{"product_id":"mezcal-the-history-craft-cocktails-of-the-worlds-ultimate-artisanal-spirit-9780760352618","title":"Mezcal: The History, Craft \u0026 Cocktails of the World's Ultimate Artisanal Spirit","description":"\u003cb\u003eIn \u003ci\u003eMezcal\u003c\/i\u003e, two-time James Beard Award-winning author Emma Janzen explores what sets this cousin of tequila apart from the rest of the pack.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e*Nominated for the 2018 James Beard Foundation Book Award in the Beverage category*\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its \u003cb\u003eastonishing complexities\u003c\/b\u003e. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using \u003cb\u003esmall-batch techniques handed down for generations\u003c\/b\u003e, often with agave plants harvested in the wild. \u003cp\u003e\u003c\/p\u003e Join author Emma Janzen as she presents an \u003cb\u003eengaging primer on all things mezcal\u003c\/b\u003e that includes: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003e Mezcal's long and captivating history in Mexican culture \u003c\/li\u003e\n\u003cli\u003e The craft of distilling mezcal, from growing and harvesting the agave to roasting and grinding it, all the way to distilling and aging \u003c\/li\u003e\n\u003cli\u003e A thorough guide to many of the most common agaves used in production and how they shape the resulting spirit \u003c\/li\u003e\n\u003cli\u003e A selection of nearly 50 cocktails that accentuate mezcal's distinguishing qualities, contributed by top mezcal bars across the United States and Mexico \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e With \u003cb\u003elush photography\u003c\/b\u003e, an \u003cb\u003eelegant design featuring a foil-debossed cover\u003c\/b\u003e, and \u003cb\u003eauthoritative yet enthralling text\u003c\/b\u003e, \u003ci\u003eMezcal\u003c\/i\u003e is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eEmma Janzen\u003c\/b\u003e started writing about mezcal, cocktails, beer, and other spirits as the Liquid Austin columnist for the\u003ci\u003e Austin American-Statesman\u003c\/i\u003e in 2010. Her work has since been published in\u003ci\u003e Bon Appetit\u003c\/i\u003e, \u003ci\u003ePUNCH\u003c\/i\u003e, \u003ci\u003eFood Republic\u003c\/i\u003e, \u003ci\u003eSerious Eats\u003c\/i\u003e, and more. Her first book, \u003ci\u003eMezcal: The History, Craft \u0026amp; Cocktails of the World's Ultimate Artisanal Spirit\u003c\/i\u003e, was nominated for a James Beard Award in 2018. With Julia Momosé of Michelin-starred bar Kumiko, she co-authored\u003ci\u003e The Way of the Cocktail\u003c\/i\u003e, which won the James Beard Foundation Book Award in the Beverage with Recipes category in 2022. She won a second James Beard Foundation Book Award in the same category in 2023 for \u003ci\u003eThe Bartender's Manifesto\u003c\/i\u003e, which she co-authored with Toby Maloney. She's currently Digital Content Editor for \u003ci\u003eImbibe Magazine\u003c\/i\u003e, working from her home in Chicago. She prefers her mezcal neat, her cocktails made with gin, and her stouts served year-round.\u003c\/p\u003e\u003cbr\u003e","brand":"Voyageur Press (MN)","offers":[{"title":"Default Title","offer_id":50719103844626,"sku":"9780760352618","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_00d64bb4-e874-45dc-8c58-26da6bb99291.jpg?v=1734659233","url":"https:\/\/surprise-castle.myshopify.com\/products\/mezcal-the-history-craft-cocktails-of-the-worlds-ultimate-artisanal-spirit-9780760352618","provider":"Surprise Castle","version":"1.0","type":"link"}