The Mezcal Rush

The Mezcal Rush Author Granville Greene
ISBN-10 9781619028951
Release 2017-03-27
Pages 256
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"A rich, inclusive portrait of one of the world's great drinks." —Kirkus Reviews Mezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high-end distillates, most small-batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions. As Granville Greene spends time with maestros mezcaleros, who distill their drinks using local agaves and production techniques honed through generations, mezcal becomes a spirit of contradictions—both a liquid language celebrating village identity and craftsmanship, and a luxury export undergoing a gold-rush-style surge. The Mezcal Rush explores the complications that can arise when an artisanal product makes its way across borders.



The Mezcal Rush

The Mezcal Rush Author Granville Greene
ISBN-10 1619028441
Release 2017-01-26
Pages 256
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In pursuit of the story behind a fascinating drink, Granville Greene embarks on a journey through remote Mexican highlands to learn about the history, cultures, and traditions surrounding mezcal. In recent years the smoky flavored agave distillate has become a craft cocktail darling, rivaling even its better-known cousin tequila, and it can sell for over $100 a bottle in the U.S. But unlike most high-end spirits, mezcals are typically produced by and for subsistence farming communities, where distillers have been swept up in a hot new trend in which they have very little voice. Greene visits indigenous villages in Oaxaca and Guerrero states, meetingmaestros mezcaleros who create their signature small batch drinks using local plants and artisanal production methods honed through generations of mezcal-making families. As Greene details the sights, smells, and intoxicating flavors of Mexico, he turns his eye to the broader context of marginalized villages in a changing economic and political landscape. He explores the gold-rush style surge of micro-distilled mezcals as luxury exports, and the consequent overharvesting that threatens the diversity of wild agaves, as he finds the oldest distilled spirit in the Americas at a crossroads.



Mezcal

Mezcal Author Emma Janzen
ISBN-10 9780760352618
Release 2017-07-14
Pages 240
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-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---



Divided Spirits

Divided Spirits Author Sarah Bowen
ISBN-10 9780520962583
Release 2015-10-01
Pages 280
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Divided Spirits tells the stories of tequila and mezcal, two of Mexico’s most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on “alternative” markets to protect food cultures and rural livelihoods. In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir—the taste of place—has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product’s authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico’s national spirits. Yet this book shows how the institutions that are supposed to guard “the legacy of all Mexicans” often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences—for the quality and taste of tequila and mezcal, and for communities throughout Mexico—are stark. Divided Spirits suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.



The Mezcal Experience

The Mezcal Experience Author Thom Bullock
ISBN-10 1911127152
Release 2017-09-21
Pages 224
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Mezcal, unlike its infamous offspring, tequila, has until recently been one of Mexico’s best-kept secrets. And if the only thing that springs to mind when you think of tequila is tequila slammers, it’s time to think again. 'Mezcalerias' are popping up across the world and mezcal is increasingly seen on the menus of the most discerning and hippest bars, drawing crowds to dedicated venues from New York City to London, Tokyo and beyond. The popularity of agave spirits is booming, and there is a reason why. Astonishingly, there are more than 150 varieties of agave involved in mezcal production. The spirit works like a wine – it’s all about terroir – while the properties of the agave plant means that no other drink makes you feel quite as good as mezcal does. In this book, Thomas reveals the centuries-old history, myths and rituals that surround this fascinating spirit (does that worm in the bottle really make you hallucinate until you go blind?), and what lies ahead for the mezcal business. This authoritative, fun and accessible guide is the go-to book on this incredible spirit, with an in-depth illustrated guide of to up to 90 mezcals, from backyard heroes to the big names.



