The Drunken Botanist (Amy Stewart) Distilling recreating the charm and ease

recreating the charm and ease of Parisian-style entertaining has never been so enjoyable

and as he researched the plant and began to experiment with it in his own kitchen

inspiring in bartenders and their thirsty patrons a new fascination with the ingredients

New Zealand

The Drunken Botanist (Amy Stewart) Distilling recreating the charm and easeSake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries. Of all the extraordinary and obscure plants that have been fermented and distilled,