Reddit mentions: The best alcoholic drinks books

Are you looking for help in finding that perfect present for your whisky-loving friend/business partner/SO/potential SO/etc. this holiday season? Well look no further, r/bourbon is here with a helpful holiday guide to the rescue with ideas for whisky, accessories, and books!
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Top Suggestions

Generally well-received and recommended for gifts across /r/bourbon.

Name | Avg Rating | Price range| Notes |

-----------|:----------:|:----------: |:-----------|
W.L. Weller Special Reserve | 85 |$18-22| Sweet, mellow wheated bourbon.
Rittenhouse Rye 100 | 86 |$19-24| Spicy Rye. Enjoy straight or mix in manhattans
Evan Williams Single Barrel | 86 |$23-28| Great all-around, easy drinking single barrel at a great price.
Four Roses Small Batch | 86 |$23-28| Light and approachable. A good step up for Bulleit Bourbon lovers
Four Roses Single Barrel | 89 |$40-50 | A spicier, more intense bourbon from a beloved distiller
Blanton's Original Single Barrel | 87 |$50-60 | Probably r/bourbon's most recommended bottle. Smooth flavor with a long finish and comes in a fancy bottle too!
High West Campfire | 88 | $50-55 | A unique blend of bourbon, rye and smokey scotch.
John J. Bowman Single Barrel | 89 | $50 | A delicious fruity, balanced bourbon that's not on many aficionados' radar.
Whistle Pig 10 Straight Rye | 88 | $65 |

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### Pappy & other fancy bottles

The upper end of bourbon can get really tricky. Firstly, the best limited edition bottles most often get snatched up before they hit the shelves then get resold at a huge markup. We don't recommend going down that route because of inflated prices, disappointing bottles and underhanded dealings. Secondly, most $60+ bourbons worth recommending are bottled at high proof which provide a rich, flavorful experience but the extra burn can overwhelm some drinkers.

###Barrel/High Proofers
A higher proof generally brings a deeper, more intense flavors at accessible prices which many here cherish. However, these bourbons often have a more ethanol burn which can turn off some casual drinkers.*

Name | Avg Rating | Price range| Notes |

-----------|:----------:|:----------: |:-----------|
Old Grandad 114 | 87 | $20-25 | Crisp, tangy, oaky
Booker's Small Batch | 90 |$50-60| Hot peanuty, yeasty yumminess
Maker's Mark Cask Strength | 89 |$50-60| A huge improvement over the standard Makers with deeper, more complex flavor.
Four Roses Private Selection | 89 | $55-70 | Smaller shops will sometimes choose, bottle then sell a barrel. These selections tend to be distinctive and tasty

###Scotch Whisky
Scotch actually has a much broader selection at higher levels. If they're open to scotch, be sure to check out /r/scotch's gift guide as well.


### There’s also a wide range of Whisky Accessories!

(Links are for reference, you can probably find them cheaper if you do a little research)

Glencairns – The traditional scotch glass – fairly inexpensive, you can find these in store for cheaper or just buy them off Amazon
Canadian Glencairns - A little bigger than their Scottish cousins, fun for a change of pace
Copitas - The quintessential nosing glass. Some people like it, some don’t…
Old Fashioned – You probably know what these are, just make sure you get ones with a nice heavy base
Water Jugs add a little water to your whisky, but not terribly important
If he/she enjoys ice in their whisky: Ice Molds - but most of us don't use them so buy with care.

### Books

You need something to do while enjoying a dram!

Jim Murray’s Whisky Bible
The World Atlas of Whisky




### I have no idea what they will like, and I’m afraid that I’ll buy them a bottle that they’ll hate, what do I do? ###

Another option is r/scotchswap – It’s a community of whisky drinkers who swap samples of whisky between each other. Some of them are willing to swap a bunch of samples for a full bottle. Post in there if you’re interested in this sort of thing and see if anyone is willing to swap with you


### This is all really good information, but I’d like some more personalized advice…

Post the details in this thread, and one of the friendly r/bourbon whisky enthusiasts will be along shortly to provide some recommendations.

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A lot of credit goes to /u/Father_Boddingtons and the guide he wrote for /r/scotch. Much of his guide was copied here. Thanks!

Okay, you've caught me; there's beer and wine books, too. Here's what you're looking at:

I run a cocktail bar, and I've been meaning to share my library for some time, but I have a knack for lending my books out to friends and colleagues so I keep waiting for it to be complete. Then I realized my collection keeps growing and will never be complete, so I may as well just share a snapshot of it.

Top row:

Sippin' Safari: In Search of the Great "Lost" Tropical Drink Recipes... and the People Behind Them by Jeff "Beachbum" Berry

Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them by Ted "Dr. Cocktail" Haigh

The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary "Gaz" Regan

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg

The World Encyclopedia of Beer by Brian Glover

How to Brew: Everything You Need to Know to Brew Beer Right the First Time by John J. Palmer

Jigger, Beaker and Glass: Drinking Around the World by Charles H. Baker, Jr. (aka The Gentleman's Companion Volume II)

Tasting Beer: An Insider's Guide to the World's Greatest Drink by Randy Mosher

Michael Jackson's Complete Guide to Single Malt Scotch by Michael Jackson

The Ultimate Guide to Spirits & Cocktails by Andre Domine

New Classic Cocktails by Mardee Haidin Regan and Gary "Gaz" Regan

The Book of Garnishes by June Budgen

World's Best Cocktails: 500 Signature Drinks from the World's Best Bars and Bartenders by Tom Sandham

The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment by Anthony Dias Blue

Cocktails & Amuse-Bouches for Her & For Him by Daniel Boulud and Xavier Herit

Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich

Middle Row:

Hemingway & Bailey's Bartending Guide to Great American Writers

The New and Improved Illustrated Bartenders' Manual; or: How to Mix Drinks of the Present Style by Harry Johnson (Espresso Book Machine Reprint)

Michael Jackson's Bar & Cocktail Companion: The Connoisseur's Handbook by Michael Jackson

The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance by Greg Koch, Steve Wagner & Randy Clemens

The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons

A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails by R. Winston Guthrie & James F. Thompson

The Bartender's Guide to IBA Official Cocktails by Jenny Reese (Espresso Book Machine Printing)

Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich

The Home Distiller's Handbook: Make Your Own Whiskey & Bourbon Blends, Infused Spirits and Cordials by Matt Teacher

A History of the World in 6 Glasses by Tom Standage

The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima

What to Drink with What You Eat: The Difinitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg & Karen Page

The American Cocktail: 50 Recipes that Celebrate the Craft of Mixing Drinks from Coast to Coast by The Editors of Imbibe Magazine

The ABC of Cocktails by Peter Pauper Press

How to Make Your Own Drinks: Create Your Own Alcoholic and Non-Alcoholic Drinks from Fruit Cordials to After-Dinner Liqueurs by Susy Atkins

How to Make a World of Liqueurs by Heather Kibbey & Cheryl Long

I've never been to Vons, so I'm no help there. If you're in the Bay area, are you near a K&L? I go there regularly for all my weird wines needs, and often hit their tastings to try new stuff.

If you're into pairing I HIGHLY recommend the book What to Drink with What You Eat.
https://www.amazon.com/What-Drink-You-Eat-Definitive/dp/0821257188/ref=sr_1_1?ie=UTF8&qid=1474904031&sr=8-1&keywords=what+to+drink+with+what+you+eat
It's half basic explanations of why things work together and half reference book. Good overview but great to have on hand to just flip to "Carrots" and find a wine. Fun book.

I think you would like Lloyd Chardonnay, Robert Lloyd was the winemaker for Rombauer. It's usually $40, so pricier. There re tons of big, buttery options, but unfortunately, working for a winery I've fallen out of touch with specific names, since I usually just work with our wines. It's been while since I've had it but Morse Code Shiraz is a fruity, peppery option and a good price. Not really savory if that's what you like though.


