Mezcal

Mezcales Conférence at 1K Paris hotel’s: how to make a good mezcal?

A conference about the production of mezcal took place at the incredible hotel 1K Paris. What was to discover during this event inspired by Mexican culture?

First, visitors had the chance to taste excellent tacos prepared by a Mexican cook. They were also served several drinks, suck as a cocktail made with pineapple juice, lime, pepper, Mexican spices, agave and, wait for it… espadin mezcal. They also add pepper conceived hibiscus flower and a rare insect called “chicatana”.

Three renowned guests took part in the event. They are “Mezcal maestros” coming from different areas of Mexico: Adrian Bautista (from Rio de Ejutla), Pedro Hernandez (from San Baltazar Guelavila) and Alberto Vasquez (from the Sola de Vega region).

Eventually, the conference started. Among all the questions about the mezcal that were inquired, one was very pertinent: what distinguishes one mezcal from another?

The mezcal is an agave-based spirit, as is tequila (which is made from blue agave). There are 33 kinds of different agaves that are used to create mezcal, making it a drink that can have a lot of varieties.

For a qualitative mezcal, what is needed is a good agave cropped at the right time, meaning at its maturation. It can be seen by its flower starting to grow. Besides, one can note a developing and opening shape inside the plant.

 

Don’t drink and drive. Enjoy responsibly.