Tequila: A Global History (The Edible Series) by Ian Williams
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Overview: 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 as pulque, 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.
Genre: Non-Fiction > Food & Drink
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