A Jigger of Blog

Eric Asimov of the New York Times has a great paean to mezcal and the complex, rare, intriguing spirit that it is. It’s a good piece that goes into detail as to how mezcal made and what distinguishes it from tequila. If you had questions about mezcal but were afraid to ask, this article is probably right for you. Asimov’s mezcal tasting panel included Phil Ward of Mayahuel and Joel Cuellar of Brandy Library.