Most white wine is meant to be consumed within two years of bottling. To age, a wine needs acid, tannin, fruit flavor, and alcohol/sugar. Most white wines are lacking in the tannic structure to keep them going. However, since you like the oaky stuff, oak adds tannin and there are many oaked whites that can age for decades. Or high acid whites with a little residual sugar like Riesling. But that's not what we're talking about. But if you like the fresh fruit flavor of whites, then drink them within a couple years. Similarly, most red wines you find are meant for immediate consumption, especially from the grocery store or Bevmo or something. A lot of how long people age wine is personal preference. If you like it big and fruity and it makes your jaw clench a little, drink it young. If you like it smooth, without the tannic teeth coating, and with more of an earthy, savory flavor, drink it older. Beauty is in the eye of the beholder and all that. Different wines are intended for different things though. Again, sorry to be unhelpful, but my best recommendation is to go to tastings to try before you before or just experience new things and if you like it at the current age, drink it. And ask, "How will this wine change over time?" It's a a case-by-case thing. Personally, I like to take notes on tastings and you can see patterns emerge in terms of what varietals, regions etc you like, but also when you like to drink them. It's not the worst study process.

andtheodor beat me to the question by question post, but I am up late and can't sleep, so I will take a stab at this as well (BTW, andtheodor is a great resource for wine questions, he/she really knows his/her stuff)

> What are some good online resources?

Wikipedia is a good resource for definitions and wine classification laws by region.

> Is there a simple way to classify wines (beyond red,white, blush)?

Most wines are classified on a menu by red, white, blend, rose. Many good wine lists categorize by region. There isn't a standard way to classify wine. Sometimes it's by varietal, region, or by flavor profile. Depends on what the restaurant or wine shop wants to cater to.

> When I read the words bouquet or spice, does that mean the wine was actually made with these, or just that it gives of that taste/aroma?

Wine is made from grapes (generally speaking, I'm not talking about apple wine and stuff) and most laws don't allow anything to be added to the must (must is un-fermented juice). Bouquet is referring to the nose, or smell. Spice is a aroma/tasting note commonly found in Zinfandel or Syrah. Sometimes it's a baking spice you taste/smell, other times it's pepper.

> What would you call a chianti that uses more than just sangiovese? A blend?

Chianti means it's from that region in Italy. Some Chianti is blended, but has to be a certain percentage of sangiovese to be legally called Chianti. A sangiovese from Tuscany (where Chianti is) that does not adhere to the rules to be called Chianti is sometimes referred to as a "Super Tuscan."

> If it is a blend, does it means that it was mixed after fermentation?

If it is blended before crush while harvesting (then crushed together), this is referred to as a field blend. Most are blended after fermentation, but not always.

> What do you call a wine using only 1 grape?

It is called a single varietal. This is a bit of a misnomer though, as many wines in CA labeled 'Cabernet' for example, only have to be 80% Cab to have it labelled as such. Some wines are 100% varietal, some are blended. It depends on the laws of the region it is from on how it is labelled.

> When pairing with foods, are there any rules of thumb? (besides the old red w/ red, white w/ white).

There are too many pairing rules of thumb to list. Sometimes you contrast a food/wine, sometimes you complement. Depends on the dish & wine. Learn what the parings are for every item on the menu, I'm sure they will train you on this.

> Also, I tried chianti with chicken parmesan and lasagna today. I do not like the wine itself. But after sipping the wine and then taking a bite of food, the food seemed to have a whole new level of flavor. But then going back to the wine after the bite, I didn't like the wine - it almost tasted worse. Should it be a mutual relationship? Or is that just kind of the way it is?

Depends. Italian wines are notorious for being 'food wines' in that they are made to complement a meal. You may just not like the Chianti you were drinking. They range in profile from earthy to sometimes almost fruity. Wine should always be good on it's own, but better with the dish it's served with.

> There seems to be hundreds of different grapes. Are they all suitable for wine?

In general, you are looking for vitis vinifera grapes, those are the species you make into wine (for the most part). Other vitis species are made into wines, but vinifera is what you should concern yourself with. Learn the varietals of Italy, since it sounds like that is what you will need to know.

> Regional wines? I understand that they come from certain regions. But how do they fit into the grand scheme of things? (i know this is a poorly devised question. You have artistic freedom here)

Region is as important as the varietal. A Napa chardonnay is completely different than a white Burgundy (also chardonnay, but from the Burgundy region in France). Sometimes wines are labelled by varietal, sometimes it's by region. Depends on the laws of the country it is from.

> If I know the basics about, say, Chianti, will it pair with food fairly well no matter the brand/blend? For example, If I recommend a Chianti that is 100% sangiovese, will it pretty much pair just as well if I recommend one that used Sangiovese and Canailo grapes?

Not necessarily. You need to know each specific Chianti and what it pairs with, as Chianti can be different in style depending on the producer/bottler . Just because it says Chianti doesn't mean it's a concrete flavor profile. They can span the spectrum in style depending on how they are blended.

> Naming "systems": Pinot grigio is named after a species of grape. Are all single grape wines named by the grape? Also, if they contain more than 1 grape, are they all almost exclusively named by region? How else could/would they be named? I think this kind of goes back to question #2

Varietal labeling is a new world thing (US and Aussie wines) while regional labeling is an old world thing (European wines). France, for example, allows their vin de pays classified wines to label by varietal, while AOC wines must use region (except for Alsace). Italy is crazy because sometimes wines are named for region (Chianti, Valpolicella, Barolo, etc.) while sometimes wines from those regions are named by varietal (sangiovese, pinot grigio, nebiollo, etc.) Just because it is named by region does not mean it is a blend. Red Burgundy from France for example, must be 100% pinot noir by law.

Lots of good questions here, but I agree that you are asking too specific questions. Buy the Wine Bible and read the first parts on intro, viticulture, & wine making, then read the section on Italy. It will take only a few hours to read all that, and you will be in a good position to 'fake' your way through the rest. Good Luck!

First off, I want to express the idea that there are many ways of learning, but two of the main ways I learn about a particular subject is by consulting experts in the field, and hands on experience. After months of trying out various whiskeys (thinking the only way to properly enjoy and taste every aspect of a scotch was by drinking it neat), I came to the conclusion that they were not for me. However, I didn’t want to give up, so I talked to a buddy of mine who appreciates whisky. He referred me to a book - Dave Broom’s Whisky: The Manual. It is important to note then, that I didn’t come up with all the ideas I’m about to suggest, but they were inspired by the work and words of Broom in said book. I can only reaffirm these ideas through first-hand experience (putting his theories to the test in my own home, and then comparing our palates).


Broom’s book explains some of the history of various whiskeys, but it is for the most part a guide on mixing (or in few instances NEVER mixing) scotch blends, scotch malts, Irish whiskeys, American whiskeys, Canadian whiskeys, and Japanese & Taiwanese whiskeys.


Examples? Broom taste tests many bottles of scotch with 5 different mixers: soda water, ginger ale, cola, coconut water, and green tea. He then rates each mixer with each bottle. When a mixer scored 4 or 5 with a particular whisky that I owned, I would try it neat (as a control), and then try it with the high rated mixers. What I found is that certain mixers either amplify notes or create bridges between notes hidden in the whisky. I am not an expert taster, and I don’t know all the terms or how to use them all correctly. This is all still new to me (within the last two years or so), so I’m sorry if I say something wrong here.


SODA: I concur with Broom that Soda often strengthens the florals, and the minerality of the soda brings out salinity. (Glenfiddish 12, Glenmorangie The Original)


GINGER ALE: I’ve also found Broom to be spot on with ginger ale too, being one of the best mixers. He explains that it works “horizontally, extending the palate.” I’ve found that ginger ale simply expands the aroma and finish. (Glenmorangie The Original, Glenfarclas 15, Jameson 12)


COLA: While the sugar in Cola obviously masks many flavors in many whiskeys, I’ve found that it sometimes works to bridge the natural vanilla and oak flavors in some whiskeys and can highlight smoke, spices, and especially fruits in others. (Gentlemen Jack, Monkey Shoulder, Lagavulin 16…don’t kill me please)


I can’t stand coconut water and I’m not very fond of green tea, so I haven’t actually worked up the courage to try them with whisky yet. From what I’ve read about them though, it appears that they are more of flavor adders, rather than enhancers (as Broom puts green tea can work “vertical[ly], adding flavors to the mix.”)


Broom’s book single-handedly opened my mind to trying new things in the world of whisky, and consequently I became a fan. I'm also a fan of some whiskeys neat. But even starts out his book with a section about the myths concerning the drink, one of them being that you MUST drink whisky neat to get its full flavor spectrum. It was like it let me off the hook with whisky and I had the liberty to expand my options.


If you think I’m full of crap, don’t try it. If you want to stretch your palate, be my guest.

Popey is back again with a bargain bottle to share with you all! Having recently hit shelves again in the UK, Black Bottle is a no-age statement blend recommended in Ian Buxton's "101 Whiskies to Try Before You Die". I snapped it up for a mere £15, an absolute steal to clear one of my bucket list, right?

Colour: Honey, with a reddish coppery tinge. It reminds me a little of Glenfiddich 15 and some Speyside malts. I'll see what I think it's blended from later.

Nose: Iodine, a strong fishy smell hits you immediately, betraying the heavy peatyness coming forth afterwards. Taking a little more time brings out some bread, like a tuna mayo sandwich. There's more. Definitely the smell of rust and copper, like a chemistry set. The furthest I can go is wet concrete. It's... urm... different, I guess.

Mouth: A forceful mouthful of rotten wood and blackberries. I can feel that same damp sugar I get from sherried Speyside malts, but with the greasy peat of an Islay thrown on top for good measure. I like this, but it's very similar to the Lochlan blend you get in Tesco. It's surprisingly pleasant, everything seems to work together perfectly with none of the many indistinct and subtle flavours sticking out awkwardly, as I find with many single malts I don't like. This seems to be the joy of blends, being able to get something hugely drinkable for almost no money.

Finish: almost non-existent. Medicinal and herblike, as if I'd swallowed Jägermeister instead of Scotch. The peat smoke dominates after a short while, but isn't really very inspiring. The mouth is warmed, but not the chest. But I suppose you only get what you pay for.

A damn fine whisky for the price. This is a charming bottle which contains a charming liquid. Reading some more about the history of this blend really brings it to life. This is great value, and I daresay the most fun I've had with peated Scotch since the days of drinking Talisker with my Dad on a school night.

Bought for £15 in J.S. Sainsbury's.

76/100

I would not normally mention this, but because your title could be interpreted as meaning that you are considering distilling whiskey, an expensive licensing and approval process is needed to legally distill it, which would make it cheaper to just buy it at a store.

That being said, if you are interested in information on the specifics of how alcohols can be distilled, there are some excellent books out on the subject. They have detailed plans for different kinds of stills, many specific recipes for whiskeys and other distilled spirits.

Search Amazon with the keywords alcohol distillation, for example.

I got a great book on this for Christmas a few years back called "Moonshine". It's about $8. Here's an Amazon link:

http://www.amazon.com/Moonshine-Drinking-Historical-Knee-Slappers-Recoverin/dp/1579906486/ref=sr_1_1?s=books&ie=UTF8&qid=1303878234&sr=1-1

I think it is a great, fun introduction, and I really enjoyed it, but reading it, it sounds like distillation is a lot of trouble, cost, would take up a whole lot of time, will require a decent amount of space set aside to do it in, and has a certain amount of health danger to it as well, so you need to be aware of all those things going into it and be OK with them.

I also want to quote one sentence from it for you. "Without inspection and proper approvals, you are not permitted to make any amount for personal use. Not one drop."

Starting with making beer or wine from scratch might be a good place to start. No licensing required, either.

Edit: I've only read this one book on the subject, so if I've got any of it wrong, please feel free to correct me and elaborate.

Naturally, of course, you could pick up any red from Burgundy, as that's Pinot Noir's homeland. It's actually pretty enlightening to compare the European and American styles of the same type of wine. Still, for true varietal variety, you've got a few choices.

Probably the easiest to find alternatives would be a wine from either a Beaujolais (made from gamay)or a Rioja (made from tempranillo). The former gets a bad rap because of Beaujolais Nouveau being a generally cheap fruit-bomb, but the better quality and more aged wines are a fantastic PN alternative. Look for anything labelled Beaujolais Villages ("Villages" is basically the mid-range rank in the screwy French system). There are also the high level Cru wines, but they drop Beaujolais from their label in exchange for the name of the Cru. Brouilly cru wines seem pretty easy to find, but you can google up the rest; there's less than a dozen.

For a Rioja, you'll want to keep in mind the aging system: crianza, reserva, gran reserva. It measures how long the wine spends in oak before bottling. A crianza might be a bit too sharp to stand in for a PN and a gran reserva maybe a bit too oaky and stout, but a reserva would be a good choice. You could also investigate wines from the next region over, Ribera del Duero, which makes a similar style of wines (though they call their tempranillo "tinto fino" and claim it's different).

For harder to find choices you could stay in Spain and try wines from Bierzo. The wines are made mostly from a grape called mencia, which yields a lot of PN qualities, if a bit more mineral/earthy than your average pinot. There are some truly amazing (if sadly not well known) PN alternatives in Austria.

Several of the key red varietals from Austria (blaufrankisch, st. laurent, and their hybrid, zweigelt) could do a good job replacing pinot noir. The first time I tasted a zweigelt, I actually thought I had stumbled onto some strange and deeply-satisfying blend of pinot and syrah. The downside is that Austrian wine isn't exactly taking the American market by storm. You can sometimes find German blaufrankisches, but they call the grape Lemberger. You could also cheat at subbing out pinot noir by grabbing a blauburgunder or spatburgunder, which are simply the Austrian and German terms for Pinot Noir. Good luck finding them though.

If you want to learn more about European wines, I'd recommend Karen MacNeil's Wine Bible. It is an incredibly comprehensive source for the major wine styles and regions. Technically it covers the entire world of wine, but it has a definite focus on the Big 3 (France, Italy, and Spain).

I am 100% all for the pursuit of knowledge behind the bar. I believe it's a great way to show initiative to get behind a craft bar, elevate your cocktail game, and just to learn something cool. Feel free to message me if you have questions on where to get started, what to do after you've read some of these books, what to expect when you're working your way up, etc. I'd be more than happy to lend some helpful advice!

Here are some of the books I'd recommend:



"The Bar Book" by Jeffrey Morgenthaler

I'd start here if you're interested in and are brand new to craft cocktails. Morgenthaler's Bar Book is threaded with great insight on what and why certain techniques are used behind the bar and is riddled with beautiful photography.

"Imbibe!" by Dave Wondrich

Hands down, the first book you should read if you want to get into the lore behind craft drinks. It opens up with the story of our great forefather, Jeffrey Thomas, and then continues to discuss the various eras of bartending and what they represent, as well as the drinks within those eras.

"Craft Cocktails at Home" by Kevin Liu
If Bar Book is your high school Geometry, Liu's, "Craftcocktails at Home" is your college Linear Algebra class. Provides you with hard science on what exactly going on in the glass if we shake VS stir or the happenings in an egg-based drink. Awesome read.


"How's Your Drink" by Eric Felten

Felten runs through history and entertains with stories behind some of the biggest drinks in cocktails. Did you know the Vesper (a vodka/gin Martini hybrid of sorts) was created in a Jame's Bond book and was named after the sultry villain? That President Theodore Roosevelt loved himself a good mint julep and even had his own mint bed to supply himself plenty when he wanted one? Fun read.

