Eric Zandona's Body of Work
Forgotten Spirits and Long Lost Liqueurs explores the obscure and vanished ingredients of drink recipes from the golden era of cocktails. The author examines the history and resurgence of spirits, bitters, and liqueurs like Old Tom Gin, Abbott's Bitters, and Crème Yvette. Forgotten Spirits includes a number of exceptionally obscure spirits like Crème de Geniève, Coconut Whisqueur and Asparagus Gin. In addition, the book contains dozens of cocktail recipes featuring these long lost liqueurs and recipes for the hard-to-find ingredients that you can bring back from oblivion.
The Distiller's Guide to Rum, Written By Ian Smiley, Eric Watson and Michael Delevante with contributions by Eric Zandona and Martin Cate, Edited by Eric Zandona, Published by White Mule Press January 24, 2014. Hardcover | 160 pages | ISBN 978-0-9910436-0-6
This book is inspired by the recent popularity of rum among cocktail circles, and by the advent of so many new rum craft distilleries in North America. Included is: the story of rum and how it is made, the ingredients, equipment, and processes used to make rum; the lubricious effects of barrel aging, and the various ways that it is done. And, a step-by-step description on how to make a 155-gallon batch of rum mash and how to distill and age it-including a recipe.
This book explores the history of Gin production from its crude origins in medieval Europe to the finely honed spirits of twenty-first century craft distillers. The book describes how gin is made, the primary botanicals used in its production, tasting notes for fifty craft gins from around the world, and five interviews of leading craft gin distillers. The book is rounded out with two chapters dedicated to timeless gin cocktails, their background, how they are made and the best gins and ingredients that allows them to sing.
A World Guide to Whisk(e)y Distilleries, Written by Eric Zandona and Nancy Fraley with contributions by Julia Nourney and Bill Owens, Edited By Eric Zandona, Published by White Mule Press March 4, 2013. Softcover | 164 pgs | ISBN 978-0-9836389-4-0
From large industrial distilleries to craft distilleries operated by one man, discover whiskies from around the world and in your own backyard. Each distillery listed includes their location and their whiskies. Let it guide you to your next drink or on your next whisk(e)y tour.
"2017 Distillery of the Year: Cedar Ridge Distillery Receives the Bubble Cap Award," Distiller (Summer 2017): 30-33.
"American Distilling Institute's Judging of Craft Spirits: Striving to Promote and Grow the Industry," in Distiller (Winter 2016): 124-127.
"Hawaiian Shochu Company: Blending Japanese Tradition with Aloha," in Distiller (Fall 2016): 64-71.
"Kings County Distillery: 2016 Distillery of the Year," in Distiller (Summer 2016): 24-27.
"State 38 Distilling: The House Built on Agave," in Distiller (Winter 2015): 106-111.
"Distillery Tourism on the Rise: Big Benefits for Local Communities," in Distiller (Fall 2015): 27-27.
"From Bark to Bourbon: The Wild Yeast of Firestone & Robertson Distilling Co." in Distiller (Summer 2015): 90-92.
"Whiskey vs Whisky," in Distiller (Winter 2014): 82-88.
Rob Arnold and Eric Simanek, Shots of Knowledge: The Science of Whiskey. Distiller (Summer 2017): 167
Martin Cate with Rebecca Cate, Smuggler's Cove: Excotic Cocktails, Rum, and the Cult of Tiki. Distiller (Summer 2017): 167
Hubert Germain-Robin, The Maturation of Distilled Spirits: Vision and Patience. Distiller (Winter 2016): 151
Fred Minnick, Bourbon: The Rise, Fall, and Rebirth of an American Whiskey. Distiller (Winter 2016): 151
Colin Spoelman and David Haskell, Dead Distillers: A History of the Upstarts and Outlaws Who Made American Spirits. Distiller (Fall 2016): 145.
Mark Bitterman, Bitterman's Field Guide to Bitters and Amari: 500 Bitter, 50 Amari, 123 Recipes for Cocktails, Food & Homemade Bitters. Distiller (Fall 2016): 145.
Edited by Capra Press, Distilled Stories: California Artisans Behind the Spirits. Distiller (Summer 2016): 151.
Bettina Malle and Helge Schmickl, translated by Paul Lehmann, The Artisan’s Guide to Crafting Distilled Spirits: Small-Scale Production of Brandies, Schnapps & Liquors. Distiller (Summer 2016): 151.
Paul Clark, The Cocktail Chronicles: Navigating the Cocktail Renaissance with Jigger, Shaker & Glass. Distiller (Winter 2015): 136.
Aaron Knoll, Gin: The Art and Craft of the Artisan Revival. Distiller (Winter 2015): 136.
Henry H. Work, Wood, Whiskey and Wine: A History of Barrels. Distiller (Winter 2015): 137.
Fred Minnick, Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker. Distiller (Fall 2015): 137
Michael Dietsch, Shurbs: An Old-Fashioned Drink for Modern Times. Distiller (Summer 2015): 137.
Chantal Martineau, How the Gringos Stole Tequila: The Modern Age of Mexico's Most Traditional Spirit. Distiller (Summer 2015): 137.
Darek Bell, Fire Water: Experimental Smoked Whiskeys. Distiller (Winter 2014): 136.
Adam Rogers, Proof: The Science of Booze. Distiller (Winter 2014): 136.
Colin Spoelman and David Haskell, The Kings County Distillery Guide to Urban Moonshining: How to Make and Drink Whiskey. Distiller (Fall 2014): 124.
Clay Risen, American Whiskey, Bourbon & Rye: A Guide to the Nation's Favorite Spirit. Distiller (Fall 2014): 124.
Brett Vanderkamp and Greg Smith, Art in Fermented Form: A Manifesto. Distiller (Fall 2013): 96.
Bernie Lubbers, Bourbon Whiskey our Native Spirit. Distiller (Fall 2013): 97.