Page 32 - SanFelipe

The word “Mezcal” is derived from two words
in the indigenous Mexican Nahuatl (Na-wat-al)
language: “cooked” and “agave”. And initially
“mezcal” was used to denote any agave dis-
tillate – where agave was cooked, fermented,
and then distilled. This would include modern
day Tequila. The history of Tequila we will save
for another day, but as we know the term “Te-
quila” was designated to the Blue Agave and
it’s unique distilling, primarily in the State of
Jalisco. Meanwhile, outside of the designated

“Tequila States” agave spirits continue
to be known as Mezcal, and the hearts
are cooked over wood fires, giving it a
slight smoky flavor. For a long time they
were considered an inferior by-product
of Agave, with the use of such gimmicks
as the worm at the bottom of the bottle.
Today Mezcal is served in some of the best bars is the world, in some cases replacing
Tequila in Margaritas. Chefs are adding Mezcal to dishes as a marinade for fish, chicken
and lamb. Also used in some traditional Mexican dishes like Queso Fundido Boracho, Cev-
iche con Mezcal, and my favorite, pan fried shrimp with Mezcal
and roasted tomatoes. And yet to be tasted, vanila ice cream,
strawberries or mango and a tablespoon sugar with Mezcal.
Andres Tamayo, San Felipe’s unofficial drink expert, is very
fond of Mezcal and has a variety of good bottles in his store,
Un Rancho de Oro. When Andres shares mezcal he suggest
they first smell it, then take small sips and hold them for five
to ten seconds, this gives your palate a chance to prepare.
There are so many varieties of agave used to make mezcal,
grown in different regions, and is processed in a wide variety
of ways, that the breadth of flavors and aromas in mezcal is large.

Some of Andres Mezcal Recommendations

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