The Mezcal Tasting:
While living in Oaxaca, we spent equal time learning from and collaborating with artisans, as well as with families traditionally distilling artisanal mezcal. It was beautiful and amazing to see and learn about this process, the amount of work involved, and the passion of these families who are so proud of their product. We want to share this experience and information with you, and support this artisanal industry hoping to help in protecting this tradition from the same exploitation the tequila industry experienced. We bring you 3 different samples of a mezcal made by a distiller that we grew to love quickly while living there, that had it's place on the table to share with friends for many meals. One is a very special small batch mezcal that contains Espadin mixed with Semi-Wild Bicuishe, grown at about 5000 feet, fermented in cypress vats. The success and unique flavors of mezcal depend on the combination of the altitude and soil in which the varieties of maguey plants are grown, as well as the form of distillation, tanks of fermentation....and the hand of course.
