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Crisol Bar is Named One of the ‘Best Places to Drink Mezcal in America’

El Crisol (Photo by Anna Smirnova)

Crisol Bar is Named One of the ‘Best Places to Drink Mezcal in America’

Oct 4, 20242 min read

Punch, an online publication dedicated to drinks and drinking culture, just threw together its top 10 “Best Places to Drink Mezcal in America” — highlighting bars around that are going the extra mile in the quest to educate others about mezcal.

Crisol Bar, located inside EXO Roast Co. on 196 W. Simpson St., was included in the list among other great mezcal bars found in New York City, Baltimore, and Louisville, Kentucky.

Crisol Bar (Photo by Anna Smirnova)

All 10 bars in the list “aim to thoughtfully curate back-bar collections that support and promote producers who are working to keep heritage practices alive in the face of growing pressures to industrialize.”

Here’s what Punch had to say about Crisol Bar:

“A great study in how the size of one’s backbar doesn’t necessarily indicate the quality of the program, the collection at Crisol — the nighttime bar companion to daytime coffee bar Exo Roast in Tucson’s Barrio Libre — is modest, but its quality is mighty. As is the case with many other notable agave bars in Arizona, the bar puts an extra spotlight on traditionally made distillates that are made in neighboring states in northern Mexico, so guests get a real-time taste of the terroir of the region. Educational tastings take place every Thursday night, and the bar also serves as one of the primary event hubs for the annual Agave Heritage Festival, inviting industry luminaries to lead discussions and presentations for guests.”

Doug Smith of Exo Roast Co. & Crisol Bar (Photo by Paul Mirocha)

The bar tucked away in the historic Barrio Viejo is the brainchild of the team behind Exo Roast Co. — Amy and Doug Smith. The Simpson Street location is a coffee shop by day and then a spot for mezcal enthusiasts by night (Wednesday – Saturday).

“The vibe is captivating at moment one with agave-centric art, maps, and the most insane collection of typewriters you’ve seen,” said Da’Lice Shepard. “There is something else about it though, not just aesthetic, but the energy of the place offers an instant chillness. You can see it, everyone is experiencing it almost like a living organism of cool.”

Read Shepard’s full 2023 article, “A Local Haven for Mezcal Enthusiasts.”

If you’ve yet to visit, stop by soon! They’re currently open from 5 – 11 p.m. on Wednesday – Saturday.

Crisol Bar is located inside Exo Roast Co. at 196 W. Simpson St. For more information, visit exocoffee.com and follow Crisol Bar on Instagram

You can read more about the full list of mezcal bars at punchdrink.com.

Article written by:

Matt Sterner

Matt Sterner

More about Matt

At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.

He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.

If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.

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