Until you delve into the world of mezcal, it has a sort of hazy outlaw connotation, what with the worm and all. It's easy to imagine it as the drink of choice for that bad-ass bandido with the glinting gold tooth and a bandolier of ammo criss-crossed over his chest. But then you travel into the heart of artisanal mezcal terrain and you discover that this mystical spirit has a complexity akin to that of wine, with a similar display of terroir. A product of the ancient Aztecs, mezcal is thought to derive from an even older drink known as pulque, the fermented sap of the agave plant that is milky and lightly alcoholic. Once cooking and distilling entered the process, the flavor and potency of pulque were amplified into what is known as mezcal. It has been made for centuries from the many varieties of the agave plant or, as it's called in Mexico, maguey. This is not actually a cactus, but a type of succulent that includes the espadín, pictured above. During our recent trip to Oaxaca, we were lucky enough to get a glimpse into artisanal mezcal production under the tutelage of local connoisseur and scholar, Ulises Torrentera. A writer who fell in love with the mysterious poetry of small-batch mezcal, Ulises has a deep collection of carefully sourced spirits he serves at his groovy little mezcal bar in Oaxaca City, In Situ. Spending the day with him really left us in high spirits.

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I must confess, I have something of a sweet tooth. I can remember giggling over a box of See's candies with my (diabetic!) grandfather as we stuffed our mouths with chocolate. But I now know sugar is not really good for me. It causes inflammation which I experience as joint aches, and it makes my skin break out. Why? Refined sugar raises the insulin level in your blood and this depresses the immune system. This, in turn, compromises your ability to fight disease. It can cause weight gain since insulin promotes the storage of fat. Refined sugar contains no vitamins or minerals so in order for it to be metabolized it draws on the body's reserve of vitamins and minerals. When these reserves are depleted, metabolization of cholesterol and fatty acid is impeded, contributing to higher LDLs (harmful cholesterol) and promoting obesity due to higher fatty acid storage around the organs. Sugar consumption is also associated with copper deficiency, periodontal disease, diabetes, coronary heart disease, pathological changes to the liver and pancreas, hormonal imbalance, fluid retention, headaches, and on and on. Do you need more reasons to decrease your sugar intake? I’m not telling you to never again enjoy something sweet, but to consider eradicating white sugar in favor of these healthier options. These, too, should be eaten in moderation (yes, that again!)...
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