Mezcal

Mezcal offers a beautiful primer on mezcal history and production – including wild harvesting and roasting, a guide to common agave varietals, cocktail recipes, and a tasting guide.

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In Mezcal, two-time James Beard Award–winning author Emma Janzen explores what sets this cousin of tequila apart from the rest of the pack.

*Nominated for the 2018 James Beard Foundation Book Award in the Beverage category*

Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning 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 as she presents an engaging primer on all things mezcal that includes:
 

Mezcal’s long and captivating history in Mexican culture
The craft of distilling mezcal, from growing and harvesting the agave to roasting and grinding it, all the way to distilling and aging
A thorough guide to many of the most common agaves used in production and how they shape the resulting spirit
A selection of nearly 50 cocktails that accentuate mezcal’s distinguishing qualities, contributed by top mezcal bars across the United States and Mexico


With lush photography, an elegant design featuring a foil-debossed cover, and authoritative yet enthralling text, Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit.