An excellent introduction to the mysterious spirit mezcal was given at a recent tasting hosted by Del Maguey founder Ron Cooper at El Camino in Soho.

We learned that mescal is made in Mexico’s Oaxaca region from the espadine agave, the genetic mother of blue agave (used for tequila), the heart of which is roasted in earth over hot stones for three to five days (rather than steam cooked). It’s then fermented for a month and distilled to proof – there is no water added – and must be bottled at source (again, unlike tequila).

Imbibe favourites in the tasting included Chichicapa (46% abv), which was like being inside a damp log (in a good way), the honeyed, fruity Minero (49% abv) and the notorious Pechuga (49% abv), made with a chicken breast suspended in the still, which was smoky, spicy and powerful. 

A new Vida Mezcal (42% abv) for mixing was also unveiled, with some sweet gingery notes and lighter smoke to it – but we think mescal still best for sipping. 

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