THE GOLDEN AGE OF AGAVE

or much of the 20th century, tequila was known more for shots than mixing. You didn’t savor it; you threw it back. As for mezcal cocktails, well, there were none to speak of. Hell, in the United States market, there was almost no mezcal. And what mezcal there was—that forbidding bottle with the worm in it—wasn’t very good and was little understood by the bartenders who poured