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Most mezcal, however, is left untouched, allowing the flavors of the agave used to come forward. Not all bottles of mezcal contain a "worm" (actually the larva of a moth, Comadia redtenbacheri, that can infest agave plants), but if added, it is added during the bottling process. [30] There are conflicting stories as to why such a thing would be ...
Most Americans know mezcal to taste smoky, but there are actually many different varieties out there with differing degrees of smokiness. They can taste earthy, fruity, peppery and beyond.
We smoke mezcal in an earthen pit while they steam tequila for a couple of hours, and their distillation process goes into these large silos. So they mass produce tequila, whereas you cannot ...
Why We Love It: special occasion-worthy, <30 minutes. Think mezcal margarita meets the penicillin, a traditional whiskey drink made with ginger, honey and lemon. Make the honey-ginger syrup ahead ...
Mexican whisky is a style of whisky distilled from corn developed and produced in Mexico. While Mexico does not have a long history of producing whisky, there has been a recent push to establish Mexico as a preeminent whisky country with a small group fostering the industry in the country.
Pulque is a milk-colored, somewhat viscous liquid that produces a light foam. It is made by fermenting the sap of certain types of maguey (agave) plants. In contrast, mezcal is made from the cooked heart of certain agave plants, and tequila is made all or mostly from the blue agave.