From its first use by the Ancient Egyptians, the barrel has left an unmistakable imprint on human history. The Romans used the barrel in all corners of their vast empire, and explorers could not have charted the globe or opened up trade routes without barrels to store their food and water. And in all its thousands of years of use, the barrels basic design has barely changed at alla testament to its sheer and simple perfection. Cask Strength is more than a history book. In it, Mike Gerrard, an award-winning travel and drinks writer, investigates the making, buying, and selling of barrels and details how drinks like wine, tequila, rum, cognac, and others are enhanced by specific kinds of barrel production. Today, modern distillers, brewers, and wine-makers continue to use barrels in new, creative wayswith the barrel providing up to 60-70% of their flavours. Without the barrel, we would have no bourbon, no oak-aged chardonnay, no barrel-aged stouts . . . and no tabasco sauce, either. Gerrards expertise and palpable passion for good beverages interestingly made will ignite the curiosities of booze fans and history buffs alike as Cask Strength traces the simple splendour of the barrel.