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Foreword
Chapter 1. Historical Background
1.1 Distillation Timeline
Chapter 2. Regional Spirits
Chapter 3. Distilled Spirits
3.1 Spirit Character
3.2 Simple Pot Distillation
3.3 Freeze Distillation
Chapter 4. Flavoured Spirits
4.1 Flavour Extraction Method
4.2 Flavouring Agents
4.3 The Perception of Flavour
4.4 Base Spirits
4.5 Common Base Spirits
Chapter 5. Producing a Base Spirit at Home
5.1 Vodka
5.2 Rum
5.3 Brandy
5.4 Whisky/Whiskey
5.5 Parallel Hydrolysis and Fermentation
5.6 Liquid Sugars
5.7 Fruit Spirits
5.8 Sugar Addition
5.9 Water Addition
Chapter 6. Producing Flavoured Spirits
6.1 Recipes prior to 1800 AD
6.2 Recipes from 1800
6.2.1 Floral
6.2.2 Herbs and Spices
6.2.3 Emulsions
6.2.4 Beans and Nuts
6.2.5 Fruit and Berries
6.2.6 Miscellaneous
Appendix A. Diluting & Fortifying
References & Suggestions for Further Reading
Index of Recipes
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