What is going on with rye whiskey? Suddenly both experienced and new whiskey lovers are turning to rye as their primary object of interest. And just as suddenly the market is flooded with new offerings of this "old fashioned" spirit--the growth from just a dozen brands 15 years ago to more than 225 today is unprecedented. Author and spirits expert Clay Risen now offers a road map to the phenomena of rye. A detailed introduction includes a history of rye, how it's distilled, aged, and earns its distinguishing qualities. Sections include info on how to start collecting rye, read a whiskey label, and how to have a whiskey tasting. Extensive rye whiskey accounts are organized alphabetically by distillery and brand and each of more than 225 expressions include a color photo of the bottle, info on proof, age, average price, tasting notes (nose, palate, finish), and is rated on a four-star scale. The author with a group of expert tasters "blind tasted" each and every one--a first for a spirits book of this scale. The result is a groundbreakingly innovative and invaluable asset for the whiskey lover navigating the world of American rye.

The bible of American whiskey has been updated—now with more than 300 entries! Organized in an A-to-Z directory by distillery, then brand, this second edition of American Whiskey, Bourbon & Rye features more than 330 whiskeys, including more than 120 new entries. Each section includes a brief history of the maker, along with its location, followed by a full account of each bottling, including details on age, proof, nose, color, body, palate, price, as well as an overall rating. A comprehensive primer provides a short history of the spirit, how it’s made, and how to enjoy it, including tips on organizing tasting sessions. Also included are a glossary of terms, a selection of top whiskeys by value and ratings, a handy checklist, and two helpful indexes. With this book, choosing from among the many whiskeys, bourbons, and ryes made in America has never been easier.

A NEW YORK TIMES 100 NOTABLE BOOKS OF 2019 SELECTION The dramatic story of the most famous regiment in American history: the Rough Riders, a motley group of soldiers led by Theodore Roosevelt, whose daring exploits marked the beginning of American imperialism in the 20th century. When America declared war on Spain in 1898, the US Army had just 26,000 men, spread around the country—hardly an army at all. In desperation, the Rough Riders were born. A unique group of volunteers, ranging from Ivy League athletes to Arizona cowboys and led by Theodore Roosevelt, they helped secure victory in Cuba in a series of gripping, bloody fights across the island. Roosevelt called their charge in the Battle of San Juan Hill his “crowded hour”—a turning point in his life, one that led directly to the White House. “The instant I received the order,” wrote Roosevelt, “I sprang on my horse and then my ‘crowded hour’ began.” As The Crowded Hour reveals, it was a turning point for America as well, uniting the country and ushering in a new era of global power. Both a portrait of these men, few of whom were traditional soldiers, and of the Spanish-American War itself, The Crowded Hour dives deep into the daily lives and struggles of Roosevelt and his regiment. Using diaries, letters, and memoirs, Risen illuminates a disproportionately influential moment in American history: a war of only six months’ time that dramatically altered the United States’ standing in the world. In this brilliant, enlightening narrative, the Rough Riders—and a country on the brink of a new global dominance—are brought fully and gloriously to life.

Best All-Time Booze Book, Eater.com2013: GOLD Winner for Women Studies, ForeWord Reviews 2014: Silver, Independent Publisher Award in Women's IssuesFinalist, Spirited AwardsWithout women, whiskey may not exist. InWhiskey Women, Wall Street Journal-bestselling author Fred Minnick tells the tales of women who have created this industry, from Mesopotamia's first beer brewers and distillers to America's rough-and-tough bootleggers during Prohibition. Women have long distilled, marketed, and owned spirits companies. These strong women built many iconic brands, including Bushmills, Laphroaig, and Maker's Mark. Until now their stories have remained untold.

The newly updated edition of David Wondrich’s definitive guide to classic American cocktails.Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging homage to Jerry Thomas, father of the American bar.Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for more than 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, along with detailed historical and mixological notes.The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this new edition includes the origins of the first American drink, the Mint Julep (which Wondrich places before the American Revolution), and those of the Cocktail itself. It also provides more detail about 19th century spirits, many new and colorful anecdotes and details about Thomas's life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition, rounding out the picture of pre-Prohibition tippling.This colorful and good-humored volume is a must-read for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.

