The Mezcal Experience
The Mezcal Experience

Author: Tom Bullock

Publisher: Jacqui Small

Published: 2017-11-30

Total Pages: 301

ISBN-13: 1911127799

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‘Before mezcal I knew tequila. We danced together and had a good time. Then I found mezcal and we not only danced but we talked and talked. As a lover of whisky, mezcal was an easy step for me. And Tom is the person to tell you all about it.’ Thomasina Miers, author and chef-owner of Wahaca restaurant chain ‘Thomas, aside from having one of the early great beards of NYC, played some of the finest music ever to crawl into my drunken ears. He retains the same intimidating and generous approach to mezcal: know everything worth knowing about a subject, avoid the garbage, love it, and share.’ James Murphy, LCD Soundsystem ‘Before mezcal I knew tequila. We danced together and had a good time. Then I found mezcal and we not only danced but we talked and talked. As a lover of whisky, mezcal was an easy step for me. And Tom is the person to tell you all about it.’ Thomasina Miers, author and chef-owner of Wahaca restaurant chain ‘Thomas, aside from having one of the early great beards of NYC, played some of the finest music ever to crawl into my drunken ears. He retains the same intimidating and generous approach to mezcal: know everything worth knowing about a subject, avoid the garbage, love it, and share.’ James Murphy, LCD Soundsystem The definitive guide to Mexico's best kept secret; Mezcal. Unlike its infamous offspring tequila, until recently you would have had to take a trip to Mexico to try this intriguing spirit. But with ‘Mezcalerias’ popping up everywhere from New York City to London, Tokyo and beyond, and mezcal increasingly seen on the menus of the most discerning and hippest bars, the agave plant-based alcohol is the cool new drink taking the world by storm. Embark on a regional tour of Mexico and discover local mezcal gems in this illustrated guide to the best 'mezcalerias' (mezcal bars) in the world, then work your way through more than 30 cocktail recipes from the world’s best mezcal bartenders. From backyard heroes to big names, this is a comprehensive guide fwith over 100 varieties of mezcal, complete with a tasting wheel to help explain the subtleties of this intriguing drink and make you a connoisseur in no time.

Tequlia and Mezcal Complete Guide
Tequlia and Mezcal Complete Guide

Author: Kobe Desmet

Publisher: Racine Lannoo

Published: 2016-06-21

Total Pages: 0

ISBN-13: 9789401434645

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"A new generation of Mexican master distillers is producing tequila and mezcal with great pride and care. This comprehensive guide is your opportunity to discover the long history of both spirits, dating back to the Aztecs. Find out more about the versatility, the extremely meticulous production processes and the flavour profiles of these wonderful spirits. What is the best way to drink your tequila: pure or in a cocktail? How are these spirits produced and what are the differences between the various types of tequila? Tequila & Mezcal gives tequila-lovers answers to all these questions and offers a convenient classification of the various types of tequila, gives you tips about the best tequila bars, and offers several original recipes to provide a taste of Mexico in your glass and on your plate. This compendium by Isabel Boons, culinary journalist and co-autor of Gin & Tonic, and Kobe Desmet, the first and only Belgian officially certified as a Tequila Master, is a tribute to pure tequila and mezcal."--Back cover.

A Field Guide to Tequila
A Field Guide to Tequila

Author: Clayton J. Szczech

Publisher: Artisan

Published: 2023-10-03

Total Pages: 306

ISBN-13: 1648293506

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For the tequila curious and the tequila connoisseur alike, a complete, illustrated guide to one of the world’s most popular spirits Time to put away the shot glass—tequila long ago left its spring break clichés in the dust. Today, it is not just a sophisticated global phenomenon but is poised to surpass vodka to become the number one spirit in the U.S. by sales. Which means there’s no better time for A Field Guide to Tequila, the new bible on this popular spirit. Whether you’re already an aficionado who likes to slow-sip an artisanal extra-añejo or a margarita lover curious about your favorite drink and what makes it special, A Field Guide to Tequila takes you step by step into everything that makes tequila tequila, from how it came about, to how it’s made, to how to select, taste, and serve it. Beginning with the origin of every bottle of tequila—the unique blue agave (which is actually much closer, biologically, to a lily than a cactus)—it’s all here: The life cycle of the blue agave and the complex process of turning it into liquor (hint: There’s harvesting, steaming, roasting, and—still in use in one legendary distillery—working mules). The five classes of tequila, including the unfortunate myth of blanco’s inferiority. How to read a tequila label. The seventeen tequila producers to know and brands you need to explore, from giants of the industry like Patrón and José Cuervo to traditionalists, artisans, and innovators, including Tapatío, Siete Leguas, Ocho, G4, and Cava de Oro. The real deal with so many celebrity tequila brands, a phenomenon that started with Bing Crosby. How to set up a tequila tasting. A complete guide to tequila tourism, including dos and don’ts for visiting the town of Tequila, best times to go, essential stops, and a glossary of Spanish. Oh, and a recipe for a best-ever margarita, plus three other classic tequila cocktails, including the Rolling Stones’ favorite, the tequila sunrise. With its striking visuals and appealing package, A Field Guide to Tequila is a go-to reference that felicitously also feels like a real gift book—and vice versa.

