Mezcal on Ice? Hey. that's Nice!
I think I prefer mezcal at room temperature. I mean, I’ve had it cold and didn’t find it as complex as room temp, which actually helped me get into it, in the beginning. But I’ve also had it out of the still and it was delicious, but … that had to have been at least warm, right?
It's All About the Water
We argue a lot about which element in the production of agave spirits contributes most to the flavor of that spirit: the agave itself; where that agave was grown and what grew around it; the cooking process; the yeast that converts the sugar to alcohol, or the mezcalero who oversees the decisions
The Secret Origin of Mezcal
Mezcal has been “having a moment” for at least fifteen years. The New York Times, Food & Wine, Thrillist … heck, even Better Homes & Gardens are writing breathlessly about “tequila’s smoky cousin.” But … how did that happen? When and why did mezcal become a *thing*?
The Golden Age of Mezcal
You’re amazed by how delicious mezcal is. It’s got your attention in a way that no other spirit does. And you think, Man, where was all this amazing stuff just five years ago? Well, it was there, in the rural Mexican communities where it’s made. And it still is. Want to know how to find it?
Mezcal: The Pick-me-up Alcohol that Makes You Fertile but Doesn’t Cause a Hangover
Before the director of the FDA shows up at my door with a warrant … the title of this episode, that’s sarcasm. But it’s all stuff we’ve heard from mezcal enthusiasts — and, to be fair, sometimes from the folks in Mexico who make these spirits. So is there any truth to these legends?