Mezcal: The History, Craft & Cocktails Of The World'S Ultimate Artisanal Spirit

Mezcal: The History, Craft & Cocktails Of The World'S Ultimate Artisanal Spirit

NOMINATED FOR THE 2018JAMES BEARD FOUNDATION AWARD IN BEVERAGES!Emma Janzen is your guide to the bartender's best kept secret,?he spirit everyone?as been missing out on?nd it's called?ezcal. See what sets this cousin of tequila apart from the rest of the pack. Produced in Mexico for centuries but little known elsewhereuntil recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor isbeginning 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?ezcal as she presents anengaging primer on all things related to the spirit;?ts 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 aselection 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 forAmazon Best Books of the month of July 2017.ReviewLong overdue, the mezcal boom has erupted in bars across America. You?re going to want to learn all about this glorious spirit, and Emma Janzen?sMezcal: The History, Craft & Cocktails of the World?s Ultimate Artisanal Spirit?ells you what you need to know. - Rick BaylessAbout the AuthorEmma 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.