The Problem With Pechuga
Many of Mexico’s mezcal producers are recognizing the marketability of pechuga. But is this a good thing?
- story: Noah Arenstein
- illustration: Nick Hensley
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IMO
In this minimalist stirred drink, earthy potato shochu is given additional complexity via subtly bitter Mr. Black Cold Brew Coffee Liqueur and smoky crema de mezcal.
- story: Frances Yackel
- photo: Lizzie Munro
Can a Group of Bartenders Save Mezcal?
Concerned by growing threats to the history, culture and livelihood of traditional mezcal, five bartenders and one producer formed the Tequila Interchange Project (TIP). Shanna Farrell on how TIP is…
- story: Shanna Farrell
- photo: David Suro
Rustic Modernism: A New Age for Mexican Spirits
Can a category of spirits defined by an intense bond with tradition innovate without abandoning authenticity? Nils Bernstein explores the developing relationship between history and modernity in Mexican spirits.
- story: Nils Bernstein
- photo: Peden + Munk
Mezcal is More Like Wine than You Thought
Can spirits express terroir? In the case of mezcal, the answer is yes. Ron Cooper, the founder of Del Maguey single-village mezcals, explains to the Los Angeles Times that "the vocabulary of…
Mezcal Now Made with Ibérico Ham
Ibérico ham mezcal is a thing now. Thanks to a collaboration between Ron Cooper of Del Maguey Single Village Mezcal and chef José Andrés, mezcal has jumped on the meat-meets-booze…
Beachfire Margarita
Scott Beattie named this cocktail for the similarity between mezcal's smoky aroma to the scent of driftwood bonfires on the beaches of California.
