Mezcal Educational Tours of Oaxaca
Sierra Nevada 164, Col. Loma Linda, Oaxaca Mexico 68024 Oaxaca de Juárez, Oaxaca, Mexico

When jabalí erupts.

The science behind las perlas in mezcal: https://www.atlasobscura.com/articles/science-of-mezcal

The likelihood of yesterday's client getting this mezcal onto the plane, and then through US customs? Happy, though.

Yesterday a client was lucky enough to both witness and capture on video this stage of mezcal production.

Some palenqueros in Oaxaca, after the agave has been baking for 3 or so days, open the top of the oven and pour 20 or more liters of water into the oven, to finish off the bake. The agave by then is typically sweet - tasting, hopefully, but not ready for unearthing. Here, yesterday, my friend and palenquera Rosario Ángeles is doing just that, with a bit of help from a client; and of course we must taste; the jabalí was rather tart.