National Mezcal Day! These are the 5 Mezcals you should bring back from Mexico

For National Mezcal Day we introduce a selection of unique mezcals from Mexico and a mezcal-based cocktail recipe to celebrate!

 

Ricardo Muñoz Zurita: an unofficial chef, food historian and “anthropologist of Mexican cuisine”, passionate about Mezcal, has travelled all over Mexico to find the best bottles. Here is a selection of those mezclas you should add to your cupboard.

 

Real Minero Largo

Real Minero is one of the few brands that still uses clay to distill its mezcal, which gives the spirit an intense earthy and sandy taste that sets it apart from the others. Of course, this also means that they produce much less mezcal because of the way clay pots absorb liquid during distillation.

 

Convite Jabalí

Jabalí is one of the rarest types of agave, partly because the plant must be at least 25 years old to be harvested properly. The family brand finds only a dozen ripe jabals each year, distilled three times to create a robust and herbaceous flavor with notes of mint and plum.

 

El Jolgorio Madrecuixe

Zurita particularly likes Madrecuixe, which is made from a rare type of agave that grows high like a palm tree and has a vegetal and floral taste. “The secret of mezcal is that the older the plant, the better the mezcal,” he says.

 

Mezcales de Leyenda Guerrero

When we talk about mezcal, it all starts with the quality of the agave plant,” Zurita explains. This bottle, composed of fruity and brackish notes and a light smoke, comes exclusively from the Cupreata agave, grown in Guerrero, the state just west of Oaxaca.

 

7 Leguas Añejo Tequila

This brand still does things the old-fashioned way, but with modern technology,” Zurita says. “Price, quality, tradition, smooth and silky balance, it’s a secret for people who know tequila.”

 

A mezcal-based cocktail: the Wolfgang Cocktail by Mickael Kernoa

Ingredients

Mezcal Rey Campero Cuishe

Fino sherry

Suze

Mango/coriander syrup

Mixing glass – rocks with ice cube

Preparation

*Mango/coriander syrup : Cook the mango in the casserole. Add and smash the coriandre.

Add sugar and water, cook 400g mango, 400g sugar, 500g water, 15 coriander leaves.

 

Don’t drink and drive. Enjoy responsibly.