Lower East Side NYC has a new bar which promotes all things Mexico but mostly the resurgence of the other Tequila. Mezcal has been made in the villages as a kind of moonshine in the poorer areas of Oaxaca. However, this floral distillation of agave has been around since 16th century and at it’s best is like a fine single malt whiskey with a smokey quality.

So, my friend sampled the mezcal in traditional style- with a suck of an orange and a pinch or worm salt (that’s ground worms).

The Mezcal Bar with a selection of mezcals

Leave a Reply

Your email address will not be published. Required fields are marked *