Pulque infused with guava. Mead brewed with the bark of the balche tree. Tesgüino macerated with usnea and stevia. For millenia, people have made creative use of the botanical bounty of the land we now call Mexico. In terms of plantlife, Mexico is the fourth most biodiverse country in the world. These botanical riches are… The post A crash course in Mexican liqueurs and bitters appeared first on Mezcalistas.
