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Everything about mezcal: how it is made, tasted, enjoyed and sold. From San Luis del Río, Oaxaca.
Where San Luis del Río is, why it is mezcal country, and what its valley brings to the taste of ZUNTE.
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Gen Z drinks less but better: cocktails, natural ingredients and authentic brands. Why artisanal mezcal fits those values. Read more →
Mezcal acidity is born in the roast and the fermentation. Learn which acids mezcal contains, how they're measured and what they… Read more →
Ranch Water, Negroni, Margarita, Old Fashioned and Mule made with mezcal: exact measures, steps and why mezcal works so well in… Read more →
How the stone pit oven works, what happens chemically to the agave, and why artisanal mezcal tastes smoky. Read more →
Glass, look, nose, palate and finish: a simple guide to tasting mezcal and picking out agave, smoke and fruit, plus possible… Read more →
What sets a luxury mezcal apart: wild agaves, years of growth, artisanal process and presentation. Meet ZUNTE Swarovski. Read more →
Every mezcal contains some methanol: it comes from the agave's pectin. Here's how much Mexico's NOM-070 allows and why… Read more →
A palenque is where artisanal mezcal is made. Meet its areas: oven, milling, fermentation and distillation. Read more →
Simple rules for pairing mezcal and a dish-by-dish guide: Oaxacan food, seafood, cheese and chocolate. Read more →
Mexico's NOM-070 splits mezcal into three categories by how it's roasted, crushed, fermented and distilled, plus six classes.… Read more →
A practical guide to building a mezcal section: how many labels, how to order them, pour sizes, flights, cocktails and staff… Read more →
What an ensamble mezcal is, how it differs from a single-agave mezcal, and why ZUNTE Gold pairs Tepeztate with Espadín. Read more →
An easy guide to sipping mezcal neat: what to serve it in, how much, at what temperature and how to taste it slowly. Read more →
Artisanal mezcal is distilled twice over direct fire. Here's what heads, heart and tails are, and why the cut defines quality. Read more →
Which additives are used in agave spirits, what the rules allow, and how to read a label to choose an honest mezcal. Read more →
Mezcal carries acids born in fermentation. Learn which ones add complexity, which ones are flaws, and how to spot them on the… Read more →
A guide to gifting mezcal by person and occasion: what to check on the label and which ZUNTE bottle to choose. Read more →
Tequila uses only blue agave and may contain 49% other sugars; mezcal uses many agaves and is always 100% agave. The 7… Read more →
How artisanal mezcal ferments: native yeasts, wooden vats, 79–82 °F and several days. What happens in the vat and why it shapes… Read more →
Espadín is farmed and matures in about 7–8 years; Tepeztate is wild and takes far longer. Here's how that changes a mezcal's… Read more →
Simple formulas to calculate cost per pour, profit per bottle and inventory turnover for mezcal in your bar or restaurant. Read more →
Master distillers read proof from the pearls. A 2020 study explained why it works: bubbles last longest near 50–55% alcohol. Read more →
The CRM certifies that mezcal meets Mexico's NOM-070, checking everything from maguey registration to the bottle. What it… Read more →
Category, class, agave species, "100% agave" and origin: what Mexico's NOM-070 requires on a mezcal label, plus what to look for… Read more →
A guide for liquor stores and retailers: where to place mezcal, what information shoppers need, and how in-store tastings help. Read more →
What the US requires to import mezcal: a federally permitted importer, COLA, 40% ABV minimum, FDA prior notice and state rules. Read more →
Mexico made 11.3 million liters of mezcal in 2024; Oaxaca makes about 90%, and most of it is exported, mainly to the U.S. The key… Read more →
How to calculate how much mezcal to buy for an event, bar and toast ideas, and how to choose bottles for company gifts. Read more →
The mezcal boom is straining forests, water and wild agave in Oaxaca. Here are the challenges, with data, and the practices that… Read more →