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Što je Mezcal i zašto je najtopliji duh u Americi? Projekcija slajdova

Što je Mezcal i zašto je najtopliji duh u Americi? Projekcija slajdova

Mezcalova migracija na američku barsku scenu napravila je veliki napredak

Antička etimologija

Ime mezcal proizvod je dva Nahuatl izrazi ("rastopiti" i "ixcalli"), zajedno značeći "agavu pečenu u pećnici". Izraz datira prije više tisuća godina.

Mezkali dobiveni u bačvama nisu za podcjenjivanje

"Ne treba zanemariti bazalne mezkale", kaže John Rexer, osnivač ilegalnog Mezcala. “Praksa starenja mezcala seže do sredine 1700-ih, a vjerojatno i dalje. Ono što je počelo kao način skladištenja i transporta mezcal na kraju se razvilo u način naglašavanja određenih okusa i umjetničke forme. Ako volite tamnije duhove, isprobajte reposado ili añejo. Za mene su najbolji odležani mezkali oni u kojima hrast ne zasjenjuje agavu. ”

Čuvajte se Larve

Bizarna praksa dodavanja ličinki u bočicu pomalo je trik i općenito ukazuje na nekvalitetnu destilaciju. Izvorno je dodan 1950 -ih godina kako bi se prikrila neravnoteža ili loši profili okusa.

Ne dopustite da vas dim odvrati

Ilegalni osnivač Mezcala John Rexer kaže: “Mislim da postoji pogrešno mišljenje da je mezcal vrlo zadimljen duh. Uistinu, postoje mezkali koji imaju taj profil, ali ima mnogo mezkala s vrlo laganim profilima dima gdje je okus agave mnogo izraženiji. Mislim da kako ljudi to otkrivaju, kategorija se počinje otvarati i dovoditi sve više obraćenika. ”

Četiri različite kategorije mezkala

Joven općenito nije star ili bačen u razdoblju kraćem od dva mjeseca, dok je reposado odležao u hrastu najmanje dva mjeseca, ali ne dulje od godinu dana. Añejo je star između jedne i tri godine, a extra añejo je, pa, stariji dulje. Mezcal se ne može smatrati extra añejo ako nije odležao najmanje tri godine.

Mezcal i konkvistadori

Španjolcima destilacija nije bila strana i te su prakse donijeli sa sobom u Meksiko. Iako nije jasno je li meksičko stanovništvo već proizvodilo alkoholna pića prije dolaska konkvistadora, rođenje mezkala uvelike se pripisuje eri španjolskog osvajanja.

Mezcal dolazi iz biljke Maguey

Mezcal se može proizvesti od mnogih vrsta agave, ali izvorno je destiliran iz srca biljke Maguey, podvrste agave porijeklom iz Meksika. Uzgaja se za proizvodnju mezkala u nekoliko meksičkih regija. Srca biljke (maguey ili druge agave, ovisno o marki) beru se i prže u jamama u zemlji. Zatim se napravi mljevenje mljevenjem pečenih srca i dodavanjem vode, te počinje proces fermentacije. Danas se velika količina mezkala proizvodi s oaksakanskom sortom agave zvane espadín.

Regulirano od 1994

Iako je mezcal tehnički prisutan stoljećima, službeno ga je priznao devedesetih godina prošlog stoljeća Meksičko regulatorno vijeće za kvalitetu mezkala. Ova uredba osigurava zaštitu prakse putem "naziva podrijetla" (slično francuskoj uredbi o šampanjcu) i uređuje valjanost oznake "100 posto agave".

Svete ritualne veze

Iako se Maguey nekada smatrao svetom biljkom. Biljka ima prilično povijest, koja datira još od predšpanjolske okupacije. Kaže se da se maguey često koristio u vjerskim ritualima, točnije u praksi krvoprolića, što su kraljevi Maja koristili za uvođenje stanja nalik transu kako bi se povezali s precima ili bogovima kroz natprirodne vizije.


Cheech Marin je tu da vam pruži vodič kroz Mezcal

Kad je Cheech Marin ušao u igru ​​alkohola, želio je učiniti nešto posebno. Nije samo želio prodati drugo vino ili pivo koje mu kulturno ne bi značilo. Umjesto toga, otišao je na nešto s čime se mogao povezati na dubljoj razini: mezcal.

Međutim, Cheech nije bio samo u povijesti. Također je bio uzbuđen zbog okusa mezcal -a. Htio je iznenaditi ljude žestokim pićem poput svog životopisa. Rezultat? Tres Papalote Mezcal — koji je neobično gladak, posebno za žestoka pića s 46% alkohola, ali zadržava okuse zaštitnog znaka mezcal ’.

“We ’re u vremenu koje se mijenja kada je u pitanju okus, "#8221 Marin je rekao za Uproxx. “Mi ’re smo u generaciji s milenijalcima i starijim ljudima koji traže velike ukuse — pa se osjećam kao da je za mezcal otvoreno vrijeme. ”

Pitali smo filmsku legendu za pomoć u plovidbi ovim manje poznatim duhovima na bazi agave.

ŠTO JE MEZCAL?

Marinu su se prvi put obratili u vezi s prodajom alkohola prije nekoliko godina, kada mu je tim investitora ponudio vino. Kad je prošao, suradnik je upitao "kako je s tekilom?" Ali prošlo mi je kroz glavu, ‘Hej tamo ’ ovdje nema puno mezkala i ljudi jedva znaju što je to. '”

U pravu je, u svijetu zaljubljenom u tekilu, jedinstvenu povijest mezkala često se gubi i#8212 što je šteta, jer fascinira:

Prije mnogo godina, kada su španjolski konkvistadori iskrcali u Mezoamerici, dočekano ih je fermentiranim, blago alkoholnim pićem zvanim pulque. Fermentirani napitak bio je gust, kremast i pomalo kiseo i nije baš španjolska šalica čaja. No, Španjolci su se pojavili s lončanicama za pravljenje žestokih pića od šećerne trske, baš kao što su to već počeli raditi na Karibima. Verzije ovog destiliranog napitka od trske još uvijek postoje širom Kariba, Južne Amerike i Srednje Amerike, nazvane aquardiente (doslovno vatrena voda).

Ali Meksiko nije bio prekriven šećernom trskom, bio je prekriven agavom. A kad je nestalo ruma, počeli su se petljati s lokalnim pulkom i na kraju su izmislili mezcal. Kasnije je Mezcal dobio veliko povećanje proizvodnje kad je španjolska kruna zabranila njihovim kolonijama proizvodnju alkohola na bazi grožđa, kako ne bi ometali vinograde i proizvođače kod kuće. Odjednom je duh postao glavni fokus uzgajivača i destilatora diljem Meksika.

KAKO JE TO ’S NAPRAVLJENO

Kad se Marin smjestio na mezcal, otkrio je da je bitka da ljudi shvate nešto teže nego što je očekivao. “Ljudi idu ‘Oh, sviđa mi se vaša tekila! ’ i, čovječe, uvijek ih moram ispraviti, ‘Ne … To je#8217s mezkal. ’ To ’s jer mezcal nema ’t lice, znaš. Nema nikoga tko bi govorio umjesto njega, a#8212 nema ni Georgea Clooneyja koji kaže ‘Hej! Popijte ovo. '”

Svoju ulogu vidi kao svojevrsnog ambasadora mezkala, ovdje da ljudima kaže: “Prvi broj, ne dolazi s crvom. I drugo, nema okus#tekile. ”

Ono što odvaja mezcal je biljka uključena u kašu, destilaciju i procese starenja. Duh je započeo kao mala serijska proizvodnja i to je uglavnom ostao do danas. Izvorno, bio je napravljen od gotovo bilo koje biljke agave i samonikle ili kultivirane. To znači da je tekila, koja se proizvodi isključivo od plave agave, vrsta mezkala.

Biljke agave općenito se uzgajaju 12-15 godina prije nego se ručno ubere piña ili srce biljke. Zatim se pinje stavljaju u veliku pećnicu zagrijanu vrućim kamenjem, a zatim prekriju da se dime i peku oko tri dana. Ovo je još jedan način na koji se mezcal razlikuje od tekile — koja se peče u glinenim pećnicama iznad zemlje, bez dima (općenito).

