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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.
From the Publisher
What it is
Clayton J. Szczech, a sociologist of Mexican alcoholic beverages and professional tequila tour guide, breaks down the history of tequila production from 1519 to today, how it’s regulated and defined, its sustainability, plus the five classes of tequila and other classifications so anyone from the curious to connoisseur understands what they’re buying (and enjoying!).
How it’s made
Tequila is a Mexican liquor distilled from the fermented juice of the cooked blue agave plant. But what are these wonderous succulents? Discover how they are cultivated, harvested, and turned into tequila through the processes of hydrolysis, extraction, fermentation, distillation, aging, and bottling.
How to taste it
Learn about recommended brands and distilleries, how to choose, serve, and enjoy the flavors and aromas of tequila, and how to host a tequila tasting party. Recipes for tequila cocktails from the margarita to the batanga are included alongside their fascinating histories. And for the adventurous: advice on traveling to Mexico to drink tequila straight from the source.
A Note from the Author
“A Field Guide to Tequila is for anyone who is at all interested in tequila: what it is, where it is from, how it is made, how to select and taste it, how to continue learning more about it, and how to be a more ethical tequila consumer.”
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Publisher : Artisan (October 3, 2023)
Language : English
Hardcover : 248 pages
ISBN-10 : 1648291481
ISBN-13 : 978-1648291487
Item Weight : 1.3 pounds
Dimensions : 6.25 x 0.91 x 8.15 inches
Customers say
Customers find the book informative and well-researched on tequila. They describe the writing style as clear, concise, and conversational. The book is described as an engaging read that makes a great coffee table conversation starter.
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