We Asked 10 Bartenders: What’s the Best New Mezcal That’s Earned a Spot on Your Bar?

“Quiereme Mucho Tobala: Quiereme Mucho products are a new addition to the Maryland market. Their Tobala has been very divisive in the mezcal community because of a “love-it-or-hate-it” flavor profile that is very atypical for that varietal. While it does contain some of the rich, fruity florality that Tobala is known for, there is a delightful salinity that makes it stand out and work great for food pairings. Notes of sea breeze, bonito, and cucumber make this a perfect pairing for seafood, specifically ceviche.” —Andrew Nichols, Head of Mixology, Atlas Restaurant Group, Florida/Maryland/Texas/Washington, D.C.“Quiereme Mucho Tobala: Quiereme Mucho products are a new addition to the Maryland market. Their Tobala has been very divisive in the mezcal community because of a “love-it-or-hate-it” flavor profile that is very atypical for that varietal. While it does contain some of the rich, fruity florality that Tobala is known for, there is a delightful salinity that makes it stand out and work great for food pairings. Notes of sea breeze, bonito, and cucumber make this a perfect pairing for seafood, specifically ceviche.” —Andrew Nichols, Head of Mixology, Atlas Restaurant Group, Florida/Maryland/Texas/Washington, D.C.