The Tequila Dictionary by Eric Zandona is a concise and informative reference guide to the world of tequila, designed to help readers understand the spirit’s history, production, terminology, styles, and culture. Zandona explains the essential vocabulary used by tequila producers, bartenders, enthusiasts, and collectors, covering topics such as agave cultivation, harvesting, cooking, fermentation, distillation, maturation, and bottling. The book helps readers distinguish between major tequila categories such as Blanco, Reposado, Añejo, and Extra Añejo, while also explaining concepts including 100% agave tequila, mixto, terroir, traditional production methods, and the regulations governing tequila. It serves as a useful companion for anyone looking to build their knowledge of Mexico’s iconic agave spirit, whether they are beginners, bartenders, collectors, or experienced spirits enthusiasts. The dictionary-style format makes individual terms easy to look up and provides a convenient foundation for understanding tequila labels, production techniques, tasting vocabulary, and the broader tequila industry.