Mezcal PDF PDF Free Download
1 / 115
/115
100%
About the book
In "Mezcal," two-time James Beard Award-winning author
Emma Janzen delves into the unique qualities that distinguish
mezcal from its well-known cousin, tequila. Although
produced in Mexico for centuries, mezcal has only recently
garnered attention from spirits enthusiasts due to its
remarkable complexities. While the big players in the liquor
industry are starting to take notice, the majority of mezcal
remains authentically artisanal, crafted using time-honored
techniques and wild-harvested agave plants. With its
captivating photography and elegant foil-debossed cover,
"Mezcal" serves as an essential guide, unraveling the rich
mysteries of this exceptional handcrafted spirit through
informative and engaging text.
Scan to Download
About the author
Emma Janzen is a celebrated author and journalist recognized
for her insightful exploration of global drinking cultures. Her
work appears in esteemed publications such as The New York
Times, PUNCH, and The World’s 50 Best Bars. A two-time
recipient of the James Beard Foundation Awards and the Tales
of the Cocktail Spirited Awards, she has co-authored several
influential books, including The Way of the Cocktail and The
Bartender’s Manifesto. Janzen is the author of Mezcal: The
History, Craft & Cocktails of the World’s Ultimate Artisanal
Spirit and has contributed to significant texts like The Oxford
Companion to Spirits and Cocktails. As the Midwest Academy
Chair for The World’s 50 Best Bars, she has also been
recognized in the Drinks International Bar World 100 since
2023, highlighting her impact on the industry.
Scan to Download
Scan to Download
Summary Content List
Chapter 1 : A Brief Modern History
Chapter 2 : At the Palenque
Chapter 3 : The Species
Chapter 4 : The Alchemy
Chapter 5 : Finding the Right Mezcal
Chapter 6 : Glassware
Chapter 7 : Worm Salts and Orange Slices
Chapter 8 : At the Table
Chapter 9 : At Home
Chapter 10 : The Recipes
Scan to Download
Chapter 1 Summary : A Brief Modern
History
A BRIEF MODERN HISTORY
To comprehend the recent global rise of traditional mezcal,
we look back a few decades. Chef Rick Bayless recalls his
journey with mezcal beginning in Guerrero, Mexico, where
production was artisanal and occurred in secluded villages.
The mezcal was overly fresh, consumed from traditional
jícaras, and each village had its unique maestro mezcalero
overseeing production.
In the 1960s, Ron Cooper sparked the first catalyst for
change in mezcal's fate by introducing it to the American
market through his company, Del Maguey. Initially
Scan to Download
Scan to Download
perceived as a beverage for tourists, it took years for
premium mezcal to gain traction, particularly within culinary
circles. Chefs and bartenders began to appreciate its
complexity, marking a shift in perception. Cooper's efforts at
events like the Food & Wine Classic helped popularize
mezcal, building a loyal following.
MYTHS AND LEGENDS
Mezcal is steeped in rich traditions and origin stories, notably
featuring the Aztec goddess Mayahuel. The artisanal
production process, involving tools like the tahona for
crushing agave, contributes to its unique flavor profile.
Cooper faced skepticism while introducing mezcal in bars,
but gradually gained acceptance, particularly among
professionals with discerning palettes.
THE RISING TIDE
Over two decades, what began as an artistic endeavor
blossomed into a significant force in the spirits market. As
Del Maguey expanded, other brands entered the marketplace,
and by the late 2000s, mezcal started gaining recognition in
prestigious publications. The shift in consumer preferences
Scan to Download
Scan to Download
toward robust flavors further fueled mezcal’s rise. Major bars
began collecting mezcal, with establishments like the Pastry
War educating patrons about the spirit.
ACROSS THE BORDER
Cooper's success in the U.S. catalyzed a resurgence of
mezcal in Mexico, transitioning from a low-status drink to
one celebrated in metropolitan areas. New bars and
mezcalerias opened across Mexico, attracting a younger
clientele interested in traditional, artisanal spirits. This
cultural shift mirrored the trends seen in America, aligning
with a growing consumer desire for authentically produced
products devoid of chemicals. The mezcal movement
continues to flourish as more establishments embrace and
educate about this unique spirit.
Scan to DownloadScan to Download
Critical Thinking
Key Point:The commercialization and rise in
popularity of mezcal may oversimplify its cultural
significance and authenticity.
Critical Interpretation:While Janzen's account highlights
the positive transformation of mezcal from a low-status
local beverage to a celebrated artisanal spirit, one must
consider the complex socio-economic dynamics at play.
The commercialization led by figures like Ron Cooper
might overshadow the traditional practices and local
communities that originally crafted mezcal, potentially
risking the dilution of its cultural heritage. Critics argue
that the marketing of mezcal in Western contexts may
impose a narrative that prioritizes consumer preferences
over the genuine cultural traditions it stems from, as
discussed in scholarly works such as "Alcohol, Culture
and Society in the New World" by V. R. A. Becker.
Thus, while the growth of mezcal is commendable, it is
crucial for consumers and producers alike to remain
aware of and respect the deep-rooted traditions that
contribute to its identity.
Scan to Download
Chapter 2 Summary : At the Palenque
Section Summary
AT THE
PALENQUE The popularity of mezcal has improved the economic situation for maestro mezcaleros in Mexico,
especially in Oaxaca, providing stable income and job security while preserving traditional production
through family ties.
MEZCAL’S
RITUALISTIC
SIGNIFICANCE
Mezcal plays a significant role in cultural traditions and is seen as a means of supporting future
generations. Producers emphasize the importance of legacy, highlighting mezcal's impact on cultural
identity.
THE FUTURE OF
MEZCAL While demand is rising, challenges include an influx of brands lacking cultural ties, industrialization
issues, and environmental concerns like overharvesting agave plants, threatening the industry's future.
TRANSPARENCY
IS KEY With more mezcal producers, transparency is vital for distinguishing quality products. Brands should
clearly label their agave varietals, production methods, and involvement of maestro mezcaleros.
SUSTAINABILITY
CHALLENGES Sustainability issues are complex, with some producers adopting practices to protect agave
populations, while others recognize the need for a collective approach to address sustainability
challenges in the industry.
CONCLUSIONS
FOR CONSUMERS Consumers can advocate for mezcal from small, environmentally conscious producers, which supports
local economies and helps preserve cultural heritage and traditional craft.
AT THE PALENQUE
The surge in popularity of mezcal has significantly improved
the economic situation for maestro mezcaleros and their
Scan to Download
Scan to Download
families in Mexico, especially in places like Oaxaca where
poverty rates are high. For various producers, this boom
translates to stable income, job security, and the continuation
of traditional mezcal production through families. Notably, at
Mezcal Vago and Real Minero, mezcal production remains a
family affair, allowing familial legacies to thrive amidst
changing economic conditions.
MEZCAL’S RITUALISTIC SIGNIFICANCE
Mezcal is deeply integrated into cultural traditions, with
rituals surrounding its production and consumption. Many
families see mezcal as a means of supporting future
generations, with producers like Aquilino García López
emphasizing the importance of legacy. These familial
connections highlight mezcal's role in fostering cultural
identity.
THE FUTURE OF MEZCAL
Despite the positive aspects of mezcal's rising demand,
challenges persist. The market is seeing an influx of new
brands, some lacking genuine ties to the culture, raising
concerns about industrialization, sustainability, and the
Scan to Download
Scan to Download
authenticity of the mezcal. Overharvesting of agave plants is
a major environmental concern, threatening the future of the
industry.
TRANSPARENCY IS KEY
The growth in the number of mezcal producers necessitates
transparency to distinguish quality products. Reliable mezcal
brands should provide specific information on their labels,
including agave varietal, production methods, and the
inclusion of maestro mezcaleros.
SUSTAINABILITY CHALLENGES
Issues surrounding sustainability are complex, with various
producers adopting practices to ensure the health of agave
populations and the environment. While some focus on
planting programs and sustainable farming methods, others
recognize the need for a collective approach to address the
industry's sustainability gaps.
CONCLUSIONS FOR CONSUMERS
Advocating for mezcal sourced from small, environmentally
Scan to Download
Scan to DownloadScan to Download
Example
Key Point:Supporting local mezcal producers can
foster cultural heritage and economic stability.
Example:Imagine yourself enjoying a glass of mezcal at
a family gathering, surrounded by laughter and stories
of generations past. Each sip connects you to the land
and the craft that has been passed down through the
family for centuries. Knowing that by choosing to
support small, environmentally conscious mezcal
producers, you are not just savoring a unique spirit but
also contributing to the livelihoods of families dedicated
to their craft and the preservation of their cultural
identity. This awareness transforms your drinking
experience into a conscious choice to support
sustainability, authenticity, and legacy, reinforcing the
vital link between mezcal and its rich heritage.
