Adam Rogers is Articles Editor at Wired and he’s just released a book on the history and science of Booze. His book, Proof: The Science of Booze ($19) offers a glimpse into the processes associated with some of our favorite beverages. His journey takes us from the whiskey-making mecca of the Scottish Highlands to some of the most sophisticated gene-sequencing labs in the world. He delves into the physics, molecular biology, organic chemistry and even metallurgy and how they all impart the taste to that wonderful elixir.
