For this edition of our Summer Series, we’re exploring Mezcal through four distinctly different expressions—from single-maguey and traditional ensamble bottlings to the fascinating world of Pechuga.

We’ll taste through Fosforo Mezcal Ensamble, Don Amado Rústico, Alipús Santa Ana del Río and Bozal Pechuga while exploring the agave plants, villages and production methods that make Mezcal one of the most expressive spirits in the world.

Along the way, we’ll break down what terms like maguey, ensamble and pechuga actually mean, how roasting and distillation influence flavor, and why Mezcal can taste wildly different from one producer—or village—to the next.

No Mezcal expertise required. Just come curious.