Scan to DownloadScan to Download
Critical Thinking
Key Point:Economic Growth vs. Cultural
Authenticity
Critical Interpretation:The author's assertion that the
boom in mezcal has significantly improved the lives of
maestro mezcaleros is compelling yet simplistic. It
overlooks the potential negative consequences of
commercialization, such as the dilution of cultural
practices and the environmental impact of
overharvesting agave. While increased income and job
security are tangible benefits, one must critically assess
whether this economic uplift truly preserves the cultural
significance of mezcal or whether it incentivizes a shift
towards industrial production that sacrifices authenticity
for profit. Sources like 'The Spirit of Mexico: The
Inherent Tension Between Tradition and Profit'
(Johnson, 2022) highlight the nuanced struggles that
arise when cultural artifacts become commodified.
Scan to Download
Chapter 3 Summary : The Species
THE SPECIES
This section provides an overview of various agave species
commonly used in mezcal production, highlighting trends in
the market. While it's understood that each species can
contribute differently to flavor, variations exist even within
the same species due to growing conditions and processing
methods. The flavors presented are based on experiences
shared by bartenders, brand owners, and the author.
AGAVE ANGUSTIFOLIA
-
Description
: Most widely cultivated agave for mezcal, parent of the
espadín variety. Yields medium-sized plants that mature in
five to nine years. Known for balancing sweetness and
herbaceousness.
-
Bottles to Try
:
Scan to Download
Scan to Download
-
Del Maguey Santo Domingo Albarradas
: Tropical pineapple and smoke.
-
Alipus Santa Ana Del Rio
: Juicy and structured, with black pepper.
-
Mezcal Koch Espadín Olla de Barro
: Aggressive flavor, with hints of herbs.
AGAVE AMERICANA VAR. OAXACENSIS
-
Description
: Known as arroqueño, this species takes up to twenty years
to mature and is larger than espadín. Typical subvarieties
include coyote and sierra negra.
-
Bottles to Try
:
-
Siete Misterios Coyote
: Earthy and sweet, with warm notes.
-
Install Bookey App to Unlock Full Text and
Audio
Scan to Download
Scan to Download
Chapter 4 Summary : The Alchemy
Section Summary
Introduction to
Mezcalero Salomón Rey Rodríguez, a mezcalero, dedicates himself to mezcal production, sleeping at his
palenque. The process is traditional and labor-intensive, lacking modern machinery.
Unique Characteristics
of Mezcal Mezcal production reflects the producer's family traditions, leading to unique flavors that vary from
the consistency of industrial spirits.
GROWING AND
HARVESTING Producers traditionally sourced agave from their own land, but single-varietal expressions now
require more careful planning and cultivation. Mature agave piñas are harvested meticulously.
FLAVOR NOTES
FROM THE HARVEST Raw agave contributes unique flavors like mint, lime, and vanilla to the mezcal.
THE ROAST Cooking agave transforms starches into sugars and imparts savory flavors using traditional
masonry or earthen ovens, resulting in complex, smoky profiles.
THREE CATEGORIES
OF CLASSIFICATION The Mexican government recognizes ancestral, artisanal, and industrial mezcal production, each
with specific regulations that affect flavor.
ANCESTRAL,
ARTISANAL,
INDUSTRIAL
Ancestral methods are traditional and flavorful, artisanal methods may use modern technology,
while industrial production often lacks flavor due to mass production.
THE GRIND Post-roasting, piñas are ground to extract sugars, traditionally done by hand or with animals;
mechanical methods are increasingly common.
FERMENTATION The fermentation process using wild yeasts is crucial, with flavor influenced by the materials used
in fermentation vessels.
AGING Most mezcal is released unaged to preserve agave flavors, though some producers experiment with
aging in various woods for different profiles.
THE WORM The gusano (worm) in mezcal bottles is more of a marketing gimmick than a quality indicator,
originally linked to high-proof mezcal.
PECHUGA Pechuga is a traditional infusion made for special occasions, incorporating meat, fruits, or spices
during distillation for unique flavors.
Conclusion Mezcal production is an artistic and labor-intensive process that varies significantly among
producers, contributing to the spirit’s complexity and diversity.
THE ALCHEMY
Introduction to Mezcalero
Scan to Download
Scan to Download
Salomón Rey Rodríguez, a mezcalero, often sleeps in a
hammock at his palenque to tend to the mezcal-making
process. The art of mezcal production at small rural outfits
like Mezcal Vago’s is deeply rooted in tradition and laborious
work, lacking modern machinery.
Unique Characteristics of Mezcal
Each producer's methods give mezcal unique personalities
that reflect their family traditions and decisions rather than
consistency found in industrial spirits. Various styles of
mezcal can have drastically different flavor profiles based on
the producer’s methods and the conditions under which it is
made.
GROWING AND HARVESTING
Traditionally, producers sourced agave from their own lands,
creating blends for their mezcal. Today, single-varietal
expressions are common, requiring more planning and
cultivation. Mature agaves are harvested carefully, with the
piña prepared for cooking.
Scan to Download
Scan to Download
FLAVOR NOTES FROM THE HARVEST
The raw agave plants introduce unique flavors, such as mint,
lime, and vanilla, that become part of the final mezcal.
THE ROAST
Cooking the agave transforms starches into sugars and
imparts savory flavors. Traditional methods involve using
stone or clay masonry ovens or earthen pits lined with stones
and wood, resulting in smoky and complex flavor profiles.
THREE CATEGORIES OF CLASSIFICATION
The Mexican government recognizes three mezcal
production tiers: ancestral, artisanal, and industrial. Each
categorization has specific regulations regarding methods
and materials used, impacting flavor significantly.
ANCESTRAL, ARTISANAL, INDUSTRIAL
Ancestral production remains the most traditional, using
earthen ovens and clay pot distillation, while artisanal might
incorporate modern technology. Industrial production
Scan to Download
Scan to Download
typically lacks flavor due to mass-production techniques.
THE GRIND
Post-roasting, piñas are ground to extract sugars, traditionally
by hand or using animals in rural areas. Mechanical methods
are becoming more common in modern production.
FERMENTATION
The fermentation process is crucial as wild yeasts convert
sugars into alcohol. Traditional practices include various
fermentation vessels, with flavors developing based on
materials used.
AGING
Most mezcal is released unaged, as aging in wood may mask
the agave’s flavors. Still, some producers experiment with
aging in various woods, leading to diverse flavor profiles.
THE WORM
The inclusion of the gusano (worm) in bottles has become a
Scan to Download
Scan to Download
gimmick rather than a quality indicator. It originated as a
marker of high-proof mezcal but has transformed largely due
to marketing strategies.
PECHUGA
A traditional mezcal infusion made for special occasions,
pechuga includes meat, fruits, or spices during distillation for
unique and savory flavor experiences.
Conclusion
Traditional mezcal production is a deeply artistic and
labor-intensive process that varies significantly among
producers. Each phase, from the growing and harvesting of
agave to roasting, grinding, fermentation, and even aging,
contributes to the complexity and diversity of mezcal,
making it a vibrant spirit with rich histories and flavors.
Scan to DownloadScan to Download
Example
Key Point:The Artistic Nature of Mezcal Production
Example:Imagine yourself standing at a traditional
palenque, the air thick with the scent of roasting agave;
every sip of mezcal you taste tells a story crafted by
generations, emphasizing that its rich flavors and
character stem from meticulous, artisanal methods
passed down through time.
Scan to DownloadScan to Download
Critical Thinking
Key Point:The Importance of Traditional Methods in
Mezcal Production
Critical Interpretation:The chapter highlights the deeply
rooted traditions in mezcal production, emphasizing
how each producer's unique methods shape the spirit's
identity. However, while Janzen champions the
authenticity of artisanal processes, it's essential for
readers to question whether this romanticized view
might overlook the potential advantages of modern
technology in enhancing quality and scalability. As
explored in sociological discussions on traditional
versus modern production techniques, such as those
found in "The Cultural Dynamics of Food" by Garcia
(2020), the contrast between artisanal methods and
industrial production raises critical questions about
authenticity, quality, and consumer perception.
Scan to Download
Chapter 5 Summary : Finding the Right
Mezcal
FINDING THE RIGHT MEZCAL
By now, it’s evident that mezcal offers an incredible
diversity, allowing enthusiasts to explore new flavors
endlessly. However, this variety can also be intimidating,
particularly when faced with numerous bottles at bars or
liquor stores. Each bottle represents different producers,
regions, and agave plants, making it challenging to decide
where to begin.
STARTING YOUR MEZCAL JOURNEY
The best approach to discover mezcal is by consulting a
trusted bartender who can help navigate selections based on
their tasting experience. For those who prefer to explore
independently, here are some strategies to consider.
LINE UP A FLIGHT
Scan to Download
Scan to Download
Sampling a flight of mezcal allows for comparison without
full commitment to a single bottle. It’s beneficial to start with
different expressions of the same agave species, particularly
the widely available espadín. Variations in flavor exist even
among expressions of the same species, leading to a rich
tasting experience.
BY VARIETY
Start with espadín to establish a baseline, and then venture
into rarer varieties like cuishe or madrecuishe, which can
provide distinct flavor profiles.
BY TERROIR
Terroir plays a crucial role in mezcal’s flavor, influenced by
elevation, soil type, and microclimate. Understanding where
and how agave plants are grown adds depth to the tasting
experience. Tasting mezcals from various regions allows for
a comparison of distinct geographical flavors, showcasing
the diversity within traditional profiles.
BY REGION
Scan to Download
Scan to Download
Different regions have unique practices that influence
mezcal's taste. For example, producers in Santa Catarina
Minas predominantly use clay pot stills, imparting earthy
notes to their mezcal. Exploring these regional differences
can enhance appreciation and understanding of mezcal.
HAND OF THE MAKER
Knowing the mezcalero behind a label can deepen your
connection to the spirit. Different makers, even producing
similar varieties, may possess distinct philosophies that
influence flavor. Pay attention to these subtle differences to
fully appreciate the nuances in each mezcal experience.
GLASSWARE
Traditional vessels like veladoras are commonly used for
serving mezcal in Mexico, enhancing the experience of
enjoying this complex spirit.
Scan to Download
Chapter 6 Summary : Glassware
GLASSWARE
Variety of Mezcal Containers
In the realm of mezcal, there exists a diverse selection of
glassware beyond the traditional clay cups, each offering a
unique drinking experience.
JÍCARA
The jícara is a rustic drinking vessel made from half of a
hollowed-out gourd. Its shape allows mezcal to sit at the
bottom while aromas rise, enhancing the drinking experience.
However, jícaras are challenging to clean and don’t sit flat on
tables due to their curved bases.
VELADORA
Originally designed as containers for prayer candles in
Mexican churches, veladoras (candle glasses) have been
Scan to Download
Scan to Download
repurposed for mezcal consumption. Their broad mouths
facilitate aroma circulation, and a popular local saying in
Oaxaca encourages drinking until one sees a cross.
COPITA
The copita is a small terracotta cup, specifically associated
with Del Maguey. Created to enhance the experience of
mezcal drinking by allowing aromas to be released, this cup
reflects Zapotec traditions. Del Maguey has distributed
thousands of copitas to bars and bartenders, solidifying their
place in mezcal culture.
WINE GLASS
Many producers advocate for using glass as the ideal vessel
for mezcal, as it presents a neutral palate that enhances both
aroma and flavor. The ability to swirl the mezcal is likened to
wine-drinking experiences, making it a favorable option for
enthusiasts.
WORM SALTS AND ORANGE SLICES
[The section about worm salts and orange slices is not
Install Bookey App to Unlock Full Text and
Audio
Scan to Download
Scan to Download
Chapter 7 Summary : Worm Salts and
Orange Slices
WORM, SALTS, AND ORANGE SLICES
The gusano, or red agave worm, serves as a significant
ingredient in the mezcal narrative beyond its presence in
bottles. Historically significant since pre-Hispanic times, it
was initially a delicacy for the wealthy, like Aztec emperors.
The worm has remained a staple in Mexican cuisine,
enhancing dishes such as quesadillas and tamales. Ground
and mixed with salt, the resulting sal de gusano is a
traditional condiment for mezcal.
Traditional Use of Worm Salt
Diana Corona from Gran Mitla emphasizes the long-standing
tradition of using worm salt to enhance the taste of mezcal,
often paired with orange slices. The umami flavor of sal de
gusano complements the earthy and smoky notes of mezcal,
with the sweetness of orange balancing the flavors. Recent
expanded availability in the U.S. has increased interest in this
Scan to Download
Scan to Download
condiment, with variations in ingredients based on regional
producers contributing to its diversity.
Exploring Different Variants of Worm Salt
While orange slices are the conventional accompaniment to
mezcal, innovative bars are now offering varied fruits and
salts to enhance flavor experiences. Worm salt is typically
sprinkled on orange wedges, with cost ranging from $15 to
over $200 depending on size. Notable brands include:
1.
Bitterman Salt Co.
- Made with pasilla and arbol chilies and Oaxacan sea salt.
2.
Don Bugito
- A pioneer in edible insects, their worm salt features two
kinds of chili and worms from San Luis Potosí.
3.
Gran Mitla
- Offers chunky sal de gusano blended with sea salt, toasted
worms, and multiple chili types.
4.
Marca Negra
- Known for a rare chili blend native to Oaxaca, available
Scan to Download
Scan to Download
online and at select liquor stores.
5.
Sal de Aquí
- Provides a range of salts including sal de gusano, chapulín
salt, and others suitable for fresh fruits and cocktails.
6.
Compañia de Sales
- Features modern takes on worm salt, infusing unique
flavors like hoja santa and ginger.
Worm salt is established as a perfect enhancement to
mezcals, enriching the tasting experience while offering a
variety of options to explore.
Scan to Download
Chapter 8 Summary : At the Table
AT THE TABLE
Purist Perspectives on Mezcal
Some enthusiasts advocate for enjoying mezcal neat,
emphasizing its untainted essence. Chef Rick Bayless
supports this idea, believing mezcal should be consumed
before or after meals rather than during, as he finds pairing it
with food somewhat unappealing.
Modern Pairing Trends
Nontraditionalists are exploring mezcal pairings, particularly
with bar snacks like pickled vegetables and nuts. Events are
being held to introduce mezcal through food pairings, with
restaurants using mezcal alongside Mexican cuisine. Chefs
like Julian Medina and Rodolfo Castellanos highlight rich
dishes or desserts as ideal companions to mezcal.
Creative Culinary Pairings
Scan to Download
Scan to Download
Restaurants are crafting menus that thoughtfully marry
mezcal with food. Pairings with rich flavors like mole or
decadent desserts, such as chocolate mousse, showcase how
mezcal can enhance culinary experiences. For instance,
mezcal is highlighted as an exceptional digestif, cutting
through rich dessert flavors.
Thoughtful Pairing Philosophy
Places like El Destilado are creating intricately designed
pairing menus that consider the affinities between mezcal's
unique flavors and modern Oaxaca cuisine. Experts advise
caution with spicy dishes, advocating for well-considered
pairings to truly appreciate mezcal’s complexity.
The Future of Mezcal and Food Pairings
As the trend grows, more chefs are likely to embrace mezcal
pairings in their dining experiences, but there is also a call
for authenticity in these pairings. The emphasis is on
understanding mezcal’s qualities without forcing ill-suited
combinations.
Scan to Download
Chapter 9 Summary : At Home
AT HOME
Cocktail Recipes Overview
This section presents a variety of cocktails crafted by
bartenders from the US and Mexico, featuring both iconic
drinks that have elevated mezcal's popularity—such as the
Oaxaca Old Fashioned and the Ready Fire Aim—and those
with rich cultural backgrounds, like Raicilla Batanga and
Champurrado. The drinks are organized by style: citrus
cocktails are shaken, spirit-only cocktails are stirred, and
highballs include soda or sparkling elements. Some unique
drinks, like the coffee-infused Espumita Blanca and frozen
Pinche Fresas, add a fun twist.
Getting Started with Mezcal
For newcomers to mezcal, it is recommended to begin with
classic cocktails (e.g., margarita, Paloma, Negroni) to
experience how mezcal enriches familiar flavors. Espadín is
Scan to Download
Scan to Download
the primary mezcal variety to use, known for its consistent
flavor profile, which blends well with other ingredients.
While Del Maguey Vida is a common choice, other good
options include Banhez, Montelobos, Wahaka Joven, and
Vago espadín.
Special Occasion Mezcal
Cocktails featuring less common mezcal varieties, such as
Mayor Rock and Oakland, are ideal for special occasions. It’s
advised not to use premium mezcal like tobalá or arroqueño
daily, similar to how one wouldn't use expensive Scotch for
casual drinks. Sticking to recommended brands ensures the
best taste, as bartenders carefully pair ingredients for optimal
flavor. Lastly, when stocking your bar, look for labels with
detailed production information to identify quality mezcal.
Scan to Download
Chapter 10 Summary : The Recipes
Chapter 10 Summary: Mezcal Recipes
Fresh Shaken Drinks
1.
Executioner
- Ingredients: 3/4 oz Wahaka Espadín mezcal, 3/4 oz
Xtabentún, 3/4 oz Cocchi Aperitivo Americano, 3/4 oz fresh
grapefruit juice, grapefruit twist for garnish.
- Instructions: Shake all ingredients with ice, strain into a
coupe glass, and garnish with grapefruit twist.
2.
Mezcal Margarita
- Ingredients: 2 oz Del Amigo mezcal, 1 oz fresh lime
juice, 3/4 oz diluted agave syrup (equal parts agave nectar
and hot water).
- Instructions: Rim a rocks glass with salt, combine
ingredients in a shaker, strain into the glass over ice.
Scan to Download
Scan to Download
3.
