Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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Del Maguey Chichicapa Mezcal. The Islay (Mezcal) to your Speyside (tequila). So elemental, raw, smoky and delicious.
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Yes! Chichicapa is my favorite of the Del Maguey mezcales. The bottle we're working on right now at the house is Pierde Almas Dobadaan. I like this one, but my fave Pierde Almas is definitely the Tobaziche. If you love mezcal, that's a label worth checking out, and I'm pretty sure it's increasingly available in the US.
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I'll keep an eye out, thanks for the tip!
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A friend bought me a bottle of Fireball for my birthday, Canadian whiskey and cinnamon, I'm about to give it a go.
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It is terrible, but I'm not a big fan of cinnamon.
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I like cinnamon, and I like this too. Reminds of a sweet I enjoyed as a kid.
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Straight from a shot glass.
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You know it
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Fireball was a Western North Carolina holiday tradition growing up…deeeelishus.
As for Mezcal, it's the precursor of tequila. Mezcal is also made from agave, or maguey, but it's made from all varieties of the plant, not just blue agave like tequila. Tequila is also only made in Jalisco, in and around the town of Tequila. Mezcal is distilled all over Mexico. Flavor-wise, it's usually smokier, earthier, and stronger than tequila--hence the bourbon=tequila, scotch=mezcal comparisons.
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Mezcal could conceivably be made EXACTLY the same as tequila, but if it isn't made in the prescribed region of the appellation, it will be dubbed mezcal instead of tequila, sort of like the whole champagne versus sparkling wine thing. So technically a tequila is a mezcal made in a certain region under certain conditions with certain ingredients. All tequilas are mezcals (though if it's a tequila, everyone will call it a tequila) but not all mezcals are tequila.
A lot of mezcals are small batches from family run operations, where tequila is usually a larger scale operation.
Oaxacan single-village mezcal is kind of on the rise in the States now that it's coming more available. Like sabergirl says it's smokier, because they generally roast the maguey in stone or clay ovens.
I used to be snobbish towards mezcal because the only stuff in the market was garbage, but there are some really nice ones out there.
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I imagine so, and cheaper too!
This thing has Scorpion Mezcal weighing in with some info:
http://chowhound.chow.com/topics/297668
Here are some facts and clarifications regarding Tequila and Mezcal- this information is based on my knowledge of the spirit and catagory, we are Mezcal producers in Oaxaca.-
Mezcal is the oldest distilled spirit in North America. The Spaniards brought the distilling techniques (they learned from the Moors) when they conquered Mexico and started using local ingredients to make liquor, agave having an extremely high sugar content was perfect. Before the Spaniards, the locals made a low alcohol (3% or so) beverage from agave.
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Mezcal and Tequila both have their own Domination of Origin status and protection
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Mezcal came under certification by the Mexican government div. Comercom, in 2005. All Mezcal produced must now be 100% agave. Tequila dues not require 100% agave and as stated in some notes below, yes, they can cut it 49/51 % with other alcohol.
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The AGAVE plant is a member of the Lily family- it is not a cactus. There are more than 400 varieties of agave woldwide.
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Mezcal can legally be made from up to 28 recognized varieties of agave, including the Blue agave as long as it is grown in the proper region.
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Mezcal can legally be produced in 7 states in Southern Mexico- the main one being Oaxaca.
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Tequila was first produced in 1795 (approx) when Jose Cuervo applied to the Spanish govenment for a permit to make "Mezcal de Tequila".
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Tequila can legally be produced in 6-7 states in Northen Mexico, main state being Jalisco
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All MEZCAL must be bottled in Mexico
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85% of Tequila is shipped out of Mexico in bulk containers and then mixed and bottled with cheaper alcohols.
(the 100% agave tequilas are usually bottled in Mexico) -
Tequila does NOT contain a worm, is only in Mezcal
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The worm in Mezcal is a flavoring- not an aphrodisiac or anything of the sort. In Oaxaca, they use the agave worms in specialty foods (tacos) and also Sal de Gusano = Worm Salt. Note- we import the worm salt also, and use for rimming salts.
If you try a silver worm mezcal next to a no -worm mezcal, you can taste the difference. -
Mezcals come in same agings as tequila.
Silver or Joven = freshly distilled and clear color
Reposado, rested in oak from 2-11 mos.
Anejo = aged 1 year or longer in oak.
Our top of the line Mezcal is aged 7 years and is triple distilled, it is more similar to a cognac than a tequila -
Mezcal is smokier tasting than Tequila. Mezcal is produced in small batches, roasting the agave in an earth oven. So- the silver is even a bit smokey. Tequila is typically made in large industrial batches, and is steamed, not roasted so you don't get the smokey flavor assocatied with mezcal.
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No chemicals are used in the production of Mezcal, natural yeast from the air is used to ferment and takes about 2 weeks. Most industrial batches of Tequila use chemicals to quicken the fermentation.
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All certified Mezcal has a little green leaf symbol on the label and each producer has their NOM listed on each bottle.
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My tastes are a touch simple here. My drink of choice is bourbon and I like a variety of them. While high end is nice here, I can be just as content with a bottle of Jim Beam Black or Russell's Reserve. One of the best for the money in my opinion is Wild Turkey's Rare Breed, barrel proof with citrus tones that are amazing at any price!
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Rare breed is great. I love bourbon and rye. Rittenhouse is the best rye bargain and I'm a fan of pretty much everything that the Buffalo Trace distillery does in bourbon and rye.
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I'm a neat and clean guy drink wise anyhow, so white label and jack are no good. White is gritty, and Jack was my misspent youth (can't stand even the smell anymore), I will have to try some of the other recommendations if I can track them down. I have issues getting good liquor here, so often it's top of what's available.
