Description

A Brand New York Times BestsellerSake started having a grain of rice. Whisky surfaced from barley, tequila from agave, rum from sugar-cane, bourbon from corn. Thirsty yet?  Within The Drunken Botanist, Amy Stewart examines the wild variety of herbs, fungi, trees, fruits, and plants that people have, through pure frustration, and genius, motivation, artificial to change into booze within the generations. Of all of the remarkable and unknown crops which have been distilled and fermented, several are harmful, some are completely weird, and one is really as dinosaurs as historic --but each presents a distinctive social contribution to our heritage and the worldwide drinking practices.