If we could have only three, they would be: Charles Cowdery, Bourbon Straight: The Uncut and Unfiltered Story of American Whiskey; Henry G. Crowgey, Kentucky Bourbon: The Early Years of Whiskeymaking; and John R. Hume and Michael S. Moss, TheContinue readingOur Favorite Whiskey Books
Albert Schmid—he might be the darling of the alcohol world. He wrote a dissertation on “The History of Beer Used in Recipes in the United States.” The uber-trained Chef Schmid then penned The Hospitality Manager’s Guide to Wines, Beers, andContinue readingThe Kentucky Bourbon Cookbook