Well-structured, meticulously footnoted, and spicy as hell, goes down with a smooth complexity. As the title implies, author Andrew Braunberg details what went wrong, along with what went right, as whiskey distilling came to be in the state of Texas. His blunt prose might even make you laugh, as he connects the most surprising details and lays out how distillers first made whiskey in our wild, emerging region. A palatable element of Braunberg's book is that it isn't branded with his own made-in-Texas whiskey brand, Still Austin Whiskey, but functions as a stand-alone about the history of the drink itself in our state while subtly questioning the efficacy of banning things outright.

https://www.austinchronicle.com/food/2023-06-30/still-austin-whiskey-co-founder-explores-a-spirited-history-in-new-book/

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