Nakon što su pinje pravilno ispečene, kaša se pravi drobljenjem još vruće agave masivnim kamenim mlinom (koji tradicionalno vuče konj). Ta kaša se prenosi u bačvu i dodaje se voda. Tu se odvija početna fermentacija. Zgnječeno meso se filtrira i prebaci u lonac (ili u nekim slučajevima glinu) i destilira dva puta kako bi se sadržaj alkohola povećao na oko 55 posto.

U ovom trenutku postoje neke zanimljive sorte koje ulaze u mješavinu. Prvo, tijekom fermentacije i destilacije mogu se dodati začini, voće, začinsko bilje, pa čak i pileća prsa kako bi se napravili različiti mezkali s##8216 okusa ’. Kao i svaki alkohol, mezcal ne mora nužno ostariti. Svojstvene smokey note krivotvore se u jami tijekom pečenja. No, opet, kao i kod većine alkohola, starenje mezkala dolazi od glatkoće.

Primer za brzo starenje:

‘Dorado ’ je neozreli mezcal s dodatkom u boji koji mu daje zlatnu nijansu. Sredstvo za bojenje često se dodaje mezkalima koji nisu čisti i#8212, što znači da imaju najmanje 80 posto agave i 20 posto drugih žestokih pića ili drugih destilata agave. Općenito govoreći, sorte iznad ‘Dorada ’ bit će 100 posto agave. Uvijek proučite etiketu da biste shvatili s čime se bavite kada je u pitanju čistoća agave.

‘Joven ’ znači neuzrastao/mladi mezkal.

‘Reposado ’ ili ‘añejado ’ stari su do devet mjeseci u bačvi.

‘Añejo ’ stari je u bačvama općenito od 18 mjeseci do tri godine (ponekad ćete pronaći#7217 Añejoa koji je odležao samo 12 mjeseci).

Ako je ‘Añejo ’ bio star 4 godine ili više, uvijek je 100 % agava.

Oko 30 vrsta agave certificirano je za proizvodnju mezkala u sedam meksičkih država prema vladinom pravilniku o nazivima. Oaxaca je glavno proizvodno središte s 570 od 625 destilerija u Meksiku. Također ćete pronaći mezkale iz Duranga, Guanajuata, Guerrera, San Luisa Potosija, Tamaulipasa i Zacatecasa.

Cheech Marin ’s Tres Papalote savršen je primjer butika i zanatskog mezkala koji nadmašuje kvalitetu nad količinom. Marin nam je ponosno rekao da destileri koriste treću destilaciju iz razloga čistoće. ” On nastavlja s tim “Tres Papalote koristi samo divlju agavu zvanu ‘cupreata ’ koja raste samo u Guerreru ” te da mezcal još uvijek je ručno izrađen. Ta treća destilacija podsjeća na irski viski i daje ovom mezcalu profinjenost koja ublažava okus alkohola, čineći ga dimnom, glatkom vožnjom.


Cheech Marin je tu da vam pruži vodič kroz Mezcal

Kad je Cheech Marin ušao u igru ​​alkohola, želio je učiniti nešto posebno. Nije samo želio prodati drugo vino ili pivo koje mu kulturno ne bi značilo. Umjesto toga, otišao je na nešto s čime se mogao povezati na dubljoj razini: mezcal.

Međutim, Cheech nije bio samo u povijesti. Također je bio uzbuđen zbog okusa mezcal -a. Htio je iznenaditi ljude žestokim pićem poput svog životopisa. Rezultat? Tres Papalote Mezcal — koji je neobično gladak, posebno za žestoka pića s 46% alkohola, ali zadržava okuse mezcal ’s zaštitnog znaka.

“We ’re u vremenu koje se mijenja kada je u pitanju okus, "#8221 Marin je rekao za Uproxx. “Mi ’re smo u generaciji s milenijalcima i starijim ljudima koji traže velike ukuse — pa se osjećam kao da je za mezcal otvoreno vrijeme. ”

Zamolili smo filmsku legendu za pomoć u plovidbi ovim manje poznatim duhovima na bazi agave.

ŠTO JE MEZCAL?

Marinu su se prvi put obratili u vezi s prodajom alkohola prije nekoliko godina, kada mu je tim investitora ponudio vino. Kad je prošao, suradnik je upitao "kako je s tekilom?" Ali prošlo mi je kroz glavu, ‘Hej tamo ’ ovdje nema puno mezkala i ljudi jedva znaju što je to. '”

U pravu je, u svijetu zaljubljenom u tekilu, jedinstvena povijest mezkala često se gubi i#8212 što je šteta, jer fascinira:

Prije mnogo godina, kad su španjolski konkvistadori iskrcali u Mezoamerici, dočekano ih je fermentiranim, blago alkoholnim pićem zvanim pulque. Fermentirano piće bilo je gusto, kremasto i pomalo kiselo i nije baš španjolska šalica čaja. No, Španjolci su se pojavili s lončanicama za pravljenje žestokih pića od šećerne trske, baš kao što su to već počeli raditi na Karibima. Verzije ovog destiliranog napitka od trske i dalje postoje diljem Kariba, Južne Amerike i Srednje Amerike, nazvane aquardiente (doslovno vatrena voda).

Ali Meksiko nije bio prekriven šećernom trskom, bio je prekriven agavom. A kad je nestalo ruma, počeli su se petljati s lokalnim pulkom i na kraju su izmislili mezcal. Kasnije je Mezcal dobio veliko povećanje proizvodnje kad je španjolska kruna zabranila njihovim kolonijama proizvodnju alkohola na bazi grožđa, kako ne bi ometali vinograde i proizvođače kod kuće. Odjednom je duh postao glavni fokus uzgajivača i destilatora diljem Meksika.

KAKO JE TO ’S NAPRAVLJENO

Kad se Marin smjestio na mezcal, otkrio je da je bitka da ljudi shvate nešto teže nego što je očekivao. “Ljudi idu ‘Oh, sviđa mi se vaša tekila! ’ i, čovječe, uvijek ih moram ispraviti, ‘Ne … To je#8217s mezkal. ’ To ’s jer mezcal nema ’t lice, znaš. Nema nikoga tko bi govorio umjesto njega, a#8212 nema ni Georgea Clooneyja koji kaže ‘Hej! Popijte ovo. '”

On vidi svoju vlastitu ulogu svojevrsnog ambasadora mezkala, ovdje da ljudima kaže: “Prvi broj, ne dolazi s crvom. I drugo, nema okus#tekile. ”

Ono što odvaja mezcal je biljka uključena u kašu, destilaciju i procese starenja. Duh je započeo kao mala serijska proizvodnja i to je uglavnom ostao do danas. Izvorno, bio je napravljen od gotovo bilo koje biljke agave i samonikle ili kultivirane. To znači da je tekila, koja se proizvodi isključivo od plave agave, vrsta mezkala.

Biljke agave općenito se uzgajaju 12-15 godina prije nego se ručno ubere piña ili srce biljke. Zatim se pinje stavljaju u veliku pećnicu zagrijanu vrućim kamenjem, a zatim prekrivaju dimiti i peći oko tri dana. Ovo je još jedan način na koji se mezcal razlikuje od tekile — koja se peče u glinenim pećnicama iznad zemlje, bez dima (općenito).

Nakon što su pinje pravilno ispečene, kaša se pravi drobljenjem još vruće agave masivnim kamenim mlinom (koji tradicionalno vuče konj). Ta kaša se prenosi u bačvu i dodaje se voda. Tu se odvija početna fermentacija. Zgnječeno meso se filtrira i prebaci u lonac (ili u nekim slučajevima glinu) i destilira dva puta kako bi se sadržaj alkohola povećao na oko 55 posto.

U ovom trenutku postoje neke zanimljive sorte koje ulaze u mješavinu. Prvo, tijekom fermentacije i destilacije mogu se dodati začini, voće, začinsko bilje, pa čak i pileća prsa kako bi se napravili različiti mezkali s##8216 okusa ’. Kao i svaki alkohol, mezcal ne mora nužno ostariti. Svojstvene smokey note krivotvore se u jami tijekom pečenja. No, opet, kao i kod većine alkohola, starenje mezkala dolazi od glatkoće.

