I'm currently reading "999" a horror anthology. Don't really know if anyone is interested in that genre.
However, I was also browsing through this book I picked up during an Achor Steam tour, "Cocktail Boothby's American Bartender". Well it's quite amazing the advice that is given for bartenders and traders of whisky and other spirits. I don't want to give too much away in case any of you want to check out the book. But it lists such secrets of the trade as adding prune juice, blood (perhaps prune puree???), etc. and caramel to increase the appearance of the whisky's age up to 10 years. Also mentions outright deceptive practices as diluting the whisky with the use of other spirits and using creosote. YIKES! That's now regulated by our environmental protection agency. It's mostly a bartending book with drink recipes from before prohibition hit the united states, but I found that bit somewhat interesting.http://www.anchorbrewing.com/about_us/c ... oothby.htm