Distilled

“Distilled masterfully separates rigorous academic inquiries into the origins and rituals of global spirit production from the staid dialectic of trade media with witty, conversational chapters that make nuanced technical information more approachable and enjoyable.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book

“As a ‘natural’ follow-up to the authors’ A Natural History of Wine, this sequel on spirits will prove equally informative and engaging and serve as a unique reference work for a range of spirits worldwide.”—Patrick E. McGovern, author of Ancient Brews: Rediscovered and Re-created and Ancient Wine: The Search for the Origins of Viniculture

“To anyone who has ever asked—or been asked—for a recommendation for a book on whiskey, rum, gin, or any other spirit, look no further. The answer has never been easier: Rob Desalle and Ian Tattersall’s Distilled is all you need.”—Nicolas Palazzi, PM Spirits

“A chemical and cultural history of distilling that is concise and readable. Distilled offers intriguing viewpoints on tasting that are sure to form new perceptions for even the most seasoned professional.”—Frank Caiafa, author of The Waldorf Astoria Bar Book

Rob DeSalle is a curator at the American Museum of Natural History, New York City. Ian Tattersall is curator emeritus, Division of Anthropology, American Museum of Natural History. In addition to A Natural History of Wine and A Natural History of Beer, DeSalle and Tattersall are coauthors of The Brain: Big Bangs, Behaviors, and Beliefs. They both reside in New York City.

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