Hoperian botanist. Guide for the alcohol flora of the planet

Sake appeared from a rice grain. Scotch came out of barley, tequila from agave, rum from sugarcane, and corn bourbon. Want to know more? In the “hop of botany”, Amy Stewart explores a stunning number of herbs, flowers, trees, fruits and mushrooms, which people in ingenuity, inspiration or despair managed to turn into alcoholic beverages for centuries. Of all these thousands of plants that have ever been distilled and fermented for the manufacture of alcohol, many are simply dangerous, some strange and ancient as dinosaurs; But each of them is a unique cultural contribution to the global drinking traditions of human history. This book is an elegant cocktail of biology, chemistry, history and etymology, which includes many interesting historical facts and more than fifty recipes for original alcoholic beverages, not only will help you to pass the time, but will also make the welcome guest at any party.