The Book of Tequila: A Complete Guide (Paperback)

~ (Author)

Editorial Reviews

From Library Journal

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.

From Booklist

Emmons has ably, even exhaustively documented the history, production, distribution, and use of tequila, Mexico's popular, versatile liquor. Emmons traces tequila's origin from the agave plant, following the spirit step-by-step through harvesting, distillation, bottling, shipping, and distribution to America's bars and restaurants. His history of tequila intertwines with the history of Mexico itself. An inventory of tequila distilleries, distributors, and importers leaves nothing undocumented. Tasting notes for every tequila help distinguish the dozens of labels from one another and allow the connoisseur to choose a tequila most likely to satisfy. Emmons fails in the quest to identify the margarita's real inventor, so he must settle for several equally plausible and amusing alternatives. A few recipes establish tequila's culinary adaptability. Despite excessive use of first person, this book's comprehensive listings make it highly recommended for food and drink reference collections. Mark Knoblauch --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 294 pages
• Publisher: Open Court Pub Co; illustrated edition edition (June 1997)
• Language: English
• ISBN-10: 0812693523
• ISBN-13: 978-0812693522
• Product Dimensions: 9 x 5.8 x 1 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #306,617 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

13 of 14 people found the following review helpful:

4.0 out of 5 stars This book will make converts!, June 4, 1997

By A Customer

I have just read this book. I never thought I could read a book about any distilled spirit, much less tequila, all the way through. "We all think we know what tequila is," says Emmons, but we're wrong! Tequila is something totally different. Most of the tequila sold in the U.S. is complete crud, and Emmons explains exactly why. I've never read a book before that made me feel like a total expert overnight. The only tequila worth tasting is 100 percent agave. Emmons explains how the agave plant is grown, and what they do to the lowlife tequilas to make them taste so bad. Some surprises here: There is never a worm in tequila (there is sometimes a worm in mescal, a totally different drink, but never in the best quality mescals). Tequila is not made from cactus. The best tequila no longer comes from the town of Tequila, but from the high mountain slopes to the east. Something like tequila has been drunk by both sides in all civil conflicts in Mexico for centuries--and mixed with salt and citrus juice. The most totally fun thing about this book is that you can do what I did--rush out to Sam's liquor store, buy half a dozen of the labels Emmons says are the best ones, and then hold a tasting with your friends. You can read out Emmons's colorful descriptions of what these different tequilas taste, smell, and look like, and then compare your impressions with Emmons's. We were all amazed at the total felicity of his write-ups. It's not giving away any secrets to mention Patron as a great tequila, but check out Chinaco. Take Emmons's surprising advice and don't pay too much attention to the anejos (the really aged tequilas). Go for the blancos, or if they're too much of a shock to your bourgeois sensibilities, start with the reposados. This is totally a Damascus Road experience. Salud, companeros

12 of 13 people found the following review helpful:

5.0 out of 5 stars The most factual, comprehensive book about tequila, February 7, 1999

By	R. J., Denton "Don Roberto" (Ajijic, Jalosco, MEXICO) - See all my reviews (REAL NAME)

Bob Emmons has done his homework. He is painstakingly accurate. His tequila facts read a bit like a textbook and his stories, one from almost every distillery, read like prose. You cannot ask for.

He lets the reader know what an NOM number is and what it means. He shows which distilleries make only one unique brand and which make dozens of brands using the same tequila in all brands

If you are serious about tequila, this book is a must.

7 of 8 people found the following review helpful:

5.0 out of 5 stars Best Tequila Reference Book Available, January 4, 1999

By A Customer

This book will not sit on your bookshelf!

New tequilas have come to the market since this book was written. But the reference guide in the book is so complete that it's easy to look up a NOM, find which distillery it was made at, and see which other products on the market are made from that same distillery. There is also a lot of personal tasting notes on all the major tequilas available written by Bob Emmons that I find very interesting.

This book has helped me immensely and I recommend it to anyone interested in setting up their own tasting panels, mixing margaritas or drinking straight super premium tequilas, or even visiting the tequila producing areas and distilleries that actually Bob does not recommend.