Ready Fire Aim
- Ingredients: 1 3/4 oz Del Maguey Vida mezcal, 1 oz
honey-pineapple syrup, 3/4 oz pineapple juice, 1/2 oz fresh
lime juice, 3 dashes Bittermens Hellfire Habanero Shrub,
pink peppercorns for garnish.
- Instructions: Shake ingredients with ice and strain into a
cocktail coupe. Garnish with pink peppercorns.
Sophisticated Cocktails
1.
Saffron
- Ingredients: 1 1/2 oz saffron-infused Montelobos mezcal,
1 1/2 oz grilled pineapple juice, 3/4 oz Campari, 1/2 oz fresh
lime juice, 1/2 oz agave nectar.
- Instructions: Shake with ice and strain into a footed sour
glass, garnish with pineapple leaves.
2.
Lust For Life
- Ingredients: 1 1/2 oz Del Maguey Vida mezcal, 3/4 oz
Scan to Download
Scan to Download
Lustau Palo Cortado Peninsula sherry, 3/4 oz orgeat syrup,
1/2 oz fresh lemon juice, 1/2 oz fresh pineapple juice.
- Instructions: Combine ingredients in a mixing tin with
ice, strain into a rocks glass over ice, and garnish.
3.
The Ahumado Seco
- Ingredients: 1 1/2 oz Mezcal Unión, 3/4 oz ginger liqueur,
2 1/2 oz hibiscus agua fresca.
- Instructions: Shake with ice, strain over ice in a rocks
glass, and garnish.
Iconic Mezcal Cocktails
1.
Mezcal Negroni
- Ingredients: 1 oz Del Maguey Vida mezcal, 3/4 oz sweet
vermouth, 3/4 oz Campari.
- Instructions: Stir with ice, strain into a glass, and garnish
with an orange twist.
2.
Oaxaca Old Fashioned
Scan to Download
Scan to Download
- Ingredients: 1 1/2 oz El Tesoro reposado tequila, 1/2 oz
Del Maguey San Luis del Rio mezcal, 1 bar spoon agave
nectar, 2 dashes Angostura bitters.
- Instructions: Mix ingredients in a glass with ice, strain,
and garnish with a flamed orange twist.
3.
The Brave
- Ingredients: 1 oz Del Maguey Vida mezcal, 1 oz Siembra
Azul blanco tequila, 1/2 oz Averna, 1/4 oz Royal Combier.
- Instructions: Combine in a wine glass, stir, and serve at
room temperature with Angostura bitters spray.
Fizzy Highballs
1.
Papa Diablo
- Ingredients: 2 oz Nuestra Soledad Espadín, 1/2 oz fresh
lime juice, 1/4 oz crème de cassis, ginger beer.
- Instructions: Shake with ice, strain into a Collins glass
filled with crushed ice, top with ginger beer.
2.
Mezcal Mule
Scan to Download
Scan to Download
- Ingredients: 2 oz Mezcal Vago Espadín, 1/2 oz fresh lime
juice, 1/2 oz ginger juice, 1 oz agave nectar.
- Instructions: Combine ingredients and dry shake, strain
into a copper mug with ice, garnish with mint.
3.
Pinche Fresas
- Ingredients: 1 oz mezcal, 1 oz blanc vermouth, 1/2 oz
fresh lemon juice, 1/2 oz simple syrup, 2 strawberries, mint
for garnish.
- Instructions: Blend all ingredients with pebble ice, pour
into a hurricane glass, and garnish.
Seasonal Punches
1.
Vago Champurrado
- Ingredients: 1 1/2 oz Mezcal Vago Elote, 5 oz hot
champurrado.
- Instructions: Mix hot champurrado and mezcal, optionally
top with cinnamon or smoked sea salt.
2.
Scan to Download
Scan to Download
El Burro Fantasma
- Ingredients: 3 oz Pelotón de la Muerte mezcal, 1 oz
Aperol, 1 oz agave, 1.5 oz fresh grapefruit juice, 1.5 oz fresh
lime juice, chili tincture, fresh carnations for garnish.
- Instructions: Shake and strain into a punch bowl, garnish
with fresh flowers.
These recipes capture a range of mezcal-based cocktails,
showcasing the versatility and flavor profiles of this
intriguing spirit. Enjoy experimenting with these creative
drinks at home!
Scan to Download
Best Quotes from Mezcal by Emma
Janzen with Page Numbers
View on Bookey Website and Generate Beautiful Quote Images
Chapter 1 | Quotes From Pages 28-44
1.You don’t find mezcal. Mezcal finds you.
2.It’s new for us, but not new for them.
3.My job now is keeper of the customs.
4.People were changing; we were evolving into accepting
things that are bitter, smoky—flavors that are dynamic and
polarizing.
Chapter 2 | Quotes From Pages 45-58
1.Mezcal is a very ritualistic liquid that’s involved in
a lot of the traditions in this part of the country.
When a girl was born into a family, the father
planted twenty-five agaves and waited so he could
make mezcal out of these agaves to support her.
That’s the kind of relationship people have with
mezcal.” — Iván Saldaña Oyarzábal, Montelobos
Mezcal
Scan to Download
Scan to Download
2.The legacy of mezcal in my family has given us so much. It
provided for me as a child and now for my children,” he
says. “It would give me tremendous pride to see my son
continue our family legacy with Bosscal and follow in my
footsteps if he chooses to.
3.A bunch of people in the industry are worried about
drinking mezcal, and I say, why? These spirits exist for
enjoying—to make people laugh and feel alive. Not to feel
concern.
4.If we’re going to spend the time talking about the issues
and not the people who really know how to do this, these
people will stop doing it. If we lose the people, we lose the
knowledge and then we lose mezcal.
5.Each one of us, as consumers, can contribute to conserving
the natural and cultural wealth of mezcals by choosing to
consume the products of small, local producers who use
environmentally responsible and culturally conscious
methods.” — Catarina Illsley Granich
Chapter 3 | Quotes From Pages 66-81
Scan to Download
Scan to Download
1.Only God plants tobalá.
2.The sheer complexity of blends makes an easy argument
for their consumption.
3.For every plant—even those within the same species—can
yield different results depending on where it was grown
and how it was processed.
4.Though single varieties have since come into favor, the
past (and quite possibly the future) of mezcal largely
consisted of blends.
5.The flavor notes… were compiled from a variety of
observations made by bartenders, brand owners, and yours
truly. Take ’em with a grain of salt.
Scan to Download
Chapter 4 | Quotes From Pages 82-118
1.Every decision he makes is informed by tradition,
and most are made out of necessity instead of
innovation.
2.It’s what those in the business call ‘the hand of the maker.’
3.There’s no right way or wrong way to make mezcal.
4.You have to adapt. —Danny Mena, Mezcales de Leyenda
5.In mezcal, nothing is quick. It requires a lot of patience.
Chapter 5 | Quotes From Pages 122-135
1.You could try different expressions for the rest of
your life and probably still discover a new flavor
every day.
2.Getting to know mezcal is like getting to know different
people and deciding if you like them or not.
3.You have a lot of tradition and background for each one, so
it’s a universe of different flavors. It’s a beautiful thing.
4.The complexity of flavor is astounding.
5.Get to know the hand of the maker and the philosophy of
the distiller.
Scan to Download
Scan to Download
Chapter 6 | Quotes From Pages 136-145
1.A popular saying in Oaxaca is, Hasta que ver la
cruz, meaning, ‘Drink until you see the cross.’
2.The rugged-looking jícara is actually half of a hollowed-out
gourd. Thanks to its oval shape and shallow depth, mezcal
rests neatly in the bottom while the aromas float freely into
the air.
3.One of the only brand-specific drinking vessels out there,
the tiny terracotta drinking cups are made exclusively by
Del Maguey.
4.Many contemporary producers say glass is the best vessel
for drinking mezcal, as it provides a neutral palate for
delivering aromas and flavors.
Scan to Download
Chapter 7 | Quotes From Pages 146-153
1.The tradition of the worm salt is almost as old as
mezcal itself," says Diana Corona.
2.The red agave worm is very smoky, so it complements the
earthy flavors of the mezcal," says Monica Martinez, owner
of Don Bugito.
3.Until recently, the condiment was almost impossible to find
in the States, but options are expanding as mezcal
producers... start exporting vials.
4.Seek out one of these delicious brands for maximum
enjoyment.
Chapter 8 | Quotes From Pages 154-158
1.Mezcal opens your palate, so you really want your
mezcalito before you have your meal,” he says.
2.The best pairing is with something rich and spicy like a
good mole, a meaty braised short rib, or a simple duck à
l’orange.
3.Mezcal is an amazing digestif. The acidity cuts through
high chocolatey, fatty desserts,” he says. “It is often
Scan to Download
Scan to Download
overlooked, but a good flan with our Durango is pretty
magical.
