MEZCAL

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

Emma Janzen
Price $26.99 / £18.99
Description Description
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.
Subject area:
Format:
Format Paper Over Board 240 Pages
ISBN:
ISBN 9780760352618
Size:
Size5.91 in x 9.02 in / 150.11 mm x 229.11 mm
Published:
Published Date July 14th, 2017
Emma Janzen
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.
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