Mezcal--Oaxaca's answer to tequila

Excerpt from Viva Oaxaca: We hadn't been in Oaxaca more than a day before somebody told us Oaxaca's unofficial philosophy: "Para todo mal, mezcal. Para todo bien, tambien." For everything bad, mezcal. For everything good, the same.

Like tequila, mezcal is made from fermented maguey plants, but it has a distinctive smoky flavor. And, at 76 proof and up, it can pack quite a punch. Much of it is still handmade in tiny, family-run distilleries...

 

                                                                               Inviting mezcal outlet

Viva Oaxaca describes some of the history of mezcal, how it's made, the many varieties you'll come across, how to enjoy it, and where to sample it.

You can read more about mezcal on the Oaxaca News page of this website by clicking the mezcal picture.

You can meet an expert mezcal maker, Tony Raab, who can take you on tours to mezcal makers and their villages.

Or click here for a New York Times article about mezcal.

Click here to order your copy of Viva Oaxaca.

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What you'll need