"Drunken Botanist" by Amy Stewart

Alcohol is derived from things. This is the best book that talks about those things. Agave, Juniper, Barley, Cinchona Bark. Understand the drink from a Botanist's point of view.


"Bitters" by Brad Thomas Parsons

Bitters are an incredible way to add both aromatics and flavor into a cocktail. This book will help you not only understand what they are and what they do, but will kickstart your own bitter brewing process if desired. Homemade Orange Bitters kick ass.

Barsmarts

Last but not least, Barsmarts is a great online tool to help rundown the basis of what we with cocktails. It goes through the various spirits, a brief look at cocktail history, and even has a "drink builder". Definitely worth the $30.

check out some documentaries while you're at it. Modern Marvels did 2 episodes about distilling, and also did an episode about whiskey where they visited the Jim Beam distillery, it was very interesting. You might as well watch the one about beer too. Here's a link to the MM episode guide

Also check out Three Sheets on Hulu. it's more of a drinking culture show but Zane visits other countries and explores not only the culture but the national drinks as well. I spent a few weeks watching all the episodes and they are really good. I learned quite a bit from this guy. He's a bit goofy and can be hard to watch at times but i thoroughly enjoyed the show.

If you're interesting in Moonshine at all check out this book: Moonshine! i used it for a project i did for college about moonshine and it was a good read into the history of the drink as well as how to make it and how to make a still. very cool book. There are also some good documentaries that the history channel did about moonshine culture and backwoods brewing as well.

Wow, what a contest! Super generous of you!

This book seems really neat because I've always been fascinated by alcohol. Not in a let's-get-drunk-as-a-skunk-every-night sort of way, but the history and variety of it. It fascinates me! And any way to learn more, would be awesome.

Oh, and my name is Salem. Nice to meet you! And I am cool with PMing you my address should that come up.

Edit: I have the hardcover on my WL, because, well, I don't have a kindle. I just realized. Will I need to add the kindle version if I win? (not a problem to do so, obviously, just clarifying!) Oops!

Drink This - Wine Made Simple - Great book for beginners

The Wine Bible

The Essential Scratch and Sniff Guide to Becoming a Wine Expert - Seems like it's a joke, and it sooort of is, but there's some good information there, and the scratch and sniff thing is actually quite useful.

The World Atlas of Wine - Pretty much the ultimate wine book. If you don't want to spend that much on it, consider buying a used copy of the older edition. You can get it for just a few bucks. Obviously it won't be as up to date, but it's still extremely useful.

Pairing Food and Wine for Dummies - John Szabo is legit

Great Wine Made Simple

Up until recently I worked at a book store, these were the books I recommended most frequently to people. If you want ones about specific regions, there are some good ones out there too. These are all more general.

I'm going to actively try to avoid recipe books here in my links (that said, that means you're missing out on Vintage Spirits & Forgotten Cocktails, Death & Co, Potions of the Caribbean, and The Joy of Mixology so.... YMMV)

Liquid Intelligence - IMHO must have guide on the technical aspects of bartending. This book is amazing and is the first thing I share with my coworkers that want to broaden their knowledge

The Drunken Botanist - In depth examination of the plants that go into making our favorite drinks, beers, booze, and sundry

Bitters - Has history of bitters, along with instructional on how to make your own.

Shrubs Kind of recipes but also talks about how to make shrubs and good proportions for them, which isn't super common.

Wine Folly Do you want a good intro-to-wine with good, clear reference sheets about styles and pairings? Here's your book

The Wine Bible Want to know way more than you ever thought you wanted to know about wine? This is what you want to be reading.

The Beer Bible - Same as above, but for beer instead of wine.

Holy Smoke! Its Mezcal Mezcal can be hard to pin down and I've found this one to be decent. Includes a table of things that were available in the US at time of publishing and the author's opinions on quality.

Vermouth - pretty in depth history on vermouth, focusing on its place in American cocktail Culture

Imbibe! In depth history of early cocktail culture, focusing on Jerry Thomas and the Bon Vivant's Companion

...I'm sure I could think of more, given the time. I'm trying to just delve into things currently on my shelf, and not in my wishlist.

I understand your situation. I wasn't required to learn wine for my job, but learning has made my job a hell of a lot easier and increased my value as an employee.

Try googling some quick and easy pairing guides that give you information about the wines. Something like this, that explains common characteristics of the wine. These were a big help to me.

If you want to go all out, this is a pretty cool book. It has a great little section on a dozen commonly paired wines. Essentially suggesting a mixed case that has versatile pairings.

This is my full list of books from /r/homebrewing but it includes pro level books:

New Brewers:

• How to Brew - John Palmer
  
• Brewing classic styles- Jamil Zainasheff
  
• Designing Great Beers - Ray Daniels
  
• The Complete Joy of Homebrewing - Charlie Papazian
  
  Continued Learning:
  
  
• Water - Palmer and Kaminsky
  
• Yeast - Zainicheff and White
  
• Malt - Mallet
  
• Hops - Hieronymous
  
• Experimental Brewing - Drew Beechum and Denny Conn
  
• Radical Brewing - Randy Mosher
  
• Brewing Better Beer - Gordon Strong
  
  Specialty/Advanced/Other:
  
  
• American Sour Beers - Michael Tonsmeire (/u/oldsock)
  
• Brewing with Wheat - Stan Hieronymus
  
• IPA: Brewing Techniques - Mitch Steele
  
• Farmhouse Ales - Phil Markowski
  
• Brew Like a Monk - Stan Hieronymus
  
• New Brewing Lager Beers - Gregory J. Noonan
  
• Sacred and Herbal Healing Beers- Stephen Harrod Buhner
  
• Drink: a cultural history of alcohol - Iain gately
  
• Principals of Brewing Science - George Fix
  
  Business Books:
  
  
• Brewing Up a Business - Sam Calagione
  
• Brewers association Guide to Starting Your Own Brewery - Cantwell, among others
  
• SO you want to start a brewery - Tony magee
  
• Beyond the Pale: The Story of Sierra Nevada Brewing Co - Ken Grossman
  
• Beer School: Bottling Success at the Brooklyn Brewery Paperback –Steve Hindy & Tom Potter
  
  Technical Readings (Textbooks might be expensive):
  
  
• Brewery Operations Manual - Tom Hennessy
  
• Beer Packaging - Master Brewers Association
  
• Technology Brewing and Malting - W. Kunze, 5th Edition
  
• Malting and Brewing Science, Volume 1 - Many Authors
  
• Malting and Brewing Science, Volume 2 - Many Authors
  
• Brewing yeast and fermentation - Boulton and Quain

Read Windows of the World. http://www.amazon.com/Kevin-Zraly-Windows-Complete-Course/dp/1454913649/ref=sr_1_1?ie=UTF8&qid=1415111222&sr=8-1&keywords=windows+of+the+world+complete+wine+course

I think it is the best intro, as it is structured and readable beyond that of just a reference source. It is great for giving some direction on where you want to take your own study afterward. (As mentioned, WAOW and TWB are great "second" books in my mind)

I'd also recommend "What to Drink with What You Eat." to serve as a basis for pairing: http://www.amazon.com/What-Drink-You-Eat-Definitive-ebook/dp/B000SEIGUO/ref=sr_1_1?ie=UTF8&qid=1415111602&sr=8-1&keywords=what+to+drink+with+what+you+eat. It will be great for a reference on wine interacting with foods you've had little exposure to previously, which could be the case your first time in a higher end restaurant.

The tasting group thing is a great idea if you can put it together, but may prove difficult if you aren't already around people with the same aspirations. It will prove very valuable once you are "in" at a place and want to continue your development.

