​As a general statement there’s nothing wrong with lowering quality and/or ABV, since you get what you pay for. That is, sometimes!  And it is the qualifier which brings me back to that interview, and a more pressing reason for this discourse. 
The interviewer began to relay a story to me, about interaction he had had with a bilingual (Spanish/English) Mexican who regularly flogs mezcal he bottles under his own label, made by traditional distillers, in the US. The carpetbagger, as I would term the interviewee, at one point began to talk about selling a bottle of mezcal for $1,000 USD, presumably premium, and 750 ml. He said something to the effect of “if a dumb American is willing to pay me a thousand dollars for a bottle of mezcal, then I’ll sell it to him.” Can you reasonably call the guy anything other than a carpetbagger, except perhaps a scoundrel?  To be clear, he wasn’t referring to a mezcal made with jabalí, aged ten years in a bourbon barrel, then marketed in a hand blown glass bottle with a hand blown glass agave inside. 
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​In this early era of mezcal, that is, referencing its modern age which dates to no earlier than the mid 1990s, such an attitude and behavior is wrong.  It does harm to the growth of the industry. At this point in time in the meteoric upsurge in the popularity of agave distillates (aside from tequila), should we allow capitalism and  entrepreneurialism to be acceptable and just let it run rampant, or should we be doing all we can to stamp out this type of activity, and more importantly attitude?

You can take what the market will bear.  For example retailing a bottle of specialty pechuga in Washington state for $400 USD.  In that case the price eventually came down, likely because the market simply did not support that price. However the particular product did create a buzz, and still does today, so that’s fine. Charging high prices for novelty items like pechugas made with ham, iguana, deer, turkey breast, and yes rabbit, is fine; as long as they are truly unique and exceptional to the palate of the purchase; and the brand owner’s motivation is not simply getting as much as he can for the product. (As an aside, in my humble opinion the protein is quite often used not for imparting a particular aroma, taste and texture, but rather utilized for marketing purposes. If you distil with a chicken breast and a dozen different fruits, spices and herbs, how much is the meat relative to the other ingredients altering the end product?)
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There is a good chance that the spirits aficionado who buys a $1000 USD bottle of mezcal, will go back to his Talisker 57 or Lagavulin 16 year old single malt scotch, and be done with mezcal. And that’s something we simply don’t want. You can stick it to him once, but no more. We want to continue to grow the mezcal market with at least some semblance of fair trade, for the benefit of us all; at least most of us. Shame on Sr. X … and every person in the mezcal industry anything like him.  As Lynyrd Skynyrd sang, “does your conscience bother you?”

Alvin Starkman, M.A., J.D. 

Over the past dozen years I have played a part in the development of a number of brands of mezcal distilled in Oaxaca; for the domestic Mexican market, but mainly for export to the US, South Africa, Germany, the UK and Italy, with projects currently underway for additional US trademarks as well as for Canada and Australia. Some are a source of pride, while others of discomfiture, the latter not necessarily based on quality of product since some are pretty good.  However I suggest that since traditionally made mezcal (both ancestral and artisanal) inevitably varies from batch to batch, simple tasting notes in any event are not always very helpful in assisting consumers on a buying quest. And conversely, the brands which have provided me with the greatest gratification do not always produce mezcal to my personal liking. It is for additional reasons that these particular mezcals and agave distillates are worth of being honored.  They include Nacional, Atenco, Corte Vetusto, 5 Sentidos, Dangerous Don and Cuentacuentos.  There are others, but not all clients keep me updated after the principal job I have been retained to do has been completed.

Alvin Starkman has an M.A. in social anthropology, and a J.D. from Osgoode Hall Law School.  He owns and operates Mezcal Educational Tours of Oaxaca (www.mezcaleducationaltours.com). 

