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A steep slope full of maguey espadin in Oaxaca

This is a guest blog post from our friend Alvin Starkman, M.A., J.D. One distills ancestral mezcal, while the other makes the more traditional artesanal (artisanal) spirit. They live and work in different districts of the state of Oaxaca, and their generational backgrounds, personalities and lifestyles are rather different. But a common thread which binds […]

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Reina Sanchez copper still and cooked agaves

This is a guest blog post from our friend Alvin Starkman, M.A., J.D. Within the first couple of hours of leading a Oaxacan mezcal educational tour, two of the most commonly asked questions are, “what’s the difference between a mezcal ensamble, a mezcla and a blend,” and, “why do the palenqueros do mixes in the […]

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Outside Mezcaleria Cuish in Oaxaca

This is a guest blog post from our mezcalerbro Chris Oaxaca is one of the most magical places in the world, with its art, amazing cuisine, good vibes, and most importantly… its mezcal. I’ve been accompanying Jonny and Tyler on the Mezcal Reviews annual trip to Oaxaca since 2017. This is a list of some […]

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Six bottles of mezcal

This is a guest blog post from our friend Alvin Starkman, M.A., J.D. Over the past dozen years I have played a part in the development of a number of brands of mezcal distilled in Oaxaca; for the domestic Mexican market, but mainly for export to the US, South Africa, Germany, the UK and Italy, […]

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