Hmmm: Mezcal and revitalizing indigenous ecosystems

“Oaxaca, one of the most biodiverse and culturally rich states in Mexico has, over the last two decades, rapidly exploded into a booming tourist destination. Visitors find themselves lost in the beauty of its diverse cultures, artisan crafts, vibrant cuisine, and its most famous beverage — mezcal. Tequila and mezcal have witnessed a remarkable surge in popularity in recent years, with many Hollywood icons like The Rock, George Clooney, and Bryan Cranston, as well as reality stars like the Kardashians, eagerly joining the rush to capitalise on this “green rush”. As a result, mezcal production in Mexico has increased by over 700% in the past decade, with Oaxaca standing as the leading producer, responsible for over 85% of state-certified mezcal. But beneath the potent flavours, earthy undertones, and delicate sweetness of this cherished Mexican spirit are two stories that often go untold. The first is a story of the harmful impacts of industrial mezcal production on Indigenous communities and the ecosystems they nurture. The second is a story of remarkable grassroots resistance in the face of an industry determined to commodify local practices and cultures. These stories start in Oaxaca.” - A Growing Culture