Primer za brzo starenje:

‘Dorado ’ je neozreli mezcal s dodatkom u boji koji mu daje zlatnu nijansu. Sredstvo za bojenje često se dodaje mezkalima koji nisu čisti i#8212, što znači da imaju najmanje 80 posto agave i 20 posto drugih žestokih pića ili drugih destilata agave. Općenito govoreći, sorte iznad ‘Dorado ’ bit će 100 posto agave. Uvijek proučite etiketu da biste shvatili s čime se bavite kada je u pitanju čistoća agave.

‘Joven ’ znači neozlijeđen/mlad mezkal.

‘Reposado ’ ili ‘añejado ’ stari su do devet mjeseci u bačvi.

‘Añejo ’ stari je u bačvama općenito od 18 mjeseci do tri godine (ponekad ćete pronaći#7217 Añejoa koji je odležao samo 12 mjeseci).

Ako je ‘Añejo ’ bio star 4 godine ili više, uvijek je 100 % agava.

Oko 30 vrsta agave certificirano je za proizvodnju mezkala u sedam meksičkih država prema vladinom pravilniku o nazivima. Oaxaca je glavni proizvodni centar s 570 od 625 destilerija u Meksiku. Također ćete pronaći mezkale iz Duranga, Guanajuata, Guerrera, San Luisa Potosija, Tamaulipasa i Zacatecasa.

Cheech Marin ’s Tres Papalote savršen je primjer butika i zanatskog mezkala koji nadmašuje kvalitetu nad količinom. Marin nam je ponosno rekao da “destilatori koriste treću destilaciju iz razloga čistoće. ” On nastavlja s tim “Tres Papalote koristi samo divlju agavu zvanu ‘cupreata ’ koja raste samo u Guerreru ” te da mezcal još uvijek je ručno izrađen. Ta treća destilacija podsjeća na irski viski i daje ovom mezcalu profinjenost koja ublažava okus alkohola, čineći ga dimnom, glatkom vožnjom.


Cheech Marin je tu da vam pruži vodič kroz Mezcal

Kad je Cheech Marin ušao u igru ​​alkohola, želio je učiniti nešto posebno. Nije samo želio prodati drugo vino ili pivo koje mu kulturno ne bi značilo. Umjesto toga, otišao je na nešto s čime se mogao povezati na dubljoj razini: mezcal.

Međutim, Cheech nije bio samo u povijesti. Također je bio uzbuđen zbog okusa mezcal -a. Htio je iznenaditi ljude žestokim pićem poput svog životopisa. Rezultat? Tres Papalote Mezcal — koji je neobično gladak, posebno za žestoka pića s 46% alkohola, ali zadržava okuse mezcal ’s zaštitnog znaka.

“We ’re u vremenu koje se mijenja kada je u pitanju okus, "#8221 Marin je rekao za Uproxx. “We ’re u generaciji s milenijalcima i starijim ljudima koji traže velike ukuse — pa se osjećam kao da je to#otvoreno vrijeme za mezcal. ”

Pitali smo filmsku legendu za pomoć u plovidbi ovim manje poznatim duhovima na bazi agave.

ŠTO JE MEZCAL?

Marinu su se prvi put obratili u vezi s prodajom alkohola prije nekoliko godina, kada mu je tim investitora ponudio vino. Kad je prošao, suradnik je upitao "kako je s tekilom?" Ali prošlo mi je kroz glavu, ‘Hej tamo ’ ovdje nema puno mezkala i ljudi jedva znaju što je to. '”

U pravu je, u svijetu zaljubljenom u tekilu, jedinstvena povijest mezkala često se gubi i#8212 što je šteta, jer fascinira:

Prije mnogo godina, kada su španjolski konkvistadori iskrcali u Mezoamerici, dočekano ih je fermentiranim, blago alkoholnim pićem zvanim pulque. Fermentirani napitak bio je gust, kremast i pomalo kiseo i nije baš španjolska šalica čaja. No, Španjolci su se pojavili s lončanicama za pravljenje žestokih pića od šećerne trske, baš kao što su to već počeli raditi na Karibima. Verzije ovog destiliranog napitka od trske i dalje postoje diljem Kariba, Južne Amerike i Srednje Amerike, nazvane aquardiente (doslovno vatrena voda).

Ali Meksiko nije bio prekriven šećernom trskom, bio je prekriven agavom. A kad je nestalo ruma, počeli su se petljati s lokalnim pulkom i na kraju su izmislili mezcal. Kasnije je Mezcal dobio veliko povećanje proizvodnje kad je španjolska kruna zabranila njihovim kolonijama proizvodnju alkohola na bazi grožđa, kako ne bi ometali vinograde i proizvođače kod kuće. Odjednom je duh postao glavni fokus uzgajivača i destilatora diljem Meksika.

KAKO JE TO ’S NAPRAVLJENO

Kad se Marin smjestio na mezcal, otkrio je da je bitka da ljudi shvate nešto teže nego što je očekivao. “Ljudi idu ‘Oh, sviđa mi se vaša tekila! ’ i, čovječe, uvijek ih moram ispraviti, ‘Ne … To je#8217s mezkal. ’ To ’s jer mezcal nema ’t lice, znaš. Nema nikoga tko bi govorio umjesto njega, a#8212 nema ni Georgea Clooneyja koji kaže ‘Hej! Popijte ovo. '”

On vidi svoju vlastitu ulogu svojevrsnog ambasadora mezkala, ovdje da ljudima kaže: “Prvi broj, ne dolazi s crvom. I drugo, nema okus#tekile. ”

Ono što odvaja mezcal je biljka uključena u kašu, destilaciju i procese starenja. Duh je započeo kao mala serijska proizvodnja i to je uglavnom ostao do danas. Izvorno, bio je napravljen od gotovo bilo koje biljke agave, samonikle ili uzgojene. To znači da je tekila, koja se proizvodi isključivo od plave agave, vrsta mezkala.

Biljke agave općenito se uzgajaju 12-15 godina prije nego što se ručno ubere piña ili srce biljke. Zatim se pinje stavljaju u veliku pećnicu zagrijanu vrućim kamenjem, a zatim prekrivaju dimiti i peći oko tri dana. Ovo je još jedan način na koji se mezcal razlikuje od tekile — koja se peče u glinenim pećnicama iznad zemlje, bez dima (općenito).

Nakon što su pinje pravilno ispečene, kaša se pravi drobljenjem još vruće agave masivnim kamenim mlinom (koji tradicionalno vuče konj). Ta kaša se prenosi u bačvu i dodaje se voda. Tu se odvija početna fermentacija. Zgnječeno meso se filtrira i prebaci u lonac (ili u nekim slučajevima glinu) i destilira dva puta kako bi se sadržaj alkohola povećao na oko 55 posto.

U ovom trenutku postoje neke zanimljive sorte koje ulaze u mješavinu. Prvo, tijekom fermentacije i destilacije mogu se dodati začini, voće, začinsko bilje, pa čak i pileća prsa kako bi se napravili različiti mezkali s##8216 okusa ’. Kao i svaki alkohol, mezcal ne mora nužno ostariti. Svojstvene smokey note krivotvore se u jami tijekom pečenja. No, opet, kao i kod većine alkohola, starenje mezkala dolazi od glatkoće.

Primer za brzo starenje:

‘Dorado ’ je neozreli mezkal s dodatkom u boji koji mu daje zlatnu nijansu. Sredstvo za bojenje često se dodaje mezcalima koji nisu čisti i#8212, što znači da imaju najmanje 80 posto agave i 20 posto drugih žestokih pića ili drugih destilata agave. Općenito govoreći, sorte iznad ‘Dorada ’ bit će 100 posto agave. Uvijek proučite etiketu da biste shvatili s čime se bavite kada je u pitanju čistoća agave.

‘Joven ’ znači neozlijeđen/mlad mezkal.

‘Reposado ’ ili ‘añejado ’ stari su do devet mjeseci u bačvi.

