The history and science behind putting mezcal into glass and why it matters “Mezcal, the most pure translation of time and space, terroir, and the maestro who translated all of those elements into the spirit, no barrel coming into the ride.
This is part of our ongoing series of stories on the issues of sustainability in mezcal. Don Balbino, a third generation mezcalero, used blue tequilana grown in the Mixteca Poblana to make mezcal, but the possibility of finding the mountain
Details Location: Guerrero Agave: Cupreata Maestro: Artemio García Abv: 50%Tasting keywords: fresh, mineral, blood orange Nose Clay, minerals, and everything earthy is the aromatic first wave from this tasty mezcal. Supporting notes skew more toward fruits and herbs than smoky, keeping it light and fresh. Taste In the
Details Location: San Luis Potosi Agave: Salmiana / A. salmianaMaestro: Patricio HernandezQuantity: 672 bottlesAbv: 50%Tasting keywords: tropical, subtle smoke, sweet earth Nose Wet earth and tropical notes are thick but not heavy. Spices like green peppercorn and mace are subtle, playing nicely with the notes
Details Location: Oaxaca Agave: Tobaxiche / A. karwinskiiMaestro: Apolonio y Simeón RamírezAbv: 56%Tasting keywords: caramel, coffee, sweet tobacco Nose Cozy aromas of toasted coffee beans and fried sweet plantain are enticing. The aromas promise concentrated flavors full of piloncillo and dried tropical fruits. Taste The flavors
Most of you are probably familiar with Erick Rodríguez’s iconic brand, Almamezcalera Pal’Alma. The poetic brand name evokes the connection between mezcal and the soul. Erick is a staple at Mexico In A Bottle, and the mezcals regularly make appearances
This past week Tales of the Cocktail managed to happen successfully in New Orleans. For a few minutes there it seemed like the apocalypse was going to descend, fortunately it was spared and the confluence of bartenders, spirits producers, and
Part one of this two part series can be found here. La Ruta del Mezcal - Day 2 The next morning we were met by Miguel Angel of San Luis Autentico, a tour agency offering a variety of tours for any visit
This is the first part of a two part series. The second part can be found here. The first thing I noticed were the lack of topes (speed bumps) as we left the San Luis Potosi airport in our rental car.
Touring Mezcal Country The explosion of mezcal, and growing interest in where it comes from has created a mini tourist boom, primarily in Oaxaca, but also in other regions where it is produced. Unfortunately, or fortunately depending on who you ask,