{"product_id":"the-drunken-botanist","title":"The Drunken Botanist","description":"\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eThe \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e-bestselling guide to botany and booze by Amy Stewart.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet?  In \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Drunken Botanist\u003c\/span\u003e\u003cspan\u003e, 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOf all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis charming concoction of biology, chemistry, history, etymology, and mixology—with delightful drawings, tasty cocktail recipes, and fun factoids throughout—will make you the most popular guest at any cocktail party. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":67624188117082,"sku":"bus1791379084900","price":20.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/1921\/4938\/files\/the-drunken-botanist_1.png?v=1791379091","url":"https:\/\/xavelle.shop\/products\/the-drunken-botanist","provider":"My Store","version":"1.0","type":"link"}