The Mezcal Rush Explorations in Agave Country

"A rich, inclusive portrait of one of the world's great drinks." —Kirkus Reviews



Mezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high–end distillates, most small–batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions. As Granville Greene spends time with maestros mezcaleros, who distill their drinks using local agaves and production techniques honed through generations, mezcal becomes a spirit of contradictions—both a liquid language celebrating village identity and craftsmanship, and a luxury export undergoing a gold–rush–style surge. The Mezcal Rush explores the complications that can arise when an artisanal product makes its way across borders.

Granville Greene is a graduate of The Writing Seminars at Johns Hopkins University. He has written for Outside, The New York Times, and many other publications. He lives in Santa Fe, New Mexico.