Hunting the Black Cat
Spirit and cocktail history is a strange thing; it is rare that the definitive truth will ever be discovered, and the history at any one time just gives a snapshot of our understanding. Ask any drinks historian worth their...
Fall 2016 Book Reviews
Bitterman’s Field Guide to Bitters and Amari: 500 Bitters, 50 Amari, 123 Recipes for Cocktails, Food and Homemade Bitters
Mark Bitterman
Andrew McMeel Publishing, 2015
216 pages
ISBN 9781449470692
$25.00
Mark Bitterman is the author of Bitterman’s Field Guide to Bitters and Amari: 500 Bitters,...
Book Reviews
The World Atlas of Gin
by Joel Harrison and Neil Ridley
(Mitchell Beazley, 2019)
256 pages
$34.99
ISBN: 9781784725310
A dynamic duo who are no strangers to writing books on spirits, Joel Harrison and Neil Ridley have produced the previous titles Distilled and Straight Up,...
Spice up your rum
Spiced rum is the beach in a bottle, a dash of pirate in a cocktail, or a sophisticated and eminently palatable spirit to sip. With this wealth of guises it is no surprise that spiced rum is increasingly popular....
Book Reviews
Shots of Knowledge: The Science of Whiskey
Rob Arnold and Eric Simanek
Fort Worth: TCU Press, 2016
160 pages
ISBN: 9780875656540
$35.00
Rob Arnold and Eric Simanek are the authors of Shots of Knowledge: The Science of Whiskey. Arnold was born in Louisville and is...
The Spirit of Rye
Carlo DeVito is a lifelong publishing executive whose clients have included adult beverage authors Kevin Zraly, Matt Kramer, Oz Clarke, Clay Rison, Salvatore Calabrese, Jim Meehan, and other authors such as Stephen Hawking, Dan Rather, Arthur M. Schlesinger Jr.,...
Apples Make Delicious Gin
Serious gin drinkers know that most gins begin with a neutral spirit of more than 180 proof. Working on the theory that neutral spirits are tasteless, most gins are also distilled from grains, such as corn or barely. Usually,...
Distilling Research Grant Report: Bacteria in Rum Fermentations
As a rum distiller, I’m always on the lookout for novel production methods capable of increasing the organoleptic complexities of pot-distilled rum. Often you hear enthusiasts wax poetically about Jamaica’s famed dunder pits and their historic use, other fermentation...
