Skip to content

Mezcal’s meteoric rise continues, but not all industry insiders are ready to toast

October 31, 2016
Julian Saenger: ‘Every batch of mezcal should taste different, even if it’s made by the same brand.’

Julian Saenger: ‘Every batch of mezcal should taste different, even if it’s made by the same brand.’

Mezcal, tequila’s stronger and smokier relative, has become a staple spirit in trendy bars across Mexico and the United States in recent years, and the agave-based drink has inevitably attracted the interest of global alcohol giants. In the process local growers are worried a unique spirit is under threat.

Traditionally produced in small batches by farmers who use artisanal methods, including earth-covered oven pits and horse-driven mills, mezcal has struck a chord with the growing sector of consumers passionate about slow food, farmers’ markets and craft drinks.

Yet small distillers and industry insiders warn that mezcal’s sudden popularity is fueling mass production that threatens to damage its reputation. Worse still the humble rural communities that produce the drink are left to deal with the resultant ecological damage while the newcomers leave with a greater share of the profits…

Click here to read this article in full at The Guardian. 

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: