Every now and then, Whiskey Wednesday crosses the border and is transformed into Mezcal Miercoles. Mezcal, as you may recall, is an agave based Mexican spirit. Most non-Tequila mezcals come from Oaxaca.
Today we are tasting the Métl añejo, 2002 special reserve. This mezcal is made from the espadin variety of agave, from which most mezcals are made. Métl is bottled by Jaguar Spirits, a Los Angeles area company which sources mezcal from Oaxaca (According to the company, métl is the Nahuatl word for agave).
Tasting
Métl añejo, 2012 Reserva Especial, 40% alcohol ($43.99)
The nose is almost Laphroaig like, smoky and briny with some sweetness and a big hit of agave. The taste is smoky but much smoother than the nose with some salt and brine.
I really enjoyed the smoky qualities on this Mezcal. If you are a fan of smoky spirits, you should definitely consider picking some up.
Showing posts with label Mezcal. Show all posts
Showing posts with label Mezcal. Show all posts
Tuesday, February 16, 2010
Tuesday, November 27, 2007
Mezcal Miercoles: Tasting Session
As part two of our Mezcal Miercoles series, here are some samplings of the spirit of Oaxaca:
DEL MAGUEY MEZCALS
Del Maguey mezcals are some of the easiest to find in Southern California. Their single village series is stocked by many premium liquor stores. We sampled three of them. Except for the Tobala, they are named for the village in which they were made. The Del Magueys lack age statements which leads me to believe they are unaged or blanco mezcals.
Chichicapa, 47.8% alcohol
This was my favorite of all of the mezcals we tasted. It has a distinct smoky flavor, almost comparable to an Islay Scotch. The smoke and agave flavors are beautifully interwoven in a way that made me want to keep sniffing and sipping.
Minero, Santa Catarina Minas, 49.2% alcohol
The Minero is very tangy and fruity with some sweetness. This was probably my least favorite of the three, but had a very distinct flavor that others may like.
Tobala, Wild Mountain Maguey, 46.1% alcohol
Unlike the other mezcals on this list, Tobala is made with the tobala variety of agave as opposed to the more common espadin variety. The Tobala had some smoke but the more dominant flavor was fruit. Clocking in at about $120, it's almost double the price of the Chichicapa and more than double the Minero.
OTHER MEZCALS
Los Danzantes, Reposado, 42% alcohol
Smoky and smooth this reposado (rested - aged from six months to one year) mezcal had a very sophisticated feel to it. In the Scotch realm (all things must be compared to Scotch) I'd compare it to a smooth Speysider, though it did have some smoke. I found it very pleasant...one of my favorites. Unfortunately, I haven't seen it in California...this bottle came from New Mexico.
El Señorio, Reposado, 38% alcohol
This smoky mezcal does not appear to be available in the US but was purchased in Oaxaca by my brother-in-law on a recent trip. It has very good smoke and great agave flavor, though it lacks some of the subtlety of Los Danzantes and is less powerful than Chichicapa. It's also con gusano (there's a worm in the bottle) which is frowned on by mezcal purists, but doesn't seem to make this stuff taste any less good.
I hope you have enjoyed our brief journey into mezcal, and if you haven't tried it, I hope you will. I leave you with this Oaxacan saying:
Next Week: Back to Whiskey on Wednesday
DEL MAGUEY MEZCALS
Del Maguey mezcals are some of the easiest to find in Southern California. Their single village series is stocked by many premium liquor stores. We sampled three of them. Except for the Tobala, they are named for the village in which they were made. The Del Magueys lack age statements which leads me to believe they are unaged or blanco mezcals.
Chichicapa, 47.8% alcohol
This was my favorite of all of the mezcals we tasted. It has a distinct smoky flavor, almost comparable to an Islay Scotch. The smoke and agave flavors are beautifully interwoven in a way that made me want to keep sniffing and sipping.
Minero, Santa Catarina Minas, 49.2% alcohol
The Minero is very tangy and fruity with some sweetness. This was probably my least favorite of the three, but had a very distinct flavor that others may like.
Tobala, Wild Mountain Maguey, 46.1% alcohol
Unlike the other mezcals on this list, Tobala is made with the tobala variety of agave as opposed to the more common espadin variety. The Tobala had some smoke but the more dominant flavor was fruit. Clocking in at about $120, it's almost double the price of the Chichicapa and more than double the Minero.
