Sowing life for the future of mezcal
This is part of our ongoing series of stories on the issues of sustainability in mezcal. Don Balbino, a third generation mezcalero, used blue tequilana grown in the Mixteca Poblana to make mezcal, but the possibility of finding the mountain
Sustainability in mezcal
The realities of climate change and the economic impact of Covid-19 have made the topic of sustainability even more important. But what exactly does sustainability even mean for the mezcal industry? Over the years we have written about the topic
MILPA AC and its case for biodiversity to save mezcal
The future of mezcal depends on the preservation of biodiversity. If we want to keep mezcal flowing, we might have to switch to a seasonal consumption that values quality over quantity. The growing popularity of mezcal in the world has created
Tres Colibrí Cooperative and small production mezcal
With the pandemic halting tourism and hospitality sales, many mezcalero/as are struggling. Maestra Sósima Olvera Aguilar had to move out of her bodega in Oaxaca city, and on top of that, while moving her truck was stolen. This vehicle was
Demystifying Charanda: One Of Mexico’s Most Recognized Rums
On our last trip to Michoacan we were lucky enough to spend an afternoon with proprietor siblings Miriam & Fernando Pacheco, as well as importer William Scanlan, of Charanda Uruapan. From walking the cane fields, to getting up close and
Moving the conversation forward
The post below comes from Khrys Maxwell, former agave educator with Tequila Fortaleza and frequent Mezcalistas collaborator. Most blind tastings are done to award points and medals all based upon someone’s preferences and sometimes, politics and money. I’ve had the opportunity
Explaining the values of your cocktail mezcal selections to the customer
Our recent Spirited Conversations talk in Los Angeles this past Monday was focused on what bars and restaurants look for in choosing their cocktail mezcals. Moderator Jason Horn guided panelists Bricia Lopez of Guelaguetza Restaurante, Bryant Orozco of Madre and
Saving mezcal is a communal effort
The below post is by contributing author Joahna Hernandez who is based in CDMX. We met Joahna several years ago when we produced our first Mexico in a Bottle event in Washington, DC. She is the founder ofManos de Maiz,
Where your mezcal comes from and why it matters
As I was wandering around Mexico in a Bottle, San Francisco in November, a conversation that Susan and I have been having for years popped into my head. Of all the brands, bottles, and representatives on hand no one was
Mezcal really is the new mezcal: Revisiting the recent history of mezcal
A few years ago we created a shirt that said "Mezcal is the new mezcal" because it felt like we were in the midst of a whip saw moment. People were once again rediscovering mezcal, all those "tequila's smokey cousin" references