The biggest key in an interview though is that you've shown a willingness and aspiration to learn. When asked about your previous wine experience, it will go a long way if you can state, "well, I only have direct experience (generic chain restaurant wines) but I've expanded my knowledge of the great wine regions of the world through self study"

There's a lot of good advice here already, so I'll try not to reiterate too much.

I find that the key is taking your time with whisky. Don't just nose it once or twice; go in several times and sniff softly. Careful, as a big deep breath can overwhelm you with alcohol. Take your time drinking it, too. Moderate sips and all that.

While everyone has a completely subjective experience with food & drink, it doesn't take a superhuman sense of smell to appreciate subtleties in Scotch. You already enjoy it a great deal; experience will likely help you articulate why and how, including details of aroma and taste.

My sense of smell/taste hasn't changed since I started drinking whisky, but I have found more accurate ways of describing what I've been tasting all along. Expanding my whisky selections and playing around with food/spice flavors in the kitchen really helped me start to articulate nosing and tasting notes.

Reading lots of reviews also helped, especially those by Michael Jackson. I went back to some of my favorite drinks (Highland Park 12 and Laphroaig 10) and compared what I was tasting with other people's notes. Sometimes I could detect what someone was talking about, and sometimes not. This helped me continue building a vocabulary for my own tastings.

I suggest taking a look at some of Michael Jackson's reviews, since they are the most concise and objective I've seen. I agree completely that poetry can take over in any kind of tasting (food, wine, whisky) and get a bit ridiculous. I'm probably guilty of this on occasion, since taste is so often linked to memory and emotion for me. Still, I try to keep the flowery language in check whenever I notice it getting out of hand.

I found Ralfy's masterclass video series helpful with regard to taking tasting notes. I recommend viewing Part 3, Part 4, and Part 5.

Edit: I didn't see this mentioned elsewhere, but smoking can also really blunt a sense of smell. Likewise for drinking whisky in smoky surroundings.

So... I'm rearranging my bookshelves, and came across my copy of, ["Whiskey, the Manual"](Whisky: The Manual https://www.amazon.com/dp/1845337557/ref=cm_sw_r_sms_c_api_EalQzbVMTWKX9), by Dave Broom. A fantastic book, but one I haven't browsed in a while. Decided to flip through and found something so outrageous, I simply had to try it.

Yes, none other than Dave Broom says to mix Lagavulin 16 with Coca-Cola 1:1 over ice. In fact he says, "The most astonishing revelation is how it goes so well with equal parts cola..."

So, I had to. I wish I could agree with Broom's ranking of this as a 5 out of 5, but I'd put it somewhere in the "easily drinkable, but nothing special" category. I'd rather have the whisky neat, or a cold Coke.

~ Cheers!

I'm not sure there's going to be a concrete answer for this.

Mostly it's just because of a change in drinking tastes in the last five years or so. A lot of cities are seeing a reemergence of the classic American cocktail. As the Millennial generation continues to age (graduate school, settle into work, explore social bar scenes), many are less interested in two ingredient collins drinks and more interested in craft cocktails. Because of this desire for more "artisan" drinks, there has been a growth in craft beers and liquors. We're seeing more and more small batch gins, whiskeys, tequila, vodkas, etc. With this growth comes clubs, and conventions where craftsmen, brewers, distillers, and hobbyists can get together to share knowledge and have a good time.

If you're interested in cocktails there are resources like The Savoy Cocktail Book, [The Bar Book] (http://www.amazon.com/gp/product/145211384X/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1), and The Drunken Botanist.

Most of my knowledge comes from an interest in cocktails after years of working as a server and more recently as a bartender.

Whiskey drinker male here for far too long - so here are my two cents.

1. Decanters are really kind of pointless. They can look cool but meh.
   
   
2. Whiskey stones suck. I bought them and were really disappointed. Get these things. They fucking ROCK. (No pun intended.)
   
3. This guy is basically THE voice on Whiskey. Great read. Unfortunately he has passed away but good guide for the future.
   
4. For glassware I have kind of been interested in these just because they look awesome. I personally own these and they also get some great comments. I've personally never really found a shape that changes the taste so I just wanted something a little more flashy.
   
5. I'm turning 30 this year and I bought myself a 21 year old bottle of bourbon and am getting it laser engraved. Things Remembered will do anything really so if you know what he likes (or just as an add in, doesn't have to be crazy expensive) maybe an engraved bottle.
   
   Hope this helps!

Consider the following books, which she may not have, but which any wine enthusiast or expert would enjoy:

Shadows in the Vineyard: The True Story of the Plot to Poison the World's Greatest Wine
http://www.amazon.com/Shadows-Vineyard-Poison-Worlds-Greatest/dp/1455516104/ref=sr_1_1?ie=UTF8&qid=1427386992&sr=8-1&keywords=shadows+in+the+vineyard

Adventures on the Wine Route: A Wine Buyer's Tour of France
http://www.amazon.com/gp/product/0374522669/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Back Lane Wineries of Napa, Second Edition
http://www.amazon.com/gp/product/1607745909/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Barolo and Barbaresco: The King and Queen of Italian Wine
http://www.amazon.com/gp/product/0520273265/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

The Compleat distller, this one is extra nerdy i have read it multiple times , had to break out the highlighter though! it has all the details that you could ever imagine on distilling.

http://www.amphora-society.com/The-Compleat-Distiller-2nd-Edition--by-Nixon-and-McCaw_p_1.html

The Alaskan Bootlegger's bible is a very fun read! I would read the other suggestions in this thread for true, proper, safe and clean methods. There are a few questionable methods, but this book is intended as a humorous read into the cheap, backwoods booze making (beer, wine and sprits)

http://www.amazon.com/Alaskan-Bootleggers-Bible-Leon-Kania/dp/0967452406

The Home Distillers workbook was the first book i picked up was free on kindle one day It was a very straight forward read, nothing too complicated. built my first teapot setup that evening

http://www.amazon.com/dp/B003T0GHKA/ref=nosim/?ascsubtag=FWbug785&tag=fatwalletcom&linkCode=as1

I apologize if my post is not formatted well, I dont post too much on reddit!

Two that I haven't seen mentioned:

The Flavor Thesaurus by Niki Segnit: This is a bit more of what I was hoping the Flavor Bible would be. It focuses a bit more on unconventional pairings and the "why" of how they work. While the ingredients involved are limited, it's a book that like SFAH, can be applied everywhere.

The Drunken Botanist by Amy Steward: I really appreciate the breadth of knowledge that this book provides. While it's cocktail oriented, it really gets into the history and process of creating each alcohol. This book really is a delight.

Other than that, I really adored Salt, Fat, Acid, Heat, and Thug Kitchen (for a more traditional cookbook).

I second Karen MacNeil's Wine Bible as a great place to start. At 900+ pages for the cost of an inexpensive bottle of wine, it's a bargain no aspiring cork dork shoild be without. I'd suggest getting stick-on thumb tabs and labeling each country chapter for fast reference. You don't have to attempt to tackle the whole thing like a novel. Just pick a region that interests you and really concentrate on learning that region by tasting along with reading. That, inevitably will lead to more specialized books and inquiries about specific regions and time periods. Even though it's only a dozen years old, the Wine Bible could already use an update, but IMO, it's still one of the best intro to wine books out there.

If you find yourself hooked on the regions and terrior and want lots more, another one for mapoholics that I'm really keen on is [The World Atlas of Wine]( http://www.amazon.com/gp/aw/d/1845333012/ref=mp_s_a_1?
pi=SL75&qid=1348009527&sr=8-1). You could think of it as a second year course, or a lifetime reference.

Wishart, Michael Jackson is fairly popular. I like the first title.

