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I’m a wildlife biologist who does seasonal work half of the year and travels the world for the other half. I became interested/obsessed with Mezcal 2 years ago during a 6 month trip through Mexico and since then I’ve been working on a list of agaves.
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Explore new places, take photographs, and try all the food.

A small Mezcalería in Patzcuaro, Michoacán called “El Carajo” owned by a man who is passionate about Mezcal and had a great selection.

Freshly distilled Tepextate from the palenque of Don Goyo in San Baltazar Guelavila.
Impossible question. Right now I’d take a Chaneque Tobaziche.

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