Go beyond the glass and discover the secrets behind your favorite style of whiskey. Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey—a longtime editor of Whisky Advocate and author of the definitive guide Tasting Whiskey. In this book, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys as well!). In this book, you'll find it all:\nAn overview of the different types of whiskeys, including the rules and identities of each. He also includes information on craft whiskeys, which tend to be more creative and freewheeling than the styles made by traditional producers.\nExploration of the key whiskey ingredients, with a close look at the flavor contributions of malt, peat, corn, rye, wheat—even water matters.\n\nDistillation for non-distillers and the beauty of barrels: Whiskey is both an art and a science, and what's in the glass is affected by things like pot stills vs. column stills, barrel char, and of course, time. \nNumerous interviews with master distillers, still makers, and other artisans at the top of their field.\n\nTasting notes throughout so you canidentify the whiskeys you might want to try next.\nEvery chapter contains a variety of unique, often behind-the-scenes photography. And with whiskey as the subject, this is a class where you'll want to do the homework!

On May 4, 1964, Congress designated bourbon as a distinctive product of the United States, and it remains the only spirit produced in this country to enjoy such protection. Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle. Although obscured by myth, the history of bourbon reflects the history of our nation.Historian Michael R. Veach reveals the true story of bourbon in Kentucky Bourbon Whiskey. Starting with the Whiskey Rebellion of the 1790s, he traces the history of this unique beverage through the Industrial Revolution, the Civil War, Prohibition, the Great Depression, and up to the present. Veach explores aspects of bourbon that have been ignored by others, including the technology behind its production, the effects of the Pure Food and Drug Act, and how Prohibition contributed to the Great Depression. The myths surrounding bourbon are legion, but Veach separates fact from legend. While the true origin of the spirit may never be known for certain, he proposes a compelling new theory.With the explosion of super-premium bourbons and craft distilleries and the establishment of the Kentucky Bourbon Trail, interest in bourbon has never been higher. Veach shines a light on its pivotal place in our national heritage, presenting the most complete and wide-ranging history of bourbon available.

“Pulls aside the curtain of puffery to show . . . the business of liquor to be every bit as fascinating as the fictions in which the distillers love to swaddle themselves.” —Wayne Curtis, The Wall Street Journal Walk into a well-stocked liquor store and you’ll see countless whiskey brands, each boasting an inspiring story of independence and heritage. And yet, more than 95% of the nation’s whiskey comes from a small handful of giant companies with links to organized crime, political controversy, and a colorful history that is far different than what appears on modern labels. In Bourbon Empire, Reid Mitenbuler shows how bourbon, America’s most iconic style of whiskey, and the industry surrounding it, really came to be—a saga of shrewd capitalism as well as dedicated craftsmanship. Mitenbuler traces the big names—Jim Beam, Maker’s Mark, Evan Williams, and more—back to their origins, exploring bourbon’s founding myths and great successes against the backdrop of America’s economic history. Illusion is separated from reality in a tale reaching back to the Whiskey Rebellion of 1794, when the ideologies of Thomas Jefferson and Alexander Hamilton battled to define the soul of American business. That debate continues today, punctuated along the way by Prohibition-era bootleggers, the liquor-fueled origins of NASCAR, intense consolidation driven by savvy lobbying, and a Madison Avenue plot to release five thousand parrots—trained to screech the name of a popular brand—into the nation’s bars. Today, the whiskey business takes a new turn as a nascent craft distilling movement offers the potential to revolutionize the industry once again. But, as Mitenbuler shows, many take advantage of this excitement while employing questionable business practices, either by masquerading whiskey made elsewhere as their own or by shortcutting the proven production standards that made many historic brands great to begin with. A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both American whiskey and the people who make it.

Bourbon, Straight: The Uncut and Unfiltered Story of American Whiskey, follows the trail of America whiskey-making from its 17th century origins right up to the present day. In it, readers will discover the history of the American whiskey industry, how American whiskey is made and marketed, the differences among various types of American whiskey (bourbon, rye, Tennessee) and how they compare to other world whiskies. Readers also will meet the many fascinating characters who have made American whiskey what it is today, whether they be famous, infamous or largely unknown. \nAll major producers and brands are discussed. The book includes a complete tasting guide with 35 detailed product reviews. \nBourbon, Straight: The Uncut and Unfiltered Story of American Whiskey, is for fans of American whiskey, but also for readers who just enjoy a good tale steeped in American culture and heritage. \nBourbon, Straight is richly detailed, clear, authoritative, insightful, independent and fun to read.

