The Book of Tequila: A Complete Guide

Tequila, the spirit of Mexico, is now more popular than ever in the United States: it is the most rapidly growing segment of the distilled spirits market. Although familiar to everyone, especially as the most distinctive ingredient of the Margarita, tequila is also a rich source of legend, mystery, and downright misinformation. The history of tequila is interwoven with the history of Mexico, and fine tequila is like fine art, a window into a nation's soul.

The Book of Tequila is the first comprehensive guide to this unique spirit, which in origin, manufacture, and flavor is strikingly different from such liquors as whiskey, rum, or vodka. Tequila is made, not from a fruit or a grain, but from a large succulent plant (technically not a cactus), the famous blue agave. With 60 illustrations, The Book of Tequila assembles all the information readers will need to become experts on tequila
-- A clear explanation of the two basic kinds (100-percent agave and mixto) and the seven broad categories of tequila
-- A complete list of all 40 distilleries producing tequila, with an account of their histories, products, and peculiarities, as well as listings of distributors, exporters, and labels
-- Tasting notes for all the best (100-percent agave) tequilas
-- Advice on how to organize a tequila tasting
-- 20 recipes for drinks and dishes using tequila
-- The true story behind the legendary Margarita; its origins and the best recipes
-- The history of tequila presented as part of the history of Mexico, showing the relation between tequila and other Mexican drinks derived from the agave, such as mezcal (the one with the worm) and pulque
-- A vivid report on the harvesting ofthe agave and all stages of the manufacture of tequila
-- Complete information on the legal regulations governing production of what may be called tequila

All that is involved in producing and consuming Mexico's favorite liqueur can be found in The Book of Tequila. Beginning with a detailed look at exactly what tequila is, including the two types (100 percent agave and mixto) and seven kinds, Emmons, who has studied the subject for many years, describes the process by which tequila is made, its history in Mexico, and individual tequila distilleries and U.S. importers and offers instructions on how to organize a tequila tasting. He also gives a sampling of tequila recipes and cocktails as well as devoting a chapter to the margarita. Libraries with such titles as Ann and Larry Walker's Tequila (Chronicle, 1994) or Lynn Nusom's The Tequila Cook Book (Golden West, 1993) will find that they focus more on recipes and cocktails while Emmons's book offers more of an overall view. Recommended for libraries with an interest in the subject or needing a good general tequila source. Pacult, who is the founding editor of the first newsletter dedicated to the review of distilled spirits, draws upon his official collection of tasting notes, ratings, and reviews to create this compendium of over 1200 liquors. Each section of the book is arranged by a specific type of spirit, liqueur, or fortified wine and includes a bit of historical background, practical information, and a description of the spirit, the process of distillation or production, and what to look for in the individual spirits. Information on the most famous producers is occasionally given as well. Single-paragraph reviews of each spirit include a rating (from one to five stars) and an indication of its cost, while appendixes list the individual spirit categories by ratings. Written with verve, style, and wit, this book is comparable to taking a tour through the world of distilled spirits as given by an informed, knowledgeable guide. Highly recommended for all collections.?John Charles, Scottsdale P.L., Ariz.
Copyright 1997 Reed Business Information, Inc.