Mezcal, the nectar of the Gods.
One of the many things that we love about Mexico is the rich culture and history. The story of Mezcal is a fine example. It is legendary that Mezcal was discovered when a lightning bolt struck a mature agave plant splitting it open as it cooked the pulque into a strong Mezcal. This gift from the desert gods is a wildly popular intoxicant. Let’s take a moment to discover more…
..
While tequila has rapidly become one of the most popular and fastest-growing liquors in the world, Mezcal has seen a rapid explosion of its popularity as well. Both are distinctly Mexican in spirit.
Tequila is limited to Jalisco and 4 other surrounding states and must be produced from the Blue Agave, but Mezcal is produced throughout Mexico using over 30 varieties of agave. Many of the producers collect the agave in the wild vs cultivated and farmed making Mezcal is an artisanal profession. The piña is the heart of the plant and takes 7 to 15 years to mature. The magical state of Oaxaca is the most common area where they commonly use the Espadin variety of Agave. 570 of the 625 producers are in Oaxaca. Most villages contain numerous producers, called Fábricas or Palenques, each using methods that have been passed down from generation to generation, some using the same techniques practiced 200 years ago.
Now let us take a quick look at the four varieties of Mezcal. Blanco or Joven is young and clear, Dorado is golden in color but not aged, Reposado is aged with golden hues and the Añejo style is the darker barrel-aged variety. The best añejos are aged for four years.
Enjoying all the subtleties of Mezcal is an acquired taste. Many fans started off with clear tequila in a sweet margarita before venturing into the sipping of a fine aged añejo. We have found the Mezcal to come in a wide variety of flavors and intensity. There are so many to choose from and it will take decades to know them well. The best way is to just start trying them or go to a Mezcal tasting room or visit Oaxaca. A few Mezcals still have the worm from a moth placed inside the bottle for marketing to mainly gringos. The myth that the worm will make you hallucinate has been tried by this author and is sadly not true. Perhaps I was thinking mescaline.
In any event, the traditional way to enjoy Mezcal is straight up with a side of orange slices, or limes sprinkled with a mixture of ground fried larvae, ground chili peppers, and salt called sal de gusano. In many areas, a side of chapulines is to accompany. These are fried grasshoppers and are perfectly paired with the smokey aroma of the Mezcal.
For those of you with a light-hearted approach here is a delicious recipe for a Oaxacan Mezcal Cocktail. Trust me you will absolutely love this great cocktail and win huge points from your drinking buddies.
Step One:
Add fresh basil leaves, orange, and lime wedges to a cocktail shaker. Muddle them well.
Step Two:
Add the ice, reposado Mezcal, freshly squeezed lime juice, and agave then shake it until the ice forms on the shaker, about 30 seconds.
Step Three:
Salt the rim of a cocktail glass with sal de gusano. Fill it with ice and extra basil leaves.
Step Four:
Strain the cocktail over the ice in the glass. ¡Saludos!
Mezcal can be enjoyed with your loved ones, with a friend, in ceremonies or special occasions. You can drink it day or night or even drink it alone. No one will be there to observe your greatly improved attitude and your inclination to hum loudly and dance naked under the full moon. Or was that just the worm?
This video was brought to you by CabosFinest your insider’s guide to Los Cabos.