A Must-Have Guide for Every Whiskey LoverWhiskey has become one of the most popular spirits, and with so many different kinds it's hard to keep track of them all and select great new ones to try. With reviews of 250 different whiskeys, the historical background of each type, 30 of the best cocktail recipes and even the perfect cigar pairing, this guide has everything a person needs to find some of the most interesting whiskeys available.Chad Berkey is the general manager of The Aero Club Bar in San Diego, which boasts one of the largest collections of whiskey of any bar in America, with over 900 different kinds. With his help, you'll discover the best whiskeys to try; many that won't break the bank.Top bartenders blind taste-tested every whiskey, so you get real, honest comments for each listing. Not only will this help you find whiskey similar to ones you already like, but it will also allow you to pick the best tasting whiskey for your palate and preference.Packed with all the information you'll ever need on whiskey, this book is what every whiskey enthusiast should have in their library.

In his highly anticipated follow-up to the James Beard Award-winning Buttermilk Graffiti, Edward Lee examines his favorite libation--bourbon--with recipes, essays, history, profiles, distillery tours, and more. Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that's put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky's bourbon regions. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Marinade to a Bourbon and Butterscotch Pudding. Plus the best Old-Fashioned you'll ever mix.    

The Bourbon Tasting Notebookis an essential logbook for any bourbon enthusiast. With a record amount of bourbon whiskey aging in warehouses and visits to Kentucky's bourbon distilleries topping half a million annually, it is obvious that bourbon is enjoying unprecedented popularity. This logbook will give the bourbon lover the perfect way to track their samplings, with over 200 featured brands. Authors Susan Reigler and Michael Veach sampled every brand featured, documenting the flavors, tastes and smells they experienced, along with the proof, age, type, style, mash bill, color, price, nose, taste, and finish for each bourbon, and full-color photos of each bottle for easy reference. They did not assign ratings, letting readers make their own determinations. The bourbons are also indexed by proof and style, along with a checklist so each person can keep track of what has been sampled and record his or her preferences.\n Make The Bourbon Tasting Notebook part of your bourbon collection today!

Whether served neat, on the rocks, or stirred into a cocktail, whiskey is often praised as the finest spirit in the world. On paper it might sound like a simple concoction--water and grain, fermented by yeast, then aged in a wood cask--but whiskey is about so much more than its physical ingredients. During the middle ages, Europeans called it aqua vitae, or "water of life," a name that speaks to the cultural, social, and historical significance that this spirit holds.

Lift your spirits―cocktails that take bourbon to the next level\nIf you’re a bourbon aficionado―or an aspiring one―you hold in your hands the essential guide to plenty of inventive and exciting ways to savor an American classic. From a traditional Old Fashioned to a Churchill Downs Crusta, explore 100 cocktails that incorporate flavors from a variety of bourbons, regions, and time periods.\nFrom a solo nightcap, to pre-dinner drinks for two and cocktails for a crowd, you’ll learn to whip up the perfect bourbon drink for every occasion. Taste trendy new flavors created exclusively for this book, and long-forgotten recipes from the Prohibition era.\nThe Big Book of Bourbon Cocktails offers:\n\n\nBow down to bourbon―Every cocktail is catalogued based on flavor profile, including savory, tart, hot, frosty, fruity, decadent, and even party punches.\n\nBetter than a bartender―Impress your guests by making your own grenadines and syrups from scratch.\n\nPeek inside the barrel―Learn about how bourbon is made, what makes it great, the correct terminology, and some of its fascinating history.\n\nMix things up with a complete book of classic and creative cocktails for bourbon lovers.