Of course buying mezcal while in Oaxaca for a short visit has its obvious advantage over purchasing at home.  Whether hailing from the US, Canada, the UK, Australia, or even Mexico City, cost will be significantly less.  But there are other, arguably more compelling rationale aside from price, to pick up a year’s consumption of agave spirit when in southern Mexico.  And truth be told, the reasons alone are good enough to warrant a trip to Oaxaca. Forget about the money you’re saving, and consider the rest.
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But first about price. If you come to Oaxaca, and just stay in the city, your savings might not be that great. If you are buying familiar brands, they are “certified,” meaning that for the Mexican market the tax department gets a whopping 69% which is passed on to you. And, I think it’s a pretty sound assumption that the closer you remain to the state capital, the more you will pay.  Put another way, the further you go out from the city to source your mezcal, and the more remote the areas you explore, the less you will pay.  So for example, the cost of tobalá distilled in clay will be significantly more costly in Santa Catarina Minas which is less than an hour’s drive from the city, than about the same quality product if purchased way out in the hinterland in Santa Catarina Albarradas, hours away.
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Now for the rationale which I would suggest is more important than money saved.  

Tasting Mezcal Prior to Purchasing
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Whether buying your mezcal in the city at a local mezcalería, or out in the villages where it is made while in the course of a mezcal tour, you should be able to sample before you buy;  if it’s not your cup of tea you should not feel any obligation to purchase just because you have sampled a few. Yes, in a downtown mezcalería you will likely pay to taste and appraise, however on a mezcal excursion to a few palenques in and around the central valleys of Oaxaca, there should be no cost to sample. When was the last time you were in a retail outlet back home and were welcomed to have a complimentary snort before you bought? Likely never.
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Granted, if you know the reputation of the brand, or of the palenquero through online gossip networks or otherwise, or have previously sampled the distiller’s products, you may have a pretty good idea of what’s in the bottle. And many aficionados know roughly the mezcal flavor profiles of different species of agave.  But since no two batches of artisanal (or ancestral) mezcal are the same, you are nevertheless at least to some extent flying blind when buying without sampling. It’s even more precarious if considering purchasing an ensamble (mezcla) at your local spirits outlet.  If the label states the percentage of each agave specie or sub-specie it’s certainly some help, but if not, then you really cannot be certain of what you’ll be getting.
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Buying in the city of Oaxaca after sampling isn’t always the best way to do it since you sample from one container, then buy a sealed, labelled bottle, having to assume that what you sampled and what you are buying are both from the same batch, unless of course you can read the same lot number on each of the two receptacles.  It is not necessarily the case that the two are from the same batch, though I would suggest that it should be. On the other hand, sampling a palenquero’s product at his distillation facility is often different, depending on the mezcal excursion upon which you embark. Frequently the palenquero gives you a sample from a 20 or 50 liter tub, then if you like and want to buy it he fills a bottle from that very same tub. You can’t get any more consistent.
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Vendor Mezcal Knowledge
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There are extremely knowledgeable retail outlet owners and staff around the globe. Many have read extensively and have spent an inordinate amount of time online, been trained by brand reps, and some have been to Oaxaca to hone their expertise. But those who live in the state and have a mezcal pedigree should be a notch above the rest.  On a cautionary note however, some folks working in Oaxaca mezcalerías (and even some of those who take visitors to the region around to the distilleries), bars and restaurants might be relatively new to agave spirits, and accordingly care should be taken by both mezcal aficionados and novices wanting to learn the basics.
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But a healthy complement of us here in Oaxaca have been around mezcal for years if not decades, steeped in the industry through learning from our palenquero friends and/or family, having participated in all stages of production, and as regular imbibers. We know mezcal inside and out.  However in my humble opinion no matter what our level of knowledge we remain students of the spirit.  Still we are a cut above the rest, whether shopkeepers, restaurant and bar workers, or teachers and academics eager to impart our mezcal knowledge by taking visitors to Oaxaca into the hinterland to see, smell, taste and above all learn. 
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Appreciating the Culture of Palenqueros and the Hard Work Required to Produce Arisanal and Ancestral Agave Spirits

