The Science of Tequila

Capture the rich science behind Mexico’s most iconic spirit with The Science of Tequila, a definitive guide by Anne Gschaedler Mathis, Melchor Arellano Plaza, Manuel Kirchmayr, and Enrique J. Herrera-López. Perfect for distillers, sommeliers, food scientists, and curious aficionados, this book blends rigorous research with real-world production insight.

Discover how blue agave from Jalisco becomes the tequila you love: from agave physiology and sustainable cultivation to enzymatic breakdown, fermentation dynamics, and multi-stage distillation. Detailed chapters explain flavor chemistry, sensory profiling, and analytical techniques used by modern laboratories to ensure consistency and quality. Case studies and Mexican regional perspectives highlight traditional practices and contemporary innovations across Guadalajara, Tequila, and surrounding terroirs.

Beyond process mechanics, the authors examine regulatory frameworks, quality control, and the environmental and economic challenges shaping tequila’s future—insight invaluable to producers and policy-makers alike. Clear diagrams, expert commentary, and practical troubleshooting tips make complex topics accessible without sacrificing scientific rigor.

Whether you’re refining production, expanding a spirits portfolio, or simply fascinated by agave-based distillation, The Science of Tequila equips you with the knowledge to taste, evaluate, and produce tequila with confidence. Enhance your understanding of a globally celebrated Mexican craft—order your copy today and join the conversation at the intersection of tradition and science.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.