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

Produced In Nine Mexican States, Mezcal Has Gained Popularity Among North-of-the-border Cocktailians Who Have Come To Appreciate The Complexity And Tradition Of This Smoky, Flavorful Spirit. Mezcal Can Be Made From Any Of Fifty Varieties Of Agave That Are Often Harvested In The Wild, And Always Roasted Prior To Fermentation, Then Ground With Stones And Animal Power, And Distilled In Clay Or Copper Pots. It Is Truly The Most Artisanal Of Spirits. The Varieties Of Agave And The Variations In Manufacturing Processes Yield Complexities Not Found In Mezcal's More Common Cousin, Tequila (which By Law Is Made Only From Blue Agave). For These Reasons, Enthusiasts Make Cogent Arguments That Mezcal Is More Akin To Wine, With Considerations Such As Varietals And Terroir Coming Into Play. Not To Mention That The Majority Of This That's Spirit Available In The Us Is Still Produced Using Small-batch Methods Handed Down For Centuries. Mezcal Brings You A Smartly Written And Beautifully Produced Primer On Mezcal History And Production, As A Well As A Guide To Twenty-plus Of The Most Common Agave Varietals Used In Production, And A Tasting Guide, Complete With Room For Your Own Notes. It Doesn't Stop There, Though: The Expertly Curated Recipe Section Offers Up A Selection Of Over Forty Craft Cocktails That Take Advantage Of Mezcal's Unique Qualities. Throughout, Author Emma Janzen, The Digital Editor At Imbibe Magazine And A Mezcal Devotee, Busts Mezcal Myths, Unravels Its Mysteries, Interviews Producers, Before Disclosing Tasting Tips Readers Won't Find Elsewhere-- Emma Janzen. Includes Bibliographical References And Index. "Produced in nine Mexican states, mezcal has gained popularity among north-of-the-border cocktailians who have come to appreciate the complexity and tradition of this smoky, flavorful spirit. Mezcal can be made from any of fifty varieties of agave that are often harvested in the wild, and always roasted prior to fermentation, then ground with stones and animal power, and distilled in clay or copper pots. It is truly the most artisanal of spirits. The varieties of agave and the variations in manufacturing processes yield complexities not found in mezcal's more common cousin, tequila (which by law is made only from blue agave). For these reasons, enthusiasts make cogent arguments that mezcal is more akin to wine, with considerations such as varietals and terroir coming into play. Not to mention that the majority of this that's spirit available in the US is still produced using small-batch methods handed down for centuries. Mezcal brings you a smartly written and beautifully produced primer on mezcal history and production, as a well as a guide to twenty-plus of the most common agave varietals used in production, and a tasting guide, complete with room for your own notes. It doesn't stop there, though: the expertly curated recipe section offers up a selection of over forty craft cocktails that take advantage of mezcal's unique qualities. Throughout, author Emma Janzen, the digital editor at Imbibe magazine and a mezcal devotee, busts mezcal myths, unravels its mysteries, interviews producers, before disclosing tasting tips readers won't find elsewhere"-- Provided by publisher In Mezcal , 2022 James Beard Award–winning author Emma Janzen explores what sets this cousin of tequila apart from the rest of the pack. *Nominated for the 2018 James Beard Foundation Book Award in the Beverage category* 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 as she presents an engaging primer on all things mezcal that includes: Mezcal's long and captivating history in Mexican culture The craft of distilling mezcal, from growing and harvesting the agave to roasting and grinding it, all the way to distilling and aging A thorough guide to many of the most common agaves used in production and how they shape the resulting spirit A selection of nearly 50 cocktails that accentuate mezcal's distinguishing qualities, contributed by top mezcal bars across the United States and Mexico With lush photography , an elegant design featuring a foil-debossed cover , and authoritative yet enthralling text , Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit. Cover -- Title -- Copyright -- CONTENTS -- AN INTRODUCTION -- PART ONE | MEETING MAYAHUEL -- A Brief Modern History -- The Rising Tide -- Across the Border -- At the Palenque -- The Future -- PART TWO | THE NUTS & BOLTS -- The Species -- The Alchemy -- Growing and Harvesting -- The Roast -- The Grind -- Fermentation -- Distillation -- Aging -- Pechuga -- PART THREE | IN THE GLASS -- Finding the Right Mezcal -- Line Up a Flight -- By Variety -- By Terroir -- By Region -- Hand of the Maker -- Glassware -- Jícara -- Veladora -- Copita -- Wine Glass -- Worm Salts and Orange Slices -- Great Worm Salts to Seek Out -- At the Table -- PART FOUR | MEZCAL COCKTAILS -- At Home -- The Recipes -- Fresh -- Boozy -- Fizzy -- Festive -- GLOSSARY -- ACKNOWLEDGMENTS -- WHERE TO DRINK -- WHERE TO BUY -- BIBLIOGRAPHY -- INDEX -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- V -- W -- X -- Y -- Z In Mezcal , two-time James Beard Awardwinning author Emma Janzen explores what sets this cousin of tequila apart from the rest of the pack. *Nominated for the 2018 James Beard Foundation Book Award in the Beverage category* 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 as she presents an engaging primer on all things mezcal that With lush photography , an elegant design featuring a foil-debossed cover , and authoritative yet enthralling text , Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit. Cover; Title; Copyright; CONTENTS; AN INTRODUCTION; PART ONE | MEETING MAYAHUEL; A Brief Modern History; The Rising Tide; Across the Border; At the Palenque; The Future; PART TWO | THE NUTS & BOLTS; The Species; The Alchemy; Growing and Harvesting; The Roast; The Grind; Fermentation; Distillation; Aging; Pechuga; PART THREE | IN THE GLASS; Finding the Right Mezcal; Line Up a Flight; By Variety; By Terroir; By Region; Hand of the Maker; Glassware; Jícara; Veladora; Copita; Wine Glass; Worm Salts and Orange Slices; Great Worm Salts to Seek Out; At the Table; PART FOUR | MEZCAL COCKTAILS.;Mezcal offers a beautiful primer on mezcal history and production -- including wild harvesting and roasting, a guide to common agave varietals, cocktail recipes, and a tasting guide.