Pox Mezcal and Tequila: New Mexican spirits beyond the border
Jay Schroeder, a Chicago-based mixer and mezcal expert even cites a “new wave” of Mexican minds.
Pox, very popular in the United States and made from fermented corn, sometimes with cane or wheat sugar, proves in Mexico that “agave is not the only game in the city“, explains Mr. Schroede. “Descended from Mayan agricultural traditions, pox is often simple and bright and has great potential for use in cocktails or to be enjoyed on its own.”
Sotol, a spirit distilled from a plant of the same name, has been available in the United States for several years. The plant grows in northern Mexico, New Mexico.
Comiteco is unique among Mexican agave spirits. For example, says Schroeder, because to create Comiteco there is no need to cook the agave. “No more familiar sweet and caramelized flavors of slowly roasted agave. And, instead, fresh green and herbaceous flavours take their place“.
New Mexican spirits can add some diversity to the tequila and mezcal that have spread in the United States. “I think the mezcal has an easily recognizable name and has gained enough momentum to continue its rapid rise.”
Don’t drink and drive. Enjoy responsibly.
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