Read an Excerpt
The Gift of the Agave
Simply put, mezcal is a Mexican liquor distilled from cooked, fermented agave plants. The distilling process, which likely began in the state of Oaxaca, goes back many centuries and is still performed in a rustic manner in rural villages and farms. The agave cores are slowly roasted in a large, conical, stone-lined pit dug into the ground. The caramelized cores are then ground into pulp, water is added, and the mash is fermented in wooden vats and distilled in copper or clay stills.
As a result of the cores being roasted, many commercial brands of mezcal feature a noticeably smoky taste. But mezcal offers—and is evaluated on—a wide range of flavors and notes. In addition to smoky, these include earthy, spicy, herbal, oily, bitter, rich, sweet, mineral, briny, umami, tart, fruity, and floral. Some varietals are quite smooth, with complex layers of flavor, and are made for sipping neat. Others might be more harsh, bitter, or tart, making them candidates for mixing in cocktails.
In this guidebook, you will learn about the history of mezcal and its early evolution from another potent agave beverage known as pulque. You will discover how it is distilled today and the various species of agave used to create it, as well as the different geographic regions of Mexico where it is produced. You will also encounter the top mezcal distilleries that export to the US and some of the unique mezcal varietals they create and that you might wish to sample. Finally, you will find a collection of recipes for refreshing, zesty, “fiesta in your mouth” cocktails you can make at home with mezcal; a section on which dishes this liquor specifically complements; and a number of food recipes that incorporate the spirit.
Ultimately, you will begin to appreciate the “fruit” of the agave in all its layered, smoky glory. You may even venture out into the world seeking your own particular favorite among the many brands now available. If you do so, it is likely to be a most rewarding quest—for as the wise Oaxacans say, “Para todo mal, mezcal, y para todo bien también.” Which translates as, “For everything bad, mezcal, and for everything good, the same.”
