Skip to main content

Book of Spirits

kentucky bourbon whiskey bourbonmanual
Image used with permission by copyright holder
By now, you should all know we have a healthy and responsible obsession with whiskey. And it seems we’re not the only one. Michael R. Veach, the only professional bourbon historian in the country has released Kentucky Bourbon Whiskey: An American Heritage, a book that chronicles the history of the spirit.

The book starts off with the Whiskey Rebellion of the 1790s, where Veach traces the history of bourbon, bringing the reader through major historical events including the Industrial Revolution, the Civil War, Prohibition, and the Great Depression.

The technology behind the making of bourbon is also explored as well as the effects of the Pure Food and Drug Act, an act that enforced the labeling of drugs, including alcohol. The act was signed by President Roosevelt in 1906 and eventually led to the creation of the Food and Drug Administration.

Veach has been a staff member at the Filson Historical Society for 16 years and has spent years studying the distilling industry, bourbon’s royal families, and the culture behind the spirit to debunk the untrue facts out there about whiskey. The book separates fact from fiction and answers the hows and whys.

Veach was inducted into the Kentucky Bourbon Hall of Fame in 2006 and has taught history and tasting lessons. That is one history class we never would have cut.

If you’re a history fanatic, or just love getting plain ol’ drunk, this might be the best nightcap you’ve ever had.

Kentucky Bourbon Whiskey: An American Heritage can be found at Louisville area Barnes and Noble and Carmichael’s bookstores as well as The Filson Historical Society. To purchase the book online you can click here.

Editors' Recommendations

Stefan Doyno
Former Digital Trends Contributor
Stefan Doyno is a two-time Emmy-winning television producer who has worked for various shows at ABC News, including Good…
Don’t Be Surprised to See Cocktail Bars at Kentucky Distilleries
The Bar at Fort Nelson Michter’s Distillery Rye Manhattan

For a long time — up until 2016, in fact, when Kentucky Senate Bill 11 passed — when you visited a distillery in Kentucky (such as the many points along the Kentucky Bourbon Trail), you were treated, mostly, to a tour and a tasting. There were sometimes special tours, of course, and special events, but you weren’t allowed to have a cocktail mixed up or take a seat and soak up the beauty of a bar. That changed, though, with the passage of the bill, which allowed (among other things) distilleries to serve their products by the drink.

Since that time, a number of distilleries — both new and established — have opened cocktail bars in various iterations. Some, like Michter’s, Old Forester, and Copper & Kings, maintain regular bar hours while others are only open at specific times or for special events. Either way, it’s easy to see that cocktails are here to stay in distilleries in Kentucky.

Read more
Tlayudas is the ‘Mexican pizza’ you never knew you needed
Chef Alex Mixcoatl of El Lugar Cantina share his top Tlayuda tips.
El Lugar tlayuda closeup

El Lugar Cantina Tlayuda. Jose Portillo / El Lugar Cantina
Savory, crispy, and spicy, Tlayudas are a classic of Mexican cuisine. A street food favorite in Oaxaca, Tlayudas consist of a large corn tortilla piled high with refried beans, Oaxaca cheese, various meats, lettuce, or cabbage.
As an Oaxaca native, Chef Alex Mixcoatl is passionate about Tlayudas, and at his restaurant El Lugar Cantina, he's creating his version of the classic dish. With unique toppings like spicy shrimp or mushrooms, Mixcoatl's Tlayudas might differ from tradition but remain rooted in Mexican flavors. And the best part? Chef Mixcoatl is here to share his favorite Tlayuda ingredients and insights.

Tlayudas are being cooked in the wood-fired oven at El Lugar Cantina. Jose Portillo / El Lugar Cantina
How to cook Tlayudas 
Traditionally, Tlayudas are made on a flat griddle or plancha. At El Lugar, Mixcoatl changes the dynamic by using a wood-fired oven that roars as hot as 600 to 700 degrees Fahrenheit. The intense wood-fire cooking adds a bit more crisp and char to the finished dish.

Read more
El Cristiano Tequila: Taking agave to the next level
A look at the award-winning spirits brand, El Cristiano Tequila
The fields at El Cristiano Tequila.

As tequila continues to be coveted in markets beyond its Mexican homeland, we're being introduced to more versions than ever. The popular agave spirit has made waves on domestic soil, and now we're enjoying a bit of a golden era. From limited-edition sippers to riffs aged in distinctive barrels, the time is now to enjoy the stuff.

has very much ridden this recent wave. The label touts itself as the world's most delicious tequila, a bold claim amid a saturated realm. The brand is nothing if not decorated, having earned several awards and high praise from drinks writers. Which begs the question: How do you stand out in such a crowded category?

Read more