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This is a different type of mezcal that what you might be used to. Usually, mezcal has a smoky flavor that is imparted when the pina, which is the heart of the agave plants, are roasted in pit ovens dug into the ground. This process has been used to make mezcal for over two hundred years, and it is this roasting that gives mezcal the smoky aroma and taste you associate with it. However, the Zignum Mezcal utilizes a process that is similar to one of the processes used to make tequila. Rather than roast the pina in pit ovens, they are cooked in an autoclave, which is a big clay oven, that doesn’t impart the smoke that roasting in the pit ovens imparts. …Read More
We’re gearing up for St. Patrick’s Day, so green drinks are theme of the day. Moon Mountain created this light refreshing cocktail as a classy alternative to traditional green beer. This one is easy to make at home and has plenty of green to keep you from getting a pinch.
We tried several brands that have arrived in the last week or so and a few little bottles procured from the media schwag room at Tales of the Cocktail …Read More
I was doing some research on tequila and mezcal, and one bar was consistently mentioned with raves: Mayahuel in New York.
Tequila has often gotten a bad rap, due to its associations with spring break, hangovers, and the whole “eat the worm” thing. But it’s a very versatile spirit, as is its often-ignored cousin mezcal.
Mayahuel bartender Phil Ward loves the agave spirits, as evidenced by this great quote from his interview with BlackBook:… Read more
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