Why are more and more people talking about the “terroir” in Mexico when it comes to mezcal production? Firstly, if you haven’t guessed, “terroir” is a French word, rooted in viticulture (wine production). It dates back centuries and is used to describe the soil, climate, altitude, and other environmental factors shaping a wine’s character. Now, with the growing popularity of...

Most people who say they don’t like mezcal usually mention that “it’s too smoky.” This reminds me when people have told me they don’t like tequila, often because when they were young (myself included), they drank too much poor-quality tequila, which left them... not feeling great! Similarly, a very smoky mezcal can discourage newcomers from exploring mezcal further. So, is it true that...