Food Network Magazine - May, 2021
Visit any serious cocktail bar or well-stocked liquor store and you'll likely encounter mezcal.
The smoky Mexican liquor, distilled from the roasted hearts of agave plants, has long been central to Oaxacan culture but has more recently become a stateside obsession: America imports more mezcal than any other country in the world, with sales having grown 77 percent since 2017, according to the Distilled Spirits Council. Mixologists have helped fuel the boom by creating new mezcal cocktails, although many fans also drink Mezcal the traditional way: at room temperature with salt and an orange slice.
Bottle To Try:
Cinco Sentidos, Papalometl Mezcal - The agave is fermented in rawhide, a local tradition.