The explosive demand for mezcal over the past five years has had serious implications in the state of Oaxaca where about 85% of all mezcal in the market is produced. There are eight other states in Mexico that are currently recognized under the Denominacion de Origen, and not only do they have agave ready for production, but also the resources and ability to get mezcal into the marketplace. This is particularly so in the state of Durango. Could this regional diversification offset any negative environmental and social impacts being seen in Oaxaca? And as production ramps up in Durango, can we look to the models from Oaxaca for bits of wisdom, or warnings about which paths to take and avoid?

Hosted by the Mezcal Collaborative, please join Tess Rose Lampert, Kaj Hackinen of Back Bar Project, Arik Torren of Fidencio and Danny Mena of Mezcales de Leyenda as we dive into this topic. A tasting reception will follow the talk.