Mezcal: The History, Craft & Cocktails of the World's Ultimate Artisanal Spirit

Mezcal: The History, Craft & Cocktails of the World's Ultimate Artisanal Spirit

by Emma Janzen

Hardcover

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Overview

Mezcal: The History, Craft & Cocktails of the World's Ultimate Artisanal Spirit by Emma Janzen

NOMINATED FOR THE 2018 JAMES BEARD FOUNDATION AWARD IN BEVERAGES!

Emma Janzen is your guide to the bartender's best kept secret, the spirit everyone has been missing out on and it's called Mezcal. See what sets this cousin of tequila apart from the rest of the pack.

Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild.

-Join author Emma Janzen through Mezcal as she presents an engaging primer on all things related to the spirit; its long history, the craft of distilling it, and a thorough guide to many of the most common agaves used in production and how they shape the resulting spirit. In addition, top mezcal bars across the United States and Mexico contribute a selection of nearly fifty cocktails that accentuate its distinguishing qualities.

Beautifully produced and authoritatively written, Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit. An Editors’ Pick for Amazon Best Books of the month of July 2017.

Product Details

ISBN-13: 9780760352618
Publisher: Voyageur Press
Publication date: 07/14/2017
Pages: 240
Sales rank: 408,560
Product dimensions: 6.00(w) x 9.10(h) x 1.00(d)

About the Author

Emma Janzen started writing about mezcal, cocktails, beer, and other spirits as the Liquid Austin columnist for the Austin American-Statesman in 2010. Her work has since been published in Bon Appetit, PUNCH, Food Republic, Serious Eats, and more. She's currently Digital Content Editor for Imbibe Magazine, working from her home in Chicago. She prefers her mezcal neat, her cocktails made with gin, and her stouts served year-round.

Table of Contents

An Introduction 8

Part 1 Meeting Mayahuel 13

A Brief Modern History 26

The Rising Tide 31

Across the Border 36

At the Palenque 42

The Future 48

Part 2 The Nuts & Bolts 55

The Species 62

The Alchemy 76

Growing and Harvesting 77

The Roast 80

The Grind 85

Fermentation 90

Distillation 97

Aging 104

Pechuga 107

Part 3 In the Glass 113

Finding the Right Mezcal 114

Line Up a Flight 115

By Variety 115

By Terroir 115

By Region 118

Hand of the Maker 118

Glassware 121

Jícara 121

Veladora 121

Copita 121

Wine Glass 122

Worm Salts and Orange Slices 122

Great Worm Salts to Seek Out 123

At the Table 126

Part 4 Mezcal Cocktails 133

At Home 143

The Recipes 145

Fresh 147

Boozy 181

Fizzy 207

Festive 223

Glossary 228

Acknowledgments 230

Where to Drink 231

Where to Buy 234

Bibliography 235

Index 237

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