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02649aam a2200301 i 4500 001 83356070B42211E9B815892E97128E48 003 SILO 005 20190801010131 008 170321t20172017mnua b 001 0 eng 010 $a 2017004250 020 $a 0760352615 020 $a 9780760352618 040 $a DLC $b eng $e rda $c DLC $d OCLCO $d OCLCQ $d OCLCF $d JTH $d YDX $d YDX $d SILO 042 $a pcc 050 00 $a TP607.M46 $b J36 2017 082 00 $a 641.2/5 $2 23 084 $a HIS025000 $a HIS025000 $2 bisacsh 100 1 $a Janzen, Emma, $d 1986- $e author. 245 10 $a Mezcal : $b the history, craft & cocktails of the world's ultimate artisanal spirit / $c Emma Janzen. 264 1 $a Minneapolis, MN, USA : $b Voyageur Press, an imprint of The Quarto Group, $c 2017. 300 $a 240 pages ; $c 24 cm 504 $a Includes bibliographical references and index. 520 $a "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"-- $c Provided by publisher. 650 0 $a Mescal. 650 0 $a Cocktails. 941 $a 1 952 $l YEPF572 $d 20231012023913.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=83356070B42211E9B815892E97128E48Initiate Another SILO Locator Search