Synopses & Reviews
With its unique aroma and heady buzzand#151;the perfect accompaniment to even the spiciest tacosand#151;tequila has won its way into drinkersand#8217; hearts worldwide. There are few places on earth besides Mexico that have the climate and terrain to evolve the agave plant that makes tequilaand#151;and there are even fewer people who have the patience to wait the seven years or more that it takes and#147;the tree of marvelsand#8221; to grow. In this book, Ian Williams presents a lively history of this potent and popular drink. Beginning with
pulque, the drink fermented by the Mayans, Olmecs, and Aztecs and reserved for pregnant women and priestsand#151;and their sacrificesand#151;he traces how the Mexicans distilled tequila and mezcal (mescal) and began its heady surge into global popularity. From twenty-year aand#241;ejos to giggle-inducing margaritas to the bravadoand#151;and regretand#151;of that round of shots, he offers a history as gripping as the drink itself.
Williams visits countless tequila producers, distributors, and connoisseurs to tell the story of how tequila started in the agave lands of Mexico, became an icon of youthful inebriation, and developed, today, into a truly artisanal product drawing the most discerning drinkers. Peppered throughout are illustrations that capture tequilaand#8217;s Mexican heritage and commercial image. Including recipes for tequila-based cocktails, as well as advice on the buying, storing, tasting, and serving of tequila, this history will delight any beverage aficionado or anyone interested in the history of Mexico and its culinary riches. and#160;and#160;
Synopsis
Tequila is a national drink of great variety and complexity, inextricably entwined with the history and culture of Mexico. Tequila is the first book in English to explore fully what has been called “that burning river in a small glass.” The book is a wonderful guide to everything you need to know about tequila, from 21 background questions and answers, to an A-Z illustrated description of all the tequila brands from the most common to the rarest, to a collection of recipes, not only for cocktails but also for tequila shrimp. Accompanying this practical information are thought-provoking and entertaining articles on the history of tequila making, from the Aztecs through colonial times to the present; a look at tequila in the movies and in literature; and poems, poetic evocations, and a short story by Laura Esquivel, the acclaimed author of Like Water for Chocolate, written especially for this volume.
Synopsis
There are few places on earth besides Mexico that have the climate to grow the agave plantand#8212;necessary for producing tequilaand#8212;and even fewer that have the patience to wait the 10 years required before the plant becomes usable. Just like the grapes used to produce champagne must be grown in the Champagne region of France, tequila can only be made from the Blue Agave found in the state of Jalisco, and certain regions in the states of Nayarit, Guanajuato, Michoacan, and Tamaulipas. Since its beginnings as pulque, a drink created by the Mayans, Olmecs, and Aztecs from the fermented sap of the agave plant, tequila has grown in popularity, and is now consumed in bars and homes worldwide.
In Tequila, Ian Williams presents a lively history of this unusual liquor. With quotes from tequila makers, drinkers, and growers, as well as illustrations from farms and stills across Mexico, Williams relates the beginnings of tequila and how it was introduced into the global market, tracking its evolution from a cheap spirit associated with binge drinking, to a complex drink savored by connoisseurs today.
About the Author
Ian Williamsand#160;is a UN correspondent forand#160;The Nationand#160;and regular contributor on programs such asand#160;Hardball,and#160;The Oandrsquo;Reilly Factor, andand#160;Scarborough Country. He is the author of several books, includingand#160;Rum: A Social and Sociable History of the Real Spirit of 1776. He lives in New York.
Table of Contents
Foreword
1. The History and Legend of the Spirit of Mexico
2. Whatandrsquo;s in a Name? Protecting and Branding Tequila
3. Agave: Not a Cactusandmdash;But Definitely a Tree of Marvels
4. Agave: The Foodandmdash;and Drinkandmdash;of the Gods
5. Mescal Mythology, All Mixed Up?
6. Where It is Made: The Heart of Tequila
7. How it is Made: Do-it-yourself Tequila
8. Who Makes It: The Dynasties
9. The One with the Wormsandmdash;Sometimes: Mescal
10. Going Global
and#160;
Recipes
Glossary and Definitions
Tequila Brands: The Good, the Bad, and the Ugly
Bibliography
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index