Kevin R. Kosar

A Manhattan or a Sazerac; neat, on the rocks, or with a splash of soda—no matter how it’s served up, whiskey is synonymous with the poet’s inspiration and the devil’s spirit. Be it bourbon, rye, corn, Irish, or Scotch, whiskey has an infamous and celebrated history from a sometimes lethal, herb-infused concoction to a high-quality, meticulously crafted liquor. In Whiskey, Kevin R. Kosardelivers an informative, concise narrative of the drink’s history, from its obscure medieval origins to the globally traded product that it is today. Focusing on three nations—Scotland, Ireland, and America—Kosarcharts how the technique of distillation moved from ancient Egypt to the British Isles. Contrary to popular claims, there were no good old days of whiskey: before the twentieth century, consumers could never be sure just what was being poured in their cup—unscrupulous profiteers could distill anything into booze and pawn it off as whiskey. Eventually, government and industry established legal definitions of what whiskey is and how it could be made, allowing for the distinctive styles of whiskey known today. Whiskey explains what whiskey is, how it is made, and how the types of whiskey differ. With a list of suggested brands and classic cocktail recipes for the thirsty reader, this book is perfect for drink and food enthusiasts and history lovers alike.

A Global History

Whiskey

Moonshine

Lee Drutman

Timothy M. LaPira

The Decline in Congressional Capacity and Prospects for Reform

Congress Overwhelmed

Congress today is falling short. Fewer bills, worse oversight, and more dysfunction. But why? In a new volume of essays, the contributors investigate an underappreciated reason Congress is struggling: it doesn’t have the internal capacity to do what our constitutional system requires of it. Leading scholars chronicle the institutional decline of Congress and the decades-long neglect of its own internal investments in the knowledge and expertise necessary to perform as a first-rate legislature. Today’s legislators and congressional committees have fewer—and less expert and experienced—staff than the executive branch or K Street. This leaves them at the mercy of lobbyists and the administrative bureaucracy. The essays in Congress Overwhelmed assess Congress’s declining capacity and explore ways to upgrade it. Some provide broad historical scope. Others evaluate the current decay and investigate how Congress manages despite the obstacles. Collectively, they undertake the most comprehensive, sophisticated appraisal of congressional capacity to date, and they offer a new analytical frame for thinking about—and improving—our underperforming first branch of government.

Largely prescribed in a series of successive presidential executive orders (EO) issued over the past 50 years, security classification policy and procedure provide the rationale and arrangements for designating information officially secret for reasons of national security, and for its declassification as well. President Franklin D. Roosevelt issued the first EO in 1940. Contents of this report: (1) Background; (2) Clinton¿s EO 12958 as Issued: Prescribing Declassification; Controversial Areas; Classification Challenges; A Balancing Test; Program Direction; New Organizations; (3) Bush¿5s Amendments to EO 12958; (4) Obama¿s Review of EO 12958; () Obama Revokes EO 12958 and Issues a New EO.

E. O. 12958, as Amended

Security Classification Policy and Procedure

You might think moonshine only comes from ramshackle stills hidden away in the Appalachian Mountains, but the fact of the matter is we’ve been improvising spirits all around the world for centuries. No matter where you go, there is a local bootleg liquor, whether it’s bathtub gin, peatreek, or hjemmebrent. In this book, Kevin R. Kosar tells the colorful and, at times, blinding history of moonshine, a history that’s always been about the people: from crusading lawmen and clever tinkerers to sly smugglers and ruthless gangsters, from pontificating poets and mountain men to beleaguered day-laborers and foolhardy frat boys. Kosar first surveys all the things we’ve made moonshine from, including grapes, grains, sugar, tree bark, horse milk, and much more. But despite the diversity of its possible ingredients, all moonshine has two characteristics: it is extremely alcoholic, and it is, in most places, illegal. Indeed, the history of DIY distilling is a history of criminality and the human ingenuity that has prevailed out of officials’ sights: from cleverly designed stills to the secret smuggling operations that got the goods to market. Kosar also highlights the dark side: completely unregulated, many moonshines are downright toxic and dangerous to drink. Spanning the centuries and the globe, this entertaining book will appeal to any food and drink lover who enjoys a little mischief.

Kevin R. Kosar

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