A follow-up tohis bestselling American Whiskey, Bourbon & Rye: A Guide to the Nation's Favorite Spirit, Clay Risen's Single Malt is an introduction to the long history, fascinating science, and incredible diversity of malted whisky, as well as a practical drinker's guide to buying and enjoying hundreds of the greatest examples of the distiller's tradition. With maps of essential whisky regions of Scotland, profiles of each of the makers, and photographs of the bottles and tasting notes for each of the most widely available expressions--compiled from tasting sessions conducted by a panel of leading whisky experts--readers will discover a rich vein of knowledge about one of the world's most storied beverages.Selected from more than one hundred active distilleries in Scotland, the 330 expressions featured in this book provide a curated yet comprehensive primer of the single-malt whiskies any growing aficionado should be familiar with. Additional features include a directory of distilleries, Risen's top whisky picks in various categories, and a full index of the expressions featured in the book.

How bourbon came to be, and why it’s experiencing such a revival todayUnraveling the many myths and misconceptions surrounding America’s most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America’s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.Taking readers behind the curtain of an enchanting—and sometimes exasperating—industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon.A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.

"The world has been waiting for this book." —Jeffrey Morganthaler, author of The Bar Book and Drinking Distilled In Bourbon Curious: A Tasting Guide for the Savvy Drinker, award-winning whiskey writer and Wall Street Journal best-selling author Fred Minnick creates an easy-to-read interactive tasting journey that helps you select barrel-aged bourbons based on your flavor preferences. Using the same tasting principles he offers in his Kentucky Derby Museum classes and as a judge at the San Francisco World Spirits Competition, Minnick cuts to the chase, dismissing brand marketing and judging only the flavor of this all-American whiskey.Bourbon Curious groups bourbon into four main flavor profiles—grain, nutmeg, caramel, and cinnamon. While many bourbons boast all four flavor notes, one delicious sensation typically overpowers the rest. This book reveals more than 50 bourbon brands' predominate tastes and suggests cocktail recipes to complement them. In addition, Minnick spends some time busting bourbon's myths; unraveling its mysteries; and exploring distiller secrets, disclosing the recipes you won't find on a bottle's label. This updated edition contains all the best new bourbons and revised tasting notes on any bourbons that have undergone a substantial change since the original edition. And like good-tasting bourbon, Bourbon Curious is approachable to all!

In the populist tradition of Andrea Immer, New York City’s first female whiskey sommelier translates today’s hottest spirit for a new generation of imbibersWhiskey is in the midst of a huge renaissance. Ten years ago, the United States housed sixty-nine craft distillers; today, there are more than four hundred. Exports of Scotch whisky grew 12 percent just last year. Sales are skyrocketing, and specialty bars are popping up around the country, from New York City to Chicago to Houston.Yet whiskey drinkers—especially novices—are more confused than ever. Over the past decade, whiskey expert Heather Greene has been bombarded with thousands of questions, including Can I have ice in my whiskey? Why is it sometimes spelled “whisky”? What makes bourbon different? As New York City’s first female whiskey sommelier, Greene introduces audiences to the spirit’s charms and challenges the boys’ club sensibilities that have made whiskey seem inaccessible, with surprising new research that shows the crucial importance of “nosing”whiskey. Through lively tastings, speaking engagements, and classes such as the popular “Whiskey as an Aphrodisiac,” Greene has been demystifying whiskey the way Andrea Immer did wine a decade ago.In this lively and authoritative guide, Greene uses bright visuals, an easy-to-read format, and the familiar vocabulary of wine to teach readers about whiskey and encourage them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life—and including recipes for delicious cocktails by some of today’s most celebrated mixologists—Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.

In this expanded and updated edition of Forgotten Cocktails and Vintage Spirits, historian, expert, and drink aficionado Dr. Cocktail adds another 20 fine recipes to his hand-picked collection of 80 rare-and-worth-rediscovered drink recipes, shares revelations about the latest cocktail trends, provides new resources for uncommon ingredients, and profiles of many of the cocktail world's movers and shakers. Historic facts, expanded anecdotes, and full-color vintage images from extremely uncommon sources round out this must-have volume. For anyone who enjoys an icy drink and an unforgettable tale.

This is the drinker's guide to every aspect of whisky, from Scotch to Japanese, rye to bourbon and beyond. With hundreds of entries covering everything from history, ingredients and distilling techniques to flavour notes, cocktails and the many varieties of whisky from all around the world, renowned whisky expert Ian Wisniewski explores and unlocks the wonderful world of a drink like no other. Entries include... Ageing Process Bourbon Craft Movement Fermentation Flavour Compounds Irish Whiskey Japanese Whiskey Master Distiller Old Fashioned Organic Whisky Prohibition Tasting Techniques Wine Casks ...and many more.

