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Rating: 
Summary: Best Tequila Reference Book Available
Review:
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.
Rating:
Summary: Portada de papel de agave
Review: Al autor:He podido aprovechar el bagazo de agave y tambien sacar papel hecho a mano, de varios gramajes y calidades. excelentes para la portada o para el empaste, puede ser impreso en sergigrafia, ofset y litografia.
Rating:
Summary: The most factual, comprehensive book about tequila
Review: 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.
Rating:
Summary: Excellent primer.
Review: I found this book to be very comprehensive on the history and process of tequilla making. The focus on the process is more in depth than the Mesa Grill Guide to Tequila. The book surveys various quality tequilla producers and distilleries. There is also a section on organizing a tequilla tasting. I would recommend this book if you are the type of person who enjoys developing hobbies over a medium to long term timeframe, or if you are a seasoned wine or beer taster. The content is beginning to show its age however, as descriptions of many newer brands tequilas I have encountered in restaurants cannot be found in the text.
Rating:
Summary: Excellent primer.
Review: I found this book to be very comprehensive on the history and process of tequilla making. The focus on the process is more in depth than the Mesa Grill Guide to Tequila. The book surveys various quality tequilla producers and distilleries. There is also a section on organizing a tequilla tasting. I would recommend this book if you are the type of person who enjoys developing hobbies over a medium to long term timeframe, or if you are a seasoned wine or beer taster. The content is beginning to show its age however, as descriptions of many newer brands tequilas I have encountered in restaurants cannot be found in the text.
Rating: 
Summary: This book will make converts!
Review: 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
Rating: 
Summary: Introduction of myself and my books
Review: So you would like to know more about Tequila? I am very gladthat you have this attitude, For that is the reason that I began writing about spirits. I had been looking for books about distilled spirits for some time when I made the decision that there was a great lack of information about this entire field. The area where Tequila is grown was the easiest to reach from my home in California, so that is where I began. Since this book was published in 1997, it has sold well and my second book, "The Book of Gins & Vodks" is also in the marketplace. It is my intention to complete the series by doing books on all distilled spirits. Having completed the first two books with the intention of explaining exactly what each spirit is; how, when, what and where each category is made, developed and marketed, I will continue in this same vein with all of the other books which will be forthcoming. I am currently working on "Brandy", which should be available in the spring of 2001. To be followed at irregular intervals by "Cordials & Liqueurs", "Rum", "Fortified Wines" and finally "Whiskey". If any of the persons who have read or purchased either of my books wishes to contact me with questions, please feel free. Bob
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