What is rested mezcal?
The history and science behind putting mezcal into glass and why it matters “Mezcal, the most pure translation of time and space, terroir, and the maestro who translated all of those elements into the spirit, no barrel coming into the ride.
My Bacanora journey: the legacy within
This is the third part of a three part series from contributor Bryan Orozco and his journey to discover his family’s Bacanora legacy. Be sure to read part one and two if you haven’t already! The sun has just set and
On the road to Granados and my bacanora roots
Part two of a Journey into Bacanora Country. Read part one of the journey. The next morning after the wedding, slurping the last of my caldo de caguamanta, a popular hangover remedy in Hermosillo consisting of a thick broth of onion,
Journey to my Bacanora roots
Part 1 of a three part series by Bryant Orozco. There was a time in my past where I almost loathed going to Sonora, where my notion of privilege and appreciation of traveling were nonexistent and I preferred to spend my
Introducing Vida de Muertos from Del Maguey
When Del Maguey launched its Vida Mezcal expression in 2010, I don’t think any of us could have predicted how much it would impact the mezcal category by creating what has come to be known as cocktail mezcal. Distilled to
Sons of Mezcal: An intimate family portrayal
Coming this August is a new documentary centered on mezcal called Sons of Mezcal. Directed and produced by Stephan Werk, it follows the Cortés family who have been producing mezcal in Oaxaca for six generations. Casa Cortés is known for
What to pair with mezcal
Pairing mezcal can seem intimidating at first, with all of the big and bold flavors, high alcohol, and overall unique profiles, where do we start? Traditional pairings feature ingredients and flavors that are typical to the Oaxaca and other mezcal
Bruja de Agua Acento # 01 Gin Tasting Notes
Bruja de Agua Citrica Bottle Details Location: Mexico City, Estado de MexicoABV: 47%Tasting keywords: Citrus, juniper.Buy it today A snapshot of the botanicals that go into Bruja. Nose Lime zest, grapefruit. One of the botanicals being dried at Bruja. Taste There’s huge variety of flavors here ranging
Breaking: Mezcal given back to Mexico
In a stunning reversal of fifty years of policy the administration of AMLO has decreed that the nation of Mexico is giving the word mezcal back to the people of Mexico so that they can “reconquest the Mexican soul.” Sources
Dining at Casa Oaxaca
Alejandro Ruiz’s “The Food of Oaxaca” is the most grounded and emotionally direct cookbook that I’ve read in quite some time. The book traces a life, a culinary philosophy, and the course of ingredients into recipes that will light up