Agave Spirits: The Past, Present, and Future of Mezcals

Very interesting and thorough history on agave as mezcal. I cannot find any of the products the authors highly recommend. Bought some mezcal that is obviously made in the fashion they do not recommend and it is not very good tasting.

Book Review: AGAVE SPIRITS: The Past, Present, and Future of Mezcals by Gary Paul Nabham and David Suro Pinera This book has been described as a manifesto—in fact, there’s an actual manifesto in the appendix. Maybe it’s just me, but the word manifesto feels a little… loaded. It’s usually associated with either wild-eyed right-wingers like Ted Kaczynski or ultra-left revolutionaries in berets. So I had to ask myself: is this going to be a well-researched, fair, balanced take on mezcal—or an angry rant in paperback form? Naturally, I had to read it to find out. The good news? The authors are clearly passionate about mezcal, and it shows. Early on, they write, “Good mezcal is not measured merely by the proof of its alcohol or its price, but by how memorable its tastes and stories can be.” Preach. That’s true of all great booze—mezcal is no different. Better yet, these folks know their stuff. I learned a ton. For instance, there are more than 215 species of agave used in mezcal production. That’s a staggering number. I also learned about pechugas—mezcals made by hanging animal parts or plants in the still, like turkey breasts (yes, seriously). Apparently, rattlesnakes and iguanas make their way into the still too. I can’t help but wonder what those taste like… or if I want to find out. The deep dive into the word jimador was another highlight. I’d always known it referred to agave harvesters, but the book unpacks its meaning further—and notes that the word doesn’t appear in other Spanish dialects. Mezcal vocabulary is rich, and this book does a great job exploring it. There’s also a useful section on tequila. The top five brands by volume—Jose Cuervo, Patrón, Sauza, 1800, and Hornitos—are name-checked, but the authors point readers toward Mexican-owned, additive-free producers like Fortaleza (a fan favorite), Tapatío, Cascahuín, 7 Leguas, and G4. Basically, if you want the real stuff, skip the celebrity endorsements and head straight for the good bottles. One of the strongest stances in the book is the authors’ opposition to diffusers, a controversial industrial method for extracting sugars from agave. They clearly advocate for traditional production methods, and their arguments are compelling. The book also doesn’t shy away from some of the harder conversations around mezcal—worker treatment, monoculture, and declining biodiversity. The authors go as far as advocating for universal healthcare for agave industry workers. Is that outside the typical scope of a spirits book? Absolutely. But hey, this is a manifesto. And while the average drinker probably doesn’t think much about labor conditions or biodiversity when ordering a mezcal margarita, I’m glad the authors raise the issues. Farming is hard, and mezcal is no exception. Climate change looms large in the discussion as well. The book doesn’t pretend to take a neutral tone here, and honestly, it doesn’t have to. While their perspective borders on alarmist at times, the challenges are real and worth writing about. If you’re looking for a deep, detailed look at mezcal—how it’s made, where it comes from, what matters—this book delivers. The authors may go a little overboard in places, but I agree with their take on most of the problems and some of the solutions. That said, I still believe market forces will ultimately determine who succeeds in this industry. Verdict: Highly recommended for anyone who drinks mezcal, wants to drink better mezcal, or just likes reading about people who really care about what they’re drinking.

If you love mezcal and agave spirits — I mean really love them — you will thoroughly enjoy this book. It’s not some light-hearted book of stories you can rip through in an afternoon on the beach. For a true aficionado, the authors take a more scientific/ecological approach to the ancient origins of agave and discuss the pressures faced by mezcaleros (and the industry) and what we can all do about it. For this reason, it’s a more academic read at times. But for that reason, I absolutely loved reading it. And I hate reading! This book has deepened my love for mezcal and moved me to action to get more involved in the sustainability of the farmers, producers and ecosystem of living things that contribute to the beauty of agave spirits.

I'm in the tequila industry and I've learned a ton. Very detailed and a lot of passion in the writing. Great read for an immersion into the agave culture, the mexican culture and the good and bad of the explosion in the tequila and mezcal industry

Absolutely fantastic book. Very informative. David never disappointed me with any of his tequila products or projects.

Good read on the mezcal/tequila industry from both environmental conservation and social sciences perspectives.

The most comprehensive and thoughtful agave sprits book I have come across so far! This is a critical material for anyone who is an agave enthusiast or hospitality professional that wants to learn more about tequila, mezcal, and other agave distillates. The book covers wide ranging subjects from the biology and distribution of agaves to fermentation, distillation, and their cultural significance to the people who make them. 10/10

I should first say that this book is not really what I expected so perhaps my appreciation was foregone. I was looking for more of a reference guide that compared the different varietals of agave used to make Mezcal. This book is not that. Instead, it is a history of Mezcal and explanation of production. All of that is quite interesting and enjoyable. But my god is this repetitious and cliche! The first few pages basically set the theme that Mezcal is a magical product unlike anything else but that its production is in grave danger because of greedy commercial actors who prefer to increase output and make flavors more appealing to the world masses rather than to support artisanal practices, history and culture. That may be true but the authors repeat this argument on virtually every page unfortunately. And they seem to suggest that this is a unique situation because Mezcal is so artisanal. Well I have news for them: all artisinal industries are threatened by big business. Nuff said.

Ottimo libro per scoprire il passato presente e futuro di tutto il mondo agave

LIbro fácil de leer, con un contenido muy interesante y fundamentado, habla de todo tipos de agaves, su importancia, que es lo que pasa en la actualidad con estas plantas y sus destilados, desde su historia en el planeta, como han sido utilizados por cientos de años y como ahora está sufriendo por este "boom" mundial de tequilas y mezcales. es una exploración profunda y con amplio conocimiento sobre el tema, un trabajo de muchos años contenido en un libro.

This is an excellent book on the subject. I have read many books on tequila and mescal, and can say that this book is the perfect combination of entertaining, informative and academic. There was lots of information in this book that I had not previously read elsewhere, and I think that it is a great book for anybody interested in the subject. Highly recommend

Excellent book, very informative and with lots of history. The seller also did a great job assisting me with issues regarding the delivery.