Agave is the fastest growing drinks category in the United States, according to IWSR, which carves a niche in the market for mezcal. Sales for the slightly smokey, earthy, agave-based spirit were up 32.4 percent last year (IWSR), and today officially marks the start of a week dedicated to tequila’s smoldering cousin.
Mezcal Week (September 8 - September 15) was started by the Mezcal Collaborative, an association dedicated to “responsibly increasing the category’s growth, building a common education platform, and creating the high impact marketing campaigns that mezcal deserves.”
In Drizly’s report on Mezcal’s future, it released the top-selling Mezcal SKUs on the alcohol delivery platform; Del Maguey Vida, Ilegal Joven and Casamigos Joven occupy the top three positions, but here are five other mezcals to seek out and celebrate the week with, as they embody the values of Mezcal Week all year.
IZO Mezcal
Produced in the founder’s hometown of Durango, Mexico, and sustainably grown and harvested in the surrounding local villages, the attention to handcraft and tradition shines through on the palette. Try a ‘Margarizo,’ a simple cocktail using IZO Mezcal Joven (the youngest in the portfolio) with 2 oz Mezcal, 1 lime and 0.5 oz triple sec.
Mezcal Amaras
Following the philosophy “from seed to sip,” Mezcal Amaras allocates 20 percent of each bottle’s net sale to the development of social and environmental initiatives, which is crucial for the long term existence of the mezcal spirit—and all agave-based spirits. You can do good, while drinking good. Try a reposado neat for the purest expression.
Wild Common
Launched in June 2021, this verified additive-free, artisanal brand produces a mezcal of hand-selected espadin and tobala agave from the Maestro Mezcalero’s community in San Luis Del Rio, Oaxaca. The complex mouthful of bright citrus with tropical notes makes it the perfect sipper with simply a splash of soda water or tonic, and a grapefruit garnish.
Gente de Mezcal
This family-owned business runs their own agave plantation and exports the bottles on sailing boats, which allows a carbon dioxide-free production process. The company uses a variety of agave, from cupreata to coyote for a diverse representation of what the species offers. Best sipped neat.
Lost Explorer
Launched in the U.S. this past spring, The Lost Explorer was cofounded by eco-adventurer David de Rothschild and entrepreneur Thor Björgólfsson, “to invite people to live curiously and explore the diversity and wonder of the sacred agave.” The Lost Explorer uses rainwater conservation, reclaimed wood and solar panels in its sustainability practices in production, while the bottle is made from recycled crystal scraps and sealed with biodegradable beeswax. Combine with spice to highlight the salmiana variety’s green chili notes.
Don’t stop experimenting: Ashly Levi, mezcal enthusiast and mixologist shares three of her favorite recipes below. Though you can choose from any of the aforementioned tequilas to create these libations, she shares Rey Campero Jabali and El Jolgorio Tobala as her two go-to mezcal labels.
Oaxaca Negroni
1 oz Mezcal (I would go for the espadin or arroqueño variety which brings bold, roasted agave, earthiness notes or maybe a cupreata mezcal which, depending from the region and terroir, can bring a fruitier and herbal flavor profile).
1 oz sweet vermouth (I love Carpano Punt E Mes or Carpano Antica)
1 oz Campari
Method: Stir all ingredients together and pour over a large ice cube in a rocks glass. Finish with an orange peel expression.
Mezcal Espresso Martini
1.5 oz Mezcal
1 oz of fresh espresso
1 oz coffee liqueur
0.25 oz agave to taste (optional)
Dash of salt
Method: Combine all ingredients in a shaker and shake for at least 15 to 20 seconds. The key to getting that froth is shaking. Pour into a martini glass and garnish with three espresso beans.
Carajillo
1 oz Mezcal
1 oz Licor 43
Shot of espresso
Method: Shake with ice and “dirty dump” pour the ingredients from the shaker into a glass with the same ice from the shaker. Carajillo’s are popular in Mexico. You can serve them hot but It’s more common to serve them over ice.
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September 09, 2021 at 02:00AM
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It’s Mezcal Week: Here Are 5 Brands To Try, With Recipes - Forbes
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