4.I haven’t seen enough people do it successfully, so I think
that having the first-person experience doing it with Jason
helped me expand my mind. There’s so much complexity
there, you should be able to do things of that nature.
Chapter 9 | Quotes From Pages 169-171
1.If you’re new to mezcal, the best place to start is
by tracing the same trajectory bartenders have
followed and begin with the classics.
2.Bartenders go to great lengths to find the perfect matches
for each ingredient to make the drink sing.
3.The mark of a quality mezcal is often its label.
Scan to Download
Chapter 10 | Quotes From Pages 172-224
1.Crafted in 2011 by bartender Houston Eaves, the
recipe traveled down to San Antonio’s historic
Esquire Tavern after he relocated to Alamo City a
year later.
2.One sip, and you’ll be hooked.
3.Mezcal’s smokiness was the perfect option.
4.It’s a smart representation of how a Michelada made with
mezcal should taste: effervescent, with flavors that frame
and support the vegetal nature of the spirit instead of
masking its soul.
5.One of my happy places was when, nearing completion, we
would have lots and lots of wood to stain... and drink beer,
smoke a little, and listen to Pink Floyd.
6.There’s a lot to love in this drink, but it’s also easy to
forget just how powerful it is.
7.Imagine roasted carrots, with just a hint of char, seasoned
with cardamom and topped with a dollop of yogurt and a
squeeze of lime.
Scan to Download
Scan to Download
Mezcal Questions
View on Bookey Website
Chapter 1 | A Brief Modern History| Q&A
1.Question
What sparked the recent popularity of mezcal
internationally?
Answer:The revival of mezcal on the international
stage can largely be attributed to Ron Cooper, who
introduced it to the U.S. after discovering it in the
1960s during a road trip. His brand, Del Maguey,
began as an art project to share the spirit's
complexity and richness with broader audiences,
shifting perceptions of mezcal from being a poor
man's drink to a highly regarded spirit.
2.Question
How did chefs and bartenders influence the acceptance of
mezcal?
Answer:Chefs and bartenders played a crucial role in
elevating mezcal's status. Their trained palates recognized its
Scan to Download
Scan to Download
complexity and unique flavors, allowing the spirit to gain
traction among the culinary elite. Events like the Food &
Wine Classic in Aspen helped introduce the public to quality
mezcal, establishing it in the fine dining and cocktail scenes.
3.Question
What role does the artisanal nature of mezcal production
play in its appeal?
Answer:The artisanal nature of mezcal production is a
significant factor in its appeal. Each bottle reflects a tradition
steeped in family heritage and a commitment to quality, with
specific details on production methods emphasized on labels.
This connection to land, culture, and time resonates with
consumers who prefer authentic products made with care.
4.Question
How has cultural perception towards mezcal changed in
Mexico?
Answer:Once dismissed as a drink suitable only for the
impoverished, mezcal is experiencing a renaissance in
Mexico driven by younger generations who are proud of their
Scan to Download
Scan to Download
heritage. Bars dedicated to quality mezcal are popping up
across metropolitan areas, with consumers desiring
handmade spirits that reflect their origins.
5.Question
In what ways does the rise of mezcal reflect broader
consumer trends?
Answer:The rise of mezcal is reflective of a broader
consumer trend towards valuing authenticity, sustainability,
and transparency in food and drink. Consumers today are
more aware of where their beverages come from and prefer
options that are organic and made without chemical
additives, aligning closely with the traditional methods
employed in mezcal production.
6.Question
What significance does mezcal hold culturally in Mexico,
as inferred from the text?
Answer:Mezcal is portrayed not merely as a beverage but as
a ritualistic and cultural artifact, representing community,
tradition, and identity in Mexican life. Its integration into
Scan to Download
Scan to Download
daily practices and celebrations reflects its importance
beyond just flavor, encapsulating a rich history associated
with Mexican heritage and family ties.
7.Question
What barriers did Ron Cooper face when introducing
mezcal to the U.S. market?
Answer:Ron Cooper faced significant barriers, including
skepticism from both Mexicans and Americans who had
preconceived notions about mezcal being low-quality 'rotgut'
alcohol. Convincing high-end establishments to serve mezcal
was a gradual process, requiring him to convert people one
by one to recognize its unique value.
Chapter 2 | At the Palenque| Q&A
1.Question
How has the boom in mezcal popularity affected local
families in Mexico?
Answer:The surge in mezcal's popularity has
significantly improved the economic situation for
many families, especially in states like Oaxaca,
Scan to Download
Scan to Download
where a substantial portion of the population
previously lived in poverty. Families have found
reliable jobs in mezcal production, helping to
stabilize their income and keeping them together in
the face of economic challenges.
2.Question
What does mezcal represent in cultural terms, according
to Iván Saldaña Oyarzábal?
Answer:Mezcal represents a deep-rooted cultural
relationship, as seen in traditions like planting agaves at the
birth of a girl to create a source of mezcal for her support,
highlighting how integral mezcal is to family and
community.
3.Question
What challenges are faced by mezcal producers due to
growing demand?
Answer:Producers face challenges such as industrialization
threats, loss of traditional knowledge, environmental
concerns about overharvesting agave plants, and the risk of
Scan to Download
Scan to Download
diluted quality due to mass production methods being
adopted by newcomers to the market.
4.Question
How can consumers contribute to the sustainability of
mezcal production?
Answer:Consumers can help ensure the sustainability of
mezcal by choosing products from small, local producers
who utilize environmentally responsible and culturally
sensitive methods, supporting the preservation of traditional
practices and the natural resources associated with mezcal.
5.Question
What does Uriel Simental Enriquez hope for the future of
his family's mezcal legacy?
Answer:Uriel Simental Enriquez expresses hope and pride in
the idea that his son may continue the family legacy of
mezcal production, emphasizing the importance of tradition
and the role of mezcal in providing for his family.
6.Question
What are some signs of responsible mezcal production
that consumers should look for?
Scan to Download
Scan to Download
Answer:Consumers should check for labels indicating 100
percent agave, noting agave varietal, the inclusion of a
maestro mezcalero's name, and the distillation location.
Additionally, they should look for a Norma Oficial Mexicana
(NOM) number linked to the distillery.
7.Question
What is the importance of transparency in mezcal
production?
Answer:Transparency is crucial as it distinguishes between
artisanal mezcal producers who honor traditional methods
and those who may compromise quality for profit. It ensures
consumers are informed about the origin and production
practices of the mezcal they are drinking.
8.Question
How does the narrative of Cecilia Murrieta connect with
the cultural significance of mezcal?
Answer:Cecilia Murrieta's journey shows how returning to
mezcal production allows individuals to reconnect with their
cultural heritage and express pride in their indigenous roots,
Scan to Download
Scan to Download
turning a personal dream into a reality through the spirit's
revival.
9.Question
What concerns arise from the influx of foreign
entrepreneurs into the mezcal market?
Answer:The influx raises concerns about cultural
appropriation, where foreign entrepreneurs may not
understand or respect the traditions and significance of
mezcal, focusing instead on profits and potentially harming
the authenticity of the spirit.
10.Question
Why is the agricultural sustainability of agave plants
important for mezcal production?
Answer:The agricultural sustainability of agave is critical
since many agave varieties take decades to reach maturity;
overharvesting could lead to shortages, loss of biodiversity,
and a threat to the future of mezcal production as seen in the
tequila industry.
Chapter 3 | The Species| Q&A
Scan to Download
Scan to Download
1.Question
What is the significance of understanding different agave
species in relation to mezcal production?
Answer:Understanding agave species is crucial
because each species has unique properties that can
influence the flavor profile of the mezcal. For
instance, Agave angustifolia, the parent of espadín,
strikes a balance between sweetness and
herbaceousness, making it a popular choice for
mezcal in the United States. Additionally, the
growth conditions and cultivation methods of each
agave affect the final taste, emphasizing the
importance of knowing the specific agave used in
production.
2.Question
Why is it important to take the flavor observations of
agave varieties with a 'grain of salt'?
Answer:Flavor observations should be taken with caution
because many variables affect the final product, including the
Scan to Download
Scan to Download
region's terroir, the way the agave is processed, and even the
individual plant differences within the same species. As
highlighted in the chapter, even agaves of the same species
can yield vastly different results based on their specific
growing conditions and processing methods.
3.Question
How long does it typically take for Agave espadín to
mature, and why is this relevant?
Answer:Agave espadín typically takes between five to nine
years to mature. This is relevant because the maturation
period impacts the plant's sugar content, which directly
affects the flavor profile of the resulting mezcal. A
well-matured agave can lead to a richer, more complex
flavor, which is desirable in the production of high-quality
mezcal.
4.Question
What makes Agave americana var. oaxacensis notable in
mezcal production?
Answer:Agave americana var. oaxacensis, particularly the
Scan to Download
Scan to Download
arroqueño variety, is notable due to its large size and long
maturation period, requiring up to twenty years to fully
mature. This long maturation allows for the development of
deep, complex flavors, often characterized by earthy tones.