As for inspiration. Since the last years that I drink whisky I buy faster than I drink. There's usually something to get before I empty a bottle. It's not like I read a lot of books or magazines about whisky, but I am active on some fora (a very active Dutch forum mostly) where people have suggestions. Or just because I run into some store that has some whisky that I'm interested in. I've passed 'the very beginning' trying to find my taste, but when you're still in that 'phase': try to find samples or minis. I don't know about other countries, but in the Netherlans and Belgium there are many people selling samples. That's a way to try some old or expensive whisky, simply get very different ones, etc.

Here are a few threads where we have discussed wine reading. There are some good technical/teaching resources in there but the value of great, impassioned wine writing like Kermit Lynch's Adventures on the Wine Route and Kladstrup's Wine and War cannot be overstated.

If I were a book, I hope that I'd be a great one.

1. hardcover
   
   
2. e-book
   
   I love books! That fact is becoming painfully apparent because we are moving right now! LOL

When I was learning (in a similar environment that OP described), I had a mentor teach me. I believe that is by far the best way to learn in any industry whether it be in the kitchen, behind the bar, on a construction site, etc.

In lieu of a mentor, there are several books worth picking up to bring up your knowledge, with the combination of internet research:

-Craft of the Cocktail

-Death & Co.

-Vintage Spirits and Forgotten Cocktails

-Bar Book: Elements of Cocktail Technique

-Imbibe!

-The Drunken Botanist

-The Curious Bartender

-The Joy of Mixology

Some helpful links:

-Kindred Cocktails

-The Spirits Business

-Good Spirit News

-Jeffrey Morgenthaler's Blog

-Jamie Boudreau's Blog: not updated but still has good info.

Spices are pretty interesting. I know you didn't ask for a reading list, but if you are a reader, and you love food, history and plants, check these out.

Spice: The History of a Temptation.

For a more political look - Full Planets, Empty Plates.

Also a good read...

http://tv.winelibrary.com/ is always a good start.

Books that come to mind include From vines to wines and The Wine Bible. Check out Oz ans James' Wine Adventure, too. It's a British TV series following around James May (Captain slow of Top Gear fame) and Oz Clark (super cork dork) ad they taste through France and CA. It is hilarious and introduces some beginner knowledge brilliantly, along with slipping in some serious cork-dorky facts.

Also keep in mind that /r/wine is full of oenophiles and more than a few of us work in the industry and are happy to drop some knowledge.

For anyone looking to up their brewing game, I always recommend Brewing Better Beer. It's all about fine tuning your process and simplifying your recipes to only include what you need. It's a sort of zen approach that seems applicable to abbey ales.

Although it's getting a bit out into the weeds, if you're more interested in the farmhouse/wild side of brewing, you might want to have a look at The Drunken Botanist and Sacred and Herbal Healing Beers. It gets into using things that aren't hops in your fermentations. Even though Belgian brewing only grazes herbs and spices, you might find some value there.

http://www.amazon.com/Moonshine-Drinking-Historical-Knee-Slappers-Recoverin/dp/1579906486/ref=sr_1_1?ie=UTF8&qid=1293586691&sr=8-1
Great book written by a great friend

Whisk(e)y. I started a whisk(e)y club about six months back, after a friend gave me an awesome book and said "drink up". Now I can't drink the dram I'd like to at a bar without shelling out serious coin, and that's IF they have anything worth drinking.

For mead "the compleat meadmaker" by Schramm is considered the bible and IMO is just an awesome all around brewing guide. This guy

https://www.amazon.com/Cider-Hard-Sweet-History-Traditions/dp/1581572077

Is an excellent cider primer. The sidebar also has some good links.

I can't do fancy links, but have fun. Enjoy having managers put new wines on the menu, and you show up and are just expected to know about them, when they could come from anywhere in the world (and what about a nose and palette for wine, liquor, beer and food, and how to pair them all together) If you don't think what I need to learn is complicated, why should I think what you need to learn is complicated?:
http://www.amazon.com/Wine-Bible-Karen-MacNeil/dp/1563054345/ref=sr_1_1?s=books&ie=UTF8&qid=1372030268&sr=1-1&keywords=the+wine+bible

http://www.amazon.com/Wine-Grapes-Complete-Varieties-Including/dp/0062206362/ref=sr_1_8?s=books&ie=UTF8&qid=1372030321&sr=1-8&keywords=wine+books

Honestly, I hate wine. Tried getting into drinking it. Did some tastings. Its not for me. But I do like cooking with it. I bought a book called What To Drink with What You Eat and its been so helpful in choosing what to use for my recipes. It gives suggested pairings and I pretty much use that to to help me choose a wine would go well in the dish. And make sure that its not really tannic.

And a Bottle of Rum is absolutely the book you're wanting.

Smuggler's Cove has several decent sections on rum, including some history and a lot of subdivisions and classifications.

Potions of the Caribbean is another great book more focused on the influence of cocktails in the Caribbean, but has some good insights on rum as well.

Depending on where you are, wine store tastings can be a great way to taste a lot of things without much cost.

Comparative tastings where you have two or three glasses of wine and go back and forth are very helpful because they really key you into the differences between wines.

Windows on the World and the Wine Bible are both great books, but if you are looking for more of a practical tasting primer, I think [Great Wine Made Simple] (https://www.amazon.com/Great-Wine-Made-Simple-Sommelier/dp/0767904788/) is still a good intro even though it's a bit dated now.

When buying wines, one method you can use is to focus on one country or region at a time. That way you learn about the different wines they make there and have a more approachable set of wines to choose from.

I'm at work so here is a quick and dirty list.

Compleat Distiller: Your Technical Resource

Excellent Forum

How To Brew: Tips on fermentation

The Joy of Home Distilling: Good Resource in general

Moonshine!: Great beginners Guide with simple recipes

There is a terrific book called "What to Drink With What You Eat" that breaks things down based on food, on type of wine, or nationality of food. My favorite part? It included pairings for things like Big Macs, Taco Bell and Twinkies.

Buy The Wine Bible

It's a cross between an Encyclopedia and a Novel. It's a great read, and its extremely thorough and informative. After reading cover to cover, you're ready to take your Level One Sommelier exam.

https://www.amazon.com/Drunken-Botanist-Amy-Stewart/dp/1616200464/

Assuming you mean that one. I have it, and it's more about the plants that are used to make cocktails. There's a small bit of information I found useful in terms of spices/herbs, but I would definitely recommend other books. I'll update this when I get home and have access to my bookshelf.

The Food Lab for general cooking and techniques.

I found a book of French dishes at a discount shop once called the Food of France and I’ve been enjoying cooking from it for close to a decade. Just plain old French classics.

I stayed in Barcelona for a while and bought the book from the restaurant La Boqueria in NYC to inspire me to cook things from the market. I’ve never been to the restaurant but everything I cook from this book blows my mind.

In addition I have What To Drink With What You Eat in heavy use. Not really a cook book but good for learning about flavours regardless!

I always highly suggest The Wine Bible by Karen MacNeil. It's a great book that is fascinating and contains just the right amount of detail for an intermediate book.

Here are all the local Amazon links I could find:


amazon.co.uk

amazon.ca

amazon.com.au

amazon.in

amazon.com.mx

amazon.de

amazon.it

amazon.es

amazon.com.br

amazon.nl

amazon.co.jp

amazon.fr

Beep bloop. I'm a bot to convert Amazon ebook links to local Amazon sites.
I currently look here: amazon.com, amazon.co.uk, amazon.ca, amazon.com.au, amazon.in, amazon.com.mx, amazon.de, amazon.it, amazon.es, amazon.com.br, amazon.nl, amazon.co.jp, amazon.fr, if you would like your local version of Amazon adding please contact my creator.

I suggested it elsewhere on here, but if you're interested in the history this is a good primer.

Assuming you're in North America, I'd recommend Cider, Hard and Sweet: History, Traditions, and Making Your Own as the place to start. It has information on both cidermaking and general cider appreciation.

This is a pretty great read for an aspiring sommelier.

