On page twenty-two of the acclaimed journal ‘Hipster Style’*, you’ll find this crucial guidance: 1) mass-market and mainstream equals bad; and 2) small-scale and barely-known equals good. It’s no surprise then, that Mezcal should be the baddest cat in the whole damn town. Unlike its big-screen cousin tequila (both are made from types of Mexican agave plant), mezcal is produced by small, independent distilleries (many of them family-run), and each one has its own distinctive flavour. Want to try it for yourself? Hot-foot it down to old(ish) faves El Camion, La Bodega Negra, or Wahaca; or go new-skool at one of the capital’s funky newcomers (such as Mezcal Cantina, Mezcaleria Quiquiriqui, or Rotary Bar & Diner), all of which are merrily riding this new Mexican wave.
* This publication doesn’t really exist. And if it did, we’d be far too cool to read it. Tania Ballantine