In 2008, when I began working with Mezcal in the US, nobody knew what I was talking about—not even myself. With the exception of a few aficionados and industry nerds, Mezcal was an absolute stranger. Little by little, the work and the word penetrated walls, doors, shelves, and palates. We enthusiasts joined in from our … More Too many rabbits for too few teats: Mezcal in 2026