Anybody who is a imbiber of distilled spirits should have some knowledge of mezcal. Unfortunately, mezcal is virtually unknown outside of a dedicated group of enthusiasts. I surveyed a few yowens at my workplace who abide by the policy of "party hardy" and a self-proclaimed wine snot. Nope. Their answers? What's a mezcal? Or, I only shoot tequila (at a laughable 40%) and only when hammered. Idiots.
Let's start by distinguishing mezcal from tequila. Tequila is distilled only from steamed blue agave by law. Steaming the agave plant results in a uniform "bland" character somewhat like a blended Scotch whisky. Sure, there's different brands and ages but the product is basically the same with subtle differences. Mezcal is distilled from different types of agave that is grown in dozens of villages. Some of these villages will not only grow the agave but will also be the actual producers of the mezcal. This product is known as "Single Village" mezcal and may vary greatly from year to year depending on local growing conditions. The agave is harvested. Then baked underground by wood fires for days until completely cooked. The agave is mashed and fermented with local herbs, fruits or game depending on the village's specialty. The distillate is unique and specific to each village. Single village mezcal is the single malt Scotch of the New World. In fact, mezcal is protected by AOC designation just as cognac and others are internationally recognized.
Mezcal is a genuine child of the New World. It is a shame that it is not respected and appreciated for what it is.
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