Inaugurated my new smoking gun. I am still learning the fine art of smoking drinks – so do not hold me to high standards. Used mesquite wood to smoke the Old Fashioned (used Maker’s Mark).
Next time I will do the smoking in a more open space. My nose is so filled with the rich aroma of the smoke that came our initially that I could hardly smell it in the Old Fashioned!! Plus there is the advantage that I would not kick in the fire alarms 🙂
A good adventure though and very excited about the new smoking gun. (Part of it has to be the fact that I love the name 🙂 )
Fairly standard production process. Made from espadin agaves that are allowed to grow till 7-9 years (when the sugar content peaks). The chopped up pinas are cooked for 3 days in a pit lined with lava rocks. It is then milled by horse drawn stone tahona to let the yeast and other micro-organisms get to the sugar. Subsequently, it is fermented by mixing in deep well water and letting it sit in open air wooden oak vats for 3 days. As a final step, the two rounds of distillation is done in a copper alembic still.
The mezcal itself is fairly run of the mill. Seems to have an edge at the end in the length. However, Casamigos is still my favorite.