Here are a few reasons why you should put your vodka and whiskey away and start getting friendly with your mezcal.
Mezcal is perhaps the closest connection to the Old World in a spirit. The recipe has been around since the Spanish came with their smallpox and rifles and, best of all, distillation. For the indigenous Nahuatl people of Mexico, mezcal was born. Sipping mezcal makes you feel as if you are tasting a piece a history and a special expression of the small villages that hand crafted it.
Mezcal is the underappreciated older sibling to tequila that luckily escaped mass commercialization and Señor Frogs on spring break. The new wave of mezcals are making their way into the U.S. in small batches by artisanal distilleries.
According to askmen.com, Mezcal standards all fall under the "Appellation of Origin laws, meaning they're as tightly regulated by the Mexican governement as France regulates its champagne, Chile its pisco and Soctland its single malts".
The agave plant requires about eight years to reach maturation before it is laboriously harvested by jimadores who work in small teams. Each agave plant can weigh as much as or more than 50 kilos each. The heart of the agave, called the ___ are roasted with wood charcoal in underground rock-lined ovens. It is what gives mezcal its signature smoky flavor. Mezcal is still to this day crushed by a massive stone wheel called a tahona. The agave is slowly and methodically compressed to release its natural juices.
Set yourself apart from everyone else in the room. Your mezcal has smoke; it awakens the palate.
Wild Shot mezcal is hand-crafted in Oaxaca, Mexico - The heartland of traditional mezcal, where the most renowned and fundamental mezcal is made from Agave Espadin, the mother of all agaves.
The history, process and smoky flavor of mezcal makes a helluva cocktail and a lasting impression. But don't take our word for it... let your tastebuds do the talking.