Kiss to kiss, how to taste a good mezcal
Mezcal is a spiritual drink and one of the most representative of our country. There are currently 9 states that have a denomination of origin.
Some of the most famous varieties of mezcal agaves are: Tobalá, Arroqueño, Papalometl, Cuish, Ceniza, Coyote, Jabalín, Tobaziche and Espadín, the latter being the most common.
Artisanal Process
The master mezcal maker is the one who brings a unique personality to his mezcal. The spirit of this drink is the alcoholic concentration achieved through the distillation process; the type of agave, the variety, the area where it grew and, above all, the fact that the agave has completed its life cycle (eight to ten years) also have an influence. That is why each mezcal is a work of art that carries the passion and love of the master mezcalero.
Recommendations for drinking mezcal
1.- Do not shake it: The natural movement we make with a glass of wine to oxygenate the drink does not apply to mezcal, since it has a high alcohol content. If you shake it, the ethanol will be the first thing to be perceived in the mouth.
2.- Serving: Pour the liquid slowly, preferably stick the bottle to the glass or tumbler so as not to shake the alcoholic content.
3.- The container: To enjoy mezcal you can use the classic candle glass, a cognac glass, a small jug or even a jicarita. To better appreciate the appearance, aromas and flavors it is preferable to serve in glass.
4.- Accompaniments: It is valid to accompany it with orange, grasshoppers or the typical worm salt.
Tasting
Appearance. In general, mezcals should have total transparency and crystalline luminosity.
Aromas. Let it rest for a few minutes after serving and perceive the aromatic notes. Smell the mezcal and exhale; smell again, but before exhaling, take a “little kiss” of mezcal, pass it all over your mouth, hold it for 5 seconds and pass it down your throat. Breathe deeply to perceive primary and secondary notes.
– Primary aromas: will depend on the variety of agave and the land where it was grown.
– Secondary aromas: originate during its cooking and fermentation.
– Tertiary aromas: can only be appreciated in those mezcals that have been matured in barrels.
Flavors. Take another “kiss” of mezcal, this time without passing it around in your mouth, hold it for 7 seconds and pass it around. On the tip of the tongue, you will be able to appreciate the sweet flavors of the agave, produced by its sugars; in the middle part you will perceive the flavors resulting from the cooking and fermentation, which are acidic flavors. The smoke flavor is also detected in the middle part of the tongue, while the slightly bitter flavors are felt in the last part. Smoke, earth, grass and roots are characteristic notes of mezcal.
