Drunken Botanist. Guide to the Alcoholic Flora of the Planet

Sake appeared from rice grain. Scotch came out of barley, Tequila - from Agava, Rum - from sugar cane, and Bourbon is from corn. Want to know more? In the Crown Botanist, Amy Stewart explores the stunning amount of herbs, flowers, trees, fruits and mushrooms, which people in their ingenuity, in inspiration or despair managed to turn into alcoholic beverages over the centuries.
Of all these thousands of plants that have ever distilled and fermented for the manufacture of alcohol, many are simply dangerous, some are strange and ancient as dinosaurs, but each of them is a unique cultural contribution to global drinking traditions of human history.
This book is an elegant cocktail from biology, chemistry, history and etymology, which includes many interesting historical facts and more than fifty recipes of original alcoholic beverages, - not only helps you pass the time, but also makes a welcome guest on any party