The state of Oaxaca in the center of south central Mexico is the main home of Mexico's mezcal which is a high alcohol spirits made of agave. And over the past two years its capital, Oaxaca de Juarez, is leading the way in the opening of a variety of restaurants and cantinas specializing in various artisanal mezcals that are attracting a growing number of enthusiasts. These mezcalerias cater to locals, Mexicans who live in the farthest reaches of the country, and foreign tourists. While "mezcal tourism" has been and will likely to bring significant benefits for the economy of Oaxaca. A frequently asked question is whether the mezcalerias' presence in Oaxaca has reached a limit of saturation despite the significant increase in the esteem of the spirit's name in the world. Tourism in Oaxaca generally has had its peaks and valleys since the year 2006, particularly with regard to tourists who come from the US. That year witnessed significant civil unrest, and despite the fact that there was no risk to travel to Oaxaca however, the US state department warned against entering the state. The media also played an important role in preventing the flow of tourists. Visit:- https://hoalys.edu.vn/ Fortunately, memories of people are short, so tourism returned. Then came the "Mexican" Swine Flu scare. However, tourism picked up. Then there was the combination of "Mexican drug wars" and the US economic downturn. However, since the revival of the US economy, and with President Pena Neto apparently taking a different strategy to deal with drug cartels compared to his predecessor, Oaxaca is back in business. However, can the current increase in tourism continue, and will it be enough to allow the bars in the city to earn a fair profit (let's forget about that downtown Oaxaca "not-for-profit" mezcal bar), and warrant the establishment of more mezcalerias? All things considered, I would suggest so. Mezcal is expected to continue to positively affect the level of tourism in the state capital. There are several reasons to opine that more mezcalerias than the present (early early in 2016) around 15 could open, and that the existing ones will not simply survive however, they will thrive. A saturation point is not at hand. There are many reasons to this perspective. It's a fact that the profit margin for retail sales of spirits is substantial and is higher in Oaxaca than , for instance, America or Canada. US or Canada as tourists are accustomed to hometown price increases (which obviously take into consideration cost of import tax, export as well as warehousing and agency fees and more.) and are more than happy to pay just half the cost of an shot, compared to the watering holes in their homes. Bars can sell an 1.5 1 ounce serving of mezcal tobala at a price of 120 pesos ($7 USD) or more, with no people batting an eyelash. The average cost for retailers for this type of mezcal is around 250 pesos per literor maybe a little more. This isn't to say that tourists are not worth it or that they are not, but simply to point out that the profit margins for mezcal in Oaxaca are as nutritious, as well as healthier than Canada, the US, Canada, the UK and other countries. In fact, Oaxacan mezcal costs remain cheap. In the sense that only mezcal that has been certified by a regulatory body, Consejo Regulador del Mezcal, can be sold in Oaxaca. There are some costs involved with certification, and tax on a bottle that contains this type of mezcal is quite expensive. There are mezcalerias that in Oaxaca sell quality "mezcal" which is called destilado de agave or is known by similar names. The sale of this alternative spirit made from agave (yes it's still mezcal) nets a significantly higher gross profits. In some cases the lower cost to the retailer is passed to the customer. Another method by which some mezcal cantinas have managed to keep the cost down to consumers is by offering servings that are one and two 1 ounce glasses (i.e. La Mezcalerita). Some Oaxaca mezcalerias serve food (i.e. el Destilado) and this broadens the pool of prospective patrons to include spouses and other guests who aren't all enthusiastic about spirits. While the revenue is certainly lower when it comes to food, compared with spirit, offering quality comida or cena certainly helps to cover the costs. Other mezcal bars serve cocktails (i.e. El Espino Gastro Cantina) that have the same result as those that take the culinary route to ensure that their establishments are full. While some in the industry decry the mezcal smuggling by using it to make cocktails and cocktails, some "purists" have begun to come around and have used an event called a "cocktail night" as a method to draw patrons. There's not much room for a mezcaleria (i.e. Los Amantes). It's legal to sit, stand and drink outside the bar along the street. Of course, the closer the locale to the heart of Oaxaca's downtown historic core it is, the more expensive the rent and the smaller the square footage, and thus the necessity of lax drinking laws. On the other hand, with a bit of good publicity, a friendly atmosphere and a good bottle of wine, one can have everything needed, and at a reasonable cost even if it is on the fringes of downtown (i.e. Cuish). Oaxaca is among the most deprived states in the nation. Concomitant is the fact that wages are not as high, although the retail establishments would struggle to encounter reliable staff at even a fraction of the minimum wages except for healthy gratuities that are the norm. So, wages could be the least expensive expense for mezcalerias in their cost calculation. However, this can go both ways as low wages could mean staff of questionable quality, and it is incumbent upon mezcal bars to ensure that they are on the lookout with their owners at to assist. But high-quality employees is accessible in this market, since many bars do not stay open until late in the afternoon. Therefore, just a single shift can keep the wages at a minimum.