If you like slightly tarty cocktails you might like this.
This has tamarind paste, bitters, agave, cinnamon schnapps and lime juice. Make sure you rub some jalapeno in the rim before you get the salt applied. Tamarind goes well with salt, sugar and the heat of jalapeno. The smokiness of the mezcal just makes it yummy!
Finally, I hit upon a mezcal cocktail that I particularly like. This has mezcal, lime juice, maraschino liqueur and green chartreuse. Three fairly strong ingredients (from aroma and palate point of view) that actually co-exist well and let each other have enough space to play with. There is just about the right amount of smokiness for me. Also, I like my drinks a little less citrusy, so I went light on the lime juice. If you fancy a smokier version, use a reposado mezcal.
I am sure you have realized by now that the name is a play on Last Word (cocktail which has all the same ingredients except instead fo mezcal, it has gin) and The Last of the Mohicans. Of course the espadin for the mezcal comes from the state of Oaxaca in southern Mexico.
Region: This Mezcal, like the previous one I had reviewed is also from the Oaxaca state. Specifically in Del Maguey distillery in the village of San Luis Del Rio. This mezcal production was started in this distillery back in 1995 – however, this particular bottle launched about 8 years back.
Agave: This is 100% espadin (specifically anguvstifolia type). This particular espadin matures in 7-8 years – a couple of years earlier than the Sacrificio that I reviewed last time.
Roasting: The “pinas” of the espadin agave are slashed and then roasted in underground pits. Different types of wood is used to burn the fire for 3-8 days.
Smashing: The slushy pinas are then smashed partially by windmills and partially by horses pulling a big stone mill when the wind is not blowing. The fermentation itself takes a week to 10 days.
Distilling: The resulting liquid and some amount of the fiber is then distilled. If you remember, all mezcals have to be distilled twice. Vida mezcal is distilled in copper stills heated by burning wood both the times.
This mezcal is then diluted (for the purpose of exporting – Sazerac imports it into America), to bring the ABV down to 42%
This is my second full bottle of mezcal. This appealed less to me than the previous one. I am still a novice in the mezcal arena. But the earthy tones and the smokey nose was less pronounced. In fairness, this is not reposado and therefore is not aged (traditional mezcal is NOT aged).
Clear in color, the liquid has a earthy nose and to the palate, the typical mezcal smokiness is immediately noticeable. It also has some faint traces of wood and spice. The finish was long (longer than the Sacrificio)
Region: This Mezcal is made in the Oaxaca state (where most of Mezcals in Mexico is made). The specific area where the agave comes from is Tiacolula. Disteleria Sacrificio was started only about 7 years back.
Agave: This is the 100% espadin variety of agave – which is incidentally the most common agave used to make mezcals in Mexico. Usually the agaves are picked once they reach maturity around 8-10 years.
Roasting: The “pinas” of the espadin agave are slashed and then roasted in underground pits. Mesquite wood is lit up and burnt for two days for the pinas to get roasted.
Smashing: The slushy pinas are then smashed using a big rock wheel and a mule that keeps going around in circle.
Distilling: The resulting liquid and some amount of the fiber is then distilled. It is first distilled in steel and then distilled again a second time in copper stills. By law, all mezcals have to be distilled twice. I guess use of steel in distillation explains why they say “Artisanal” in the label.
Ageing: The output at this point of time is what traditional mezcal looks like. This bottle is “reposado” – which means the mezcal was further aged in barrels (about three months) before the mezcalero decides that it is done.
This particular bottle is diluted to 40% (to cater to the US tastes – normally is much higher).
This is my first full bottle of mezcal. So, I am still growing my taste in it. I can certainly say, the earthy nose and finish is unmistakable. There is the smoky accent throughout due to the ageing as well as the burning underground. Not very stiff. Rather smooth finish.
