We put eight bottles of mezcal to the blind taste test. Our top pick was a clear winner and punched way above its weight.

But bakers, take note: "Baking with agave nectar will result in baked goods that brown faster in the oven. To prevent excessive browning, you may want to reduce [the] oven temperature by 5 to 10 ...

Once the massive agave roots are chopped and washed, Turner showed how they are slow cooked and steamed for nearly two days in a home-engineered outdoor oven to extract “the honey.” ...

For the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease a deep 30x20cm/12x8in baking tin and line the base and sides with baking parchment. Set aside. Spread 2 tablespoons of the agave ...

The name mezcal is derived from the Nahuatl words ‘mexcalli metl’ and ‘ixcalli’, which means “oven-cooked agave”. It can only be produced in Mexico, and is made from the agave plant.