¡Tequila!
¡Tequila!

Author: Marie Sarita Gaytán

Publisher: Stanford University Press

Published: 2014-11-12

Total Pages: 223

ISBN-13: 0804793107

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“This fascinating, well-written book explores how tequila has come to symbolize what it means to be Mexican . . . A must read.” —Choice ¡Tequila! Distilling the Spirit of Mexico traces how and why tequila became Mexico’s national drink and symbol. Starting in Mexico’s colonial era and tracing the drink’s rise through the present day, Marie Sarita Gaytán reveals the formative roles played by some unlikely characters—such as the revolutionary Pancho Villa, who was himself a teetotaler. She also shows how tequila’s cultural status was shaped by US-Mexican relations, the tourism industry, shifting gender roles, technology, regulation, film, music, and literature. Like all stories about national symbols, the rise of tequila forms a complicated, unexpected, and poignant tale. By unraveling its inner workings, Gaytán encourages us to think critically about national symbols more generally—especially the ways they both reveal and conceal—to tell a story about a place, a culture, and a people. In many ways, the story of tequila is the story of Mexico.

The Book of Tequila
The Book of Tequila

Author: Bob Emmons

Publisher:

Published: 2003

Total Pages: 378

ISBN-13:

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Hailed by industry experts as the most accurate, detailed, and entertaining book on tequila ever written, The Book of Tequila gives us a tour through the mysterious world of this historic and subtle distilled beverage. It constitutes a comprehensive sourcebook on every aspect of Tequila, including all the basic facts on the world's most popular cocktail, the margarita. This 2002 edition provides an update on the tumultuous developments in the tequila industry over the last five years, and evaluates the new labels that have come on the market in that time. The author offers a charming account of the amazing blue agave plant, the essential ingredient in Tequila, outlines the growing, harvesting and manufacturing process, makes comparisons with other agave-derived drinks such as mescal, relates the agave and tequila to the social history of Mexico, and dispels many myths about tequila (it's not made from cactus and it never contains a worm). Bob Emmons identifies the two basic kinds and seven broad varieties of tequila, and explains precisely why 90 percent of the tequila drunk by Americans is of extremely inferior quality, scarcely meriting the name. He reveals how you can find excel

Mezcal and Tequila Cocktails
Mezcal and Tequila Cocktails

Author: Robert Simonson

Publisher: Ten Speed Press

Published: 2021-04-06

Total Pages: 178

ISBN-13: 1984857746

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IACP AWARD WINNER • Indulge your thirst for new ways to enjoy tequila and mezcal with 60+ recipes for agave cocktails from a James Beard Award–nominated author and New York Times spirits writer. From riffs on classics such as the Mezcal Mule and Oaxaca Old-Fashioned to new favorites such as Naked and Famous or Smoke and Ice, discover how to use mezcal and tequila to create cocktails in nearly every classic cocktail formula—from flip to sour to highball—that highlight the smoky, edgy flavors of these unique and popular spirits. Robert Simonson, author of The Old-Fashioned and The Martini Cocktail, covers a broad range of flavors with doable, delicious recipes that are easy to assemble, most only requiring three or four ingredients. This comprehensive, straightforward guide is perfect for tequila and mezcal enthusiasts looking for creative ways to enjoy agave spirits more often and in more varied ways—or for anyone who just likes to drink the stuff.

Tequila
Tequila

Author: Ana G. Valenzuela-Zapata

Publisher: University of Arizona Press

Published: 2004-03-01

Total Pages: 158

ISBN-13: 0816545952

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The array of bottles is impressive, their contents finely tuned to varied tastes. But they all share the same roots in Mesoamerica's natural bounty and human culture. The drink is tequila—more properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In ¡Tequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexico's tequila industry, and Gary Paul Nabhan, one of America's most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production. Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave. Today in Oaxaca it's not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old José Cuervo. Valenzuela-Zapata and Nabhan trace tequila's progress from its modest beginnings to one of the world's favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo and other distillers, and explain how the meteoric rise in tequila prices is due to an epidemic—one they predicted would occur—linked to the industry's cultivation of just one type of agave. The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquor's mystique, and this book will educate readers about the grades of tequila, from blanco to añejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. ¡Tequila! A Natural and Cultural History will feed anyone's passion for the gift of the blue agave as it heightens their appreciation for its rich heritage.