Tequila, that’s where I draw the lime

Written by
Jessica Knisley, Bar Manager

Does the word Mezcal ring a bell? The word comes from the Nahuatl word Mexcalli which translates to “oven cooked agave”. The fundamental distinctions between tequila and mezcal come from their place of creation, method of production and the type of agave plant that makes the liquor. While tequila is  technically a form of Mezcal, Mezcal is not Tequila. To be Tequila, by law it must be made from the Blue Agave plant. Mezcal is made from a variety of agave plants’ hearts, known as piñas, due to the naked plants resemblance to pineapples. Mezcal gets its smokey flavor from the agave hearts being roasted in wood fired pits.

I have been a huge fan of tequila since I started bartending 3 years ago but only in the past year have I become familiar with Mezcal, a very versatile and flavorful spirit. In Mexico, Mezcal is generally enjoyed straight up, with a simple slice of citrus. I, personally, really enjoy Mezcal on its own. As a cocktail, my go to would be Mezcal with grapefruit juice, fresh lime, a little bit of Green Chartreuse and a smidge of fresh cracked pepper. Here at the restaurant we recently started carrying Del Maguey Vida Mezcal. If you are ever at the restaurant and want to try something new, just worm your way over to the bar and let me know.