nyone in the bar and restaurant industry interested in spirits or in southern Mexican culture has, no doubt, watched in horror or delight the rocket-like ascension of mezcal on the global drinks scene over the last few years. The agave-based spirit seems to have taken off on the coattails of tequila—which continues its own rapid climb to the top of alcohol sales mountain—on a mission to make itself the go-to drink of everyone. The agave spirits’ quantum leap in popularity and accessibility has left one question on every bar business-oriented mind: “What’s the next mezcal?” And some think they’ve