And finally, getting out of the city of Oaxaca and visiting palenqueros and their families in their villages, in their small rudimentary distilleries, and sometimes even in their modest homes, provides a new appreciation for the spirit, a passion  which one cannot possibly obtain buying mezcal in a store or even urban mezcalería.
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There’s nothing like walking up to a palenque and immediately smelling that unmistakable aroma of caramel and butterscotch emanating from agave which has been removed from the chamber of hardwood, rocks and earth. Or wincing from the billowing smoke produced while workers seal the oven, or from a palenquero stoking the flames under one of his clay pot stills. Books and youtube videos cannot replicate the feeling, the understanding, or the appreciation you gain. The romanticism is real.
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You come to understand as never before the hard work which goes into producing that 750 ml bottle of mezcal with a polished multi-colored label designed by a New York marketing firm. What you buy in a store will seem so far removed from the reality of how mezcal is produced, in some cases means of production and (most) tools of the trade arguably dating back millennia. And you may even be welcomed to participate in the process, of course only to the extent considering doing so piques your interest:  filling a still, gingerly tossing agave into the oven, working the horse, trekking out into the field for harvesting of the maguey, and every other phase of production of a handcrafted 100% agave spirit.
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For me personally, having been trained as a social anthropologist, culture is the key. And that can only be understood and appreciated through visiting the men, women and children who produce mezcal, in their day-to-day settings. Yes, the young progeny of palenqueros and palenqueras; distillers typically don’t learn how to make the spirit through reading books or going online. Literally beginning before they have learned to walk, they are being steeped in a family tradition dating back generations.
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There is sometimes an opportunity to step into their homes which double as tasting rooms. Often depending upon whether or not they have access to the export market, they may live extremely modest existences, or their lifestyles may approximate yours. In both cases across the board their mezcal should be of excellent quality.  And whether in their abodes or at their palenques, you will have an opportunity to interact with the families which helps you to understand their motivation, their worldview, and their pride.
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You’ll return home with an appreciation of the skill and hard work which goes into making mezcal.  The experience will in most cases be the polar opposite of touring a Sonoma or Niagara winery, a craft distillery or even a nano-brewery. Of course each is enjoyable and provides a valuable learning experience.  However none compares to visiting Oaxaca and making a priority of gaining a true understanding of handcrafted mezcal.
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Alvin Starkman, M.A., J.D.

So you want to import mezcal from Oaxaca to the US, Canada, the UK, Europe, and/or elsewhere in the world, by starting your own brand. Regardless of the country into which you plan to import the iconic agave based Mexican spirit, it is important to understand that the rules and regulations for importing alcohol are typically complex and onerous.  They are much simpler for blouses, blenders, jewelry and most other marketable items.  Learn at least a bit about the steps which must be taken and the effort and cost involved, before making a definitive decision and visiting Oaxaca with your mezcal export/import project in mind. 

Some jurisdictions have a three tier system, wherein an importer is not permitted to distribute, and a distributor is not permitted to retail. There are permutations of this, depending on the country.  Just as importantly there are states and provinces which control virtually all aspects of import and distribution; but presumably you are aware of at least the broad regulatory framework for your own jurisdiction.

Remember that the name you select for your mezcal must be registered not only in the country into which you want to import the spirit, but also in Mexico. This is regardless of whether or not you are interested in the Mexican domestic market for sales. By all means register your name, but prior to spending much effort or resources in brand development, ensure that your name is available in Mexico.  You or your lawyer can do a simple search. However, a Mexican lawyer, and better yet a Oaxacan attorney with expertise not only in intellectual property but also in spirits, is best consulted.  Such a lawyer can also explain the likelihood of a dispute arising if your preferred name is close to another already registered and the likely outcome, whether or not it is worth fighting for depending on the financial resources of the individual or company which has registered ahead of you, etc. Over a decade ago many entrepreneurs, both Mexicans and foreigners, began registering names for agave spirits; even tequila brand owners with concerns about losing their market share if they did not jump on the mezcal bandwagon. 

