Here in Mexico City’s trendy Roma and Condesa neighborhoods, mezcalerías are all the rage these days. Based on this observation as well as more authoritative sources, it seems that Mexico’s traditional distilled beverage par excellence has entered into a full fledged boom phase. It was, therefore, out of our sense of unflagging commitment to Mexico Business Blog’s readers that we recently conducted some field research on mezcal with our friend and colleague Alvin Starkman. Alvin is an authority on artisanal mezcal production in Oaxaca, and he was kind enough to take us up into the valleys outside of Oaxaca City to meet some indigenous mezcal producers, sample their wares, and tell us about the trends that are shaping the industry now that Oaxacan mezcal has become a hot seller domestically and internationally. It’s a fascinating tale of the evolution of an industry, so instead of trying to summarize it ourselves, we prefer to let Alvin explain it in his own authoritative manner. The following article is posted here by permission of the author.
For information on Alvin Starkman’s mezcal education excursions in Oaxaca, visit www.mezcaleducationaltours.com.
But first, read the article on the evolving mezcal industry here: