Comments on: MEZCAL: A CAN OF WORMS?

By: Francisco Zalles

Francisco Zalles — Wed, 02 Mar 2011 15:27:39 +0000

Steve, et al,

I found one last week in Oaxaca called Wahaka. They’ve got a site and a rad bottle, so at first I thought it was an institution like Patron. But then I found out they make it right there in San Dionisio, in the old method. The wild tobala is harvested on burro just like it’s supposed to be. They’re currently exporting to the US through Texas.

I’m trying to find it in DC but no luck. Anyone heard of it?

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By: Steve

Steve — Wed, 15 Sep 2010 23:12:30 +0000

Hi Robert,

There is a new mezcal available in Texas called Ilegal Mezcal (www.ilegalmezcal.com). The offer a joven, reposado and anejo. Their joven and reposado price point comes in under Del Maguey and they are a great mezcal balancing that smoke we all love in mezcal and the taste of the espadin agave.

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By: Gabe Díaz

Gabe Díaz — Mon, 16 Mar 2009 19:23:53 +0000

Robert,
Thanks so much for the article! I have yet to delve deeply into mezcal although I have into tequila. It totally makes me excited to get started. I’m already thinking of planning a trip soon to Oaxaca. I’ve always been fascinated with the state as it is the most traditional Mexican area since it was the least touched by the Europeans back in the day. I really gained respect for the drink and for Del Maguey Single Village Mezcal in the traditional process they use. What a beatiful expression of the history and culture… makes me even prouder of my Mexican heritage:-)

Salud!

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By: Robert Heugel

Robert Heugel — Wed, 04 Feb 2009 10:00:52 +0000

Thanks Mike. You’ll have to come see us at Anvil and we can do some similar stuff I’ve been working with.

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By: Mike S.

Mike S. — Wed, 04 Feb 2009 06:11:05 +0000

Robert, this is an extraordinary drink! I don’t have the Chichicapa, so I used roughly equal parts of San Luis del Rio and Santo Domingo Albarradas. Brilliant, and an instant new favorite. Thank you very much for posting this.

(BTW, the Topolobampo recipe Chuck mentions above is also outstanding.)

Cheers,

Mike

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By: Tiare

Tiare — Tue, 06 Jan 2009 00:51:44 +0000

Yes, its clearly handcrafted stuff and of course its costly, and it should be.But i wonder, how much does those villagers get out of the profit?

USD 65 is half the price from what i must pay, but then Germany is much more far away. The highest price i`ve payed for booze is for numbered bottles of privately bottled rare demerara rums which i pay (a reduced) price of euro 85 for.I have only found one source for this mezcal so far.We shall see if i one day can afford a bottle..

If i can`t and if i`m really getting myself to the Tales this year i`m gonna trouble one of my American friends for a bottle..

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By: Robert Heugel

Robert Heugel — Sat, 03 Jan 2009 18:21:14 +0000

They can be a little pricey, but they are made by actual Oaxacan villagers in traditional pot stills, some of which are decades old and made from clay and bamboo if I remember correctly. So, this is about as authentic and small-batch as they get, which is where the additional price comes from. The prices vary pretty greatly, ranging from $45-$180 at my local liquor superstore. The chichicapa usually goes for $65 here. Hope that helps.

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By: Tiare

Tiare — Sat, 03 Jan 2009 06:19:21 +0000

Search and you shall find..as they say, so i found a source for the Del Maguey Chichicapa as well as their Minero Santa Catarina Minas, San Louis del Rio, and Santo Domingo Albarradas, so there is to choose from all of a sudden.

But..they want euro 117 for a bottle..plus shipping which probably is euro 20..omg…

Which gets me really curious as to what these cost in the US which is so much closer to Mexico?

So the search continues…

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By: Darcee

Darcee — Tue, 30 Dec 2008 00:14:12 +0000

I recently enjoyed Del Maguey Santo Domingo at Hugo’s in Houston with another Oaxacan favorite “Chapulines” or sauteed grasshoppers. The smokey smoothness of this mezcal complemented the toasty, popcorn-like texture taste of the Chapulines so well, the two will convert anyone to both! The meld together like duck and Pinot Noir or Vodka and caviar. Good mezcals rock!

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By: Jay Francis

Jay Francis — Sat, 29 Nov 2008 19:31:56 +0000

I think I have to disagree with Tequila XQ Reposado. In the same way that ‘enchilada’ is actually a shortening of the correct term, ‘tortilla enchilada’, tequila is also a mezcal, a mezcal de Tequila, Jalisco, that, over time has seen its name abbreviated. It would be as if there were a Houston gin that over time just became known as a Houston.

I recently had the opportunity to sample a lot of single estate mezcales at La Biznaga in Oaxaca with the bartender who just happened to be a cultural anthropologist. I discovered through him that a most excellent palate refresher for mezcales is a plate of watermelon pieces with salt flavored with chile and powdered gusano.

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