Mezcal fun.
At the Manhattan Cocktail Classic last week I think that my favorite seminar I attended was one featuring all things agave. It was hosted by Steve Olsen, of the company AKA Winegeek. According to their website, they are a company “dedicated to the education and consultation of degustation for appreciation and celebration.” That’s quite the situation.
From what I’ve learned Steve and his friends make a living by spreading knowledge and understanding of all things beverage. When he speaks he has a passion and enthusiasm that are contagious, and are backed up by the wealth of information he retains. And the guy loves his mezcal.
I was very proud of myself for thinking ahead and buying a voice recorder to make a copy of each seminar I took so that it could be easily recalled and revisited later on. Unfortunately, it’s batteries are dead at the moment; so my memory will have to suffice.
Mezcal refers to pretty much any spirit made in Mexico from the roasted heart of the agave plant. Tequila is a form of mezcal originally produced in the town Tequila in the state of Jalisco, and is now legally made in a DO (Denominacion de Origen) of five Mexican states. It is made from a specific variety of agave (blue agave). Other mezcals come from a different DO comprised of seven states and many types of agave.
Good tequila is a wonderful thing, but what has really been causing an uproar across the country is the emergence of high-end mezcals (especially Del Maguey). Many people may remember mezcal in past decades as inexpensive hangover-inducing party shots. Ron Cooper, lead voice of Del Maguey, is trying to re-introduce the USA to what mezcal should be: a complex craft spirit that just begs to show off its terroir.
Ron Cooper talks mezcal.
Del Maguey produces a number of mezcals, each one named for the individual village in Oaxaca it represents; and each one delicious. I just received their most recent product in for the restaurant- a blanco called Mezcal Vida. As with all Del Maguey products it is 100% organic and 100% agave, this one being from the agave Espadin. I couldn’t wait to get it into a cocktail.
So here’s what I put together for the moment. This one’s right up my alley. It’s a strong drink for sure, and the smoke notes of the mezcal do fun things with the sherry and Chartreuse.
Oaxacan Monk
1 1/2 oz Mezcal Vida, 3/4 oz Hidalgo Gobernador Oloroso sherry, 1/2 oz Yellow Chartreuse, 1/2 oz Cointreau. Stirred and strained onto a big chunk of ice, garnished with a flamed lemon zest.