Xicala Mezcal (Anejo) 100% Espadin Agave

While going through our sommelier journey and having tasted the tequila we decided to venture off the path a bit and check out a mezcal. We have been hearing many good things about it and how it was better than tequila. Since we aren't huge tequila fans we decided to go for it with the mezcal. We chose the anejo since we had already sampled the blanco and respado versions of tequila. Most mezcals come from smaller distilleries but the regulations put in place in order to be labeled mezcal have limited the number of distilleries still producing mezcal. I have not been able to find much information on this particular distillery's history however mezcal, like tequila, must be made in specific states in Mexico and produced in a specific manner. Mezcal can be made from any agave, unlike tequila. Traditionally, it is produced by cooking the pina of the agave for 3 days in an earthen pit. From there it is processed, fermented, and then double-distilled.

Once poured into the glass it had a light lemon-yellow appearance.

The nose was light yet complex. You could detect the raw material scent of the agave but the smokiness from the earthen pit cook was very distinct. That cooking method also leaves a scent of dry leaves and citrus.

On the palate, it was very similar to a scotch. The smoke came through in a big way. This mezcal leaves a distinctive tingle in our mouth. Once you get past the smoke and tingle there are citrus notes as well as various spices.

Since we are not partial to scotch the mezcal was not something we would sip. However, since we now have it on hand we tried a mezcal mule and were pleasantly surprised. It's like having an extra smokey gin mule.