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A Most Noble Water presents an entirely new history of gin. Researched and written by award-winning drinks historians Jared Brown and Anistatia Miller, it shatters the whole notion of a Dutch origin and revisits English gin’s German antecedents and definitively English origins. A Most Noble Water is the first book to present in detail the recipes that led up to the development of modern-day gin and includes them verbatim. And it is heavily footnoted, so every reader can argue with the authors-or not.
Author Biography
Co-recipient with Jared Brown of the 2021 Helen David Lifetime Achievement Award from Tales of the Cocktail and the 2010 IWSC Communicator of the Year Award, drink historian Anistatia Miller, MA, MSc (Ox) is the director of Mixellany Limited, a drinks consultancy and publishing company. After 35 years in the publishing industry overlapping 30 years of spreading the gospel of drink with Brown, Miller is finishing her PhD in History from the University of Bristol on the history of early-modern brewin in fifteenth- through early eighteenth-century Bristol Jared Brown, MA, co-founder and master distiller of Sipsmith Limited, is a multi-award winning drink historian whom with his wife Anistatia Miller have written a few dozen books including Shaken Not Stirred: A Celebration of the Martini and the two-volume Spirituous Journey: A History of Drink plus a few hundred articles about drinks, spirits, and how to make them. He was a recipient of the 2010 IWSC Communicator of the Year Award and the 2021 Helen David Lifetime Achievement Award from Tales of the Cocktail. Alice Lascelles is an award-winning journalist, author, presenter and drinks expert, who has been covering the drinks industry in all its forms for almost 20 years. She writes a popular drinks column for the Financial Times and can often be found talking about drinks on the TV and Radio 4 programmes including Kitchen Cabinet and The Food Programme. She is a former winner of the Fortnum & Mason Drinks Writer of the Year and IWSC Spirits Communicator of the Year and has also been shortlisted for the Guild of Food Writer Awards and Louis Roederer Wine Writer Awards several times.
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