"Got Rum?" magazine, January 2015
The Drunken Botanist
Margaret Ayala, Publisher of "Got Rum?" magazine reviews a book called "The Drunken Botanist" written by Amy Stewart. The review was published in the January 2015 issue of "Got Rum?" in the section called "The Rum University Library".
Welcome to The Rum University Library. In addition to the material found on our official website, we also periodically publish on “Got Rum?” reviews of books on topics including fermentation, distillation, aging, mixology and many more. You can also find additional valuable material at www.RumBook.com.
Book Review: The Drunken Botanist
Author Amy Stewart is no stranger to the world of botanical intrigue, as she clearly demonstrated in her prior book, Wicked Plants and Wicked Bugs. Her same insightful and engaging approach has led her to exploring the intersection between some of these wicked plants and human’s wicked pleasures.
I’ve always believed in the harmonious benefits of enjoying a snifter filled with my favorite rum as I sit down to read an engaging book such as this. In the case of this particular book, however, I recommend having not just rum, but a few bottles of additional distilled spirits handy. Trust me, you’ll want to reach out to them, as Amy grabs you by the hand and guides you on this botanical journey of intoxicating proportions!
The first section of the book aims to acquaint us with the arsenal of raw botanical materials (ie, plants) that can be transformed into alcohol. Some of these transformations are straight forward, almost unstoppable. Others require a great deal of applied science and engineering, in order to convert un-fermentable matter into a paradise for yeasts.
The second section opens up our eyes to the further use of botanicals, post fermentation and distillation, to add another flavor dimension to the condensed alcohols. These flavors can be added through infusions, macerations or percolations, each method designed to maximize its ability to interact with, and extract, the flavors from its source.
As if the two sections above were not enough to showcase nature’s generosity and organoleptic abundance, the book ends with a third section, dedicated to the use of plants, fruits and seeds to enhance the drinks. I say “enhance” to mark a clear difference between a simple cocktail “garnish” that only has visual decorative appeal, to a cocktail “accessory” that serves multiple purposes, all of which add value to the drinking experience.
Whether you are a botanical enthusiast, a distiller, a mixologist, a discerning consumer or all, this book has something for you!
Margaret Ayala, Publisher
Margaret@GotRum.com