Dispatch
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If the agave cultivation and production process is approached with care, each tequila-producing state and subregion—even a single rancho—has the potential to demonstrate a unique sense of place
Domestically produced agave spirits currently comprise a tiny percentage of the U.S. market, but as the category grows, producers are betting there’s room on the shelf
From uncertified, small-batch releases to mezcals fermented in rawhide, these are the expressions that stand out to agave spirits experts right now
There is a dispute in the tequila industry over the right to certify and label tequila as additive free—but the small brands producing it are bearing the brunt of the fallout
A cumbersome certification process and growing consumer awareness have prompted more mezcal distillers to embrace the agave spirits label instead.
A new craft movement, let by mezcal distillers, is reclaiming Mexico’s ancestral grain
In Mexico’s Baja region, the Bordeaux-trained winemaker Lourdes Martinez Ojeda crafts wines that establish her homeland as vital to the global culinary stage
Mexico’s Durango has emerged as a new region, but not without challenges
The mezcal producer shares his tips for where to eat, drink, and explore
How Grover and Scarlet Sanschagrin of Tequila Matchmaker are carving out a new niche in drinks
Propelled by Bichi’s popularity, Baja wines are on the radar of U.S. buyers
