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Eduardo: To be honest with you, in Mexico City, and I guess everywhere in Mexico, outside the touristic areas. We don’t have the time or the patience to make the margarita. You have your bottle of tequila, you have your bottle of a squirt or Fresca, which is grapefruit and that’s it. You know, you build it up. Exactly. Eduardo: Well, the way you have it in your glass, I’m going to pour myself some. So obviously if you smell it, loads of totally chocolatey, roasted coffee notes, bitterness, sweetness.
If you want to try sipping mezcal and live in the UK, you can find a large selection at SpiritsKiosk.com and get 10% off using my code: ALushLife10SK. Eduardo: Exactly. They believe that is a protector in the Huichol culture, which means also the power to see and understand things unknown. It’s very powerful in that group, in the indigenous group. There’s a reason celebrities are eager to claim a stake in the Tequila category, and that’s because the agave‐based spirit is soaring in popularity.
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Four Gold‐standard mezcals were also tasted. A Gold medal went to 400 Conejos Mezcal with its “new‐make aromas” and “fruity palate, with mild, dry smoke”. A single flavoured mezcal entry, Ojo de Dios ODD Café Mezcal, delivered a strong finish to the tasting. The Gold winner delighted the panel with its “rich, chocolatey” palate, full of “comforting coffee notes and balanced sweetness”. and Salmiana actually is the agave that we used to make pulque. It’s a massive, massive, agave plant with leaves the size of your screen. It’s popularly called verde or green because the notes, when you drink or smell it, are like fresh jalapenos, spinach, kale, asparagus, you know, super, super green. Ojo de Dios (ODD) means ‘eye of God’. The mezcal is produced traditionally from seven to eight-year-old Espadin agave plants from San Luis del Rio region of Oaxaca, roasted in an underground oven over oak wood, and crushed using a tahona mill. It’s fermented using natural yeasts in wood and then double-distilled in a copper pot still.
Eduardo: Right? Well, mezcal, the name mezcal comes from Nahuatl Mexcalliwhich means cooked agave. Before the Spaniards came to Mexico, or before we had distillation in Mexico, I say Spaniards because we were conquered by the Spanish, but they have found some Filipino still pots in Mexico, but let’s not get into that because then we are going to take hours.
A Silver medal was given to coffee‐flavoured Sierra Milenario Tequila Cafè. Two more Silver medals were hailed in the Tequila Liqueur round. El Sueño Watermelon Liqueur pleasantly surprised the judges with its “fresh watermelon notes” and some “light earthiness”. Silver winner Horus was likened to a “very well done chocolate cream”. In my mind, in those plants under the Mexican sun and the Mexican rain, you’re getting all the energy from Mother Earth. Then you drink it slowly. You really get that energy into your body. Mezcal is a high. Usually alcohol is a depressant, you drink one or two glasses of wine, and you feel sleepy. If you drink more than one or two, then you get to get drunk. With mezcal, no! A complex Joven that’s incredibly smooth from using a conical earthen oven with mesquite wood to cook the Tobalá agave. A volcanic stone ensures the product is milled before it ferments naturally. The result is crisp and bright with dried herbs, honey and earthy notes. They’re losing the traditions and I hope it will not happen. We want eventually to add pieces of Huichol into our bottles, to promote and to help them because they live very humbly. The way they live is just making these pieces of art. Huichol art it’s called. If you Google it, you will find some beautiful art, I’m sure that you have seen them. The judges then turned their attention to aged Tequilas, beginning with a flight of Mixto Tequila – Reposado. In this round, two Silver medallists were discovered. Sierra Tequila Reposado secured Silver for aromas of “fruit, vegetal notes and a touch of pepper”, leading to “some warming spice” on the palate. El Sueño Tequila Gold also took home Silver for delivering “some grassy notes” on the palate, and a “nice spiciness”.
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