Mezcal - by Emma Janzen (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"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"--<p/><br></br><p><b> Book Synopsis </b></p></br></br>NOMINATED FOR THE 2018 <b>JAMES BEARD </b>FOUNDATION AWARD IN BEVERAGES! <p/><b>Emma Janzen is your guide to the bartender's best kept secret, the spirit everyone has been missing out on and it's called <i>Mezcal</i>. See what sets this cousin of tequila apart from the rest of the pack.</b> <p/> Produced in Mexico for centuries but little known elsewhere <b>until recent years</b>, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is <b>beginning to jump aboard the bandwagon</b>, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild. <p/> Join author Emma Janzen through <i>Mezcal</i> as she presents an <b>engaging primer on all things related to the spirit</b>; 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 <b>selection of nearly fifty cocktails</b> that accentuate its distinguishing qualities. <p/><b>Beautifully produced and authoritatively written</b>, <i>Mezcal</i> is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit. An Editors' Pick for <b>Amazon Best Books of the month of July 2017</b>.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>Long 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's <i>Mezcal: The History, Craft & Cocktails of the World's Ultimate Artisanal Spirit </i>tells you what you need to know.<b> - Rick Bayless</b><p></p><br><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Emma Janzen</b> started writing about mezcal, cocktails, beer, and other spirits as the Liquid Austin columnist for the<i> Austin American-Statesman</i> in 2010. Her work has since been published in<i> Bon Appetit</i>, <i>PUNCH</i>, <i>Food Republic</i>, <i>Serious Eats</i>, and more. She's currently Digital Content Editor for <i>Imbibe Magazine</i>, working from her home in Chicago. She prefers her mezcal neat, her cocktails made with gin, and her stouts served year-round.</p>
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