On the plant selection side of things, I highly recommend The Drunken Botanist by Amy Stewart, which is very comprehensive.

There is even a company that sells cocktail garden kits based on the book (though you will probably be better off finding a local supplier).

So...I've been looking at this book. The Drunken Botanist. I think it looks swell!

But I do wish I had a digeridoo on there. Cause digeridoo!

Have fun with the alphabet!

When do you need it for. This book is set to come out shortly, and looks pretty interesting. Chuck Cowdery's Bourbon Straight is generally well-regarded. I wouldn't recommend Mike Veach's Kentucky Bourbon Whiskey, though--it's a very slight book and certainly didn't tell me anything I didn't already know.

If you’re interested in a little history with your drink, Drunk: a Cultural History of Alcohol is an awesome book.

Maybe you're looking for something more exhaustive, but I really appreciated The Wine Bible, by Karen MacNeil. If I recall correctly, she was a travel writer before discovering wine, so her approach to the book was to go region-by-region and describe the place, the people, the food, the local grapes and then the local wine itself. So, she provides a lot of great context.

I actually read the book cover to cover and it made me want to try every varietal and style in the book. Didn't succeed but had a damn good time trying.

Edit: I gave too many damns.

I really enjoyed The Home Distiller's Workbook. It's easy to understand, gives beginners a decent foundational knowledge (enough to get started), and includes some simple recipes at the end.

I really liked Great Wine Made Simple. It gives a crash course in understanding wine and wine terms with tasting assignments so that you can taste a compare to understand the differences. Obviously whether that is helpful depends on why you don't drink, but it's still well written and describes well enough on its own.

Two books to recommend.

Death & Company - at the beginning of this book, it gives a really solid explanation of all the different liquors and how they're made and the staple drinks people use them in. The book also talks in detail about cocktails and the bar the book is named after.

The Drunken Botanist - Mainly about all the different natural products that make alcoholic beverages, and how it occurs, etc.

The three books I found most helpful that aren't super expensive:

For General Knowledge:

Oldman's Guide to Outsmarting Wine

For Tasting:

How to Taste: A Guide to Enjoying Wine

For More Detailed Knowledge of Regions:

The Wine Bible

You can get those three for $50 total and if you read through them and do some of the things they say, and try some of what is mentioned, you will notice yourself getting really informed really quickly.

After a few months with these books, you can branch out to the more expensive and more specific books of which there are many.

Solid podcast so far.

Hebug, have you read "And a Bottle of Rum" by chance? I'm working through it right now, and it's very enjoyable.

http://whitemulepress.com/

heres a list of ADI books which most you can buy off of amazon


http://www.amazon.com/Home-Distillers-Workbook-Making-Moonshine/dp/1469989395/ref=sr_1_2?ie=UTF8&qid=1450201049&sr=8-2&keywords=home+distilling

this is a pretty basic one. I would ignore the advice he gives to make a still. youll outgrow it pretty quickly and want to advance to something bigger

http://www.amazon.com/Kings-County-Distillery-Guide-Moonshining/dp/1419709909/ref=sr_1_6?ie=UTF8&qid=1450201049&sr=8-6&keywords=home+distilling

this book really basic and doesnt get into the science too much but is instead a real basic intro. sort of a cliff notes version. also doesnt get too much into distilling itself but is a decent starting place.


edit: added a different link to a website that has good books.

Great Wine Made Simple: Straight Talk from a Master Sommelier https://www.amazon.com/dp/0767904788/ref=cm_sw_r_awd_Jv0Gub0YY6P21

I recommend 3 books to get your started.

1. [Bourbon, Straight: The Uncut and Unfiltered Story of American Whiskey] (http://www.amazon.com/Bourbon-Straight-Unfiltered-American-Whiskey/dp/0975870300) by Charles Cowdery
   
   
2. Bourbon, Strange by Charles Cowdery
   
   
3. Kentucky Bourbon Whiskey: An American Heritage by Mike Veach
   
   You'll learn how brands and distilleries were started, shuttered, shuffled, and sold. You'll learn who influenced and inspired brands and names.
   
   The two authors of the three books are arguably the foremost authorities on the subject of bourbon, most especially its history. Besides, the books are phenomenal reads IMO.

I bought Great Wine Made Simple by Andrea Immer Robinson a few weeks ago. I found it easy to read and understand.

I am now reading Adventures on the Wine Route: A Wine Buyer's Tour of France by Kermit Lynch. It is very interesting.

It’s a different science, but I thoroughly enjoyed “The drunken botanist ” by Amy Stewart

Chuck's book is good but when it comes to the history of bourbon, Mike Veach's book is much better. http://www.amazon.com/Kentucky-Bourbon-Whiskey-American-Heritage/dp/0813141656

Going head first down the rabbit hole, huh? Welcome to the obsession.

My recommendations:

• The Drunken Botanist by Amy Stewart
  
• Bitterman's Field Guide to Bitters and Amariby Mark Bitterman
  
• Bitters by Brad Thomas Parsons
  
• Amaro by Brad Thomas Parsons
  
• A-Z Of Homemade Liqueurs by Two Magpies Press
  
  ~Have fun!

Hey, right now I'm debating on the type of garden I get to have with my "Crazy Auntie" House; I love the idea of a poison garden, but a drunk's garden is just as interesting to me; just need to get a yard big enough for both!

Tea is good with whisky.

It's popular enough that Dave Broom, in his book, rates each whisky separately based on how it tastes with 5-6 different mixers, including tea (and including coconut water, I believe):

http://www.amazon.com/Whisky-Manual-Dave-Broom/dp/1845337557

I have that one too and really like it.

http://smile.amazon.com/Cider-Hard-Sweet-History-Traditions/dp/1581572077/ref=sr_1_4?ie=UTF8&qid=1457138715&sr=8-4&keywords=cider

That's a good one

These two are both great reads

1

2

You may like The Drunken Botanist by Amy Stewart. It's a listing of dozens of the plants that make up the booze we love, whether they are distilled, infused, or simply used to add flavor. It's a highly useful but concise resource.

+1 for the Flavour Bible. The same people wrote What to Drink with What You Eat, a food and beverage pairing book. Great if you want to do wine/beer and food pairings.

http://www.amazon.com/gp/aw/d/B000SEIGUO?cache=3192bf0cf7bc1745994221c824edbf41&pi=AC_SX110_SY165_QL70&qid=1413219893&sr=8-1#ref=mp_s_a_1_1

It's not specific to whiskey, but the Drunken Botanist is an incredibly good book that discusses all of the plants that are used to make or flavor alcohol.

This book is what I would reccomend, as it remains one of the best on the subject

Ask for a bottle or two from each region/distillery,for research purposes.

I'm not sure if it's all-encompassing, but Veach's "Kentucky Bourbon Whiskey" has a pretty extensive discussion about sales and mergers after prohibition.

Yup. I keep this book on top of my wine storage, it is frequently referenced and appreciated.

http://www.amazon.com/dp/0821257188

Right on, glad it was still tasty. No problem on the foil. If I see this brought up somewhere else I'll try to get my hands on a wine-contacting lead foil.

Kermit Lynch tells a funny anecdote about a similar experience in Adventures on the Wine Route: A Wine Buyer's Tour of France where (if I recall) a 1929 d'Yquem, or some similarly legendary wine, came out of a restaurant's cellar with only the lead foil protecting it from the atmosphere. If you have any interest in wine, that book is a hoot and a half.

It's my favorite subject to read about, although in contrast I am a consumer and a bartender.

If you want to ache your temptation more, I suggest you check out The Drunken Botanist. It's about the plants that are used to make alcohol and their cocktails, but contains a healthy amount of history, too.

> file:///C:/Users/ellyt_000/Downloads/White%20Mule%20Press%20Spring%202015%20Wholesale%20Catalog.pdf

Yep, Elly has a bug.

And let's clean up those links; here and here.

