How the Gringos Stole Tequila

For the past decade, tequila has been the fastest-growing spirits category in America. For years the market was dominated by a crude, party-fuel hybrid called “mixto.” Now tequila has graduated to the status of fine sipping spirit—and sales of real tequila, made from 100 percent agave, are outpacing that of the cheap stuff by some threefold. How the Gringos Stole Tequila traces tequila's evolution from frat-house firewater to luxury good. Author Chantal Martineau immersed herself in the world of tequila over the last five years, traveling to distillers in Mexico, attending tastings and seminars around the United States, and meeting with tequila experts and even academics who have studied the spirit.

In this era of questioning consumerism and demystifying the food chain, Martineau offers readers a glimpse into the social history of tequila and the ongoing impact of the spirit's industry. Like Cognac and Champagne, tequila is legally recognized and protected as a distinct product associated with a specific geographical region. But while those products gain protection from their labels, some experts feel that tequila may have become a victim of its own success. The rapid growth of the tequila industry has had a range of socioeconomic and environmental effects on the people and land that produce it.

In addition to discussing the history and politics of Mexico's popular export, How the Gringos Stole Tequila also takes readers on a colorful tour of the country's tequila trail, shares expert opinions and cocktail suggestions from some of New York's top mixologists, and offers a unique guide to the best and most authentic mezcals and tequilas.