Dana Goodyear has a marvelous, lengthy piece in the April 4, 2016 copy of the New Yorker on Mezcal.
Tequila has gotten a lot of limelight in recent years, but Goodyear reminds readers that tequila is but one of the many types of mezcal. And whereas tequila is mostly produced by hulking distilleries, mezcal mostly is made by micro-distilleries utilizing old-fashioned and unusual techniques.
Not to pat ourselves on the back, but…. 15 years ago AlcoholReviews.com called attention to the wonders of mezcal when we posted reviews of Del Maguey mezcals. Back then, mezcal still was commonly viewed in America as the crappy half-cousin of tequila.
Anyhoo, Goodyear’s article is a peach, and you can read it at http://www.newyorker.com/magazine/2016/04/04/the-mezcal-tour-of-oaxaca
