An imaginative natural history survey of the wide world of spirits,
from whiskey and gin to grappa and moonshine In this follow-up book
to A Natural History of Wine and A Natural History of Beer, authors
Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as
a lens through which to gain a greater appreciation of natural
history. This volume considers highly alcoholic spirits in the
context of evolution, ecology, history, primatology, molecular
biology, physiology, neurobiology, chemistry, and even
astrophysics. With the help of illustrator Patricia Wynne, DeSalle
and Tattersall address historical and cultural aspects and
ingredients, the distillation process, and spirits and their
effects. They also call on an international group of colleagues to
contribute chapters on brandy, vodka, tequila, whiskies, gin, rum,
eaux-de-vie, schnapps, baiju, grappa, ouzo, and cachaca. Covering
beverages from across the globe and including descriptions of the
experience of tasting each drink, this book offers an accessible
and comprehensive exploration of the scientific dimensions of
spirits.
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