What did that mezcal taste like, crafted with a Filipino recipe by Indigenous hands under Spanish rule? As early as the 17th century, we know of flavorings that made this drink special: distillers mixed it with animals, fruits, and botanicals, calling them pechugas—a name tied to special celebrations. Others infused mezcal with herbs or insects for … More The Mezcal of the Old Guard: Between Clay, Barrels, and Glass, a Quick Glance at Its History and Traditions

By Eduardo Belaunzarán 📝 This is an English translation of an original Spanish article written by me, which I translated using ChatGPT for broader reach. Every April 22nd, we celebrate International Mother Earth Day. It’s a time to reflect on the many battles being fought to preserve our planet. Today, I want to focus on one … More 🌎 Mezcal and the Earth: The Environmental Cost of a Cheap Pour

Many myths about Mezcal affect the knowledge and the development of this particular spirit in Mexico and around the world. I understand that all these stories were created in the past with the intention to help the category, but today these stories are affecting the natural progress and the historic truth of Mezcal. So, my … More 45 Alcohol by Volume—The Myth

The Mezcal is one of the most sophisticated spirits that exists. The homogenization of the product between two batches is one of the principal challenges that the Master Mezcalilleros have to affront. Any variation on one of the three most important components of the Mezcal’s elaboration (A, B or C) will totally change the result … More The ABC’s of the Mezcal

*PECHUGA means breast in Spanish, but it’s also is how we name a traditional Mezcal distilling process made with meat, fruits or plants. Not to be confused with Macerados, Embocados or Infusions, as those are made with other methods. The most common animals used for this purpose are chickens and turkeys. Also in some places … More Mezcal «Pechuga»? What the heck is that????