We asked a dozen bartenders to reveal their go-to mezcals for use in cocktails. Here’s what they had to say.
While commercialization is helping the ancient drink reach new borders, some worry that its culture, history and variety will be left behind.
Despite being a symbol of the modern cocktail zeitgeist, the ice-cold preparation is nearly as old as the freezer itself.
An estimated 70 percent of all tequila contains undisclosed additives, like vanilla extract and aspartame. One couple is on a mission to change that.
On the heels of the agave spirits boom, Mexican rum is finding its footing in the mainstream.
As the international thirst for mezcal grows, consumer choices have never been more important to its future. Here, our best practices for enjoying mezcal.
Welcome to "About a Bar," a column that explores North America's most notable bars and cocktail programs. Today: Cane & Table in New Orleans.
Welcome to "About a Bar," a column that explores America's most notable bars and cocktail programs. Today: Chicago's modern tiki mecca, Three Dots and a Dash.
Tepache, a rustic Mexican street beverage—traditionally made from fermented pineapple and spices—has found an unlikely home in America's craft cocktail bars. Emma Janzen explores the growing world of DIY tepache.
Mexico has been the agricultural and spiritual home of agave spirits for centuries. Now, some American distillers are attempting to fashion their own interpretation of the spirit on U.S. soil.…