Across the world, the agave spirit known as mezcal is becoming an increasingly common feature in bars and restaurants.
Its smoky taste takes some getting used to for many people, but the market is growing exponentially. From hipster favorite to mass market, mezcal continues to go from strength to strength.
What many people don’t know is mezcal originates from the southern Mexican state of Oaxaca. One of the poorest areas in the country, Oaxacan residents harvest the agave plant before using traditional artisanal production methods to make mezcal.
Visitors to Oaxaca can visit palenques, the farms where mezcal is distilled, and see where the magic happens. It’s an easy daytrip to some of the best known palenques from Oaxaca City, but mezcal is produced all over the state.
Head out on a tour to visit the farms or stay in Oaxaca City to try a selection of different mezcals. There is a string of mezcalerias in the city, offering tasting sessions as well as standard bar service.
In most places the bar staff will be able to explain the main differences between drinks, but if you really want to learn it’s best to book a real tasting session.
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