This book is for anyone devoted to the art and traditions of distilling. Originally published in 1818, "The Distiller" is a classic treatise on spirit-craft, penned in an era before science had yet illuminated the principles behind such critical concepts as fermentation and heat. Much of the advice may therefore be of greater historical than practical interest to some modern distillers, but make no mistake: Hall's work is packed with intriguing and useful techniques and insights. Readers will find a section examining the seasoning of oak barrels with burning straw, a critical development in...