Proof; The Science of Booze by Adam Rogers 2014Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world's top gene sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that

To pioneer this way of cultivating heritage grains as part of a reciprocal relationship with the land

Chardonnay from Pouilly-Fuissé

Roterfaden occasionally collaborates with the Rosswag Coop

notes of medicinal cherry

dense black fruits

white cranberry

slender and pointy corkscrews

Double distilled in pot stills

Steve Matthiasson started out as a vineyard guy

terroir-driven spirits possible

From Producer's website:

most vodka is acquired from a trading market – with no information regarding its heritage and ingredients – and subsequently bottled