I learned a lot about Jack Daniel's from a microbiologist: enzymes, charcoal, pH, fermentation times, rye stickiness!
A very nerdy (surprise!) look at how and why distillers recycle leftovers from the still into subsequent fermentation batches.
Books on vermouth, coffee cocktails, whiskey, batching, women's history, dessert cocktails, astrological mixology, two updated classics, two on bar management, and a book on tabletop distilling.
I thought it was kind of fun that in the last couple of weeks two different honey-bourbon products have come out; one with honey-influenced bourbon and the other bourbon-influenced honey.
15 new cocktails and drink books on everything from distilling to mead to drinks to accompany music and travel to favorite bars to rules for drinking.