If you’re considering a mezcal export/import project you’re probably somewhere in the middle of two of the categories along the continuum, but not necessarily so. There are indeed those at either end.  In both cases they might as well just “go for it.” The altruist will thoroughly enjoy the experience and reap positive benefits, whether the business takes off or fizzles. The no-holds-barred capitalist can’t lose because of his unlimited capital and/or ability to drum up investors.  He knows how to pull a rabbit out of the hat.  But if that doesn’t work and the rabbit fails to appear, in any event he’ll l write off all losses.  That’s what he’s been doing from the outset. It’s the person somewhere in the middle who must be cautious.  He cannot afford too much of a financial setback.  The only way to realistically rationalize the venture is to figure that worst case scenario he’ll be stuck with inventory he can give away at Christmas, and drink for the rest of his life.  After all, he loves the particular mezcal he’s been trying to market, and he knows it won’t go bad over the ensuring years. 

The evening began as an educational and promotional tool for Real Minero to explain two key aspects of its operation:  its propagation and sustainability research programs and their application; and how it produces mezcal utilizing traditional in-ground ovens for baking, both rudimentary and more sophisticated custom designed machinery for crushing, wooden slat vats for fermenting, and clay pots (ollas de barro) for distilling.  

​Now many have read of the importance of murciélagos in the reproduction cycle of Agave tequilana Weber (blue agave) used to make tequila. But the literature is relatively scant regarding the key role which bats play for cross – pollinating agave used in distilling mezcal. Not all bats feed off of the pollen of the flowers which develop on the stalk (quiote) of the agave as it reaches maturity.  And by corollary not all species of agave are cross – pollinated by bats. A slide show of about an hour in length with explanations by Dr. Domínguez Laso was the medium employed to provide us with a comprehensive bat education. 

The murciélago is a mammal. Mexico boasts 564 species of mammal, third largest number in the world, 138 of which are bats representing eight families. Their size, depending on the region of the globe, ranges from less than an ounce, to heavyweights with a wing span of about three feet. While perhaps surprisingly there is a great deal that science still does not know about bats, we learned a tremendous amount about these fascinating animals, aside from the crucial role they play in agave reproduction.  For example we received detailed explanations with the aid of photographs, drawings and charts, regarding bats’ anatomy.  We also learned about similarities and characteristics in common with all vertebrates including other mammals (even human beings), as well as insects, reptiles, birds and fish.  Then particular facts about bats were shared:  means of flight and communication; diversity of habitats and diets; migratory patterns; geographical distribution; susceptibility to disease, as well as both carrying and transmitting of infection, fungus, etc.; threats to the continued existence of certain species (i.e. endangered species) due to primarily human intervention; and of course distinguishing bat facts from fiction and myth.  

Real Minero is cognizant of all this, and ensures that a satisfactory percentage of its maguey under cultivation is reserved for the murciélagos. Other brand owners and growers are also setting aside enough agaves for the bats and so as to ensure genetic diversity of their crops. 

Alvin Starkman, M.A., J.D.

We know that fermenting was practiced in Mexico dating to several thousand years ago with the extraction of aguamiel (honey water) from certain species of the majestic agave succulent, which when left to ferment becomes pulque. And that agave itself otherwise has a history of being used as a source of nutrition going back roughly 10,000 years. But there’s a big difference between (1) allowing fruit, agave nectar or anything else to ferment, inhibiting its decomposition and enabling its imbibers to become inebriated, and (2) deliberate advance planning and the use certain tools, resulting in distillation (i.e. the production of mezcal).

Perhaps the story of distillation and the history of mezcal in Mexico begins with the arrival of the Spanish during The Conquest in the first quarter of the 1500s. Or with Filipino seamen in the Manila galleon trade who reached the country’s western shores that same century. Or with indigenous cultures some 2,500 years ago. Mezcal of course is Mexico’s iconic agave distillate, often thought of as a generic term, one subset of which is tequila, its more popular cousin.

We also know with a reasonable degree of certainty many specifics about the global history of distillation and styles of still manufacture, all of which aids us in our conjecture. But it must be kept in mind that most is scientific speculation often based on inference, regardless of how adamant our historians, geographers, chemists, biologists and anthropologists might be in their discourse (or me in mine).