The Civil Rights Act of 1964 was the single most important piece of legislation passed by Congress in American history. This one law so dramatically altered American society that, looking back, it seems preordained-as Everett Dirksen, the GOP leader in the Senate and a key supporter of the bill, said, “no force is more powerful than an idea whose time has come.” But there was nothing predestined about the victory: a phalanx of powerful senators, pledging to “fight to the death” for segregation, launched the longest filibuster in American history to defeat it. \nThe bill's passage has often been credited to the political leadership of President Lyndon Johnson, or the moral force of Martin Luther King. Yet as Clay Risen shows, the battle for the Civil Rights Act was a story much bigger than those two men. It was a broad, epic struggle, a sweeping tale of unceasing grassroots activism, ringing speeches, backroom deal-making and finally, hand-to-hand legislative combat. The larger-than-life cast of characters ranges from Senate lions like Mike Mansfield and Strom Thurmond to NAACP lobbyist Charles Mitchell, called “the 101st senator” for his Capitol Hill clout, and industrialist J. Irwin Miller, who helped mobilize a powerful religious coalition for the bill. The "idea whose time had come" would never have arrived without pressure from the streets and shrewd leadership in Congress--all captured in Risen's vivid narrative. \nThis critical turning point in American history has never been thoroughly explored in a full-length account. Now, New York Times editor and acclaimed author Clay Risen delivers the full story, in all its complexity and drama.

This is the most complete first edition * A reprint of the very first 1862 edition of Jerry Thomas' Bartenders Guide " How To Mix Drinks or A Bon Vivant's Companion ". This drink recipe book is probably the most famous bartenders' and cocktail book of all times, and it was the first real cocktail book ever published in the United States. This is a nostalgic and delicious homage to a drinking era that is gone but not forgotten. * In 1862 Thomas finished the Bartender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first cocktail book ever published in the United States. The book collects and codifies what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide lays down the principles for formulating mixed drinks of all categories. This first edition of the guide include the first written recipes of such cocktails as the DAISY, the MINT JULEP. the FIZZ, the FLIP, Sour and many many more. Among other famous drinks are the BLUE BLAZER, the EYE-OPENER, the LOCOMOTIVE, the PICK-ME-UP, the CORPSE-REVIVER, and CHAIN-LIGHTNING. ****** This 1862 editions is the very first published edition, which has 238 pages (The 1887 edition, pulished 25 years later, has 132 pages only) ******

A few hours after Rev. Martin Luther King, Jr. was assassinated at a Memphis motel, violent mobs had looted and burned several blocks of Washington a few miles north of the White House, centered around the U Street commercial district. Quick action by D.C. police quelled the violence, but shortly before noon the next day, looting and arson broke out anew -- not just along U Street, but in two other commercial districts as well. Over the next several days, the immediate crisis of the riots was matched by an equally ominous sense among the nation's political leadership that they were watching the final dissolution of the 1960s liberal dream. For many whites who watched flames overtake city after city -- Washington, Chicago, Baltimore, Kansas City -- the April riots were an unfathomable and deeply troubling response during what should have been a time of national mourning. To them the rioters were little better than common criminals. But a look at the average rioter complicates such conclusions: they were primarily young (under 25) and male, but most made a decent salary, had a better than average education, and had no previous arrest record. In interviews and testimonies afterward, rioters recalled a sense of release, of striking back at the "system." To say that the riots meant different things to different people would be exceedingly trite if it weren't also exceedingly true. In ways large and small, the King riots solidified attitudes and trends that destroyed the momentum behind racial progress, fatally wounded postwar domestic liberalism, created new divisions among blacks and whites, and condemned urban America to decades of poverty and crime. This book will explain why they occurred, how they played out, and what they meant.

