Sherman Wang — DRINKING LIFE — imports a dizzying range of Mezcals to Taiwan, and thanks to our lead spirits instructor, Paul Wang, he tasted a full crowd though… I can’t even remember how many Mezcals.

Not to be compared with the giant factories producing tequila, all these producers of Mezcal are micro and artisanal with nothing weird added for flavor or color.

For me, the key point is this:
All the tequila-drinking games and traditions are wrong for Mezcal.

To appreciate fine Mezcal, first you savor the aromas, and all these small producers have distinct aromatic characters.
Then you let the spirit “kiss” you gently in the tiniest of sips, no water required.

This tiniest of sips prevents your palate from being overpowered by Mezcal’s extraordinarily intense smoky, earthy, agave flavors.
For me this kiss is the only way for the experience to remain balanced and enjoyable.

Of course, bartenders will encourage you to throw down shots, but Mezcal deserves more careful appreciation — and anyway, it’s not cheap.