The Moors invaded the Iberian Peninsula about 711 AD. We have them to thank for the introduction of many food products including rice and saffron, integral in the preparation of Spanish paella. Despite their Islamic beliefs together with a prohibition against imbibing spirits, Moorish influence in Spain is connected with the distillation of mezcal.
During or about the 9th century, the modern alembic, or still, made with a serpentine condenser alongside, arrived in what is now Spain as a consequence of the invention by Arab alchemist Jabir ibn Hayyan. Non-Muslims who were already fermenting grapes quickly realized that distillation, for whatever purpose initially intended, could result in production of a high alcohol content spirit extremely agreeable to the palate. And so when The Conquest began, the Spanish armed with this knowledge came across indigenous populations which were already drinking pulque, and likely baked sweet agave piñas (pineapples, or rather the hearts of the carbohydrate-rich agaves) which had been fermented. The bridge had been gapped. It is this style of still, the two sided alembic, which is frequently used in mezcal production today.  It has been suggested however, that the technology had its first application in the distillation of sugar cane which the Spanish imported for rum production.

But throughout various parts of Mexico there is a different type of still being employed to make agave spirits including mezcal. It is a single unit comprised of two or more pieces stacked on top of one another, made primarily of wood, metal and/or clay. It is frequently encountered in Oaxaca, Michoacán, and elsewhere throughout Mexico including tequila country (i.e. Jalisco and thereabouts).

It has been suggested that this type of still was introduced to what are now Colima, Guerrero and/or Jalisco, during the 16th century by immigrants from the Philippines and the Solomon Islands who established a community for the purpose of developing coconut plantations.  Local materials used in their homelands for fashioning small yet effective equipment for making their coconut distillate, principally clay (and likely reed), were available in this new North American environment. In fact, to this day the term tuba, the fermented coconut liquid which was thereafter distilled, is used in some parts of Mexico to describe fermented agave, despite its origin.

Various sources confirm that the beginnings of and motivation for the prohibition era in Mexico (yes, we also had prohibition) were to protect the interests of Spanish brandy importers and rum producers, and to assure tax revenue.  Banning production, sale and consumption of pulque, tuba and coconut distillate started the movement which eventually lead to full-scale prohibition. But it was the portability of these small single unit and easily fashioned predominantly clay stills which (together with below ground ovens and stone fermentation chambers) made detection of distillation, including the production of mezcal, all but impossible by the “revenuers.”

Epilogue

The 2016 publication of El mezcal, una bebida prehispánica at minimum makes us rethink our understanding of the origins of agave distillation in Mexico. Authors Mari Carmen Serra Puche and Jesús Carlos Lazcano Arce together with their associates from various disciplines spent in excess of a decade researching in Oaxaca and Tlaxcala. They have purportedly debunked all previous theories, having uncovered ovens containing burned stones with runoff stains they concluded after analysis had been created by baked agave piñas. But has literally hundreds of years of research and umpteen publications been thrown to the wind? Certainly not.  The foregoing finding in and of itself is not determinative, since it suggests nothing more than converting carbohydrates to sugars, and a reasonable likelihood of fermentation thereafter. It’s the unearthing of pre-Hispanic pottery fragments they identified as parts of stills, which is most significant, suggesting pre-Hispanic distillation dating to perhaps 2,500 years ago. Others have previously proposed similar theories, but that of Serra Puche and Lazcano Arce is the most comprehensive and convincing to date.

Since the book’s publication there has been a considerable amount of chest beating, a renewed or additional sense of pride that the indigenous peoples of Mexico did not need the Spanish nor the Filipinos to distill mezcal. Of course there is academic significance to the most recent work. But regardless of origins, one can never take away from our Mexican brethren of predominantly pre-Hispanic heritage, that mezcal, the pre-eminent agave spirit, owes its recent and exponentially growing popularity to not foreign interests, but rather to its dedicated artisanal producers, beginning with subsistence lifestyle agave growers, and concluding with expert distillers.

Agave is Mexican. It has been of such importance over millennia that it warranted its own goddess, Mayahuel.  Her husband, Patecatl, was the god of pulque. Yet curiously there is no pre-Hispanic deity for an agave distillate.  Food for thought.
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Alvin Starkman operates Mezcal Educational Excursions of Oaxaca (http://www.mezcaleducationaltours.com).