Raise your glass to the bourbon renaissance with this must-have cocktail collection. Made in America and aged in charred new American oak barrels, bourbon is the quintessential US spirit--but the best part is mixing it up into tasty drinks. Here are the best of the best. Whiskey experts Jane Danger and Alla Lapushchik offer timeless classics and forgotten gems, such as the Old Fashioned and the Boulevardier, as well as cutting-edge craft concoctions, including the Shark Eye and Green Monster. They also serve up a short history of bourbon, tips for making delicious infusions and syrups, sidebars chronicling bourbon's influence on American culture, short profiles of the country's best bourbon-focused bars, and a calendar of bourbon festivals and events--everything a bourbon lover could want.

Alongside other classic cocktails such as the Old Fashioned, the Mint Julep, and the Martini, the Manhattan has been a staple of the sophisticated bar scene since the late nineteenth century. Never out of style, this iconic drink has seen a renaissance in the contemporary craft cocktail movement, its popularity boosted by TV's Mad Men. In theory, the recipe is simple: a mixture of whiskey, vermouth, and bitters stirred with ice, strained, and presented in a cocktail glass that is garnished with a cherry. But the exact ingredients and the proportions―as well as the drink's true origins―inspire great debate.This essential guide covers everything that the aficionado needs to know about the classic cocktail through an examination of its history and ingredients. Author Albert W. A. Schmid dispels several persistent myths, including the tale that the Manhattan was created in 1874 by bartenders at New York City's Manhattan Club to honor the newly elected Governor Samuel Jones Tilden at Lady Randolph Churchill's request. Schmid also explores the places and people that have contributed to the popularity of the drink and inspired its lore, including J. P. Morgan, who enjoyed a Manhattan every day at the end of trading on Wall Street.The Manhattan Cocktail also examines the effects of various bourbons and whiskeys on the aroma and flavor, even answering the age-old question of "shaken or stirred?" Featuring more than fifty recipes as well as notes and anecdotes from personalities as diverse as bartender and mixologist Dale DeGroff and writer Sir Kingsley Amis, this entertaining read will delight both the cocktail novice and the seasoned connoisseur.

2019 BEST NEW BOOK FINALIST -- Tales of the Cocktail Spirited AwardsThis is not your ordinary whiskey book, it's a collection of ingenious ideas and shortcuts to help you temper your whiskey to greatness in the privacy of your own home. Aaron Goldfarb, a whiskey geek (and writer), is reporting from the field, where he's gathered tips, recipes, and insider secrets about the weird yet delightful ways in which whiskey is being used today. Things like making cheap homemade blends that taste fancy, infusing whiskey with marijuana smoke, adding it to infinity bottles, and doing bone marrow luge shots, to name a few. So get your hands wet (and your house smoky) and take him up on the challenge of upgrading your whiskey (just don't forget to brag about it online).

Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don't we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields--but today's artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.

American tavern owners caused a sensation in the late eighteenth century when they mixed sugar, water, bitters, and whiskey and served the drink with rooster feather stirrers. The modern version of this "original cocktail," widely known as the Old Fashioned, is a standard in any bartender's repertoire and holds the distinction of being the only mixed drink ever to rival the Martini in popularity.In The Old Fashioned, Gourmand Award–winning author Albert W. A. Schmid profiles the many people and places that have contributed to the drink's legend since its origin. This satisfying book explores the history of the Old Fashioned through its ingredients and accessories―a rocks glass, rye whiskey or bourbon, sugar, bitters, and orange zest to garnish―and details the cocktail's surprising influence on the Waldorf-Astoria Hotel and the Broadway musical scene, as well as its curious connection to the SAT college entrance examination. Schmid also considers the impact of various bourbons on the taste of the drink and reviews the timeless debate about whether to muddle.This spirited guide is an entertaining and refreshing read, featuring a handpicked selection of recipes along with delicious details about the particularities that arose with each new variation. Perfect for anyone with a passion for mixology or bourbon, The Old Fashioned is a cocktail book for all seasons.

