In the previous couple of years, mezcal’s turn into a somewhat of a boutique interest in the United States—and in light of current circumstances. Mezcal is everything city-abiding, cash spending trendy people like out of a soul. It’s cloud. It’s natural. Its little clump. It’s arcane (in a decent manner). Furthermore, above all, it’s artisanal.
This likely sounds equivalent amounts of engaging and befuddling, if you’re new to mezcal. So we should move down a second. Mezcal, like tequila, is made by refining the juice from the centers or piñas—of the agave plant.
Though tequila must be made of the blue agave mixture in Jalisco and a couple of different states in focal Mexico, mezcal more often than not hails from the most distant south of Mexico (read: Oaxaca). The refining process also differs on the grounds that mezcaleros broil the piñas over blazing hot shakes in earthen hills.
This is the place mezcal gets its evidently gritty and radiantly smoky flavor. Once broiled, the piñas are pounded underneath an ancient looking stone wheel pulled by a steed or jackass and afterward refined in wooden barrels or claypots. It’s all, exceptionally artisanal.
The word mezcal originates from the Nahuatl words metl and ixcalli, which taken together signify “broiler cooked agave.” Like tequila, mezcal is made by cooking agave hearts in a stove.
Check out this Mezcal Reviews
Pescador de Sueños Pechuga is made using the traditional “gusto historico” methods and recipes of Santa Catarina Minas, Oaxaca.
Del Maguey Barril is fermented with nothing but airborne microbes for thirty days, then twice-distilled in an ancient style clay still with bamboo tubing.
Gracias a Dios Espadin has hints of spice, controlled smoke and oak, minty and fruity. It’s balanced and fragrant, with nice earthy notes.
La Venenosa Raicilla Sierra del Tigre is typically served at the end of the night due to it’s strong flavor and scent of blue cheese.
Rey Campero Espadin + Pulquero is a rare clay-pot-distilled mezcal from master mezcalero Romulo Sanchez Parada, who uses copper stills for other releases.
Se Busca Añejo is aged 2 years in French oak barrels and has rich agave flavors along with notes of sweet oak, dates, and raisins.
Cruz de Fuego Ensamble is produced by Carlos Mendez Blas, son of mezcalera Margarita Blas. They share a palenque in Santiago Matatlan.
In 1937, Mexican President Lázaro Cárdenas created the CFE. At the time, the country’s population was just 18 million, of which only 38 percent had electricity. Today 98.6% of Mexico is serviced by the CFE.
Mala Idea Cuisheis handcrafted in Santiago Matatlan, Oaxaca with agave Cuishe (Karwinskii). It’s double distilled in a copper still.
Bozal Tobasiche has high minerality and an abnormally sweet nose. It’s rather light on the palate with strong notes of anise.
Don Mateo Alto is ripe with agave, pine, and citrus. Strong citrous fruit notes mingle with deep earthy tones through a long smokey finish.
Pierde Almas Tepextate has an ABV of 55%, which is the highest allowed in Mexico. This Mezcal is very complex with flavors of chocolate and bananas.
Alacrán Joven is a bit smokey with a hint of fruit and herbs. This mezcal is produced by maestro mezcalero Lucio Morales.
Real Minero Tripon is made with agave Tripon, which is not commonly seen. It has a smooth and vegetal character that coats the palate.
La Medida Arroqueno varies by release. Check your bottle for specific details.
Mezcal Local is a Pechuga de Maguey and distilled with agave hearts and fruit but no meat. Its mild flavor is a result of the exotic combination of woods and fruits.
Mezcalero No. 3 was made with wild agave Mexicano and cultivated agave Espadin by Don Valente Angel in Santa Maria la Pila.
Quiereme Mucho Cuishe is made with 100% Cuishe (karwinskii) agave. It has notes of smoked agave and rich cedar and oak.