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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.
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.
CLAYTON J. SZCZECH is a writer and sociologist who has been studying and teaching about Mexican alcoholic beverages since 2006. He has operated the groundbreaking educational tour company Experience Agave since 2008. He cofounded La Cata, the first brand-independent tasting room in Tequila, Jalisco, in 2016. He has been featured in the Wall Street Journal, Los Angeles Times, Sunset, The Guardian, AFAR, Wine Enthusiast, Virtuoso Life, on CNN en Español, and on Amazon’s Distilling Mexico. He holds numerous certifications related to tequila and mezcal, is a permanent legal resident of Mexico, and is currently pursuing a doctorate at the University of Utah. His academic work focuses on the socioeconomic and environmental outcomes of Geographical Indication regimes, with an emphasis on Mexico. In 2023, he was selected as a National Science Foundation Graduate Research Fellow. A Field Guide to Tequila is his first book.
What is Tequila?
Tequila History: From the Spanish Conquest to Early Exports
Agaves and Humans: A Love Story
The Goddess Mayahuel and Pulque
Basic Agave Biology
Blue Agave: What Tequila Is Made Of
Blue Agave Reproduction and Seeking the Perfect Plant
Is Tequila Bad for Bats?
Tequila History: From the Birth of the Modern Industry to Legal Adulteration
The Denominación de Origen de Tequila (DOT): Where Tequila Comes From
Mapping the DOT: Jalisco and Beyond
The Mystery of Tamaulipas
Tequila History: From Establishment of the DOT to a True Global Spirit
The Norma Oficial Mexicana (NOM) and the Consejo Regulador del Tequila (CRT): How Tequila is Defined
The Norm
The Five Classes of Tequila
Blending Aged Tequilas
All About Additives
The Tequila Name Game
Labelling and Traceability
What’s in a NOM Number?
Cristalino Tequilas: What Are They?
The Return of Quality Mixtos
Tequila as Mezcal
Chapter 2: Making Tequila
Agave Cultivation
Agave Planting
Agave Growth
Agave Harvest
The Agave Price Roller Coaster
Hydrolysis
Steam Cooking: Stone Ovens and Autoclaves
Roasting in Earthen Pit Ovens
Diffusers
The Diffuser Controversy
Extraction
The Tahona
Formulation
Myth of the Master Distiller
Fermentation
Distillation
Aging Tequila
Is Aged Tequila Better?
Finishing Touches: Dilution, Filtration, and Bottling
The Methanol Bogeyman
Chapter 3: Personifying Tequila
Distilleries and Brands: What’s the Difference?
Big Tequila, Little Tequila
Giants of the Industry:
José Cuervo
Pátron
Siete Leguas
Pueblo Viejo
Agaveros Turned Tequileros
Cava de Oro
Viva México
Cascahuín
Don Fulano
Ocho
G4
Fortaleza
Lalo
The Outliers: When Tequila Is Not Tequila
Chapter 4: Experiencing Tequila
Tasting vs. Drinking
How to Taste Tequila
Aroma and Flavor
Glassware Matters
Tasting Flights
Hosting a Tequila Tasting
How to Organize a Formal Tasting
Tequila Tasting Competitions
How to Choose a Tequila
Rise of Non-Mexican Tequila-Style Spirits
Tequila Cocktails
Paloma
Margarita
Batanga/Charro Negro
Tequila Sunrise
Visiting Tequila Country
Travel Advice
| Erscheinungsjahr: | 2023 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Getränke |
| Medium: | Buch |
| Inhalt: | Gebunden |
| ISBN-13: | 9781648291487 |
| ISBN-10: | 1648291481 |
| Sprache: | Englisch |
| Herstellernummer: | 943739 |
| Einband: | Gebunden |
| Autor: | Szczech, Clayton J. |
| Hersteller: |
Workman Publishing
Artisan |
| Verantwortliche Person für die EU: | Petersen Buchimport GmbH, Vertrieb, Weidestr. 122a, D-22083 Hamburg, gpsr@petersen-buchimport.com |
| Abbildungen: | 100 color photos and illustrations |
| Maße: | 210 x 158 x 25 mm |
| Von/Mit: | Clayton J. Szczech |
| Erscheinungsdatum: | 03.10.2023 |
| Gewicht: | 0,602 kg |
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