‘Añejo ’ stari je u bačvama općenito od 18 mjeseci do tri godine (ponekad ćete pronaći#7217 Añejoa koji je odležao samo 12 mjeseci).

Ako je ‘Añejo ’ bio star 4 godine ili više, uvijek je 100 % agava.

Oko 30 vrsta agave certificirano je za proizvodnju mezkala u sedam meksičkih država prema vladinom pravilniku o nazivima. Oaxaca je glavni proizvodni centar s 570 od 625 destilerija u Meksiku. Također ćete pronaći mezkale iz Duranga, Guanajuata, Guerrera, San Luisa Potosija, Tamaulipasa i Zacatecasa.

Cheech Marin ’s Tres Papalote savršen je primjer butika i zanatskog mezkala koji nadmašuje kvalitetu nad količinom. Marin nam je ponosno rekao da destileri koriste treću destilaciju iz razloga čistoće. ” On nastavlja s tim “Tres Papalote koristi samo divlju agavu zvanu ‘cupreata ’ koja raste samo u Guerreru ” te da mezcal još uvijek je ručno izrađen. Ta treća destilacija podsjeća na irski viski i daje ovom mezcalu profinjenost koja ublažava okus alkohola, čineći ga dimnom, glatkom vožnjom.


Cheech Marin je tu da vam pruži vodič kroz Mezcal

Kad je Cheech Marin ušao u igru ​​alkohola, želio je učiniti nešto posebno. Nije samo želio prodati drugo vino ili pivo koje mu kulturno ne bi značilo. Umjesto toga, otišao je na nešto s čime se mogao povezati na dubljoj razini: mezcal.

Međutim, Cheech nije bio samo u povijesti. Također je bio uzbuđen zbog okusa mezcal -a. Htio je iznenaditi ljude žestokim pićem poput svog životopisa. Rezultat? Tres Papalote Mezcal — koji je neobično gladak, posebno za žestoka pića s 46% alkohola, ali zadržava okuse zaštitnog znaka mezcal ’.

“We ’re u vremenu koje se mijenja kada je u pitanju okus, "#8221 Marin je rekao za Uproxx. “Mi ’re smo u generaciji s milenijalcima i starijim ljudima koji traže velike ukuse — pa se osjećam kao da je za mezcal otvoreno vrijeme. ”

Zamolili smo filmsku legendu za pomoć u plovidbi ovim manje poznatim duhovima na bazi agave.

ŠTO JE MEZCAL?

Marinu su se prvi put obratili o prodaji alkohola prije nekoliko godina, kada mu je tim investitora ponudio vino. Kad je prošao, suradnik je upitao "kako je s tekilom?" Ali prošlo mi je kroz glavu, ‘Hej tamo ’ nema puno mezkala vani i ljudi jedva znaju što je to. '”

U pravu je, u svijetu zaljubljenom u tekilu, jedinstvena povijest mezkala često se gubi i#8212 što je šteta, jer fascinira:

Prije mnogo godina, kada su španjolski konkvistadori iskrcali u Mezoamerici, dočekano ih je fermentiranim, blago alkoholnim pićem zvanim pulque. Fermentirani napitak bio je gust, kremast i pomalo kiseo i nije baš španjolska šalica čaja. No, Španjolci su se pojavili s lončanicama za pravljenje žestokih pića od šećerne trske, baš kao što su to već počeli raditi na Karibima. Verzije ovog destiliranog napitka od trske i dalje postoje diljem Kariba, Južne Amerike i Srednje Amerike, nazvane aquardiente (doslovno vatrena voda).

Ali Meksiko nije bio prekriven šećernom trskom, bio je prekriven agavom. A kad je nestalo ruma, počeli su se petljati s lokalnim pulkom i na kraju su izmislili mezcal. Kasnije je Mezcal dobio veliko povećanje proizvodnje kad je španjolska kruna zabranila njihovim kolonijama proizvodnju alkohola na bazi grožđa, kako ne bi ometali vinograde i proizvođače kod kuće. Odjednom je duh postao glavni fokus uzgajivača i destilatora diljem Meksika.

KAKO JE TO ’S NAPRAVLJENO

Kad se Marin smjestio na mezcal, otkrio je da je bitka da ljudi shvate nešto teže nego što je očekivao. “Ljudi idu ‘Oh, sviđa mi se vaša tekila! ’ i, čovječe, uvijek ih moram ispraviti, ‘Ne … To je#8217s mezkal. ’ To ’s jer mezcal nema ’t lice, znaš. Nema nikoga tko bi govorio umjesto njega, a#8212 nema ni Georgea Clooneyja koji kaže ‘Hej! Popijte ovo. '”

On vidi svoju vlastitu ulogu svojevrsnog ambasadora mezkala, ovdje da ljudima kaže: “Prvi broj, ne dolazi s crvom. I drugo, nema okus#tekile. ”

Ono što odvaja mezcal je biljka uključena u kašu, destilaciju i procese starenja. Duh je započeo kao mala serijska proizvodnja i to je uglavnom ostao do danas. Izvorno, bio je napravljen od gotovo bilo koje biljke agave i samonikle ili kultivirane. To znači da je tekila, koja se proizvodi isključivo od plave agave, vrsta mezkala.

Biljke agave općenito se uzgajaju 12-15 godina prije nego što se ručno ubere piña ili srce biljke. Zatim se pinje stavljaju u veliku pećnicu zagrijanu vrućim kamenjem, a zatim prekriju da se dime i peku oko tri dana. Ovo je još jedan način na koji se mezcal razlikuje od tekile — koja se peče u glinenim pećnicama iznad zemlje, bez dima (općenito).

Nakon što su pinje pravilno ispečene, kaša se pravi drobljenjem još vruće agave masivnim kamenim mlinom (tradicionalno vučen od konja). Ta kaša se prenosi u bačvu i dodaje se voda. Tu se odvija početna fermentacija. Zgnječeno meso se filtrira i prebaci u lonac (ili u nekim slučajevima glinu) i destilira dva puta kako bi se sadržaj alkohola povećao na oko 55 posto.

U ovom trenutku postoje neke zanimljive sorte koje ulaze u mješavinu. Prvo, tijekom fermentacije i destilacije mogu se dodati začini, voće, začinsko bilje, pa čak i pileća prsa kako bi se napravili različiti mezkali s##8216 okusa ’. Kao i svaki alkohol, mezcal ne mora nužno ostariti. Svojstvene smokey note krivotvore se u jami tijekom pečenja. No, opet, kao i kod većine alkohola, starenje mezkala dolazi od glatkoće.

Primer za brzo starenje:

‘Dorado ’ je neozreli mezcal s dodatkom u boji koji mu daje zlatnu nijansu. Sredstvo za bojenje često se dodaje mezcalima koji nisu čisti##8212, što znači da imaju najmanje 80 posto agave i 20 posto drugih žestokih pića ili drugih destilata agave. Općenito govoreći, sorte iznad ‘Dorada ’ bit će 100 posto agave. Uvijek proučite etiketu da biste shvatili s čime se bavite kada je u pitanju čistoća agave.

‘Joven ’ znači neuzrastao/mladi mezkal.

‘Reposado ’ ili ‘añejado ’ stari su do devet mjeseci u bačvi.

‘Añejo ’ stari je u bačvama općenito od 18 mjeseci do tri godine (ponekad ćete pronaći#7217 Añejoa koji je odležao samo 12 mjeseci).

Ako je ‘Añejo ’ bio star 4 godine ili više, uvijek je 100 % agava.

Oko 30 vrsta agave certificirano je za proizvodnju mezkala u sedam meksičkih država prema vladinom pravilniku o nazivima. Oaxaca je glavni proizvodni centar s 570 od 625 destilerija u Meksiku. Također ćete pronaći mezkale iz Duranga, Guanajuata, Guerrera, San Luisa Potosija, Tamaulipasa i Zacatecasa.

Cheech Marin ’s Tres Papalote savršen je primjer butika i zanatskog mezkala koji nadmašuje kvalitetu nad količinom. Marin nam je ponosno rekao da “destilatori koriste treću destilaciju iz razloga čistoće. ” On nastavlja s tim “Tres Papalote koristi samo divlju agavu zvanu ‘cupreata ’ koja raste samo u Guerreru ” te da mezcal još uvijek je ručno izrađen. Ta treća destilacija podsjeća na irski viski i daje ovom mezcalu profinjenost koja ublažava okus alkohola, čineći ga dimnom, glatkom vožnjom.


Cheech Marin je tu da vam pruži vodič kroz Mezcal

Kad je Cheech Marin ušao u igru ​​alkohola, želio je učiniti nešto posebno. Nije samo želio prodati drugo vino ili pivo koje mu kulturno ne bi značilo. Umjesto toga, otišao je na nešto s čime se mogao povezati na dubljoj razini: mezcal.

Međutim, Cheech nije bio samo u povijesti. Također je bio uzbuđen zbog okusa mezcal -a. Htio je iznenaditi ljude žestokim pićem poput svog životopisa. Rezultat? Tres Papalote Mezcal — koji je neobično gladak, posebno za žestoka pića s 46% alkohola, ali zadržava okuse zaštitnog znaka mezcal ’.

“We ’re u vremenu koje se mijenja kada je u pitanju okus, "#8221 Marin je rekao za Uproxx. “Mi ’re smo u generaciji s milenijalcima i starijim ljudima koji traže velike ukuse — pa se osjećam kao da je za mezcal otvoreno vrijeme. ”

Zamolili smo filmsku legendu za pomoć u plovidbi ovim manje poznatim duhovima na bazi agave.

ŠTO JE MEZCAL?

Marinu su se prvi put obratili u vezi s prodajom alkohola prije nekoliko godina, kada mu je tim investitora ponudio vino. Kad je prošao, suradnik je upitao "kako je s tekilom?" Ali prošlo mi je kroz glavu, ‘Hej tamo ’ nema puno mezkala vani i ljudi jedva znaju što je to. '”

He’s right, in a world in love with tequila, mezcal’s unique history is often lost — which is a shame, because it’s fascinating:

Ages ago, when the Spanish Conquistadors landed in Mesoamerica they were greeted with a fermented, slightly alcoholic drink called pulque. The fermented drink was thick, creamy, and a little sour — not really the Spaniards cup of tea. But the Spaniards had shown up with pot stills to make spirits from sugar cane, just as they’d already started to do in the the Caribbean. Versions of this distilled cane drink still exist around the Caribbean, South America, and Central America, called aquardiente (literally fire water).

But Mexico wasn’t covered in sugar cane, it was covered in agave. And when the rum ran out, they started tinkering with the local pulque and ended up inventing mezcal. Later, Mezcal got big production boost when Spain’s crown forbade their colonies from grape-based alcohol production, so as not to disrupt vineyards and producers back home. Suddenly, the spirit became a major focus of growers and distillers throughout Mexico.

HOW IT’S MADE

Once Marin settled on mezcal, he found the battle to have people take note to be a little harder than he expected. “People go ‘Oh, I like your tequila!’ and, man, I have to always correct them, ‘No … It’s mezcal.’ That’s because mezcal doesn’t have a face, you know. There’s nobody to speak for it — there’s no George Clooney saying ‘Hey! Drink this.'”

He sees his own role as a sort of mezcal ambassador, here to tell people: “Number one, it doesn’t come with a worm. And number two, it doesn’t taste like tequila.”

What separates mezcal is the plant involved in the mash, distillation, and aging processes. The spirit began as a small batch production and remains largely that to this day. Originally, it was made from almost any agave plant — either wild or cultivated. This means that tequila, which is made solely from blue agave, is a type of mezcal.

The agave plants are generally grown for 12-15 years before the piña, or heart, of the plant is harvested by hand. Next, the piñas are loaded into a large pit oven heated with hot stones then covered up to smoke and roast for about three days. This is another way mezcal differs from tequila — which is roasted in clay ovens above ground, sans smoke (generally).

Once the piñas are properly roasted a mash is made by crushing the still hot agave with a massive stone mill (traditionally pulled by a horse). That mash is transferred to a barrel and water is added. This is where the initial fermentation takes place. The mash is filtered and transferred to a pot still (or a clay still in some cases) and distilled twice to get the alcohol content to around 55 percent.

At this point, there are some interesting varietals that enter the mix. First, during the fermentation and distillation spices, fruits, herbs, and even chicken breasts can be added to make different ‘flavored’ mezcals. As with any alcohol, mezcal doesn’t necessarily have to be aged. The inherent smokey notes are forged in the pit while roasting. But, again, as with most alcohols, the aging of mezcal is where the smoothness comes from.

A quick aging primer:

‘Dorado’ is un-aged mezcal with a color additive giving it a golden hue. The coloring agent is often added to mezcals that aren’t pure — which mean they have at least 80 percent agave and 20 percent other grain spirits or other agave distillates. Generally speaking, varietals above a ‘Dorado’ are going to be 100 percent agave. Always peruse the label to figure out what you’re dealing with when it comes to agave purity.

‘Joven’ means un-aged/young mezcal.

‘Reposado’ or ‘añejado’ are aged up to nine months in a barrel.

‘Añejo’ is barrel-aged generally from 18 months to three years (sometimes you’ll find an Añejo that’s only been aged for 12 months).

If an ‘Añejo’ has been aged 4 years or more, it’s always 100 percent agave.

About 30 species of agave have been certified to make mezcal in seven Mexican states per the government’s appellation ordinance. Oaxaca is the main production center with 570 out of the 625 mezcal distilleries in Mexico. You’ll also find mezcals from Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, and Zacatecas.

Cheech Marin’s Tres Papalote is the perfect example of a boutique and artisanal mezcal that champions quality over quantity. Marin proudly told us that “the distillers use a third distillation for purity reasons.” He continues on that “Tres Papalote only uses a wild agave called ‘cupreata’ which only grows in Guerrero” and that the mezcal is still handmade. That third distillation is reminiscent of Irish whiskey and gives this mezcal a refinement that mellows the alcohol taste, making it a smokey, smooth ride.


Cheech Marin Is Here To Give You A Gateway Guide To Mezcal

When Cheech Marin got into the alcohol game he wanted to do something special. He didn’t just want to peddle another wine or beer that wouldn’t mean anything to him culturally. Instead, he went for something that he could connect to on a deeper level: mezcal.

It wasn’t all about history for Cheech, though. He was also excited about mezcal’s taste. He wanted to surprise people with a liquor as smoky as his film resume. Rezultat? Tres Papalote Mezcal — which is unusually smooth, especially for a spirit with 46% alcohol, but maintains mezcal’s trademark flavors.

“We’re in a changing time when it comes to flavor,” Marin told Uproxx. “We’re in a generation with both millennials and older people looking for big tastes — so I feel like it’s a wide open time for mezcal.”

We asked the film legend for help navigating this lesser known of the agave-based spirits.

WHAT IS MEZCAL?

Marin was first approached about selling an alcohol a few years ago, when a team of investors pitched him on wine. When he passed, an associate asked “how about a tequila?” Marin wasn’t impressed, telling us, “Everyone’s doing tequila out there. But it crossed my mind, ‘Hey there’s not a lot of mezcal out here and people hardly know what it is.'”

He’s right, in a world in love with tequila, mezcal’s unique history is often lost — which is a shame, because it’s fascinating:

Ages ago, when the Spanish Conquistadors landed in Mesoamerica they were greeted with a fermented, slightly alcoholic drink called pulque. The fermented drink was thick, creamy, and a little sour — not really the Spaniards cup of tea. But the Spaniards had shown up with pot stills to make spirits from sugar cane, just as they’d already started to do in the the Caribbean. Versions of this distilled cane drink still exist around the Caribbean, South America, and Central America, called aquardiente (literally fire water).

But Mexico wasn’t covered in sugar cane, it was covered in agave. And when the rum ran out, they started tinkering with the local pulque and ended up inventing mezcal. Later, Mezcal got big production boost when Spain’s crown forbade their colonies from grape-based alcohol production, so as not to disrupt vineyards and producers back home. Suddenly, the spirit became a major focus of growers and distillers throughout Mexico.

