8 June 2019

From the bartender’s corner – Mezcal #7: Mezcales de Leyenda Oaxaca

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.



Posted June 8, 2019 by rajibroy in category "Cocktails

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.