Shepherd.com asked me to identfy five —and only five— top notch books on whiskey and whisky. It was not an easy task. Many splendid books have been written on whiskey and whisky. And audiences differ—a book that is good for
By Kevin R. Kosar No to rock-hard fruitcakes. No to hideous neckties that match nothing in one’s wardrobe. No to useless contraptions like the Ronco inside-the-egg scrambler. And no to more electronic gadgets that pester and scatter the mind with
The American Spectator’s Kevin Kosar badgers the Toronto writer Adam McDowell. Kevin Kosar: Congrats on the publication of Drinks: A User’s Guide (Tarcher, 2016). It’s a smart-looking book, and I enjoyed it. So how’s the weather in Minnesota? Adam
Mmmm, breakfast. What appeals to the mouth and stomach at the early hour when the birds are singing and the sun’s rays are spraying over the horizon? Something starchy, like toast? Perhaps some protein — eggs and bacon sound right.
No matter where you go on earth, there is moonshine. It has been made from just about every imaginable foodstuff: grapes, grain, raw sugar, tree bark, horse milk and more. College students in the developed world drink it; so do
I picked up a copy of this book at the airport in Traverse City, Michigan, where, funny enough, I was attending a conference on alcohol regulation. Boy, I am glad I did. Edward Butts did a fine job of putting