Don't call it tequila, and don't refer to it as "the other tequila." Mescal has been around for at least a couple hundred years, but has only truly started to gain notoriety in the last few decades. There is a saying in Oaxaca, “Para todo mal, mezcal, para todo bien, también” (For everything wrong, mezcal; for everything right, too.)
Join us as we travel to the "Mezcal Capital" of Santiago Matatlán, Oaxaca. Roughly 20 minutes outside Oaxaca city you'll notice the barren, semi desert, landscape start to take shape in the form of agave fields, which start to become more frequent, as do the palenques or mescal distilleries.
While the beverage is starting to become more recognized worldwide, the process in which it is made remains steeped in tradition. And though many varieties exist, most would categorize the spirit as a mix between a tequila and a good scotch with a strong smokey flavor, and as you'll see, we got to experience just how that smoke finds its way into the process.