HOW IT’S MADE

Once Marin settled on mezcal, he found the battle to have people take note to be a little harder than he expected. “People go ‘Oh, I like your tequila!’ and, man, I have to always correct them, ‘No … It’s mezcal.’ That’s because mezcal doesn’t have a face, you know. There’s nobody to speak for it — there’s no George Clooney saying ‘Hey! Drink this.'”

He sees his own role as a sort of mezcal ambassador, here to tell people: “Number one, it doesn’t come with a worm. And number two, it doesn’t taste like tequila.”

What separates mezcal is the plant involved in the mash, distillation, and aging processes. The spirit began as a small batch production and remains largely that to this day. Originally, it was made from almost any agave plant — either wild or cultivated. This means that tequila, which is made solely from blue agave, is a type of mezcal.

The agave plants are generally grown for 12-15 years before the piña, or heart, of the plant is harvested by hand. Next, the piñas are loaded into a large pit oven heated with hot stones then covered up to smoke and roast for about three days. This is another way mezcal differs from tequila — which is roasted in clay ovens above ground, sans smoke (generally).

Once the piñas are properly roasted a mash is made by crushing the still hot agave with a massive stone mill (traditionally pulled by a horse). That mash is transferred to a barrel and water is added. This is where the initial fermentation takes place. The mash is filtered and transferred to a pot still (or a clay still in some cases) and distilled twice to get the alcohol content to around 55 percent.

At this point, there are some interesting varietals that enter the mix. First, during the fermentation and distillation spices, fruits, herbs, and even chicken breasts can be added to make different ‘flavored’ mezcals. As with any alcohol, mezcal doesn’t necessarily have to be aged. The inherent smokey notes are forged in the pit while roasting. But, again, as with most alcohols, the aging of mezcal is where the smoothness comes from.

A quick aging primer:

‘Dorado’ is un-aged mezcal with a color additive giving it a golden hue. The coloring agent is often added to mezcals that aren’t pure — which mean they have at least 80 percent agave and 20 percent other grain spirits or other agave distillates. Generally speaking, varietals above a ‘Dorado’ are going to be 100 percent agave. Always peruse the label to figure out what you’re dealing with when it comes to agave purity.

‘Joven’ means un-aged/young mezcal.

‘Reposado’ or ‘añejado’ are aged up to nine months in a barrel.

‘Añejo’ is barrel-aged generally from 18 months to three years (sometimes you’ll find an Añejo that’s only been aged for 12 months).

If an ‘Añejo’ has been aged 4 years or more, it’s always 100 percent agave.

About 30 species of agave have been certified to make mezcal in seven Mexican states per the government’s appellation ordinance. Oaxaca is the main production center with 570 out of the 625 mezcal distilleries in Mexico. You’ll also find mezcals from Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, and Zacatecas.

Cheech Marin’s Tres Papalote is the perfect example of a boutique and artisanal mezcal that champions quality over quantity. Marin proudly told us that “the distillers use a third distillation for purity reasons.” He continues on that “Tres Papalote only uses a wild agave called ‘cupreata’ which only grows in Guerrero” and that the mezcal is still handmade. That third distillation is reminiscent of Irish whiskey and gives this mezcal a refinement that mellows the alcohol taste, making it a smokey, smooth ride.


Cheech Marin Is Here To Give You A Gateway Guide To Mezcal

When Cheech Marin got into the alcohol game he wanted to do something special. He didn’t just want to peddle another wine or beer that wouldn’t mean anything to him culturally. Instead, he went for something that he could connect to on a deeper level: mezcal.

It wasn’t all about history for Cheech, though. He was also excited about mezcal’s taste. He wanted to surprise people with a liquor as smoky as his film resume. Rezultat? Tres Papalote Mezcal — which is unusually smooth, especially for a spirit with 46% alcohol, but maintains mezcal’s trademark flavors.

“We’re in a changing time when it comes to flavor,” Marin told Uproxx. “We’re in a generation with both millennials and older people looking for big tastes — so I feel like it’s a wide open time for mezcal.”

We asked the film legend for help navigating this lesser known of the agave-based spirits.

WHAT IS MEZCAL?

Marin was first approached about selling an alcohol a few years ago, when a team of investors pitched him on wine. When he passed, an associate asked “how about a tequila?” Marin wasn’t impressed, telling us, “Everyone’s doing tequila out there. But it crossed my mind, ‘Hey there’s not a lot of mezcal out here and people hardly know what it is.'”

He’s right, in a world in love with tequila, mezcal’s unique history is often lost — which is a shame, because it’s fascinating:

Ages ago, when the Spanish Conquistadors landed in Mesoamerica they were greeted with a fermented, slightly alcoholic drink called pulque. The fermented drink was thick, creamy, and a little sour — not really the Spaniards cup of tea. But the Spaniards had shown up with pot stills to make spirits from sugar cane, just as they’d already started to do in the the Caribbean. Versions of this distilled cane drink still exist around the Caribbean, South America, and Central America, called aquardiente (literally fire water).

But Mexico wasn’t covered in sugar cane, it was covered in agave. And when the rum ran out, they started tinkering with the local pulque and ended up inventing mezcal. Later, Mezcal got big production boost when Spain’s crown forbade their colonies from grape-based alcohol production, so as not to disrupt vineyards and producers back home. Suddenly, the spirit became a major focus of growers and distillers throughout Mexico.

HOW IT’S MADE

Once Marin settled on mezcal, he found the battle to have people take note to be a little harder than he expected. “People go ‘Oh, I like your tequila!’ and, man, I have to always correct them, ‘No … It’s mezcal.’ That’s because mezcal doesn’t have a face, you know. There’s nobody to speak for it — there’s no George Clooney saying ‘Hey! Drink this.'”

He sees his own role as a sort of mezcal ambassador, here to tell people: “Number one, it doesn’t come with a worm. And number two, it doesn’t taste like tequila.”

What separates mezcal is the plant involved in the mash, distillation, and aging processes. The spirit began as a small batch production and remains largely that to this day. Originally, it was made from almost any agave plant — either wild or cultivated. This means that tequila, which is made solely from blue agave, is a type of mezcal.

The agave plants are generally grown for 12-15 years before the piña, or heart, of the plant is harvested by hand. Next, the piñas are loaded into a large pit oven heated with hot stones then covered up to smoke and roast for about three days. This is another way mezcal differs from tequila — which is roasted in clay ovens above ground, sans smoke (generally).

Once the piñas are properly roasted a mash is made by crushing the still hot agave with a massive stone mill (traditionally pulled by a horse). That mash is transferred to a barrel and water is added. This is where the initial fermentation takes place. The mash is filtered and transferred to a pot still (or a clay still in some cases) and distilled twice to get the alcohol content to around 55 percent.

At this point, there are some interesting varietals that enter the mix. First, during the fermentation and distillation spices, fruits, herbs, and even chicken breasts can be added to make different ‘flavored’ mezcals. As with any alcohol, mezcal doesn’t necessarily have to be aged. The inherent smokey notes are forged in the pit while roasting. But, again, as with most alcohols, the aging of mezcal is where the smoothness comes from.

A quick aging primer:

‘Dorado’ is un-aged mezcal with a color additive giving it a golden hue. The coloring agent is often added to mezcals that aren’t pure — which mean they have at least 80 percent agave and 20 percent other grain spirits or other agave distillates. Generally speaking, varietals above a ‘Dorado’ are going to be 100 percent agave. Always peruse the label to figure out what you’re dealing with when it comes to agave purity.

‘Joven’ means un-aged/young mezcal.

‘Reposado’ or ‘añejado’ are aged up to nine months in a barrel.

‘Añejo’ is barrel-aged generally from 18 months to three years (sometimes you’ll find an Añejo that’s only been aged for 12 months).

If an ‘Añejo’ has been aged 4 years or more, it’s always 100 percent agave.

About 30 species of agave have been certified to make mezcal in seven Mexican states per the government’s appellation ordinance. Oaxaca is the main production center with 570 out of the 625 mezcal distilleries in Mexico. You’ll also find mezcals from Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, and Zacatecas.

Cheech Marin’s Tres Papalote is the perfect example of a boutique and artisanal mezcal that champions quality over quantity. Marin proudly told us that “the distillers use a third distillation for purity reasons.” He continues on that “Tres Papalote only uses a wild agave called ‘cupreata’ which only grows in Guerrero” and that the mezcal is still handmade. That third distillation is reminiscent of Irish whiskey and gives this mezcal a refinement that mellows the alcohol taste, making it a smokey, smooth ride.


Cheech Marin Is Here To Give You A Gateway Guide To Mezcal

When Cheech Marin got into the alcohol game he wanted to do something special. He didn’t just want to peddle another wine or beer that wouldn’t mean anything to him culturally. Instead, he went for something that he could connect to on a deeper level: mezcal.

It wasn’t all about history for Cheech, though. He was also excited about mezcal’s taste. He wanted to surprise people with a liquor as smoky as his film resume. Rezultat? Tres Papalote Mezcal — which is unusually smooth, especially for a spirit with 46% alcohol, but maintains mezcal’s trademark flavors.

“We’re in a changing time when it comes to flavor,” Marin told Uproxx. “We’re in a generation with both millennials and older people looking for big tastes — so I feel like it’s a wide open time for mezcal.”

We asked the film legend for help navigating this lesser known of the agave-based spirits.

WHAT IS MEZCAL?

Marin was first approached about selling an alcohol a few years ago, when a team of investors pitched him on wine. When he passed, an associate asked “how about a tequila?” Marin wasn’t impressed, telling us, “Everyone’s doing tequila out there. But it crossed my mind, ‘Hey there’s not a lot of mezcal out here and people hardly know what it is.'”

He’s right, in a world in love with tequila, mezcal’s unique history is often lost — which is a shame, because it’s fascinating:

Ages ago, when the Spanish Conquistadors landed in Mesoamerica they were greeted with a fermented, slightly alcoholic drink called pulque. The fermented drink was thick, creamy, and a little sour — not really the Spaniards cup of tea. But the Spaniards had shown up with pot stills to make spirits from sugar cane, just as they’d already started to do in the the Caribbean. Versions of this distilled cane drink still exist around the Caribbean, South America, and Central America, called aquardiente (literally fire water).

But Mexico wasn’t covered in sugar cane, it was covered in agave. And when the rum ran out, they started tinkering with the local pulque and ended up inventing mezcal. Later, Mezcal got big production boost when Spain’s crown forbade their colonies from grape-based alcohol production, so as not to disrupt vineyards and producers back home. Suddenly, the spirit became a major focus of growers and distillers throughout Mexico.

HOW IT’S MADE

Once Marin settled on mezcal, he found the battle to have people take note to be a little harder than he expected. “People go ‘Oh, I like your tequila!’ and, man, I have to always correct them, ‘No … It’s mezcal.’ That’s because mezcal doesn’t have a face, you know. There’s nobody to speak for it — there’s no George Clooney saying ‘Hey! Drink this.'”

He sees his own role as a sort of mezcal ambassador, here to tell people: “Number one, it doesn’t come with a worm. And number two, it doesn’t taste like tequila.”

What separates mezcal is the plant involved in the mash, distillation, and aging processes. The spirit began as a small batch production and remains largely that to this day. Originally, it was made from almost any agave plant — either wild or cultivated. This means that tequila, which is made solely from blue agave, is a type of mezcal.

The agave plants are generally grown for 12-15 years before the piña, or heart, of the plant is harvested by hand. Next, the piñas are loaded into a large pit oven heated with hot stones then covered up to smoke and roast for about three days. This is another way mezcal differs from tequila — which is roasted in clay ovens above ground, sans smoke (generally).

Once the piñas are properly roasted a mash is made by crushing the still hot agave with a massive stone mill (traditionally pulled by a horse). That mash is transferred to a barrel and water is added. This is where the initial fermentation takes place. The mash is filtered and transferred to a pot still (or a clay still in some cases) and distilled twice to get the alcohol content to around 55 percent.

At this point, there are some interesting varietals that enter the mix. First, during the fermentation and distillation spices, fruits, herbs, and even chicken breasts can be added to make different ‘flavored’ mezcals. As with any alcohol, mezcal doesn’t necessarily have to be aged. The inherent smokey notes are forged in the pit while roasting. But, again, as with most alcohols, the aging of mezcal is where the smoothness comes from.

A quick aging primer:

‘Dorado’ is un-aged mezcal with a color additive giving it a golden hue. The coloring agent is often added to mezcals that aren’t pure — which mean they have at least 80 percent agave and 20 percent other grain spirits or other agave distillates. Generally speaking, varietals above a ‘Dorado’ are going to be 100 percent agave. Always peruse the label to figure out what you’re dealing with when it comes to agave purity.

‘Joven’ means un-aged/young mezcal.

‘Reposado’ or ‘añejado’ are aged up to nine months in a barrel.

‘Añejo’ is barrel-aged generally from 18 months to three years (sometimes you’ll find an Añejo that’s only been aged for 12 months).

If an ‘Añejo’ has been aged 4 years or more, it’s always 100 percent agave.

About 30 species of agave have been certified to make mezcal in seven Mexican states per the government’s appellation ordinance. Oaxaca is the main production center with 570 out of the 625 mezcal distilleries in Mexico. You’ll also find mezcals from Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, and Zacatecas.

Cheech Marin’s Tres Papalote is the perfect example of a boutique and artisanal mezcal that champions quality over quantity. Marin proudly told us that “the distillers use a third distillation for purity reasons.” He continues on that “Tres Papalote only uses a wild agave called ‘cupreata’ which only grows in Guerrero” and that the mezcal is still handmade. That third distillation is reminiscent of Irish whiskey and gives this mezcal a refinement that mellows the alcohol taste, making it a smokey, smooth ride.


Cheech Marin Is Here To Give You A Gateway Guide To Mezcal

When Cheech Marin got into the alcohol game he wanted to do something special. He didn’t just want to peddle another wine or beer that wouldn’t mean anything to him culturally. Instead, he went for something that he could connect to on a deeper level: mezcal.

It wasn’t all about history for Cheech, though. He was also excited about mezcal’s taste. He wanted to surprise people with a liquor as smoky as his film resume. Rezultat? Tres Papalote Mezcal — which is unusually smooth, especially for a spirit with 46% alcohol, but maintains mezcal’s trademark flavors.

“We’re in a changing time when it comes to flavor,” Marin told Uproxx. “We’re in a generation with both millennials and older people looking for big tastes — so I feel like it’s a wide open time for mezcal.”

We asked the film legend for help navigating this lesser known of the agave-based spirits.

WHAT IS MEZCAL?

Marin was first approached about selling an alcohol a few years ago, when a team of investors pitched him on wine. When he passed, an associate asked “how about a tequila?” Marin wasn’t impressed, telling us, “Everyone’s doing tequila out there. But it crossed my mind, ‘Hey there’s not a lot of mezcal out here and people hardly know what it is.'”

He’s right, in a world in love with tequila, mezcal’s unique history is often lost — which is a shame, because it’s fascinating:

Ages ago, when the Spanish Conquistadors landed in Mesoamerica they were greeted with a fermented, slightly alcoholic drink called pulque. The fermented drink was thick, creamy, and a little sour — not really the Spaniards cup of tea. But the Spaniards had shown up with pot stills to make spirits from sugar cane, just as they’d already started to do in the the Caribbean. Versions of this distilled cane drink still exist around the Caribbean, South America, and Central America, called aquardiente (literally fire water).

But Mexico wasn’t covered in sugar cane, it was covered in agave. And when the rum ran out, they started tinkering with the local pulque and ended up inventing mezcal. Later, Mezcal got big production boost when Spain’s crown forbade their colonies from grape-based alcohol production, so as not to disrupt vineyards and producers back home. Suddenly, the spirit became a major focus of growers and distillers throughout Mexico.

HOW IT’S MADE

Once Marin settled on mezcal, he found the battle to have people take note to be a little harder than he expected. “People go ‘Oh, I like your tequila!’ and, man, I have to always correct them, ‘No … It’s mezcal.’ That’s because mezcal doesn’t have a face, you know. There’s nobody to speak for it — there’s no George Clooney saying ‘Hey! Drink this.'”