Why do many in the mezcal business, the self-aggrandized experts, and others supposedly in the know, shun the thought of drinking mezcal con gusano and any type of aged product be it reposado or añejo? More troubling is that many counsel imbibers against even touching to their lips anything but a blanco or joven (unaged) mezcal. This issue is particularly incomprehensive given that corn whiskies, brandies, scotches and some wines are aged in oak barrels. And, both internationally renowned chefs and acclaimed traditional Oaxacan cooks use the gusano del maguey or agave worm to flavor some of their culinary delights.

In prehistoric times, that is prior to the mid 1990s, we were drinking relatively few types of mezcal. With nary an exception our options were essentially limited to unaged, reposado (aged in oak for at minimum a couple of months), añejo (aged in oak for no less than a year), “with the worm,” and if we were lucky we could put our hands on the occasional bottle of tobalá. Selection options are very different today, innumerable in fact.  Many imbibers have either never known or forgotten that quality mezcal can come in several forms, including aged and infused.

Mezcal con Gusano
Mezcal con gusanso first appeared in the marketplace decades earlier than the modern era. It became popular on college campuses as a cheap way to get drunk fast because of its relatively high alcohol content, and of course the traditions and myths surrounding its imbibing carried its popularity forward. “The worm,” actually a moth larva which infests and attacks the root and heart of certain agave species [variously identified as Aegiale hesperiaris, Hypopta agavis and/or Comadia redtenbacheri] became a marketing tool for distillers, exporters, importers and distributors. But the infusion also changed the flavor of the mezcal into which it was inserted. Most gave short shrift to considering how the character of the mezcal was being altered, and would never consider this type of mezcal a fine sipping spirit. Perhaps back then it wasn’t.

But what if today you enjoy the nuance of mezcal which has been infused with a gusano? A couple of years ago I took a bottle of mezcal con gusano off one of the shelves housing my collection of agave spirits.  I slowly sipped it. The flavor shockingly reminded me of a couple of my favorite whiskies, peaty single malt scotches from Islay!

Today there are good and bad mezcals with gusanos, with our assessments being based on subjective criteria, just as there are good and bad unaged mezcals. Quality may be impacted by, amongst other factors, the type of gusano (although it is typically one type used to flavor mezcal), how the larva has been prepared for infusion into the mezcal, the specie and sub specie of the agave used to make the base mezcal, and the skill of the artisanal distiller. The point is, that yes this type of mezcal was likely initially marketed with a view to increasing sales of the spirit because of its uniqueness, but we should give it a chance, just as we would sampling different joven mezcals. Not all mezcals produced with madrecuixe, tepeztate, jabalí, tobalá and espadín are the same. Some we like and some we don’t. You may find the same thing with mezcal con gusano. And if you find a couple of brands to your liking you may just stop spending $100 USD on a bottle of Lagavulin. So don’t write off mezcal con gusano just because at this moment in history it’s un-cool to like it, or your memory of it is clouded by what it meant to you years or decades ago.

Mezcal Añejo
Now the story of aged mezcal is entirely different, since long before the emergence of mezcal con gusano, añejos and to a lesser extent reposados were deemed quality sipping spirits.  Thankfully in many circles they still are, and indeed many brands have been able to capitalize on the continuation of this perception. But since the early 2000s a movement has emerged, and seems to be gathering steam, dissing aged agave spirits, mezcal in particular. The rationale goes something like this: they are not “traditional” mezcals; aging masks the natural flavors of mezcals which are derived from an agave specie and impacted by means of production and tools of the trade, and microclimate; and the list goes on.   Hence, we should avoid drinking reposados and añejos at all cost. The proponents of these lines of thought lecture about it, disseminate their position on their websites, and promote their “knowledge” in print, all purporting to promote the industry.

What can be more traditional than a custom dating back hundreds of years? Depending upon the version of history to which one subscribes, the aging of agave spirits in oak barrels dates back to somewhere between the 1500s and the 1700s, and certainly not more recently. The oral histories I have personally taken are based upon elderly palenqueros having recounting to me from their own experience dating back to the 1940s. The current crop of brand owners and representatives were not even born then.

