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Oaxaca Mezcal  

Touring the mezcal route
Differences between mezcal and tequila


FOR ALL BAD, MEZCAL AND FOR ALL GOOD TOO

If this old saying isn´t Oaxacan it should be, judging by the quality reached by the master artisans of this sensational agave. Mezcal is still produced by the old rudimentary methods of 200 hundred years ago. This drink is made by distilling the maguey cactus.

Although there are several towns where mezcal is produced, it´s in Santiago Matatlán, 45 kilometers from Oaxaca City, where production began. Because of its excellent quality it has a great demand on a local and national level, it has begun to be exported.

Arriba, abajo, a la derecha, izquierda y pa´dentro, (up, down, to the left, right and in), in a shot is the way to receive the first taste of the White, the most common and solicited mescal. It is pure, without curing or water to dilute it even a little. Aging is the key to its flavor, also its pure state without anything to diminish its fiery flavor in the stomach.

Mezcal de Pechuga, with or without its worm, its pearly color, it does have an herb, which leaves a residual taste, pleasurable and marvelous, that goes down the throat smoothly, showing that if one drink of mezcal will alleviate shame the second will alleviate the shame of the mezcal.


The beneficial qualities of Mezcal
-It can be enjoyed as an aperitif or as a digestive
-Because of its rich flavors it can be consumed straight or in wonderful cocktails
-Good certified mescal does not cause hangovers
-The moderate consumption of mescal can prolong life and improve health conditions.

The agave worm
-The agave worm can be added to the mescal when being bottled, it can also be an ingredient in the Mexican gourmet cuisine.
-Mezcal with agave worm is considered to be an aphrodisiac

 

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