Divided Spirits tells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on "alternative" markets to protect food cultures and rural livelihoods. In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir - the taste of place - has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product's authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico's national spirits. Yet this book shows how the institutions that are supposed to guard "the legacy of all Mexicans" often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences-for the quality and taste of tequila and mezcal, and for communities throughout Mexico-are stark. Divided Spirits suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.

The Way to Make Wine reveals everything needed to make delicious wines - both reds and whites - from start to finish. Rich with insider know-how, this book divulges the many practical advances made in the past few decades and demonstrates that do-it-yourself winemaking is now simpler and more rewarding than ever. Straightforward illustrations of key tools and steps help make this book one-stop shopping for wine lovers, beer brewers, avid cooks, or anyone who's ever dreamed of producing table wines at home. This updated and expanded edition features: new how-to illustrations; tips and techniques from accomplished professional winemakers; up-to-date information on the rewards and challenges of running natural wine fermentations; and fresh ways to apply your home-brewing knowledge to make remarkable reds and whites. Providing concise, clear, and practical guidance, Sheridan Warrick shows that making your own wine is not only easy but also a pleasure.