Additionally, its cultivation methods can influence the
mezcal's final characteristics.
5.Question
In what ways does Agave cupreata differ from other
agave species in terms of flavor?
Answer:Agave cupreata typically produces a lighter-bodied
mezcal with a bright, floral character and often a piney or
resinous finish. This contrasts with heavier agave varieties
that may yield more robust, earthy flavors. Its growth in
specific regions also contributes to these distinctive flavor
notes, making it a unique offering in the mezcal market.
6.Question
What is the relationship between the production of
mezcal and the sustainability of agave species,
particularly Tobalá?
Answer:Tobalá is often referred to as one of the 'kings of
Scan to Download
Scan to Download
mezcal' due to its exceptional flavor, but it has been
overharvested, raising sustainability concerns. Efforts to
cultivate Tobalá in controlled environments are underway to
ensure its survival and availability for future mezcal
production, highlighting the importance of sustainable
practices in the industry.
7.Question
What characterizes the mezcal produced from Agave
karwinskii and why is it considered unique?
Answer:Mezcal produced from Agave karwinskii, such as
madre-cuishe, is unique for its dry, tannic quality due to the
fibrous stalks often included in the fermentation process.
This results in a flavor profile that can be quite different from
more common agave varieties, bringing complexity and a
distinct stone-dry finish to the mezcal.
8.Question
How do blends, or ensambles, contribute to the mezcal
experience?
Answer:Blends, or ensambles, provide a unique tasting
Scan to Download
Scan to Download
experience by combining different agave varieties, which can
create a greater depth of flavors and aromas. Traditionally,
mezcaleros would use whatever agaves were ripe and
available, leading to complex, multi-faceted spirits that
highlight regional characteristics and adapt to local
conditions.
9.Question
What are some unique bottlings recommended for those
interested in tasting different agave species?
Answer:For Agave espadín, 'Del Maguey Santo Domingo
Albarradas' offers notes of tropical pineapple and dark
chocolate. For Agave americana (arroqueño), 'Del Maguey
Arroqueño' presents earthy complexity. The cupreata can be
experienced through 'Mezcales de Leyenda Guerrero,'
showcasing fresh pineapple. Each of these recommended
bottlings provides a glimpse into the unique flavors and
characteristics imparted by their respective agave species.
Scan to Download
Chapter 4 | The Alchemy| Q&A
1.Question
What role does tradition play in the production of mezcal
according to the author?
Answer:Tradition plays a pivotal role in mezcal
production, where each mezcalero's decision reflects
inherited practices and family customs. The
processes are often steeped in generations of
knowledge, ensuring that every choice reflects the
unique culture and history attached to their craft,
creating a distinctive character in the mezcal
produced.
2.Question
How does the mezcales de leyenda connection to
modernity influence production?
Answer:Mezcales de Leyenda partner, Danny Mena,
highlights that balancing tradition with modernity is crucial
for mezcal makers today. While adhering to traditional
methods, producers also adapt and innovate to meet market
Scan to Download
Scan to Download
demands, ensuring the spirit remains relevant and
appreciated by contemporary consumers without losing its
authenticity.
3.Question
What impact does the harvesting method of agave have
on mezcal's flavor?
Answer:The harvesting method, whether it involves wild or
cultivated agave, affects the mezcal's flavor profile
significantly. Mature agaves are essential for quality mezcal,
and how the leaves are trimmed plays a role in the final taste,
making each batch unique with pronounced differences
depending on the choices made by the maestro.
4.Question
Can you elaborate on the concept of 'the hand of the
maker' in mezcal?
Answer:'The hand of the maker' refers to the myriad of
decisions and personal touches a mezcalero applies during
production. Each choice, from agave selection to cooking
methods, imbues the spirit with distinct qualities and
Scan to Download
Scan to Download
character, ultimately making every bottle a reflection of the
maker's personality and artistry.
5.Question
Why is patience emphasized in the mezcal-making
process?
Answer:Patience is crucial in mezcal production as each
step—from growing agaves to fermentation—requires time
to achieve the desired flavor. For instance, the fermentation
period shouldn't be rushed, as allowing extra time fosters
complex flavors, akin to brewing sour beer. This meticulous
approach ensures the spirit captures the essence of its
ingredients.
6.Question
What distinguishes artisanal and ancestral mezcal
production from industrial methods?
Answer:Artisanal and ancestral mezcal production emphasize
traditional techniques and natural processes, often utilizing
earthen ovens, clay pots, and wild yeasts. In contrast,
industrial methods tend to rely on mechanization, modern
Scan to Download
Scan to Download
technology, and standardized processes, which can lead to
uniform and flavorless products devoid of the personal
touches that define artisanal mezcals.
7.Question
How does the inclusion of the gusano (worm) alter
consumer perception of mezcal?
Answer:The presence of the gusano in mezcal bottles
historically shifted from a quality indicator to a marketing
gimmick. Many consumers perceive it as a novel addition,
though it often detracts from the overall quality; thus,
authentic mezcal producers agree that the worm does not
signify high-quality mezcal but is rather a remnant of past
marketing practices.
8.Question
What is the significance of fermentation vessels in mezcal
production?
Answer:Fermentation vessels are essential in shaping the
mezcal's flavor profile, with different materials such as
wood, clay, or rawhide influencing the yeast activity and
Scan to Download
Scan to Download
flavor development. The choice of vessel can significantly
alter the aroma and taste, showcasing the diversity of the
spirit and the uniqueness of each batch.
9.Question
What is meant by saying that mezcal can have a
'spectrum of intensity'?
Answer:The 'spectrum of intensity' in mezcal indicates the
range of flavor profiles and complexity found among
different batches. Factors such as the agave variety,
production methods, and the personal touch of the mezcalero
contribute to this diversity, allowing drinkers to experience
various unique characteristics beyond just the smoky essence
commonly associated with mezcal.
10.Question
How does the author suggest one should approach tasting
mezcal?
Answer:The author suggests that tasting mezcal should go
beyond simply identifying the smoky flavor; enthusiasts
should learn to recognize the intricate flavors developed
Scan to Download
Scan to Download
through the production process, such as floral notes,
sweetness, and earthiness. This depth enhances appreciation
for mezcal as a spirit and enables a deeper connection to its
unique artisanal heritage.
Chapter 5 | Finding the Right Mezcal| Q&A
1.Question
What makes mezcal such a diverse spirit?
Answer:Mezcal's diversity stems from the multitude
of agave species used, the various producers and
regions, and their unique production processes.
Each bottle offers distinct flavors influenced by
terroir, the plant's growth environment, and the
traditions of the distillers.
2.Question
How can one navigate the wide selection of mezcals
available?
Answer:A great way to explore mezcal is to find a
knowledgeable bartender who can guide you through tastings
and suggest flight options. Alternatively, you can
Scan to Download
Scan to Download
independently sample various agave types and regional
variations to discover what suits your palate.
3.Question
Why is tasting flights of mezcal advantageous?
Answer:Flights allow you to compare and contrast different
mezcals without committing to a full bottle, making it easier
to notice the subtle variations in flavor profiles across
different brands and agave types.
4.Question
How can the terroir of mezcal impact its flavor?
Answer:Terroir, which includes soil, elevation, and
microclimate, greatly influences a mezcal's taste. For
example, agaves grown in nutrient-rich soil versus those that
struggle may yield vastly different flavor experiences.
Different atmospheric conditions also contribute to unique
yeast profiles that affect fermentation.
5.Question
How does tradition influence mezcal production?
Answer:Different regions have distinct traditional practices
Scan to Download
Scan to Download
and techniques that shape the flavor of mezcal. For example,
producers in Santa Catarina Minas often use clay pot stills
which give their mezcal a rounder, earthier flavor.
6.Question
What should one consider when exploring different
mezcals?
Answer:When exploring mezcals, consider the agave species,
production region, and the maker's philosophy. Each factor
contributes uniquely to the character of the spirit, much like
how the variety of grapes influences wine.
7.Question
What role does the distiller play in the quality of mezcal?
Answer:The distiller's philosophy and methods significantly
impact the mezcal's flavor profile. By tasting different spirits
from various mezcaleros, one can appreciate how different
techniques and personal styles yield unique results.
8.Question
What is a common way to serve mezcal in Mexico?
Answer:In Mexico, mezcal is frequently served in veladoras,
or traditional candleholders, which enhance the experience of
Scan to Download
Scan to Download
enjoying this spirit.
9.Question
How does one develop a palate for mezcal?
Answer:Developing a palate for mezcal requires trying a
wide variety of expressions repeatedly to recognize the
diverse flavors and characteristics each offers. Over time, this
exposure helps in discerning the complexities and nuances
within the spirit.
10.Question
What trends are emerging in the mezcal market?
Answer:There is a growing interest in exploring rare agave
varieties and understanding the specific characteristics of
mezcals from various regions, which contribute to a richer
tasting experience.