OTHER MEZCALS
Los Danzantes, Reposado, 42% alcohol
Smoky and smooth this reposado (rested - aged from six months to one year) mezcal had a very sophisticated feel to it. In the Scotch realm (all things must be compared to Scotch) I'd compare it to a smooth Speysider, though it did have some smoke. I found it very pleasant...one of my favorites. Unfortunately, I haven't seen it in California...this bottle came from New Mexico.
El Señorio, Reposado, 38% alcohol
This smoky mezcal does not appear to be available in the US but was purchased in Oaxaca by my brother-in-law on a recent trip. It has very good smoke and great agave flavor, though it lacks some of the subtlety of Los Danzantes and is less powerful than Chichicapa. It's also con gusano (there's a worm in the bottle) which is frowned on by mezcal purists, but doesn't seem to make this stuff taste any less good.
I hope you have enjoyed our brief journey into mezcal, and if you haven't tried it, I hope you will. I leave you with this Oaxacan saying:
Para todo mal, mezcal.
Para todo bien tambien.
For all that is bad, mezcal.
For all that is good as well.
Next Week: Back to Whiskey on Wednesday
Tuesday, November 20, 2007
Introducing Mezcal Miercoles
Whiskey Wednesday is on hiatus, south of the border, for the next two weeks...so get ready for Mezcal Miercoles.
I love the whiskey, but sometimes you need a break, and when I do, I often reach for mezcal, the Mexican agave based liquor that is growing in popularity. So, join us for the next two weeks as we explore this enticing drink.
First, the basics:
What is mezcal?
Mezcal is a distilled spirit made from the agave plant. Agave is a large succulent with leaves shooting out in a flower-like pattern. The American century plant, which you may be familiar with if you live in the southwest, is a variety of agave.
But isn't Tequila made from Agave?
Yes. Tequila is actually a type of mezcal, just as Bourbon is a type of whiskey. In practice, however, when people talk about mezcal, they are usually referring to the Oaxacan variety, and that is how I will use the term here.
Tequila must be made with the blue agave species. Mezcal, in contrast, can be made from any variety of agave but most mezcal is made from the espadin variety. Most Tequila is made in the western Mexican state of Jalisco (home of the town of Tequila which gave the drink its name), while most mezcal is made in the southern state of Oaxaca.
Is mezcal aged?
It can be. Pursuant to Mexican law, mezcal uses the following age designations:
Blanco (White): Unaged
Reposado (Rested): Aged from six months to one year
Añejo (Aged): Aged more than one year
Extra Añejo (Extra Aged): Aged more than three years
Gold tequila, as in Cuervo Gold, is an unaged Blanco with gold color added.
All of the aging takes place in oak barrels.
The Extra Añejo designation is new and, consequently, many Tequilas and mezcals currently labeled Añejo are actually more than three years old. Unlike whiskey, exact age statements are rare on mezcal labels, so it is sometimes a guessing game.
Is mezcal a new drink?
Hardly. Mezcal dates from the sixteenth century when the Spanish colonists brought distillation to the Americas. In recent times, it has often been equated with fire-water and moonshine, largely due to worm-in-bottle rot gut being put out by large producers. In Oaxaca, however, it has long been considered a refined spirit made by artisans in small batches.
Mezcal was late in coming to the premium spirits party sweeping North America, and it suffered through the 1990s watching its upstart cousin Tequila become chic and expensive. But now, finally, mezcal is getting some recognition as the complex and interesting spirit that it truly is.
Now is actually a great time to get into mezcal because, while it is getting some recognition, most mezcal hasn't yet made it to the triple-digit, sold in a unique hand-blown bottle status that makes so many Tequilas and whiskies out of reach financially.
What does mezcal taste like?
Mezcal has its own flavor profile. Oaxacan mezcals do not taste like Tequila, though they have some commonalities. Mezcal tends to have sharper, stronger flavors, often with intense smoke or tangy qualities absent in today's smooth premium Tequila. To me, it's a more distinctive flavor than that of Tequila, and the various mezcals offer more variety of flavor than do Tequilas, which tend to stick to a pretty consistent flavor profile.
How do I drink mezcal?
Mezcal should be enjoyed like any fine spirit...neat in a snifter or other glass that allows you to enjoy its aroma. While there are a few mezcal cocktails out there, I don't think the strong flavor of mezcal lends itself particularly well to mixing, but then, I'm not generally a cocktail buff.
