Article

Oaxaca’s Potent Secret, Mezcal Is Born of Time, Tradition and a Slow-Growing Plant - The New York Times

NYTIMES (2018)

This cousin of tequila is handcrafted by farmers in small batches from the maguey plant, which takes 7 to 30 years to reach maturity.

View Original Source


View All Articles

Comments

No comments yet. Be the first to comment!

Chunks with this Article

1 chunk • used in 1 course
Mezcal - Business, Culture, and More
a collection of articles about Mezcal - Business, Culture, and More
CourseChunks
6 resources

RELATED RESOURCES

with chunks in common

MORE RELATED CONTENT

with shared categories

MORE RESOURCES FROM SOURCE

More from Resources from Summit Global Education   nytimes.com