He sees his own role as a sort of mezcal ambassador, here to tell people: “Number one, it doesn’t come with a worm. And number two, it doesn’t taste like tequila.”

What separates mezcal is the plant involved in the mash, distillation, and aging processes. The spirit began as a small batch production and remains largely that to this day. Originally, it was made from almost any agave plant — either wild or cultivated. This means that tequila, which is made solely from blue agave, is a type of mezcal.

The agave plants are generally grown for 12-15 years before the piña, or heart, of the plant is harvested by hand. Next, the piñas are loaded into a large pit oven heated with hot stones then covered up to smoke and roast for about three days. This is another way mezcal differs from tequila — which is roasted in clay ovens above ground, sans smoke (generally).

Once the piñas are properly roasted a mash is made by crushing the still hot agave with a massive stone mill (traditionally pulled by a horse). That mash is transferred to a barrel and water is added. This is where the initial fermentation takes place. The mash is filtered and transferred to a pot still (or a clay still in some cases) and distilled twice to get the alcohol content to around 55 percent.

At this point, there are some interesting varietals that enter the mix. First, during the fermentation and distillation spices, fruits, herbs, and even chicken breasts can be added to make different ‘flavored’ mezcals. As with any alcohol, mezcal doesn’t necessarily have to be aged. The inherent smokey notes are forged in the pit while roasting. But, again, as with most alcohols, the aging of mezcal is where the smoothness comes from.

A quick aging primer:

‘Dorado’ is un-aged mezcal with a color additive giving it a golden hue. The coloring agent is often added to mezcals that aren’t pure — which mean they have at least 80 percent agave and 20 percent other grain spirits or other agave distillates. Generally speaking, varietals above a ‘Dorado’ are going to be 100 percent agave. Always peruse the label to figure out what you’re dealing with when it comes to agave purity.

‘Joven’ means un-aged/young mezcal.

‘Reposado’ or ‘añejado’ are aged up to nine months in a barrel.

‘Añejo’ is barrel-aged generally from 18 months to three years (sometimes you’ll find an Añejo that’s only been aged for 12 months).

If an ‘Añejo’ has been aged 4 years or more, it’s always 100 percent agave.

About 30 species of agave have been certified to make mezcal in seven Mexican states per the government’s appellation ordinance. Oaxaca is the main production center with 570 out of the 625 mezcal distilleries in Mexico. You’ll also find mezcals from Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, and Zacatecas.

Cheech Marin’s Tres Papalote is the perfect example of a boutique and artisanal mezcal that champions quality over quantity. Marin proudly told us that “the distillers use a third distillation for purity reasons.” He continues on that “Tres Papalote only uses a wild agave called ‘cupreata’ which only grows in Guerrero” and that the mezcal is still handmade. That third distillation is reminiscent of Irish whiskey and gives this mezcal a refinement that mellows the alcohol taste, making it a smokey, smooth ride.


Cheech Marin Is Here To Give You A Gateway Guide To Mezcal

When Cheech Marin got into the alcohol game he wanted to do something special. He didn’t just want to peddle another wine or beer that wouldn’t mean anything to him culturally. Instead, he went for something that he could connect to on a deeper level: mezcal.

It wasn’t all about history for Cheech, though. He was also excited about mezcal’s taste. He wanted to surprise people with a liquor as smoky as his film resume. Rezultat? Tres Papalote Mezcal — which is unusually smooth, especially for a spirit with 46% alcohol, but maintains mezcal’s trademark flavors.

“We’re in a changing time when it comes to flavor,” Marin told Uproxx. “We’re in a generation with both millennials and older people looking for big tastes — so I feel like it’s a wide open time for mezcal.”

We asked the film legend for help navigating this lesser known of the agave-based spirits.

WHAT IS MEZCAL?

Marin was first approached about selling an alcohol a few years ago, when a team of investors pitched him on wine. When he passed, an associate asked “how about a tequila?” Marin wasn’t impressed, telling us, “Everyone’s doing tequila out there. But it crossed my mind, ‘Hey there’s not a lot of mezcal out here and people hardly know what it is.'”

He’s right, in a world in love with tequila, mezcal’s unique history is often lost — which is a shame, because it’s fascinating:

Ages ago, when the Spanish Conquistadors landed in Mesoamerica they were greeted with a fermented, slightly alcoholic drink called pulque. The fermented drink was thick, creamy, and a little sour — not really the Spaniards cup of tea. But the Spaniards had shown up with pot stills to make spirits from sugar cane, just as they’d already started to do in the the Caribbean. Versions of this distilled cane drink still exist around the Caribbean, South America, and Central America, called aquardiente (literally fire water).

But Mexico wasn’t covered in sugar cane, it was covered in agave. And when the rum ran out, they started tinkering with the local pulque and ended up inventing mezcal. Later, Mezcal got big production boost when Spain’s crown forbade their colonies from grape-based alcohol production, so as not to disrupt vineyards and producers back home. Suddenly, the spirit became a major focus of growers and distillers throughout Mexico.

HOW IT’S MADE

Once Marin settled on mezcal, he found the battle to have people take note to be a little harder than he expected. “People go ‘Oh, I like your tequila!’ and, man, I have to always correct them, ‘No … It’s mezcal.’ That’s because mezcal doesn’t have a face, you know. There’s nobody to speak for it — there’s no George Clooney saying ‘Hey! Drink this.'”

He sees his own role as a sort of mezcal ambassador, here to tell people: “Number one, it doesn’t come with a worm. And number two, it doesn’t taste like tequila.”

What separates mezcal is the plant involved in the mash, distillation, and aging processes. The spirit began as a small batch production and remains largely that to this day. Originally, it was made from almost any agave plant — either wild or cultivated. This means that tequila, which is made solely from blue agave, is a type of mezcal.

The agave plants are generally grown for 12-15 years before the piña, or heart, of the plant is harvested by hand. Next, the piñas are loaded into a large pit oven heated with hot stones then covered up to smoke and roast for about three days. This is another way mezcal differs from tequila — which is roasted in clay ovens above ground, sans smoke (generally).

Once the piñas are properly roasted a mash is made by crushing the still hot agave with a massive stone mill (traditionally pulled by a horse). That mash is transferred to a barrel and water is added. This is where the initial fermentation takes place. The mash is filtered and transferred to a pot still (or a clay still in some cases) and distilled twice to get the alcohol content to around 55 percent.

At this point, there are some interesting varietals that enter the mix. First, during the fermentation and distillation spices, fruits, herbs, and even chicken breasts can be added to make different ‘flavored’ mezcals. As with any alcohol, mezcal doesn’t necessarily have to be aged. The inherent smokey notes are forged in the pit while roasting. But, again, as with most alcohols, the aging of mezcal is where the smoothness comes from.

A quick aging primer:

‘Dorado’ is un-aged mezcal with a color additive giving it a golden hue. The coloring agent is often added to mezcals that aren’t pure — which mean they have at least 80 percent agave and 20 percent other grain spirits or other agave distillates. Generally speaking, varietals above a ‘Dorado’ are going to be 100 percent agave. Always peruse the label to figure out what you’re dealing with when it comes to agave purity.

‘Joven’ means un-aged/young mezcal.

‘Reposado’ or ‘añejado’ are aged up to nine months in a barrel.

‘Añejo’ is barrel-aged generally from 18 months to three years (sometimes you’ll find an Añejo that’s only been aged for 12 months).

If an ‘Añejo’ has been aged 4 years or more, it’s always 100 percent agave.

About 30 species of agave have been certified to make mezcal in seven Mexican states per the government’s appellation ordinance. Oaxaca is the main production center with 570 out of the 625 mezcal distilleries in Mexico. You’ll also find mezcals from Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, and Zacatecas.

Cheech Marin’s Tres Papalote is the perfect example of a boutique and artisanal mezcal that champions quality over quantity. Marin proudly told us that “the distillers use a third distillation for purity reasons.” He continues on that “Tres Papalote only uses a wild agave called ‘cupreata’ which only grows in Guerrero” and that the mezcal is still handmade. That third distillation is reminiscent of Irish whiskey and gives this mezcal a refinement that mellows the alcohol taste, making it a smokey, smooth ride.


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