Mezcal’s meteoric rise continues, but not all industry insiders are ready to toast (The Guardian, October 2016)

/Mezcal’s meteoric rise continues, but not all industry insiders are ready to toast (The Guardian, October 2016)

Mezcal’s meteoric rise continues, but not all industry insiders are ready to toast (The Guardian, October 2016)

“Mezcal, tequila’s stronger and smokier relative, has become a staple spirit in trendy bars across Mexico and the United States in recent years, and the agave-based drink has inevitably attracted the interest of global alcohol giants. In the process local growers are worried a unique spirit is under threat…

Mezcal has been made for centuries in 26 of Mexico’s 32 states, but the DO [denomination of origin] limits production to just nine states. Distillers from other areas have expressed outrage over NOM-199, a new regulation proposed by the government and industry giants including Diageo and Pernod Ricard, that would have forced them to label their products as “komil” — an obscure indigenous word meaning “intoxicating drink” understood by almost nobody in Mexico.

A revised proposal would have them use “aguardiente de agave” – meaning agave firewater – instead of “destilado de agave”, the more literal name currently in use. Agave spirits expert Clayton Szczech said that while preferable to “komil”, the word “aguardiente” still has “a pejorative connotation that makes people think of cheap rum and seems designed to taint these products in the marketplace.'”

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2016-11-03T22:40:17+00:00November 3rd, 2016|Blog, Media Coverage, News|

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