The Ultimate Mexican Showdown

Tequila vs. Mexcal

So what's the difference between Tequila and Mezcal? No, it's not the worm in the bottle, and no, it's not that Mezcal is Tequila's brute of a cousin. The two are more different than you think, and Mezcal can be just as refined as it's more well-known counterpart.
Mezcal must be made from 100% agave - the pineapple-like plant that is actually closely related to the Lily. This is the main difference between Mezcal and Tequila, as the latter need only consist of 51% Blue Agave, and the rest of the juice can easily be a refined sugar syrup. This combination accounts for a lot of the value brand Tequilas on the market today and doesn't necessarily ensure a quality product.

The Blue Agave is only one species of the Agave plant, of which there are over 400! Mezcal makes use of between 6 and 12 different species of Agave, mixing and matching to play with the characteristics of the plants – or using 100% single species. 8-10 years after planting, the agave are harvested; the "hearts" are collected and then roasted in underground pits which impart a smoky taste to the fruit. The roasted hearts are then pulverized by a massive rock-wheel system pulled by mules (or people if they aren't so lucky) to facilitate the fermentation. Quality Mezcal ferments over 30 days with only the help of wild yeasts wafting around the room. From here it is double distilled and charcoal filtered.

Mezcal most notably comes from the Oaxaca region of Mexico (which also produces incredible cheese), but other certified Denominacions de Origen include Guanajuato and Jalisco that overlap the Tequila regions. It is in these areas where quality Mezcal abounds, and one finds themselves wooed by the smokey flavour and ultra-smooth character of the spirit.

Sangarita's for Breakfast

Sangria's may be a widely accepted brunch cocktail, but this morning on Breakfast Television, we were mixing up something a little stronger. Sangarita is a classic Mexican drink, and the version Lindsay was shaking up on TV today was created by Vancouver's very own Jay Jones, bartender extraordinaire. Jay has been very busy putting together the Pourhouse in Gastown, as many await for its yet-to-be-announced Grand Opening, but he was still able to put together the recipe for us on such short notice before Lindsay's television debut.

"Sangarita de Berrio"

2 oz Jaral de Berrio Mezcal
1 1/2 oz Tomato Juice (canned is fine)
1 oz Fresh-squeezed Orange Juice
1/2 oz Fresh-squeezed Lime Juice
2 dashes Tabasco
4 dashes Lea & Perrins

-Combine all ingredients with lots of ice, and pour back-and-forth repeatedly between the 2 halves of a Boston shaker - do NOT shake
-Strain the liquid into a large rocks glass (approx 10 oz capacity)
-Add ice cubes after to fill (No garnish, no straw - otherwise you don't experience the texture)
-Present with a small porcelain ramekin (or other tiny vessel) with a small portion of Maldon large flake Sea Salt in it
Take the salt in your fingertips and drop it in your mouth - then take a good sip of the cocktail. The salt livens the palate for the flavours to come.

More on Mezcal

In the SPIRIT of the Mezcal Events later this week (Saturday being the Public tasting day at Roundhouse in Yaletown) why not brush up on what's cooking? Follow this link to a short video how Mezcal is made -http://elsenorio.com/production_en.html

Where in the World....

From Lindsay
"I am at City Beer in San Francisco trying some craft brews after being sent down here from True Sake. Tomorrow, The Society of wine educators sherry seminar at Gitane restaurant."