Bourbon’s fame derives from its folklore as much as from its flavor, and this book lays it all out--the history, the legends, the recipes, and helpful tips and tricks, accompanied by stunning four-color photos. Recipes include classics (Manhattan, Ward 8), new favorites (Lynchburg Lemonade, Mango Bourbon Sling), hot and cool concoctions (Hot Chocolate “Nog,” Lemon Cooler), and drinks for a crowd (Whiskey Sour Punch, Mint Julep Sparkler). There’s even a chapter featuring delicious ways to cook with bourbon, with dishes such as Salmon with Brown Sugar and Bourbon Glaze and Fred’s Bourbon Balls. Straight up, mixed in a cocktail, poured in a punch, or whipped into a recipe--however you enjoy it, bourbon is an old favorite that’s new again.

• The New York Times recently advised, “If you love whiskey but haven’t thought of bourbon as being in the same league as a good Scotch, Irish whiskey, and even, these days, rye, you owe it to yourself to give it another try. A well-made, well-aged bourbon offers a gorgeous spectrum of flavors.”
• The Atlanta Journal-Constitution reports that “brown liquor is beginning to nudge a nose ahead in popularity. Irish and American whiskeys, including rye and bourbon, are getting mixed together in rich, luxurious drinks. Consumers are looking for drinks that have more history, more flavor.”
• Bourbon distillers such as Jim Beam, Wild Turkey, and Maker’s Mark are expanding their bourbon production and dispatching sales teams around the globe as the traditionally Southern beverage gains popularity worldwide.