Despite of Belgians are worldwide known for producing the best beers in
the world and they are also fine spirits connoisseurs.
Before to reach Spa for the Whisky Live Belgium (Whisky festival) in the
southwest of the country, I stayed several days in the European capital and I don’t
miss the opportunity to go for a Belgian beer in the famous Delirium café in the Delirium village. Amazing ambiance and
what a beer choice!! As a big fan, I was like a child, having a look on the mezcal/tequila menu...
In the same narrow street, I discovered a spirit bar, Floris Tequila, suggesting a remarkable
choice of the emblematic Mexican spirits, no less than 50 Mezcals and 450
Tequilas…Unique in Europe! A part of the Mexican culture in the middle of
Europe.
Let’s travel together!
I think it’s necessary to clarify briefly what these surprising alcoholic
beverages are.
All Tequila is Mezcal, but not all Mezcal is
Tequila. In other word, “el” Tequila (masculine), is for Mezcals what is Cognac
for Brandies.
In fact, Mezcals, the generic appellation, are made by
distilling the fermented juice of agave plants in Mexico. The agave is a
spiky-leafed member of the lily family (it is not a cactus) and is related to
the century plant. Both Tequila and Mezcal are prepared for distillation in
similar ways.
By Mexican law the agave spirit called Tequila can be made only from one
particular type of agave, the blue agave (Agave Tequiliana Weber, Agave azul),
and can be produced only in specifically geographic areas, primarily the state
of Jalisco in west-central Mexico. Tequila is considered as a more industrial
making process than the others Mezcals.
Mezcal is made from the fermented juice of other species of agave. Since 1995, It is established a controlled designation of origin which allows 7 mexican estate to produce a distillate of agave called "mezcal": Oaxaca, Guerrero, Durango, San Luis de Potosi, Zacatecas, Tamaulipas y Guanajuato. 30 varieties of agave are approved for Mezcal production, but the most popular
varieties used are the Espadin agave (Agave angustifolia Haw), Tobala... Each variety has a different flavour.
It is produced throughout most of Mexico (eight states). Some Mezcal
distilleries are very primitive and very small. The best-known Mezcales come
from the southern state of Oaxaca where you can find the official capital of
Mezcals, Mazatlán, a small village where I went in January 2012.
The agave, also know as “maguey”, is cultivated on plantations for eight
to 10 years, depending on the type of agave. When the plant reaches maturity it
starts to grow a flower stalk. “El campesino” (the agave farmer) cuts off the
stalk just as it is starting to grow. This redirects the plant growth into the
central stalk, swelling it into a large bulbous shape that contains a sweet
juicy pulp. When the swelling is completed, “El campesino” cuts the plant from
its roots and removes the long sword-shaped leaves, using a razor-sharp
pike-like tool called a “coa”.
It results what we call “piña” ("pineapple", so-called because
the cross-thatched denuded bulb resembles a giant green and white pineapple).
From the “piñas” which are cut into quarters, we extract the sweet juice,
called “aguamiel” (honey water). In fact, these “piñas” are slowly baked in steam
ovens or autoclaves for Tequila or in underground ovens heated with wood
charcoal (which bring the characteristic smoky note) for Mezcals. What’s more, Mezcal generally
requires a single distillation whereas Tequila at least two…
That’s it for the brief introduction of what Mezcals and Tequilas are
made of. If you want more informations about the next fascinating steps of the making
process, fermentation distillation and aging, have a look on: http://fortequilalovers.com/tequila-mezcal-sotol/
Now, let’s taste them…
Pierde Almas
Tobala
Pierde Almas means "lost
souls". As most of Mezcal connoisseur say, Mezcal must be consumed “joven”(young),
not aged, this is the pure expression of the agave plants. It’s a high quality
(one of my favourites), small batch mezcal produced in Oaxaca state. Created in
the most environmental respect way possible, the plantations are pesticide and
fertilizer free, and the “Maguey” is fermented naturally without the use of
chemicals. Every handmade batch is a work of art and each batch differs from
the others. Pierde Almas follows local organic practices to create this mezcal.
This release of Pierde Almas is
handcrafted from the Tobala Agave, a wild variety than can only be harvested and
processed during the spring.
Tasting notes
Colour: Transparent
Nose:
Lemon
zest and fresh green herbs
Palate: Sweet. Floral notes.
Clay, lemon zest and fresh green herbs
Finish: Powerful. Smoky taste.
ABV: 47.8%
Impressive back to Mexico…
I drunk it for the first time in Non Solo Polanco, Cuidad de Mexico. I suggest to drink with
unsmoked Salmon or traditionally with an orange slice.
El
Patrón Tequila reposado
Patron tequilas take part of the few Tequilas truly produced in the
traditional handmade fashion. Patron Reposado is a richly flavored tequila. It
is aged
in oak barrels for over two months. This Tequila is blended to incorporate the
fresh clean taste of Patron Silver with a hint of the oak flavour found in
Patron Anejo.
Tasting notes
Colour: Clear,
light amber tint.
Nose: Wet oak wood. Citrus notes
Palate: Rich, smooth and sweet. Well
balanced. Spiced with sweet oak notes. Citrus fruits and honey taste.
Finish: Soft finish. Lightly
floral and vanilla.
ABV 40%
Have a drink of it with crêpes (pancakes), an uncommon but really good
combination…
Corralejo
Tequila Anejo
Corralejo Anejo Tequila is a 100% Agave, aged in new
American oak barrels charred on the inside to lend a touch of smoke to the flavours
inside. This Tequila is bottled in red, signifying "prosperity" in
Mexico.
Winner
of double gold medal at the World Spirit Competition 2006
Tasting notes
Colour: Pale golden tint
Nose: Oak,
smoke, hints of cocoa, vanilla, peppercorn
Palate: Caramel,
cooked pear, white pepper, cardamom spice,
Finish: Full bodied. Smoky
notes. Sugar caramelised. Canned pear. White pepper, cardamom spices.
ABV: 38%
To match with an
aged cheese such as Roquefort…Wonderful!
As they say in Mexico, La ultima y nos vamos!
Que viva Mexico! Salud!
