The Drunken Botanist Yakima Valley complemented by subtle hints of

complemented by subtle hints of agave and spice

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

full-bodied palate layered with rich baking spices

pot-distilled Kentucky bourbon layered with liquid drawn from some of its most precious vintage Kentucky bourbon casks

The Drunken Botanist Yakima Valley complemented by subtle hints ofA 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