Mexico produces just 2m litres of mezcal a year – less than 1% of the production of the country’s more famous agave-based liquor, tequila. But both in Mexico and beyond, mezcal is becoming more popular. Mexicans whose families are fourth or fifth generation producers explain the process of harvesting, grinding, fermentation and distillation. And drinkers say it’s part of their identity, as well as being a tonic
By Deborah Bonello and Jo Tuckman
