If you are interested in the subject matter, this is a fascinating read. Chock full of knowledge about the chemistry and magic of fermentation and distillation. A lot of practical advice about enjoying your imbibing more, great recipes for making your own cordials, liqueurs and cocktails and what to grow to add to your libations. Head over to drunkenbotanist.com for a nice preview of what this is all about. Amy appears at events at arboretums and conservancies and I'm definitely going to try to hit one in the near future. Time to start pondering my cocktail garden, gotta run. I got up to Bison Grass and could do no more. This books title and blurb looked very intriguing. But it turned out to be an encyclopaedia of plants that have been used in the production/consumption of alcohol.Zero narrative to tie the whole thing together and make it palatable to a wide audience. You'd be lucky if one paragraph bears any relevance to the next.There were a few facts that could be interesting to the everyman - water should be used in whisky to enhance the flavour, good tequila doesn't need lemon or salt and can be sipped, and the worm/scorpion in the bottle is a gimmick.1.5 stars: This is a botanist text book disguised as a popular botany book, written for 3rd Year Botanists who want a brewing reference guide.
What do You think about The Drunken Botanist (2013)?
The only problem with this book is that it makes me want to taste every spirit that it mentions.
—Gemma.
Booze history with a bit of botany and a dash of chemistry for flavor.
—vargasnicole78
As an avid cook this is one I need to purchase. Very informative.
—Lsand
