Efforts are underway to lift mezcal up from its reputation as a poor man’s drink to one that can compete on the market with its better-known cousin, tequila. To reach that goal, ecologists are working with mezcal farmers and producers to make a product that is valued for its unique and diversified taste, and that is environmentally friendly, as well. Jana Schroeder reports.
The World is an independent newsroom. We’re not funded by billionaires; instead, we rely on readers and listeners like you. As a listener, you’re a crucial part of our team and our global community. Your support is vital to running our nonprofit newsroom, and we can’t do this work without you. Will you support The World with a gift today? Donations made between now and Dec. 31 will be matched 1:1. Thanks for investing in our work!