---
product_id: 529571523
title: "Agave Spirits: The Past, Present, and Future of Mezcals"
price: "$94"
currency: NZD
in_stock: true
reviews_count: 12
url: https://www.desertcart.nz/products/529571523-agave-spirits-the-past-present-and-future-of-mezcals
store_origin: NZ
region: New Zealand
---

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

**Price:** $94
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## Description

Agave Spirits: The Past, Present, and Future of Mezcals [Nabhan Ph.D., Gary Paul, Piñera, David Suro] on desertcart.com. *FREE* shipping on qualifying offers. Agave Spirits: The Past, Present, and Future of Mezcals

Review: Really all about mezcal - 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.
Review: Highly recommended for anyone who drinks mezcal - 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #285,617 in Books ( See Top 100 in Books ) #101 in Climatology #165 in Homebrewing, Distilling & Wine Making #199 in Gastronomy History (Books) |
| Customer Reviews | 4.7 4.7 out of 5 stars (76) |
| Dimensions  | 6.4 x 1.1 x 9.3 inches |
| ISBN-10  | 0393867102 |
| ISBN-13  | 978-0393867107 |
| Item Weight  | 12.8 ounces |
| Language  | English |
| Print length  | 320 pages |
| Publication date  | May 16, 2023 |
| Publisher  | W. W. Norton & Company |

## Images

![Agave Spirits: The Past, Present, and Future of Mezcals - Image 1](https://m.media-amazon.com/images/I/714gsY+r1kL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Really all about mezcal
*by J***L on June 7, 2025*

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.

### ⭐⭐⭐⭐⭐ Highly recommended for anyone who drinks mezcal
*by P***B on July 26, 2025*

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.

### ⭐⭐⭐⭐⭐ This Book Deepened My Love For Agave Spirits
*by B***S on June 6, 2023*

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.

## Frequently Bought Together

- Agave Spirits: The Past, Present, and Future of Mezcals
- The Essential Tequila & Mezcal Companion: How to Select, Collect & Savor Agave Spirits - A Cocktail Book
- A Field Guide to Tequila: What It Is, Where It’s From, and How to Taste It

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*Product available on Desertcart New Zealand*
*Store origin: NZ*
*Last updated: 2026-02-13*