In case you were not able to join us for our May Conversations in Agave series, please find links to the talks for you to enjoy whenever you want. Our June series is live, and you can still reserve your
A fantastic expression of Bacanora that hits your nose with an amazingly evocative set of scents ranging from salt water spray to mango. The flavor is completely in line giving you a physical sensation of roundness and that slight fizzy
The latest experiment in making a tequila outside of the appellation comes to us courtesy of Clayton Szczech who, when he's not guiding agave spirits tours, operating his bar La Cata in the town of Tequila, or consulting on various
It's a new year so it's time to start planning your mezcal travel. That's what we always do. What, you consider that abnormal? With more and more people planning their travel around food and beverages, we just gave our tours page a whole
Touring Mezcal Country The explosion of mezcal, and growing interest in where it comes from has created a mini tourist boom, primarily in Oaxaca, but also in other regions where it is produced. Unfortunately, or fortunately depending on who you ask,
There's nothing quite like an unexpected news dump on Thanksgiving that took more than a couple of days to bubble up into the public view. David Suro first flagged the release of heretofore unheard of NOM 199 which seems to be some sort of bastard child of the failed NOM 186. Clayton Szczech, who has done great work covering the evolution of the NOM in Mexico, has a great synopsis and preliminary thoughts of the document and implications for mezcal:
Clayton Szczech has been guiding tours through the world of tequila since 2008 and expanded into mezcal tours in 2012. We’ve been talking a lot lately as he charts a course through many of the agave growing regions of Mexico.
The excellent Clayton Szczech continues his coverage of the COMERCAM rule changes with a focus on what he sees as the fulcrum of the discussion: Fundamentally, the question boils down to this: will the Norm follow the model of Tequila, and