The first book to combine reference and practical how-to information from the most pioneering distillers around the world, and the first global catalog with photographs of every important craft spirit. Small-batch artisan spirits have arrived in a big way, with micro-distillery start-ups hitting record levels around the world and hand-crafted spirits crowding the top shelf. From vodka to rum to moonshine and more, Craft Spirits is your guide to which spirits to try and which pioneering distillers to watch. Craft Spirits will bring out your inner mixologist with cocktail recipes for each spirit it features, and will inspire you to shake or stir your own unique signature cocktail. Tasting notes, step-by-step advice, and profiles of the key micro-distilleries in every category make this book a must-have for enthusiasts. Highlighting more than 250 of the most important craft spirits, Craft Spirits is the first book of its kind, and author Eric Grossman, a key influencer within the industry, brings his knowledge of craft spirits and international cocktail trends to its pages.

Intrepid Kathleen Purvis traveled extensively throughout the South to create this first-ever guide to the region's burgeoning craft-liquor movement, capturing her journey in the creation of six original Liquor Trails. As fascinating as the craft itself are the distillers' experiences and backstories. Purvis chronicles them with verve and insight, bringing her knowledge of southern foodways and traditions to bear on the flourishing of the distiller's art. She shows how new entrepreneurs, part of the all-American food and drink renaissance, are positioning themselves to find both the inspiration and land ranging from West Virginia to Louisiana for their farm- or farm-ingredients-based distilleries. They are creating new and sought-after bourbons, whiskies, rums, gins, and much more. Their cordials are flavored with pumpkins, raspberries, peaches, and other local products; not long ago, a West Virginian's black walnut liqueur won the prize for the best nut cordial at the San Francisco World Spirits Competition. Driven by legacy and passion, today's distillers are creating a new southern tradition--one that you can now explore with an inimitable writer. Each Liquor Trail covers one or several states and features particularly worthy distilleries that Purvis has personally selected. The trails also feature maps, a complete listing of distilleries in each territory, on-site photographs, and some dynamite drink recipes direct from the distillers.

The second in the _Seven Moods_ series, this little guide is destined to become the pocket bible to craft spirits for years to come. Now is the most exciting time for craft spirits. Craft distilling is riding a perfect wave, as consumers look for provenance and heritage, drink less but better, and seek bespoke and original drinks rather than homogenous global brands. Gin distilling has become particularly popular in London, tequila is back in fashion, Cuban rum is making a resurgence, and great whiskies are being created everywhere, from France to Japan, Taiwan to Denmark. Gone are the days of brand loyalty. Instead, drinkers are choosing from a portfolio of drinks to match where they are and what they are doing, from a relaxing gunpowder tea-based gin to a festive spiced rum, and from a contemplative single malt to a fiery absinthe. Brought together in one accessible guide, here are 350 of the world_s most interesting and innovative spirits _ whiskies, gins, vodkas, rums, brandies, liqueurs, poteens, tequilas, piscas, schnapps, and brandies/cognacs. Researched and written by leading whisky writer, Dominic Roskrow, each entry includes a specially commissioned drawing, tasting description, strength, distillery information, and spirit type. Each chapter is devoted to seven different moods (Social, Adventurous, Poetic, Bucolic, Contemplative, Gastronomic, Imaginative), and alongside the entries there are numerous useful features on related subjects, including gin and whisky distilleries, spirit bars, whisky festivals, craft distillers, and mixing spirits and food.

A lush, full-color collection of 50 cocktail recipes using organic, sustainable produce, handcrafted ingredients, and local artisanal spirits, from the bar manager at the award-winning Cyrus restaurant. Inspired by the bounty of Sonoma County's organic farms and local distilleries, Scott Beattie shakes up the cocktail world with his extreme twists on classic bar fare. In ARTISANAL COCKTAILS, Beattie reveals his intense attention to detail and technique with a collection of visually stunning and astonishingly tasty drinks made with top-shelf spirits, fresh-squeezed juices, and just-picked herbs and flowers. In creatively named recipes such as Meyer Beautiful (My, You're Beautiful), Hot Indian Date, and the Grapes of Roth, Beattie combines flavors and aesthetics as meticulously as a chef to produce party-worthy concoctions guests won't soon forget. "Scott Beattie of Healdsburg's Cyrus restaurant turns cocktail creation into an extreme sport." —Linda Murphy, San Francisco Chronicle "The most extreme practitioner of this cocktailian focus on fresh and local ingredients is Cyrus's Scott Beattie. The drinks Beattie makes with this bounty are uniformly gorgeous. And Beattie's virgin versions of several drinks are so good that you barely miss the booze." —Gourmet "This jewel box of a restaurant features an outstanding bar that showcases an innovative seasonal cocktail list overseen by mixologist Scott Beattie—his Manhattan made with vanilla-infused bourbon is a perfect counterpoint to a day of wine tasting." —Bon Appétit

