A Field Guide to Tequila: What It Is, Where It's From, and How to Taste It - Clayton Szczech

Time to put away the shot glass-tequila long ago left its spring break cliches in the dust. Today, it is not just a sophisticated global phenomenon but is poised to surpass vodka to become the number one spirit in the U.S. by sales.Which means there's no better time for A Field Guide to Tequila, the new bible on this popular spirit. Whether you're already an aficionado who likes to slow-sip an artisanal extra-anejo or a margarita lover curious about your favourite drink and what makes it special, A Field Guide to Tequila takes you step by step into everything that makes tequila tequila, from how it came about, to how it's made, to how to select, taste, and serve it. Beginning with the origin of every bottle of tequila-the unique blue agave (which is actually much closer, biologically, to a lily than a cactus)-it's all here: The life cycle of the blue agave and the complex process of turning it into liquor (hint: There's harvesting, steaming, roasting, and-still in use in one legendary distillery-working mules).The five classes of tequila, including the unfortunate myth of blanco's inferiority. How to read a tequila label. The seventeen tequila producers to know and brands you need to explore, from giants of the industry like Patron and Jose Cuervo to traditionalists, artisans, and innovators, including Tapatio, Siete Leguas, Ocho, G4, and Cava de Oro.The real deal with so many celebrity tequila brands, a phenomenon that started with Bing Crosby. How to set up a tequila tastin
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