Chapter 6 | Glassware| Q&A
1.Question
What are the traditional and contemporary vessels used
for drinking mezcal, and how do they enhance the tasting
experience?
Answer:Traditional vessels like the jícara and
Scan to Download
Scan to Download
veladora emphasize rustic charm and cultural
significance; the jícara, a hollowed gourd, allows
aromas to float freely yet is hard to clean, while the
veladora, originally a candle holder, promotes
aroma circulation with its broad mouth.
Contemporary options such as the copita, designed
by Ron Cooper, combine tradition with specific
ergonomic features to enhance aroma, while wine
glasses offer a neutral palate, allowing for deeper
appreciation of mezcal's intricate flavors—swirling
the liquid helps release volatile aromas, thus
enriching the drinking experience.
2.Question
Why might someone choose a clay copita over other
drinking vessels for mezcal?
Answer:A clay copita, notably crafted by Del Maguey,
connects drinkers to the Zapotec tradition, providing a tactile
and grounding experience while enhancing the scent of the
mezcal. Its design specifically celebrates mezcal's rich
Scan to Download
Scan to Download
cultural heritage and encourages appreciation of its complex
aromas.
3.Question
What are the advantages and disadvantages of using a
jícara for mezcal?
Answer:The jícara offers a unique rustic aesthetic and
facilitates an aromatic tasting experience due to its oval
shape. However, its difficulties in cleaning and stability
make it less practical than other options, as soap residue can
linger and it doesn't rest easily on flat surfaces.
4.Question
What saying is associated with the veladora and what
does it signify?
Answer:The saying 'Hasta que ver la cruz,' which translates
to 'Drink until you see the cross,' reflects a cultural ritualistic
approach to drinking mezcal, indicating an element of
celebration and spiritual connection in the experience.
5.Question
How does using a wine glass for drinking mezcal compare
to using traditional vessels?
Scan to Download
Scan to Download
Answer:A wine glass provides a neutral backdrop that
enhances the understanding of mezcal's aromas and flavors,
as it allows for the swishing and swirling that releases scents,
contrasting with traditional vessels that may provide more
cultural context but less functionality in enjoying the
nuanced aspects of mezcal.
6.Question
What role does the choice of glassware play in the overall
mezcal-drinking experience?
Answer:The choice of glassware can significantly impact
how aromas are experienced and flavors are perceived; it
influences not only the aesthetic presentation but also
enhances the appreciation of mezcal’s complexities, allowing
drinkers to engage with the spirit on both a sensory and
cultural level.
Scan to Download
Chapter 7 | Worm Salts and Orange Slices| Q&A
1.Question
What is the historical significance of the gusano (worm)
in Mexican cuisine?
Answer:The gusano, or red agave worm, has been a
culinary delicacy in Mexican cuisine since
pre-Hispanic times, originally favored by the
wealthy and powerful, such as Aztec emperors. This
insect has remained a crucial part of Mexican
culinary traditions, pairing with various dishes to
enhance flavors and textures.
2.Question
How is worm salt traditionally used alongside mezcal?
Answer:Worm salt, or sal de gusano, is typically sprinkled on
orange slices and served as an accompaniment to mezcal.
The sweetness of the orange balances the smoky and earthy
flavors of mezcal while the umami-rich worm salt adds depth
to the tasting experience.
3.Question
What are some variations found in worm salts from
Scan to Download
Scan to Download
different producers?
Answer:Worm salts can vary by region and producer, with
differences in the types of chili peppers used, the grade of
salt, and the ratio of crushed worms. Some brands may
produce a medium grind, while others prefer a coarse texture,
resulting in a diverse range of flavors and experiences for
consumers.
4.Question
What are some recommended brands for worm salt and
their unique characteristics?
Answer:1. Bitterman Salt Co.: Uses pasilla and arbol chilies
with hand-harvested Oaxacan sea salt, known for its umami
flavor. 2. Don Bugito: A pioneer in edible insects, this
brand's sal de gusano features two kinds of chili pepper and
imported worms. 3. Gran Mitla: Offers two types, including a
chunky version made with various chili peppers. 4. Marca
Negra: Features a gritty texture with a rare Mixe chili. 5. Sal
de Aquí: Provides unique options including citrus-infused
salts.
Scan to Download
Scan to Download
5.Question
Why has worm salt become more accessible in recent
times?
Answer:Worm salt became more accessible as mezcal
producers and independent companies began exporting it to
the United States, responding to growing interest in artisanal
and traditional Mexican culinary practices.
6.Question
How can understanding the use of worm salt enhance the
mezcal tasting experience?
Answer:Understanding how to pair worm salt with mezcal
allows for a deeper appreciation of flavors. The salt acts as a
palate cleanser and enhances the complexity of mezcal,
revealing the nuances of the agave's earthy and smoky notes,
making each sip more enjoyable.
Chapter 8 | At the Table| Q&A
1.Question
What is the traditional way of enjoying mezcal according
to purists?
Answer:Purists believe that mezcal should be sipped
Scan to Download
Scan to Download
and savored without distractions, ideally as an
apéritif before a meal or as a digestif afterward, to
fully appreciate its unadulterated essence.
2.Question
How does chef Rick Bayless feel about pairing mezcal
with food?
Answer:Rick Bayless prefers to have mezcal before a meal to
open the palate and does not favor pairing it with food during
the meal, viewing it as a separate experience rather than as
something to be consumed alongside dishes.
3.Question
What type of foods does Julian Medina recommend
pairing with mezcal?
Answer:Julian Medina recommends pairing mezcal with rich
and spicy foods, such as a good mole or meaty dishes, to
enhance the overall dining experience.
4.Question
How does Rodolfo Castellanos view dessert pairings with
mezcal?
Answer:Rodolfo Castellanos finds that mezcal pairs
Scan to Download
Scan to Download
surprisingly well with desserts, particularly chocolate, and
believes that its flavors can complement sweet dishes
beautifully.
5.Question
What is the philosophy behind mezcal pairings at El
Destilado?
Answer:At El Destilado, the philosophy of mezcal pairings
involves carefully matching food courses with mezcal based
on characteristics like minerality, smokiness, and vegetal
notes to create a harmonious dining experience.
6.Question
What is the advice given by Jason Cox regarding mezcal
pairings?
Answer:Jason Cox advises against pairing mezcal with spicy
foods because it can amplify the spice level too much; he
emphasizes that successful pairings require a thoughtful
approach.
7.Question
What concerns do beverage director Guadalupe Jaques
express about mezcal pairings?
Scan to Download
Scan to Download
Answer:Guadalupe Jaques is concerned about seeing people
struggle to pair mezcal with food successfully, as many may
not know how to do it properly, and he emphasizes the
importance of first-hand experience.
8.Question
What future trend does Jason Cox predict for mezcal
pairings?
Answer:Jason Cox predicts that more people will begin to
explore mezcal pairings with food, and that as knowledge of
how to pair it grows, these experiences will become more
commonplace, provided they are done thoughtfully.
9.Question
What are common bar snacks enjoyed with mezcal?
Answer:Common snacks include pickled vegetables, fried
fava beans, and salted almonds, which help to balance the
high proof of mezcal when consumed.
10.Question
Why is it beneficial to pair mezcal and food thoughtfully?
Answer:Thoughtful pairings can enhance both the mezcal
and the dish, allowing complex flavors to shine and creating
Scan to Download
Scan to Download
an enjoyable dining experience that reflects the spirit's depth
and nuances.
Chapter 9 | At Home| Q&A
1.Question
What makes mezcal cocktails so special compared to
traditional cocktails?
Answer:Mezcal cocktails have the power to
transform familiar flavors into something
multidimensional. This is due to mezcal's unique
smokiness and variety of flavor profiles that can
elevate classic cocktails like the margarita or
Negroni, giving them a new and exciting character
that resonates with both traditional and
adventurous palates.
2.Question
Why is it recommended to start with classic cocktails
when exploring mezcal?
Answer:Starting with classic cocktails allows newcomers to
appreciate how mezcal enhances well-known flavors, helping
Scan to Download
Scan to Download
them to better understand its versatility and depth. The
familiarity of classics gives a comfortable foundation from
which to experience the new complexities brought by
mezcal.
3.Question
What type of mezcal is best for cocktails according to the
book?
Answer:Espadín is the best mezcal for cocktails due to its
consistent flavor profile and predictability, making it a
reliable choice for mixing with various ingredients.
4.Question
How should one approach selecting mezcal brands for
cocktails?
Answer:It’s important to stick to recommended brands for
optimal results, such as Del Maguey Vida, Banhez, or
Montelobos. Bartenders invest time in finding the perfect
mezcal to complement each cocktail, so adhering to these
suggestions maximizes your chances of crafting the
best-tasting drinks.
Scan to Download
Scan to Download
5.Question
What does the label of a mezcal tell you about its quality?
