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.
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.