Down a dusty side street, near the heart of the town of Teotitlán del Valle, Oaxaca, Liliana Ruiz López and her family run a candlemaking workshop called Velas San Pascual. https://mexiconewsdaily.com/culture/candle-workshops-of-oaxaca ..read more

This October I had some epic journeys deep into the Sierras of Oaxaca, traversing over cloud covered mountains, down muddy switchbacks, through coffee and banana groves. But these recent adventures have not been to find mezcal or agave. These spirit-led experiences were to learn about Oaxacan rum, locally known as aguardiente.  https://www.mezcalistas.com/oaxacan-rum-from-the-cloud-forests-to-the-international-market ..read more

August 22, 2023 | Anna Bruce Two projects show why seed banks are crucial to the future of agave As the well of mezcal grows around the world, so does the ocean of agave. Here in Oaxaca waves of espadin roll as far as the eye can see. Espadin is the prevalent ‘domesticated’ variety, and it makes sense that there is a glut of it being grown and distilled to satisfy the market. However, historically Oaxaca, and other agave distilling regions have explored and worked with the great diversity of plants that grow wild.  Read More https://www.mezcalistas.com/agave-seed-banks-are-the-savings-a ..read more

This year the state of Oaxaca has suffered from both fierce forest fires and drought. https://mexiconewsdaily.com/news/fires-oaxaca-slow-government-response ..read more

May 14, 2024 | Anna Bruce Several projects underway demonstrate interesting results “Without maguey there is no mezcal” is a phrase often heard amongst the mezcal sipping community. The last decade has seen this  community grow rapidly, drawing consumers that appreciate artisanal, organic and fair trade products.  Maguey (aka agave) is intertwined with Mexican culture. They are an iconic marker throughout the mountains and valleys from the most southern peninsular to the Northern deserts, and for thousands of years they have been used to make diverse products, pulque to paper to buil ..read more

March 20, 2024 | Anna Bruce When we first hear “Oaxaca”, many of us think of mezcal. A beautiful, clear spirit, rich with flavor. This richness comes from a diverse terroir that informs both the agave as it grows and the process of production.  An essential element of this terroir is the water that nourishes it. On average it takes 10 liters of water to make one liter of mezcal. Almost 72.3 million liters of water were used to make the mezcal exported to the US in 2023.  Water is a resource that is becoming less reliable in Oaxaca, raising concerns for agave growers, mezcal producer ..read more

February 13, 2024 | Anna Bruce Shrove (fat) Tuesday draws crowds to the small town of San Martin de Tilcajete. They are there to see the Carnival celebrations, where locals dress up as “diablos,” wearing masks, cow horns and covered in motor oil.  Recently I was invited by Elias Jose Angeles Ojeda, producer of Tileño Mezcal, to witness the carnival celebrations ..read more

Last week, I finally made the journey from Oaxaca city to the Pacific coast on the new “super-highway,” which opened in February. The has more than halved the drive from Oaxaca City to Puerto Escondido, which has dropped from seven hours to under three. https://mexiconewsdaily.com/travel/take-oaxacas-new-highway-to-discover-the-best-beaches-in-the-state ..read more

https://mexiconewsdaily.com/food/mushrooms-part-of-oaxacas-cuisine-heritage ..read more

As we arrive in 2024, agave spirits had a record breaking year in 2023. One brand that has made its mark is Siete Misterios. The brand was founded by Eduardo Mestre and his brother Julio. They were pioneering in their efforts to bring clay-pot mezcal to the international market, a style that makes up less than one percent of mezcal production.  https://www.mezcalistas.com/siete-misterios-looks-to-the-future ..read more