How the Gringos Stole Tequila

How the Gringos Stole Tequila Author Chantal Martineau
ISBN-10 9781613749081
Release 2015-05-01
Pages 304
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Once little more than party fuel, for years tequila in the U.S. market was dominated by a crude hybrid, aptly called "mixto," but of late, it has graduated to the status of fine sipping spirit. Now growth in sales of real tequila, made from 100 percent agave, is outpacing that of the cheap stuff by some threefold. But there's more to the story of tequila than its popularity, and How the Gringos Stole Tequila traces the spirit's evolution in America from frat-house firewater to luxury good. Author Chantal Martineau immersed herself in the world of tequila over the last five years—traveling to visit distillers in Mexico, attending tastings and seminars around the United States, and meeting with tequila experts and even academics who have studied the spirit—and the result is a book that offers readers a glimpse into the social history and ongoing impact of this one-of-a-kind spirit. In addition to discussing the history and politics of Mexico's popular export, this book also takes readers on a colorful tour of the country's tequila trail as well as bringing in expert opinions and cocktail suggestions from some of New York's top mixologists.



Mezcal

Mezcal Author Charles Bowden
ISBN-10 UVA:X001462550
Release 1988
Pages 152
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The author of "Blue Desert" meditates upon the emotional, spiritual, and political shambles of the late 1960s and early 1970s and upon the strength of the land, particularly the desert Southwest, and its ability to prevail despite modern efforts to exploi



Tequila Mezcal

Tequila   Mezcal Author Kobe Desmet
ISBN-10 9401434646
Release 2016-09-01
Pages 256
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* Discover the history, versatility and the taste profiles of tequila * Tequila & Mezcal is a complete reference book and an essential guide tequilaCould Tequila become the new Gin? Tequila - a Mexican drink of superior quality - and it's making a strong comeback. Tequila & Mezcal is a complete reference book and an essential guide to the subject, uncovering the history, versatility and taste profiles of tequila, and supplying a practical categorization of the various types of tequila. The best tequila bars and original recipes for tasting Mexico in your glass and on your plate can be found here. This guide pays homage to tequila and addresses pressing questions: is 'straight' the best way to drink tequila? Or is it better in a cocktail? How is this spirit produced? What are the differences between the various types of tequila? The guide takes you back to the roots of the drink, charting the distilleries along the way, and telling some amazing stories.Also available:Gin & Tonic ISBN 9789401425605



Alcohol in Ancient Mexico

Alcohol in Ancient Mexico Author Henry J. Bruman
ISBN-10 UOM:39015050466351
Release 2000
Pages 158
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The art of distillation arrived in Mexico with the Spaniards in the sixteenth century. Even before that time native skills and available resources had contributed to a well-developed tradition of intoxicating beverages, many of which are still produced and consumed. Henry Bruman visited various Mexican and Central American Indian tribes to reconstruct the variety and extent of these ancient traditions. He discerned five distinct areas that he defined by their culturally most significant beverages and superimposed these over the great mescal wine region. In these regions he noted wines from cactus, cactus fruit, cornstalks, and mesquite pods, beer from sprouted maize, and fermented sap from pulque agaves. Outside of the mescal region he observed widespread consumption in the Yucatan or a wine made from fermented honey and balche bark and lesser-known beverages in other regions. He also observed the frequent inclusion in the fermentation process of alkaloid-bearing ingredients such as peyote and tobacco, plants whose roots or bark contain saponins -- which act as cardiac poisons -- and even poisons from certain toads! Alcohol in Ancient Mexico describes in detail the various plants and processes used to make such beverages, their prevalence, and their significance for local culture. It also considers the relative absence of alcoholic drink in the southwestern United States, the introduction of stills following the Spanish conquest, and possible sources for the introduction of coconut wine. Although this book is based on research conducted in the 1930's, this never-before-published material retains its relevance today. Bruman's photographs offer a fascinating glimpse at a traditionalworld that was vanishing even then.



The Drunken Botanist

The Drunken Botanist Author Amy Stewart
ISBN-10 9781616200466
Release 2013
Pages 381
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Discusses the array of herbs, flowers, fungi, trees, and fruits that have been used in alcoholic beverages over time, detailing their history and etymology while presenting growing tips for gardeners and over fifty drink recipes.



