Here is a long article about the history and current state of Mezcal. A good read.
"The mezcal boom coincides with the popularity of farm-to-table food, the rise of the craft cocktail, and the advent of the bartender as an advocate for environmental and social justice. Lopez told me, “Mezcal hits every magic word—artisanal, organic, gluten-free, vegan. It comes from a small village, and you have to drive there to get it. It’s made by a family. It automatically became cool when knowing what you eat became cool. Tequila got to the point where it’s like Tyson chicken—that’s Cuervo. Now I want to know my chicken’s name. That’s mezcal.”
Mezcal’s ascent is both a victory for those who love it and a cause for concern..."