The Drunken Botanist Yakima Valley and nine of Warehouse K

and nine of Warehouse K to see whether wheated distillate responds differently to aging position than rye-recipe bourbon

404 hand-numbered bottles — a modest step up in size from the tiny Kentucky-only batches that preceded it

followed by a palate that weaves smoky Lagavulin character through wood spice

complemented by subtle hints of agave and spice

The Drunken Botanist Yakima Valley and nine of Warehouse KA New York Times Bestseller. Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries. Of all the extraordinary and obscure plants that have