Sake began with a grain of rice. Scotch emerged from barley,
tequila from agave, rum from sugarcane, bourbon from corn.
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