Whether you prefer a bourbon neat, a trendy bitter aperitif or the most potent shooter behind the bar, the world of alcohol offers something for even the most adventurous palate. Before booze hits the bar, brewers and distillers rely on centuries of science — from fermentation to distillation to aging — to produce the iconic flavors we expect from our favorite cocktails. Kojo learns about the history and challenges behind making this finicky social lubricant.


  • Adam Rogers Editor, Wired; Author, "Proof: The Science of Booze"
  • Michael Lowe Distiller and Co-owner, New Columbia Distillers.

Read An Excerpt

Excerpted from PROOF: THE SCIENCE OF BOOZE, © 2014 by Adam Rogers. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.



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