Make room for formerly maligned mezcal, hold the worm
By Kevin Hopper If you are like me, your first experience with mezcal likely came from a miniature bottle of Monte Alban or Dos Cosanos in the 1980s, complete with a worm in the bottom. If that’s true, that experience is probably why that was the last time you imbibed mezcal. It’s time for a return visit. Mezcal has done a lot of growing up in the last few decades, thanks in part to the more artisanal approach of distillers, called palenqueros. Though premium mezcals have bee
