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Thursday, 18 April 2013 15:14

About: Agave Vocabulary

 

Agave:

A succulent native to Mexico and the SW United States with a large rosette of thick fleshy leaves.

Anejo:

"old", a mezcal aged at least 1 year in barrel

Con Gusano:

"with worm", a marketing ploy started in the 40's where the larvae of a moth are placed in the finished bottle of mezcal. It is now illegal to market agave spirit with bugs in it as mezcal.

Joven:

"young", a mezcal that is not barrel aged.

Maguey:

the Mexican term for an agave plant.

Mezcal:

a distilled alcoholic beverage made from agave.

Mezcalero:

a distiller of mezcal

Piña:

Spanish for pineapple or pinecone. Term used for the large stout stem of the agave plant, also called the "heart" of the agave.

Reposado:

"rested", a mezcal aged for 2 to 12 months in barrel.

Tequila:

a mezcal made exclusively from the Weber Blue Agave, is produced within a certain geography centered around the state of Jalisco, and is regulated by the Mexican Government.

 

 

Published in The Atlas
Thursday, 18 April 2013 15:01

Mezcal - Agave en fuengo!

For years, mezcal has been relegated to obscurity - tequila was the only agave spirit anyone wanted to talk about. But now, thanks in part to a resurgent cocktail culture, mezcal is experiencing a revolución! Small traditional producers are being pushed into the spotlight as savvy drinkers are discovering this bold and flavorful spirit and enthusiastically seeking out different bottlings to explore, compare, and share with friends.

But, what is mezcal?

Technically, all spirits made from the agave plant are mezcal, but unlike tequila, which can only be made from the Blue Agave, mezcal can be made from upwards of 30 different varieties of agave. This allows for the spirit to have a sense of place since different agaves thrive in different areas, making the mezcal from one village different from the mezcal made in the next village. This is a subtle distinction between mezcal and tequila, the not-so-subtle difference between the two is that the agave piña destined for mezcal is roasted in earthen ovens - pits dug out of the ground with heated rocks that slow roast the agave. Roasting the piña gives Mezcal its classic smoky flavor that any scotch connoisseur would find pleasantly familiar. Click here to watch a video from our friends at Craft Distillers about Los Danzantes, the distillery that makes Los Nahuales Mezcal, and the process of making mezcal.

So, how do you drink Mezcal? Obviously, cocktails like margaritas are great with mezcal. Imbibers now, however, are sipping mezcal like other robust spirits, such as bourbon or scotch.

Like tequila, mezcals often come in 3 forms: joven - un-aged; reposado - aged in barrel two to twelve months; and anejo - aged at least one year.

Now available:
Sombra Mezcal
Los Nahuales Mezcal – Joven, Reposado, & Anejo
Alipus San Baltazar Guelavila Mezcal Blanco
Alipus San Andres Mezcal

Published in The Atlas
Thursday, 24 January 2013 17:10

Jacko's End - Mezcal Cocktail

Los Nahuales 200p w grad
This cocktail combines the smoky tang of mezcal with the sweet apple notes of Laird's Bonded Apple Brandy. Its like applewood BBQ! See for yourself.


1 oz Los Nahuales Joven Mezcal
1 oz Laird’s 100-proof Bonded Apple Brandy
½ oz Benedictine
2 dashes Bittermens Xocolatl Mole Bitters


Combine all ingredients in a mixing glass, stir, and strain into a chilled coupe. Garnish with a slice of pear.

Published in Featured Cocktails