By its very nature, mezcal—the precursor and parent to Mexico’s legendary tequila—is an endangered beverage. It must be made from wild agave, which is in increasingly short supply. But a determined mezcal scientist thinks he has an answer.
In Brooklyn, a former nuclear engineer borrows from the Caribbean’s traditional methods of distilling rum, reviving America’s first spirit in the process.
Throughout history vintners used clay vessels to age their wine—until the French discovered the marvels of the oak barrel. Now—for fun, for distinctly different flavors, and to save some fine old trees—a few wineries are giving clay a second chance, Roman style.