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Touring
the mezcal route
Differences
between mezcal and tequila
FOR ALL BAD, MEZCAL AND FOR ALL GOOD TOO
If this old saying isnīt 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, itīs
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 paīdentro, (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.
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The only rule to identify true mezcal is in "seeing
the pearl", a type of foam that forms at the least shaking, if it
doesnīt form itīs not good, and thatīs it.
We reccommend going to La Cava store, where they´ll offer
expertise in choosing the right bottle of mezcal.
La Cava
Jardín Conzatti
Gómez Farías 212-B
Monday to Friday
10am-3pm and 5pm-8pm
Saturday 10am-3pm
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