year, and interviewed the aficionados and the common drinkers, because one of the best aspects of whiskey is not just its taste, but the stories about the drink that are told around the bar. As an added bonus, she discusses the fine art of distilling, the proper ways to drink whiskey, and provides tasting notes on different brands, all in the hope of discovering the best shot of the liquor.

ORIGINALLY PUBLISHED in 1896, Bariana: Recueil pratique de toutes boissons Americaines et Anglaises by Louis Fouquet is regarded as the second French cocktail book ever published. But there is no question that Bariana is the first heralded French cocktail book: Unveiled in the 1898 edition of the popular Almanach Hachette encyclopaedia, a handful of Fouquet's recipes were published along with the comment that "Thanks to Mr. Louis Fouquet, the skiilful barman from the Criterion (121 r. St-Lazare) American and English beverages can now be prepared by everyone as easily as combining anisette and water." Translated into English and annotated by award-winning mixologist Charles Vexenat, Mixellany's Annotated Bariana displays Fouquet's passionate dedication to the art of bartending to a new audience of cocktail aficionados. Besides providing readers with keen insights into the Golden Age of cocktails in Paris, this book demonstrates how vintage recipes such as Fouquet's Whiskey Snapper and Martinican Cocktail come alive when adapted for modern palates and for execution by the new generation of mixologists. This special edition contains both Vexenat's annotated and translated work as well as the original French text.

Thoughtful essays on the history, significance, and pleasures of whiskey

Everyone becomes a philosopher with a drink in hand, but "Whiskey & Philosophy" takes this natural pairing to a new level. It explores a range of philosophical topics related to whiskey through engaging reflections written by philosophers, whiskey writers, and others.

You will learn things that are both practical (how do tasting notes vary across guides and whiskey brands?) and thought provoking (why is there the popular conception that drinking whiskey makes people mean, and is it true?). Whether your interest lies in the drink itself or in the philosophical issues surrounding it, you'll find something to interest you in this unusual book.Covers subjects ranging from geographical origin to stylistic differences between whiskey and ScotchExplores philosophical ideas such as the aesthetics, metaphysics, epistemology, and ethics of whiskey and whiskey drinkingIncludes contributions from academics, journalists, and whiskey specialists, all written in an engaging and accessible style

Whether you prefer your whiskey neat or in a Manhattan, from the United States, Scotland, or elsewhere, "Whiskey & Philosophy" is your perfect drinking companion.

The global Tiki Drink revival is in full swing. But without Beachbum Berry's Grog Log and Intoxica , there'd be nothing to drink. These two groundbreaking books revealed the top-secret, never-before-published, "lost" exotic drink recipes from Tiki's original midcentury heyday. Author Jeff Berry has unearthed a lot more recipes since his first two books, and picked up a lot more drink lore too. He's spilling it all in Beachbum Berry Remixed, a completely revised and updated anthology of the Grog Log and Intoxica , featuring 40 newly discovered, previously unpublished vintage Tiki drink recipes from the 1930s-1960s, 38 of the best new recipes from today's Tiki revival, gathered especially for Remixed from the world's top mixologists and cocktail writers, expanded drink history and lore, incorporating newly discovered information about the origins of the Mai Tai, Zombie, Suffering bastard, and other legendary Tiki mysteries.

Originally published in 1998. From its contested origins in nineteenth-century California; through its popularity among the smart set of the 1930s, world leaders of the 1940s, and the men in the gray flannel suits of the 1950s; to its resurgence among today's retro-hipsters: Lowell Edmunds traces the history and cultural significance of the cocktail H. L. Mencken called "the only American invention as perfect as a sonnet."

From their restaurant in Speyside the authors have created a range of recipes, each using Scotch whisky to compliment or contrast the food.

creating a great drink will never go out of fashion - this is the guide that will ensure that you will shake, stir or muddle a perfect drink every time! * how to muddle, shake and stir * recipes for over 300 martini's if you have ever wondered how to flavour vodkas, this is the book you need!

"Rich in history and admirable scholarship. . . . It's a fine grande champagne of a book, to be savored over and over."
-Patricia Wells, author of The Provence Cookbook
Called the "brandy of the gods" by Victor Hugo, Cognac is a universal symbol of refinement and quality. In the first comprehensive history of this celebrated drink, Kyle Jarrard charts Cognac's birth in the 1500s and its transformation into the world's most coveted brandy. Along the way, he reveals how Cognac distillers weathered vineyard die-offs, the German occupation, and other challenges over the years-and offers a fascinating behind-the-scenes look at Hennessy, Remy-Martin, Courvoisier, Martell, and other legendary brands.
For any Cognac lover, this fascinating book will make the perfect gift.
Kyle Jarrard (Paris, France) is a senior editor at the International Herald Tribune and author of the highly acclaimed novels Over There and Rolling the Bones.

Tequila Mockingbird captured the attention of audiences everywhere with its clever commentary, hilarious puns, and delicious drink recipes. Now you can log your books read and drinks made with these two 48-page hardcover log books enclosed in an elegant slip-case with a belly band and including a sprinkling of Lauren Mortimer's brilliant duo-toned illustrations throughout.

Single-malt scotches are the world's exalted and sublime spirits, the culmination of centuries of folk culture, canny workmanship, scrupulous adherence to exacting standards, and a touch of elusive mystery. This book, by two American philosophers, provides a map of the cosmos of single malts for the intelligent and discerning enthusiast. It is far from being a mere 'bar guide', though it does include detailed entries for 67 single malts.

From timeless classics like the Old-fashioned to inventive new creations such as Grape Escape, this book shows how to create perfectly balanced and delicious drinks for any taste or palate. Cocktails for every mood or occasion - whether that's delectably sweet, sharp and zingy, smooth and creamy or subtle and sophisticated. The very best of classics, modern twists on classics and innovative new mixes compiled by Brian Lucas, the creator of prestigious bars across the globe. With guidance on the correct glasses to use and essential techniques such as infusing, garnishing, twisting, salting, layering, straining, shaking and stirring, you can hone your repertoire to perfection. Intuitive icons make it easy to select cocktails based on strength, while reference lists provide suggestions for any preference.