Many people have experienced great success making their own beer or wine at home. In recent years a number of hobbyists have become interested in making distilled spirits. However, distilled spirits are more complicated to produce, and the process presents unique safety issues. In addition, alcohol distillation without a license is illegal in most countries, including the United States and Canada. From mashing and fermenting to building a small column still, Craft Distilling is a complete guide to creating high-quality whiskey, rum and more at home. Experienced brewer, distiller, and self- reliance expert Victoria Redhed Miller shares a wealth of invaluable information including: Quality Spirits 101: Step-by-step recipes and techniques Legal Liquor: An overview of the licensing process in the United States and Canada Raising the Bar: Advocacy for fair regulations for hobby distillers This unique resource will show you everything you need to know to get started crafting top-quality spirits on a small scale – and do it legally. Sure to appeal to hobbyists, homesteaders, self-sufficiency enthusiasts, and anyone who cares about fine food and drink, Craft Distilling is the ideal offering for independent spirits. Victoria Redhed Miller is a writer, photographer and homesteader who lives on a forty-acre off-grid farm in northwest Washington State with her husband David. She strives to enhance her family's self-reliance through solar energy, gardening, food preservation, raising heritage poultry, blacksmithing, and other traditional skills Victoria is the author of Pure Poultry: Living Well with Heritage Chickens, Turkeys and Ducks.

The BC Spirits Cocktail book is the combination of a province wide guide book to the burgeoning distillery culture as well as an indepth and creative cocktail book. Showcasing the stories behind the distilleries, the people that run them and the spirits they make and how to use them in inventive and tasty cocktails.

The Craft of Gin explores the history of Gin production from its crude origins in medieval Europe to the finely honed spirits of twenty-first century craft distillers. The book describes how gin is made, the primary botanicals used in its production, tasting notes for fifty craft gins from around the world, and five interviews of leading craft gin distillers. The book is rounded out with two chapters dedicated to timeless gin cocktails, their background, how they are made and the best gins and ingredients that allows them to sing.

Small-Scale Production of Brandies, Schnapps & Liquors: The art of crafting alcohol is a very ancient one, and small, artisan distilleries are growing in popularity every day. Expert Austrian distillers Helge Schmickl and Bettina Malle guide readers through the process of creating or purchasing their own still and provide detailed instructions from personal experience on mash creation, fermentation, distillation, and infusion using a variety of ingredients. Schmickl and Malle also introduce readers to the tradition of schnapps distillation and present a brief look at domestic and international brewing cultures. The authors cover in detail which distillation techniques excel, which merely succeed, and which should be avoided at all costs in their discussion of: Necessary equipment Possible ingredients Mash fermentation How to begin distillation Alcohol regulations With ninety recipes - from classic fruit brandy to chili infusions - this book is not only for the curious beginner. Even experienced distillers will discover new approaches to this classic practice.

"In A Good Drink, Farrell goes in search of the bars, distillers, and farmers who are driving a transformation to sustainable spirits. She meets mezcaleros in Guadalajara who are working to preserve traditional ways of producing mezcal, for the health of the local land, the wallets of the local farmers, and the culture of the community. She visits distillers in South Carolina who are bringing a rare variety of corn back from near extinction to make one of the most sought-after bourbons in the world. She meets a London bar owner who has eliminated individual bottles and ice, acculturating drinkers to a new definition of luxury."--Amazon.

Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging. This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products. - Presents a detailed look into current global situation for whisky and spirits production - Highlights craft distilling and the challenges craft distillers face by presenting the art of spirit production in clear detail - Presents insights into how marketing has changed for distilled products, with an emphasis on new mobile technologies