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Mezcal ─ The History, Craft & Cocktails of the World's Ultimate Artisanal Spirit
商品資訊
ISBN13：9780760352618
出版社：Voyageur Pr
作者：Emma Janzen
出版日：2017/07/14
裝訂／頁數：精裝／240頁
規格：23.5cm*0.6cm*2.5cm (高/寬/厚)
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商品簡介
Produced in eight 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 smoked prior to fermentation, then ground with stones and animal power, and distilled in clay or copper pots. It is truly the most artesian of artesian 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 mixology 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.
Mezcal can be made from any of fifty varieties of agave that are often harvested in the wild, and always smoked prior to fermentation, then ground with stones and animal power, and distilled in clay or copper pots. It is truly the most artesian of artesian 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 mixology 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.
作者簡介
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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