My thanks to Amy Preske of the Sazerac Bourbon Co.; Freddie Johnson of Buffalo Trace; Mary Ellyn Hamilton and Jean Harrison of the Oscar Getz Whiskey Museum; the staff of Barton 1792 Distilling in Bardstown, Kentucky; chefs Sean Brock of Charleston and Bill Smith of Chapel Hill; mixologist Greg Best of Holeman & Finch; John T. Edge and the whole Southern Foodways Alliance crew; Debbie Moose; Andrea Weigl; and Mark Hames. Also, I owe a huge debt of thanks to Elaine Maisner and the entire staff of the University of North Carolina Press for their trust, encouragement, and unending patience.