5. You won’t find any worms in the bottles, but you’ll find them in the salt
"I don’t begrudge people that do it -- it’s just not my thing. But I’ll never serve a mezcal up here that has a worm or a scorpion or a flamingo or anything," says Aguilar. "If you taste a mezcal that has a worm in, you will definitely taste that there’s a worm in it. And we’re into selling mezcal so you can taste the beauty of the production, the artisanal process, and the agave." However, you can still get your worm fix with a traditional service of orange slices sprinkled with sal de gusano, a Oaxacan salt blended with ground larva.
6. You’ll learn more than you ever thought there was to know about mezcal
Aguilar and Twohey have visited Oaxaca multiple times and Aguilar even toured the Wahaka Mezcal Palenque (distillery), where he participated in a traditional temazcal sweat lodge ceremony, learned all about the traditional production methods, and ventured up into the mountains to seek out the rarest agaves, like the bar’s namesake tobalá. He will gladly educate you on all things mezcal, and you’ll most likely be just as enchanted with the mystical spirit. "It’s really exciting to come up here, having never had mezcal before, and two weeks later you’re probably going to have a bottle of mezcal in your house and you’re going to know about all different varieties," says Twohey.