How to serve

The mezcal market still largely depends on small-scale distillation. Produced on farms, some of which are situated over 2,000 metres above sea level (San Luis del Rio), mezcal production fits naturally into the agricultural cycle, rarely exceeding 400 litres per month.

  • Coeurs d
  • Agave cuite au four © Del Maguey
  • Moulin à agave © Del Maguey
  • Alambic © Del Maguey

 

Mezcal is to Mexico what Islay malts are to Scotland: the expression of a terroir with specific methods of production, as well as a naturally smoky character. Both have this naturally smoky quality which render them similar in taste. A taste which, in the case of mezcal, is becoming increasingly popular thanks to the inspiration and creative talent of numerous mixologists, through their cocktails: smoked negroni, smoked margerita, mezcal tonic...

Due to the different varieties of agave and a largely traditional production method, mezcal offers an array of tremendous aromas and flavours. As well as each mezcal’s unique character, the ageing in oak casks widens and enriches the aromatic palate of this eau de vie. Both ‘blanco’ or ‘añejo’, mezcal can be enjoyed neat, at room temperature for aged bottles or lightly chilled for ‘blanco’ varieties. The CRT (Tequila Regulatory Council) has developed a ‘tulip’ glass which is perfect for mezcal tasting, but INAO glasses are also suitable.