I recommend Bitters and The Drunken Botanist as well!

Sorry. Clay Risen is the author that wrote American Whiskey, Bourbon & Rye, mentioned in the OP. That one is a great resource and buying guide.

'Grog' originated after the nickname of British Vice Admiral Edward Vernon who was known to wear grogram cloth.

For more on the history of rum, I recommend the And a Bottle of Rum: A History of the New World in Ten Cocktails

Drink: A Cultural History of Alcohol by Iain Gately is a great book that talks about humanity's long and varied relationship with alcohol, and goes into this quite a bit.

Imagine the times when you go to a party and drink so much that you are totally and utterly shitfaced, and puking all the way home. It wasn't that long ago that everyone drank that much. Every day. Now when I say 'everyone', I mean everyone: 10 year old kids drank this much too.

We are currently living in one of the driest ages since the invention of alcohol.

[Michael Jackson](http://en.wikipedia.org/wiki/Michael_Jackson_(writer) has written several books on ales and spirits. I found The World Guide to Whisky to be an excellent resource.

http://www.amazon.com/gp/aw/d/1402798407

This book is awesome, gives you a lot of hard to find info on a ton of American whiskey

I second The Flavor Bible - it's a great reference book and fun to browse, too. You can pair it with What to Drink with What You Eat, which as a similar layout and style, but pairs alcohol with food and vice versa.

The World Atlas of Whisky by Broom is a good start imo.

Here it is on Amazon:

The World Atlas of Whisky: New Edition https://www.amazon.com/dp/1845339428/ref=cm_sw_r_cp_api_i_UhWvDbXHP5M5D

I dont know of any up to date North America whiskey books b/c I haven't done the research. However I currently have this in my library and it is fantastic: Whiskey: The Definitive World Guide

For an off-kilter non-fiction read, I really enjoyed "And A Bottle Of Rum: The History Of The New World In 12 Cocktails" amazon

I enjoyed 101 Whiskies To Try Before You Die

What to drink with what you eat (Amazon link)

Its a pretty big book that has quite a bit of wine pairing.

If you want a guide to the history, theory and practice of Moonshine I recommend the following:
[Moonshine!: Recipes Tall Tales Drinking Songs Historical Stuff Knee-Slappers How to Make It How to Drink It Pleasin' the Law Recoverin' the Next Day]
(http://www.amazon.com/gp/product/1579906486/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687462&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0760345848&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=16J3VAJ5NC7K14P31S7N)

101 Whiskeys to Try Before You Die is a cool book... depending on budget, you can get that and a bottle of something, maybe. There's a good range of prices in the book, rather than a ton of outrageously expensive or rare things that are inaccessible for most people.

The Home Distiller's Workbook is a good straightforward guide.

I know nothing about your show, but I'll try to watch it soon. My question is, have you read "And a Bottle of Rum: A History of the New World in Ten Cocktails"? It may be more about history and the history of a specific alcohol than actually drunk people talking about history, but I really enjoyed the book.

Are you interested in the science at all? If so, check out "The Drunken Botanist" by Amy Stewart. It talks about the actual botany/chemistry/history behind different spirits.

When you go to medic school then you will be ready for the expert level book.

http://www.amazon.com/The-Home-Distillers-Workbook-Moonshine/dp/1469989395/ref=pd_sim_b_1?ie=UTF8&refRID=0MB4408TKAJGVW977VPJ

Decanter, glasses, coasters. For a book I'd recommend Clay Risen's

While not exactly a biography you might like The Professor and the Madman: A Tale of Murder, Insanity and the Making of the Oxford English Dictionary.

This doesn't hit any of your specifics but as a fellow non non-fiction reader The Drunken Botanist also piqued my interest.

Your name reminds me of this book I was looking at today haha. The Drunk Botanist

According to "What to Drink with What You Eat":

• Beaujolais-Villages
  
  
• Cabernet Sauvignon
  
  
• Cabernet / Shiraz blend
  
  
• Chenin Blanc
  
  
• Gewurtztraminer
  
  
• Riesling, off-dry
  
  
• rose, off-dry
  
  
• Zinfandel, white
  
  So a fruit driven wine with a bit of residual sugar or a Cab because beef usually works with a big red.
  
  And yes, a Big Mac is in there, page 137, under "McDonald's Big Mac"
  
  
  
  edit: Proof that no one asked for

If you do decide you want a book:

http://www.amazon.com/Whiskey-The-Definitive-World-Guide/dp/0789497107

I've ordered this book:http: //www.amazon.com/Moonshine-Drinking-Historical-Knee-Slappers-Recoverin/dp/1579906486 (i have yet to figure out how to shorten links)

I don't mean to impose at all, but would it be any imposition if i kept in contact through PM to get some info from someone who knows how this works?

http://www.amazon.com/Kentucky-Bourbon-Whiskey-American-Heritage/dp/0813141656

This guy has literally spent most of his life researching the history.

The Drunken Botanist is one of the many books on my Book Wishilist. :D

[so i can learn about my booze before i drink it:)] (http://www.amazon.com/The-Drunken-Botanist-Plants-Create/dp/1616200464/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=29OH72GY4MPT7&coliid=I2P70K9RZIJC6P) Whiskey for my men, beer for my horses

big book and
small book

I'd highly suggest getting your hands on a copy of The Drunken Botanist – it sounds right up your alley.

Here is the desktop version of your link

read zraly or, redditors claim, macneil, then anything from jancis robinson. drink what the book tells you to drink.

I'm getting THIS BOOK. I think you should too.

Every time I see your name, I remember this on my list. One day, I will have to get both of us a copy when I get back to work

The Drunken Botanist https://www.amazon.com/dp/1616200464/ref=cm_sw_r_other_awd_M8C1wbP4EW55K

https://www.amazon.com/Wine-Bible-Karen-MacNeil/dp/1563054345

Available on Kindle.

Edit: 2nd edition is available here: https://www.amazon.com/Wine-Bible-Karen-MacNeil/dp/0761180834/ref=dp_ob_title_bk

Qrow: "Here, read this."

Yang: "What page is it on?"

Qrow: "Just start on page 1 and keep going."

What To Drink With What You Eat

http://www.amazon.com/Bottle-Rum-History-World-Cocktails/dp/0307338622/ref=sr_1_1?ie=UTF8&qid=1419264901&sr=8-1&keywords=and+a+bottle+of+rum

I have a book, 101 whiskeys to try before you die, in the how to taste instructions, the author suggests adding a splash of water to every whiskey to open it up before you taste it.

Wine Bible

I'm current reading Drink: A Cultural History of Alcohol and it would appear that beer was already associated with the working class long before the romans and greeks were culturally established.

Wine:

Windows on the World - Kevin Zraly

The Wine Bible - Karen MacNeil

The World Atlas of Wine - Hugh Johnson & Jancis Robinson

Cooking:

The Professional Chef - The Culinary Institute of America

The Culinary Institute of America book page on Amazon

The Flavor Bible - Karen Page

The Drunken Botanist. Gives you backstory into the plants that make and flavor alcohol.

Link without pocketing this guys pockets: http://www.amazon.com/gp/product/1402798407/

Here is the mobile version of your link

Reisling, Pinot Noir, or Gewurztraminer according to this book. It has yet to steer me wrong. I need to pick up the new one they put out, too. Supposed to be even better.

Apple Brandy: Generic term for spirit distilled from fermented apple juice or mashed apples, bottled at minium 40% ABV. Usually aged in oak.

Applejack: In the USA, another term for apple brancy. "Blended applejack" contains at least 20% applejack, the rest is neutral spirits.

Calvados: Apple brandy made in a specific region of northern France, using applies from designated orchards, containing at least 20% local varieties, at least 70% bitter or bittersweet varieties, and no more than 15 % sharp varieties. Bottled at a minimum 40% AVB.

Source: The Drunken Botanist