Liquid Intelligence The Art and Science of the Perfect Cocktail

Liquid Intelligence  The Art and Science of the Perfect Cocktail Author Dave Arnold
ISBN-10 9780393245851
Release 2014-11-10
Pages 416
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Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.



Whiskey and Spirits For Dummies

Whiskey and Spirits For Dummies Author Perry Luntz
ISBN-10 1118051270
Release 2011-04-22
Pages 364
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Would you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them. Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all-purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to: Become a sophisticated taster Shop for the best spirits Select the right mixers Use spirits in cooking Make ten classic cocktails Choose and taste cordials and liqueurs Know the nutrients in one serving of each type of distilled spirit Present spirits to guests Set up tasting events at home This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craft distillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands-on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!



Environmental Governance in Latin America

Environmental Governance in Latin America Author Fabio De Castro
ISBN-10 9781137505729
Release 2016-03-24
Pages 338
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This book is open access under a CC-BY license. The multiple purposes of nature – livelihood for communities, revenues for states, commodities for companies, and biodiversity for conservationists – have turned environmental governance in Latin America into a highly contested arena. In such a resource-rich region, unequal power relations, conflicting priorities, and trade-offs among multiple goals have led to a myriad of contrasting initiatives that are reshaping social relations and rural territories. This edited collection addresses these tensions by unpacking environmental governance as a complex process of formulating and contesting values, procedures and practices shaping the access, control and use of natural resources. Contributors from various fields address the challenges, limitations, and possibilities for a more sustainable, equal, and fair development. In this book, environmental governance is seen as an overarching concept defining the dynamic and multi-layered repertoire of society-nature interactions, where images of nature and discourses on the use of natural resources are mediated by contextual processes at multiple scales.



Drink

Drink Author Iain Gately
ISBN-10 1440631263
Release 2008-07-03
Pages 560
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A spirited look at the history of alcohol, from the dawn of civilization to the modern day Alcohol is a fundamental part of Western culture. We have been drinking as long as we have been human, and for better or worse, alcohol has shaped our civilization. Drink investigates the history of this Jekyll and Hyde of fluids, tracing mankind's love/hate relationship with alcohol from ancient Egypt to the present day. Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the War of Independence, the Pennsylvania Whiskey revolt, the slave trade, and the failed experiment of national Prohibition. Finally, it provides a history of the world's most famous drinks-and the world's most famous drinkers. Packed with trivia and colorful characters, Drink amounts to an intoxicating history of the world.



Britain s Best Bakery

Britain s Best Bakery Author Mich Turner
ISBN-10 1742575129
Release 2014-04-08
Pages 351
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With the nationwide search for Britain's Best Bakery underway, a select panel of experts whittled the hundreds of applicants down to just 60. These bakeries then battled it out to be crowned 'Britain's Best Bakery'. This book is packed with 100 delicious recipes from the bakers featured; from artisan bakers to cupcake specialists and pie makers.



Cuisine and Culture

Cuisine and Culture Author Linda Civitello
ISBN-10 9780471741725
Release 2007-03-09
Pages 432
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An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.



Mezcal Under the Spell of Firewater

Mezcal  Under the Spell of Firewater Author Louis E. V. Nevaer
ISBN-10 1939879019
Release 2013-03-01
Pages 74
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Mezcal, the smokier, darker and more sensual spirit from Mexico, has arrived. It isn't tequila, althought the two are related. Rather, mezcal is an artisanal spirit derived from the agave plant. It is in ascendance, praised for its authenticity and traditional craftsmanship. Mezcal is life, which means it is an adventure. To discover mezcal is to discover your own soul. Here, this authoritative book helps you discover Mezcal - the history, the creation of the product, the ways it is consumed, enjoyed and appreciated - the complete mystique.