Throughout Mexico, mezcal is frequently served alongside specific bar snacks, from agua de Jamaica to the ubiquitous sal de gusano. Sarah Baird offers a quick guide to mezcal's traditional accompaniments…
Mezcal's growing popularity has led to a boom in demand for bottlings made with rare, wild agave varieties. But at what cost? Rachel Signer on the dangers of over-harvesting these…
Your daily dose of news and happenings from around the drink-o-sphere: - Although mezcal was nearly unheard of in Bangkok even a year ago, the agave spirit now has a dedicated…
Your daily dose of news and happenings from around the drink-o-sphere: - With the craft beer movement ever on the rise, bakers and brewers are increasingly in competition for quality…
Your daily dose of news and happenings from around the drink-o-sphere: - The future of beer distribution arrives in the medieval city of Bruges, Belgium, in the form of an underground…
Your daily dose of news and happenings from around the drink-o-sphere: - In Lucky Peach, agave advocate Erick Rodríguez offers his seven top tips for enjoying mezcal. - Troy Casey's approach to…
Mexico’s original tequila daisy is one of the most riffable drinks in the cocktail canon. Here, a collection of recipes that play on the original template—from fresh to spicy and…
Big distilleries in Mexico are waging a battle for market share in the U.S., often at the expense of small producers. Sarah Bowen on how a new proposition—NOM 199—threatens the…
With the likes of mezcal and raicilla booming in popularity across the U.S., Mexico's lesser-known—and harder to find—spirit, sotol, is also gaining traction. Sarah Baird on the rich history of…
In "Bartender's Choice," we challenge some of our favorite bartenders with a drink order, and see what they come up with. This round: Chad Michael George, Kellie Thorn, Nikki Sunseri…
