Warren Bobrow, editor of Wild River Review, thinks the quest for new “artisan” products is driving interest in Mezcal bars, noting that the influx of these hand-crafted Tequilas and Mezcals have created inquisitive drinkers. Fans of smoky Scotch are drawn to Mezcal’s profile.
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He also notes, “People are branching out in flavors- not the usual wine or red wines, but the flavors extracted from the wood that held wine. For example, Port wine casks are used for Bourbon, Rum casks are used to age other liquors including Whiskey, and Bourbon casks are used to age Scotch.”
The explosion of Mezcal as a category, he believes, is drawing an entirely new drinker to the Tequila scene. “People are experimenting with flavor and this is good not only for the spirit side of our industry, but the consumer side as well.”
A certified sommelier currently working on the distribution side of the business and catering primarily to restaurants believes that Mezcal is definitely the new Tequila and is appealing to both Scotch drinkers and Tequila drinkers. He also feels that domestic beer drinkers step up to imports, then to craft beers. Fewer will jump to wine or to craft cocktails.
Photo courtesy eugeniofv via Flickr/CC