Tequila

There are few places on earth besides Mexico that have the climate to grow the agave plant-necessary for producing tequila-and even fewer that have the patience to wait the 10 years required before the plant becomes usable. Just like the grapes used to produce champagne must be grown in the Champagne region of France, tequila can only be made from the Blue Agave found in the state of Jalisco, and certain regions in the states of Nayarit, Guanajuato, Michoacan, and Tamaulipas. Since its beginnings aspulque, a drink created by the Mayans, Olmecs, and Aztecs from the fermented sap of the agave plant, tequila has grown in popularity, and is now consumed in bars and homes worldwide.

In Tequila, Ian Williams presents a lively history of this unusual liquor. With quotes from tequila makers, drinkers, and growers, as well as illustrations from farms and stills across Mexico, Williams relates the beginnings of tequila and how it was introduced into the global market, tracking its evolution from a cheap spirit associated with binge drinking, to a complex drink savored by connoisseurs today.