Scaling Up with the Right Partner
Ron CooperA like-minded alliance can help create a sustainable future for mezcal palenqueros and their communities
Viewpoints
LATEST
Making Sustainability a Priority
Kaj HackinenThe drive to fill a global demand for mezcal may prove to be the biggest threat to its small producers
Crafting an Ethical and Responsible Future
Judah Emanuel Kuper & Francisco TerrazasSmall mezcal brands need to stick together to grow the category sustainably
Defending a Conservationist Model
Thad VoglerCompanies trading mezcal have a responsibility to act as anthropologists, preserving traditions
Giving Personalized Wine Service—Without a Somm
Justin ChearnoOur servers’ personalities and wine interests, make each dining experience unique
In Today’s Restaurants, Multitasking is a Must
Jeff HanakToday’s restaurant economics make wine-only hires cost prohibitive
Sommeliers, the Ambassadors of Hospitality
Jack MasonAt casual and fine-dining concepts, they elevate the dining experience while contributing to the bottom line
Service as a Communal Effort, Without a Sommelier
Vajra StratigosA wine-training model that benefits the whole service team
Somms Underscore a Commitment to Service
Cathy WhimsWe want to give every guest a memorable experience—somms facilitate that goal
Taste Without a Number
Dana FrankI sell wines based on how they’re made and how they taste—not how they’re scored
