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Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild.

?Join author Emma Janzen as she presents an engaging primer on all things mezcal: its long history, the craft of distilling it, and a thorough guide to many of the most common agaves used in...