Answer:A quality mezcal label will provide detailed
information about its production process, which can be an
indicator of the care and craftsmanship put into creating that
spirit, ultimately affecting the taste and enjoyment of the
cocktail.
6.Question
Can you give an example of a less common mezcal
suitable for special occasions?
Answer:Sure! Ingredients like tobalá and arroqueño are
considered special because they are less common and often
more expensive, making them reserved for unique
experiences, similar to how you might use high-end Scotch
for exclusive cocktails.
7.Question
What is the relevance of cocktails like the Oaxaca Old
Fashioned in mezcal culture?
Answer:Cocktails like the Oaxaca Old Fashioned are
recognized for their role in popularizing mezcal, serving as a
Scan to Download
Scan to Download
bridge for drinkers to explore the spirit while enjoying a
classic cocktail experience enhanced by its distinctive
qualities.
8.Question
Why should bartenders' recommendations be followed
when making cocktails?
Answer:Bartenders have extensive experience in crafting
cocktails and understand how different ingredients affect the
final drink. Following their recommendations helps ensure
that all components work together harmoniously, leading to a
better overall taste.
9.Question
What is a unique feature of cocktails that include both
mezcal and more traditional spirits?
Answer:Many mezcal cocktails bring together the robust
smokiness of mezcal while incorporating the bright, fresh
elements of traditional spirits, creating a dynamic interplay
that can surprise and delight the palate.
Scan to Download
Chapter 10 | The Recipes| Q&A
1.Question
What inspired the creation of the 'Ready Fire Aim'
cocktail, and what flavors define it?
Answer:The 'Ready Fire Aim' cocktail was created
by Steve Schneider in 2013 at Employees Only,
showcasing a distinct balance of sweet pineapple,
mezcal’s smokiness, and a spicy kick from
habanero. The combination of these flavors creates a
memorable drinking experience, symbolizing how
mezcal can elevate a modern classic.
2.Question
How does the Mezcal Margarita illustrate the versatility
of mezcal in cocktails?
Answer:The Mezcal Margarita exemplifies mezcal's
versatility by blending its distinct flavors with lime and
agave. This combination allows it to shine whether sipped
frozen, on the rocks, or straight, showing how mezcal
complements traditional flavors while enhancing the
Scan to Download
Scan to Download
cocktail's complexity.
3.Question
What makes the Oaxaca Old Fashioned a significant
cocktail in the mezcal world?
Answer:The Oaxaca Old Fashioned, developed by Phil Ward,
is significant as it showcases mezcal’s potential and
versatility. Its simple yet impactful union of tequila, mezcal,
agave nectar, and bitters serves as a beloved introduction to
mezcal's rich, smoky profile, appealing to both cocktail
enthusiasts and newcomers alike.
4.Question
In what ways does the 'El Burro Fantasma' punch reflect
Mexican culture?
Answer:The 'El Burro Fantasma' punch, crafted by Nacho
Jimenez, reflects Mexican culture through its vibrant flavors
and festive garnishes. It embodies the essence of local
celebrations, incorporating ingredients that evoke traditional
spicy candies and is adorned with fresh carnation flowers,
symbolizing the festive spirit found throughout rural Mexico.
Scan to Download
Scan to Download
5.Question
What role does hibiscus play in the Ahumado Seco, and
why did the creator choose it?
Answer:In the Ahumado Seco, hibiscus is central to the
drink, contributing a tart and drying flavor that balances well
with the smokiness of mezcal. Nate Wales chose hibiscus for
its versatile flavor profile, aiming to create a refreshing drink
that avoids the overly sweet taste often associated with
hibiscus beverages.
6.Question
Describe the role of mezcal in the Dizzy Oaxacan punch
and why it is well-received at gatherings.
Answer:Mezcal plays a crucial role in the Dizzy Oaxacan
punch by providing a robust character that meshes
beautifully with the ginger beer and spices. Its effervescence
combined with the warm spices appeals to a wide audience,
making it a festive choice that effectively introduces mezcal
to those unfamiliar with its complex flavors.
7.Question
How does the 'Blind Lemon Jefferson' cocktail's
Scan to Download
Scan to Download
uniqueness contribute to its lasting popularity?
Answer:The 'Blind Lemon Jefferson' cocktail's uniqueness
comes from its frothy texture and a blend of flavors that
borrow from both mezcal’s earthy characteristics and the
bittersweet notes of Aperol. Its creative history and inventive
combination make it memorable, ensuring its continual
request among patrons long after it left the menu.
8.Question
What is the significance of 'Pinche Fresas' as a cocktail
name?
Answer:The name 'Pinche Fresas' serves as a playful jab at
those who order fruity, frozen drinks, labeling them as
'fucking yuppies.' This humorous double entendre reflects the
drink’s fun, irreverent character while also hinting at the
bartender's reluctant fondness for making vibrant, flavorful
mezcal cocktails.
9.Question
How does the Mezcals’ uniqueness manifest within the
'Electron' cocktail?
Scan to Download
Scan to Download
Answer:In the 'Electron' cocktail, mezcal's distinct smokiness
meets the earthy notes of carrot juice and zesty lime, creating
a multidimensional flavor experience. Julia Momose's
inventive approach emphasizes how mezcal’s complex
profile can transform traditional combinations, making each
sip a dynamic exploration of flavor.
10.Question
Why is the 'Ginger Cucumber Highball' described as
essential for springtime sipping?
Answer:The 'Ginger Cucumber Highball' is described as
essential for springtime due to its refreshing blend of
cucumber and ginger, which evokes the crispness of spring.
The simplicity of the drink makes it easy to enjoy, aligning
well with the vibrant, fresh flavors associated with the
season.
Scan to Download
Mezcal Quiz and Test
Check the Correct Answer on Bookey Website
Chapter 1 | A Brief Modern History| Quiz and Test
1.Mezcal was originally produced in secluded
villages in Guerrero, Mexico, with each village
having its own maestro mezcalero overseeing
production.
2.Ron Cooper introduced mezcal to the American market in
the 1980s, making it widely popular among tourists
immediately.
3.The recent rise of mezcal in Mexico is primarily due to its
association with low-status drinks and the lack of interest
among younger consumers.
Chapter 2 | At the Palenque| Quiz and Test
1.The rise in popularity of mezcal has economically
benefited maestro mezcaleros in Mexico,
particularly in Oaxaca.
2.Mezcal is traditionally produced without any cultural
significance or familial ties.
Scan to Download
Scan to Download
3.Overharvesting of agave plants poses a significant
environmental threat to the mezcal industry.
Chapter 3 | The Species| Quiz and Test
1.Agave angustifolia is the most widely cultivated
agave for mezcal and matures in five to nine years.
2.Agave americana var. oaxacensis is larger than espadín and
can mature in less than ten years.
3.Agave tequilana can be used to produce mezcal, but it is
primarily used for tequila production.
Scan to Download
Chapter 4 | The Alchemy| Quiz and Test
1.Salomón Rey Rodríguez, a mezcalero, often sleeps
in a hammock at his palenque to tend to the
mezcal-making process.
2.Industrial mezcal production consistently produces spirits
with rich and complex flavors due to mass-production
techniques.
3.The inclusion of the gusano (worm) in mezcal bottles is a
traditional practice that indicates high quality.
Chapter 5 | Finding the Right Mezcal| Quiz and Test
1.Mezcal offers a uniform flavor experience
regardless of the producer or region.
2.Starting your mezcal journey with a knowledgeable
bartender is a recommended approach.
3.Terroir has no significant influence on the flavor of mezcal.
Chapter 6 | Glassware| Quiz and Test
1.The jícara is a drinking vessel that is made from
half of a hollowed gourd and is easy to clean.
2.Veladoras, originally containers for prayer candles, have
Scan to Download
Scan to Download
Chapter 7 | Worm Salts and Orange Slices| Quiz and
Test
1.The gusano, or red agave worm, has been used in
Mexican cuisine since pre-Hispanic times.
2.Worm salt is typically made only with sea salt and does not
include any additional ingredients.
3.Diana Corona promotes the idea that worm salt should
solely be used with traditional orange slices and no other
fruits.
Chapter 8 | At the Table| Quiz and Test
1.Chef Rick Bayless believes that mezcal should be
consumed during meals.
2.Nontraditionalists are exploring mezcal pairings with
snacks like pickled vegetables and nuts.
3.Cautious pairing with spicy dishes is advised to appreciate
mezcal’s complexity.
Chapter 9 | At Home| Quiz and Test
1.Classic cocktails are recommended for newcomers
to mezcal to help them experience its flavor
Scan to Download
Scan to Download
Chapter 10 | The Recipes| Quiz and Test
1.The cocktail 'Executioner' includes ingredients
such as wahaka espadín mezcal, Xtabentún,
Cocchi Aperitivo Americano, and fresh grapefruit
juice.
2.The drink 'Mezcal Margarita' contains tequila as one of its
main ingredients.
3.'The Brave' cocktail is served at room temperature and
includes both mezcal and tequila.
