Artisan Spirit: Spring 2015

Page 23

state, Rhode Island, there used to be 22

avoid a long and fruitless search just to find

rum distilleries alone in the 1760’s. And

a drink, and familiarize you with state liquor

Harvard University used to have an on-

laws and traditions before you approach

campus brewery. While some of these

new markets.

differences are due to more efficient

You will also benefit from a deeper

shipping and production methods, Ganong

understanding of your own state’s alcohol

explains how much of the streamlining was

beverage past, which might help you find

a result of Prohibition, and she shows how

a new idea for your next product. And if

each state’s craft beverage industries are

you are facing antiquated and restrictive

again growing and diversifying.

legislation in your state, it is a great quick

“The Field Guide to Drinking in America”

by Utah’s “Zion Curtain”. In restaurants,

reference of what the industry looks like in

is a great resource for new and established

other states so you can see how your state

distillers, alike. It will keep you on the right

compares.

side of the law on your travels, help you

I am fascinated

cocktails may be served, but

Finally, and perhaps most importantly, it

will

provide

you

with

a

may not be

nearly

inexhaustible library of strange facts

made in front

about American drinking culture to improve your storytelling in the tasting

PHOTO BY BRENTON SALO

room. Hello street cred!

of customers.”

Q&A NIKI GANONG WITH AUTHOR

CURIOUS TO FIND OUT WHERE SHE FOUND ALL THESE GREAT AMERICAN DRINKING STORIES, WE ASKED THE AUTHOR TO WEIGH IN ON HER NEW BOOK: HOW DID YOU COME UP WITH THE IDEA FOR THE BOOK? Well, my publisher and I are from control states, currently live in a control state, and we travel, so we recognize the benefit in knowing a place like a local. The idea for the book itself was conceived, fittingly, on a plane. We also realized that a book like this had never been done before. So it was an opportunity to contribute something useful to two subjects that we love dearly: drinking and traveling. WHO DID YOU WRITE THE BOOK FOR? The thirsty traveler! Anyone who, in the course of their travels, has found themselves facing an unexpectedly early last call. Anyone who has

had a sad and liquor-less Sunday because they were uninformed. Anyone who has had to choose between 3.2 beer or nothing at all because they didn’t know better. These are our people. Which is to say, potentially, anyone. HOW DID YOU FIND SO MANY FLESHY FACTS AND STORIES FOR EACH STATE? Nagging curiosity led me down many a rabbit hole to be sure! America’s history with alcohol is so vast and interesting that I just kept digging and researching. It was also a bit of an exercise in anthropology. Alcohol is a pretty intricate part of human culture, so we just kept asking ourselves what have the people in this specific place historically done to either make, sell, or

consume alcohol? Then we would follow that line of thinking forward to current day. WHAT STRANGE LAWS MADE YOUR PERSONAL FAVORITES LIST? It might be the easy choice, but I am fascinated by Utah’s “Zion Curtain”. In restaurants, cocktails may be served, but may not be made in front of customers. The end result is that drinks must be made behind a partition with this hilarious moniker. HOW LONG DID THE PROJECT TAKE FROM THE BEGINNING OF YOUR RESEARCH TO PUBLICATION? Close to three years.

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