Dispatches, discoveries, and opinions from the world of mezcal.
Four expressions from Oaxaca have crossed the Atlantic. 279 bottles, each with a handwritten label and a clay copita. This is what we've been working towards — and this is what you need to know about what's inside them.
Award-winning bartender, mezcalería owner, PUJOL collaborator. How a Canadian in Mexico built one of the most respected independent mezcal brands — and why she chose the UK next.
In San Simón Almolongas, a family has been making mezcal for over three generations. Felipe Garcia carries on the tradition with a tahona, a copper alembic, and an instinct you can't teach.
Wild agave meets aged cheddar, Stilton, and washed-rind Stinking Bishop. A tasting experiment that surprised us — and a framework for your own pairing adventures.
Smaller bottle, bigger intention. On batch sizes, honest pricing, and why 500ml is the right format for spirits this rare.
How Gota Gorda became the mezcal of choice at Mexico City's most celebrated restaurant — and what that means for the spirits reaching the UK.
New journal posts delivered to your inbox. No spam, just mezcal.
