Amira and I attended Portozuelo's first-ever Camping Under the Moon event with Chef Alex Ruiz and guest Chef Rodrigo Martinez. Alex brought in a young mezcal maker to set up a coal-fired still and distill mezcal on the spot. (First, he sealed the parts of the still with corn flour.) He infused it with lavender and rosemary, and it was delicious. We drank it all night and then had more for breakfast. This is, after all, Oaxaca.