Lamparillo is puro Duranguense, a plant native to the Mexican state of Durango. This rare agave thrives in the harshest of environments where other types of agave cannot survive. Agaves are inherently built for surviving on little water, but only certain species are cold-tolerant. Lamparillo plants, which mature slowly over 15-20 years, can survive cold […]
Continue readingNowadays, a wide variety of maguey spirits are distilled in the Hacienda de San Jose Acevedo, but it wasn’t always that way. The property is an oasis of floral life, with giant cypress trees lining the banks of the Rio Mezquital. The river slowly meanders alongside the remote cluster of old Spanish buildings, high in […]
Continue readingRío de Parras, Michoacán is a small community of around 600 residents. It is about an hour drive northeast of Morelia, the state capital. Río de Parras landed on our radar after we tried mezcal from Jorge Perez. Bottled under the labels Mezonte and Siembra Metl, Jorge produces amazing destilado de agave using Maguey Alto […]
Continue readingThe mezcal brand Palomas Mensajeras first landed on our radar in September 2019 at the Mezcal Reviews 3rd anniversary party. That night, we were honored by the attendance of legendary Mexican spirits importer William Scanlan of Heavy Metl Imports. He arrived with a few agave gems not-yet-available in the US. Holding up a bottle, he […]
Continue readingAfter the Mexican Revolution, a new constitution was drafted in 1917, which included the empowerment of the government to expropriate privately held resources, including land. Sweeping land reform followed and continued to evolve for the years following. By 1934, Lázaro Cárdenas became president and he introduced policies that allowed for rural farmers to petition the […]
Continue readingWhile the sugar cane plant originated in southeast Asia, the people of Mexico have been using it for a variety of different purposes since the plant arrived via Spanish colonists in the 1500s. It was those same Spanish colonists who prohibited the production of “homemade spirits” through the late 18th century in order to protect […]
Continue readingWe first heard of Emilio through the Mezcalero brand. Throughout the 2010s, the Mezcalero brand was known for bringing new producers, agaves, and distillation methods to the US market. It’s something they still do today, and they were the first brand to bring Emilio’s mezcal to the US in 2015, as single batch named Mezcalero […]
Continue reading“Have you ever tried raicilla?” they asked, late into a mezcal-soaked Friday night. It was August 2016 in Austin, Texas. A few hours earlier, Jonny and I decided to do some serious mezcal research after ending the work week. The plan was to visit some of the top mezcal destinations in Austin. We began our […]
Continue readingThe Volcán de Colima most recently erupted in early 2019, spewing fire and volcanic ash up to 13k feet above the crater. Our friend Pancho was camping on its steep slope when the eruption first started. “I heard this deep sub-surface crack,” he told us. “Like a bone breaking far beneath the ground we were […]
Continue readingAfter two years without an annual Mezcal Reviews research trip (¡pinche covid!), we finally traveled back to Mexico in May 2022. Our previous trips brought us to Oaxaca – by far the biggest mezcal producing state. After multiple Oaxaca trips, we knew it was time to expand our horizons. Mexico is a huge country with […]
Continue readingThis is a guest blog post from our mezcalerbro Chris Palenque visits are some of my fondest memories from trips to Oaxaca. A palenque is a mezcal distillery where the agave is roasted, crushed, fermented, distilled, and bottled. I’ve been lucky enough to have enjoyed intimate visits with some of the most gracious mezcaleros and […]
Continue readingWe don’t drink much tequila. Most tequila on the US market is mass-produced and over-industrialized, which is a major a turnoff. While almost all tequila distilleries have seemingly lost their way with the use of diffusers and other chemical additives, there’s still a very small handful of producers that are making tequila the traditional way. […]
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