Where can you buy mezcal in LA?
Premium Mezcal is still somewhat hard to find in LA, but you'll find decent selections in the same premium liquor stores where you find good whiskey selections. This includes Wine & Liquor Depot in Van Nuys and Hi-Time Wine in Costa Mesa.
What are some good mezcals?
Next week, we will have a Mezcal tasting comparing a number of Mezcals. If you are looking for a place to start, the Del Maguey series of single village mezcals offers a variety of different style mezcals, each made in a different Oaxacan village. Next week's tasting will include a variety of Del Maguey mezcals.
I love the whiskey, but sometimes you need a break, and when I do, I often reach for mezcal, the Mexican agave based liquor that is growing in popularity. So, join us for the next two weeks as we explore this enticing drink.
First, the basics:
What is mezcal?
Mezcal is a distilled spirit made from the agave plant. Agave is a large succulent with leaves shooting out in a flower-like pattern. The American century plant, which you may be familiar with if you live in the southwest, is a variety of agave.
But isn't Tequila made from Agave?
Yes. Tequila is actually a type of mezcal, just as Bourbon is a type of whiskey. In practice, however, when people talk about mezcal, they are usually referring to the Oaxacan variety, and that is how I will use the term here.
Tequila must be made with the blue agave species. Mezcal, in contrast, can be made from any variety of agave but most mezcal is made from the espadin variety. Most Tequila is made in the western Mexican state of Jalisco (home of the town of Tequila which gave the drink its name), while most mezcal is made in the southern state of Oaxaca.
Is mezcal aged?
It can be. Pursuant to Mexican law, mezcal uses the following age designations:
Blanco (White): Unaged
Reposado (Rested): Aged from six months to one year
Añejo (Aged): Aged more than one year
Extra Añejo (Extra Aged): Aged more than three years
Gold tequila, as in Cuervo Gold, is an unaged Blanco with gold color added.
All of the aging takes place in oak barrels.
The Extra Añejo designation is new and, consequently, many Tequilas and mezcals currently labeled Añejo are actually more than three years old. Unlike whiskey, exact age statements are rare on mezcal labels, so it is sometimes a guessing game.
Is mezcal a new drink?
Hardly. Mezcal dates from the sixteenth century when the Spanish colonists brought distillation to the Americas. In recent times, it has often been equated with fire-water and moonshine, largely due to worm-in-bottle rot gut being put out by large producers. In Oaxaca, however, it has long been considered a refined spirit made by artisans in small batches.
Mezcal was late in coming to the premium spirits party sweeping North America, and it suffered through the 1990s watching its upstart cousin Tequila become chic and expensive. But now, finally, mezcal is getting some recognition as the complex and interesting spirit that it truly is.
Now is actually a great time to get into mezcal because, while it is getting some recognition, most mezcal hasn't yet made it to the triple-digit, sold in a unique hand-blown bottle status that makes so many Tequilas and whiskies out of reach financially.
What does mezcal taste like?
Mezcal has its own flavor profile. Oaxacan mezcals do not taste like Tequila, though they have some commonalities. Mezcal tends to have sharper, stronger flavors, often with intense smoke or tangy qualities absent in today's smooth premium Tequila. To me, it's a more distinctive flavor than that of Tequila, and the various mezcals offer more variety of flavor than do Tequilas, which tend to stick to a pretty consistent flavor profile.
How do I drink mezcal?
Mezcal should be enjoyed like any fine spirit...neat in a snifter or other glass that allows you to enjoy its aroma. While there are a few mezcal cocktails out there, I don't think the strong flavor of mezcal lends itself particularly well to mixing, but then, I'm not generally a cocktail buff.
Where can you buy mezcal in LA?
Premium Mezcal is still somewhat hard to find in LA, but you'll find decent selections in the same premium liquor stores where you find good whiskey selections. This includes Wine & Liquor Depot in Van Nuys and Hi-Time Wine in Costa Mesa.
What are some good mezcals?
Next week, we will have a Mezcal tasting comparing a number of Mezcals. If you are looking for a place to start, the Del Maguey series of single village mezcals offers a variety of different style mezcals, each made in a different Oaxacan village. Next week's tasting will include a variety of Del Maguey mezcals.
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