A clever distillation of America’s favorite libation, by the New York Times best-selling authors of The Essential Scratch & Sniff Guide to Becoming a Wine Expert Whiskey fever is sweeping the nation. Every day, craft distilleries are popping up in remote counties and urban centers, offering a wealth of great choices to consumers—and just as many puzzlements. Does the introduction of a simple “e” to go from whisky to whiskey mean anything? What’s the difference between Scotch and Rye? What’s Canadian whisky anyway? And what about the whiskeys of Scotland, Japan, and Ireland? Where's a humble Joe to start? In this witty kid-style book on an adult topic, Richard Betts boils down his know-how into twenty pages, cooling our “brown-sweat” anxieties and dividing whiskey into three simple categories: Grain, Wood, and Place. While most whiskey tomes are about as fun as a chemistry lesson, Betts makes the learning slide down easy, reassuring us that this exalted spirit is just distilled beer and, through a nasal romp, helping us figure out which kinds we love best. Humorous illustrations and scratch-and-sniff scents (vanilla, sandalwood, grass, and more) help would-be connoisseurs learn their personal preferences. Language label and Map to Your Desires included.

The Golden Age of Distilling in Kentucky occurred during the last of the 1800s and the early 1900s. Hundreds of distilleries produced a wide spectrum of whiskies — Bourbons, both sweet and sour mash, rye, and multi-grain whiskies. Whiskey was not only a delightful drink; it was also thought to have medicinal benefits. During this time, certain men stepped forward to claim their place in Kentucky's glorious distilling history. They were already outstanding members of their communities, but when they became involved in distilling, their contributions were magnified. In Kentucky Bourbon Barons: Legendary Distillers from the Golden Age of Whiskey Making, author Chester Zoeller introduces readers to some of these outstanding gentlemen from Kentucky's past. Many of their names have been forgotten now because the five or six large, successful plants they were associated with were closed during Prohibition. Their contributions to Kentucky's distilling history will live on, however, thanks to Mr. Zoeller's dedication to preserving their memory in the pages of this book.

Bourbon is Kentucky's claim to distilled spirits fame, with brands like Maker's Mark, Woodford Reserve, Wild Turkey and Jim Beam known around the world. But did you know that in Kentucky's past there were many more bourbon distilleries in existence than there are today? Across the state there were perhaps one thousand bourbon brands, distilled and barreled by small to medium-sized distilleries whose operations have ceased and whose names have long been forgotten.\nBourbon aficionado Chet Zoeller, determined to preserve this important chapter of Kentucky history, conducted multi-year research to catalog and describe every distillery that ever existed in the Commonwealth. Now he has compiled his findings into this important volume, believed to be the first and only authoritative history of bourbon distilleries in Kentucky. Hundreds of rare photographs accompany Zoeller's thorough text, bound in quality hardcover with full-color dust jacket.

A must-read for aspiring connoisseurs, and a thorough refresher for seasoned whisky lovers.”—Whiskey AdvocateThe definitive book on understanding and appreciating the exploding world of whiskey.Winner of the Gourmand Award in the Drink Education category (US). Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country’s whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label.

Title: Proof( The Science of Booze) Binding: Hardcover Author: AdamRogers Publisher: HoughtonMifflin

Whiskey making has been an integral part of American history since frontier times. In Kentucky, early settlers brought stills to preserve grain, and they soon found that the limestone-filtered water and the unique climate of the scenic Bluegrass region made it an ideal place for the production of barrel-aged liquor. And so, bourbon whiskey was born.More than two hundred commercial distilleries were operating in Kentucky before Prohibition, but only sixty-one reopened after its repeal in 1933. As the popularity of America's native spirit increases worldwide, many historic distilleries are being renovated, refurbished, and brought back into operation. Unfortunately, these spaces, with their antique tools and aging architecture, are being dismantled to make way for modern structures and machinery. In The Birth of Bourbon, award-winning photographer Carol Peachee takes readers on an unforgettable tour of lost distilleries as well as facilities undergoing renewal, such as the famous Old Taylor and James E. Pepper distilleries in Lexington, Kentucky. This beautiful book also includes spaces that well-known brands, including Maker's Mark, Woodford Reserve, Four Roses, and Buffalo Trace, have preserved as a homage to their rich histories.Using a technique known as high-dynamic-range imaging―a process that produces rich saturation, intensely clarified details, and a full spectrum of light―Peachee reveals the vibrant life lingering in artifacts from worn cypress fermenting tubs to extravagant copper stills. This lavish celebration of bourbon's heritage will delight whiskey aficionados, history buffs, and art lovers alike.