Call it tequila’s smoky cousin or Mexico’s underdog spirit.
Mezcal is a newcomer that has found its way into the hearts of bartenders and bar-goers all over the world. From spicy Margaritas to mezcal Negronis, cocktail lovers have embraced this alluring Mexican spirit for its artisanal production and seductively smoky flavors.
While mezcal may make its introduction to many through cocktails, the real way to experience mezcal is all by itself. It’s how it’s been done for centuries, as a way to celebrate life. And, this is exactly why mezcal makes the best aperitif or digestif.
The Ancient History of Mezcal
Sipping on mezcal is tasting the history of Oaxaca. This region of Mexico has traditions reflecting over 6000 years of indigenous cultural history. One main character of this history is the maguey plant.
A focal point of ancient legends and folklore, the maguey (which encompasses various species of agave) has remained a majorly symbolic plant in Mexico. The Aztecs even had a goddess of Maguey, named Mayahuel. A symbol of fertility and abundance, Mayahuel was also the patron of a 13-day long festival much like Mardi Gras, where Aztecs embraced excess (aka, drinking lots of pulques – alcohol made from fermented maguey sap.)
While the pulque enjoyed by the Aztecs and other native Mexican peoples is much different than the mezcal of today, the traditions and spiritual nature surrounding both maguey-based drinks aren’t far from each other. Aztecs drank far less than we did, given that distillation didn’t reach the Americas until the 1500s. This is when mezcal was born.
The Magic of Mezcal
In Oaxaca, mezcal is known for its ability to induce euphoria. And, we know that being happy is a healing power all by itself.
To understand the magical healing powers of mezcal, we have to look at its production. The level of artisanship behind this spirit is what makes it so exquisite, and the perfect aperitif or digestif.
Compared to tequila, mezcal is much more difficult to commercialize. That’s because mezcal producers were long located in isolated areas, hard to access by largescale producers. Unlike tequila, mezcal can be made with all kinds of maguey or agave species that grow in these areas, which grow in unique soils, altitudes, and exposures. These maguey farms and their Maestros Mezcaleros serve as time-capsules of centuries-long traditions of mezcal, traditions free of any industrial nature.
The result – a spirit that is pure and authentically reflects its terroir.
This means that not all mezcal is the same. It can boast a distinct character, precisely why sipping mezcal straight is a total experience. It’s no wonder that mezcalerias or mezcal bars have sprung up all over the globe, inviting folks to explore the rich diversity of mezcal.
Of course, it’s important to mention that there are now more industrial versions of mezcal, known simply as ‘mezcal.’ These spirits are produced with more modern methods. From there, you have Artisanal Mezcal, which uses a mix of modern and traditional methods (and makes up the majority of Mezcals) and then Ancestral Mezcal, made solely with old traditional methods.
Nonetheless, a well-made mezcal’s purity is one to admire and to savor. It invites you to taste the land and labor behind it, a true experience of the palate. That, alone, is pure magic by itself, especially for your stomach.
A Natural Aperitif or Digestif
Mezcal has long been associated with relaxation. One historic way to relax is with an aperitif or digestif.
A way to open your appetite and to soothe your appetite, aperitifs and digestives are consumable symbols of celebration. One invites your stomach to get excited to eat, while the other nourishes your stomach after a successfully delicious meal. Both little ways to cheer on life, right?
Mezcal, for centuries, has fit into both the aperitif and digestif categories. Historically known for its euphoric nature, mezcal has an uncanny ability to lift your spirits and get your appetite going.
But, mezcal can be another kind of friend, to your stomach. Award-winning Chef Enrique Olvera introduced this concept to fine dining, with an extensive and extraordinary list of mezcal, suggested for after-dinner drinking. This isn’t anything new of course – mezcal has long been praised for supporting digestion. Sipping on a straight shot of mezcal can soothe your stomach and even lower your blood pressure too. That sounds like the perfect recipe for a good night’s sleep.
Whichever way you go, just remember—mezcal is for sipping, not shooting. No matter how long of a day or how great of a meal, you will better reward yourself by sipping on your mezcal, slowly absorbing its magic.
The post Mezcal is the Best Aperitif or Digestif. Here’s Why. appeared first on Chilled Magazine.
Source: Mixology News