The history of aging mezcal in wood actually begins with the Spanish arriving in The New World with brandy transported in oak casks. Many barrels remained in what is now Mexico. Even using the most recent dateline of the 1500s for the birth of distillation in Mexico, we find aging. Here’s why. At some point after distillers began producing agave spirits and storing and transporting them in clay pots, they realized that the capacity for transporting was restricted to about 70 – 80 liters because of the size of the receptacles. And since the pots were fragile they were prone to breakage. Oak barrels from initially Spain became available for the same purposes, that is, storing and transporting the spirit. They became preferred because they were larger and more break-resistant than the clay “cántaros.”So, if not by design then by default, palenqueros were aging their spirits in oak, long, long ago, and consumers were enjoying it. Aged mezcal is traditional. Query the purists who state that mezcal should only be stored in glass. Is glass traditional? No, clay is, dating earlier than oak. Clay too changes the notes of the agave spirit. Perhaps we should distinguish traditionalists from purists.

But some of these same “experts,” the purist class, drink, sell and promote mezcal de pechuga. Typically this type of mezcal has been distilled a third time, during which there is generally a meat protein (chicken or turkey breast, rabbit or deer meat, etc) dangling in the upper chamber of the copper alembic or clay pot, over which the steam passes thereby imparting a subtle change in the spirit’s nuance. Most contemporary distillers insert a range of fruit, herbs and spices into the bottom pot while continuing to use the protein in the process. There are umpteen variations on the theme. In any event, the totality of these added products dramatically alters, and yes to a certain extent masks the natural flavor imparted by the particular agave specie, means of production and tools of the trade. Where aged agave spirit is not acceptable, mezcal de pechuga is, and is sold at handsome prices. Is there a disconnect?

There are other rationale some use for urging spirits drinkers to not drink aged mezcal:

1. “I don’t sell añejo at our mezcalería because I haven’t found any good ones.” Really? I sure have found some. I won’t mention brand names, but there are lots of good añejos out there produced by master distillers who take their aging seriously, resting in one kind of barrel for six months, then in another type for a year or two, etc. Of course there are palenqueros who just stick some of their joven espadín in any old whisky or wine barrel and don’t take their aging seriously. But there are others who treat resting their mezcal in oak as an art, a true skill; much the same as Scottish scientists employed at, for example, Glenmorangie, with its different types of casks and variability in number of years barrelling. Some of our Oaxacan palenqueros go so far as to age not only espadín, but also subspecies of less common agaves such as karwinskii (i.e. barril and madrecuishe), potatorum (tobalá), and more.
2. “There’s fraud at play, with some producers putting a drop or two of caramel coloring in their supposedly aged mezcals and therefore deceiving the public into buying what is not really an añejo.” Yes, this does happen. But when something is added to a mezcal, regulation dictates that the label indicate this, by designating the product as an abocado. And yes, sometimes producers don’t follow the rules. The easy solution is to taste the mezcal, and if it has an oaky or charred or whisky or some other nuance to it that is agreeable to you, and in fact you like it, then buy it and enjoy it.

The recent promotion of mezcal based on specie and sub-specie of agave rather than the few categories noted at the outset, as well as on the particular village or district where the agave was grown and processed into mezcal, has helped the industry get to where it is today.  But the downside has been that añejos have been left behind in the wake, and many who have become mezcal aficionados have not even had a chance to try aged product. And they wouldn’t even think of trying a mezcal con gusano. It just isn’t cool or acceptable in much of today’s world.

Conclusion
It’s time we begin to embrace diversity which includes gusanos, reposados and añejos, and either ignore the naysayers or better yet tell them that their opinions are no more valid than ours. If we, the imbibing public, try a mezcal with something in the bottle or a product that is not perfectly clear, and don’t like it, we may not try it again, or we may sample from a different brand or batch. But don’t even suggest that it isn’t traditional or of good quality. Let us be the arbiters.  Retailers, mezcalerías and tasting rooms, should consider carrying initially at least a bit of those products so we can make our own decisions.  Otherwise they are doing a disservice to those producers who are continually working hard to trying to create more pleasantly palatable and diverse mezcals, and just as importantly they are restricting the options of their own clientele, without valid reason.