Mezcal by Emma Janzen

Author:Emma Janzen
Language: eng
Format: epub
Publisher: MBI
Published: 2017-08-15T00:00:00+00:00

GETTING TO KNOW MEZCAL IS LIKE GETTING TO KNOW DIFFERENT PEOPLE AND DECIDING IF YOU LIKE THEM OR NOT. THAT’S THE MAIN THING ABOUT MEZCAL—YOU HAVE A LOT OF TRADITION AND BACKGROUND FOR EACH ONE, SO IT’S A UNIVERSE OF DIFFERENT FLAVORS. IT’S A BEAUTIFUL THING.

—PEDRO JIMÉNEZ, PARE DE SUFRIR

BY VARIETY

Organize a few samples from the same species to get a loose sense for a certain style. Start with espadín—the most widely available (and more affordable) variety. As more rare agaves hit the market, some folks are starting to think of espadín as the boring option, but that’s jumping the gun. Just because it’s ubiquitous doesn’t mean it’s dull. Mezcal El Silencio’s espadín tastes sweeter and fruitier than the espadín from Mezcal Koch, for example. Both are delicious, for different reasons. Pierde Almas’s espadín comes out swinging with big, boisterous character, while Alipus tends toward the more modest end of the spectrum. Once you get a good baseline on espadín, it doesn’t hurt to get a little wild, if the pocketbook allows. Try a few pours from the karwinskii family, like cuishe, madre-cuishe, bicuixe, or largo.

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