1

Take a single drop with your finger and rub it on the back of your hand, wait for it to dry in order to smell it. The most important aroma note will always be from a cooked maguey.

2

Serve half an ounce of mezcal preferably in a “jícara” (a small, woody container, typically made from the fruit of the calabash tree), shake the mezcal to oxygenate it and bring it to your nose to perceive its aroma.

3

Take a sip of mezcal, make a smooth mouthwash with it, swallow it slowly and then exhale through the mouth to finally close it again while you focus on the aroma and flavor.

 

 

THE MOST IMPORTANT THING IS TO ENJOY IT AND FOCUS ON THE EXPERIENCE OF FLAVORS AND AROMAS THAT THE BEVERAGE OFFERS.

 

SOSIMA OLIVERA AGUILAR

MEZCAL MASTER FROM San Miguel Suchiltepec, tells how she has developed in the production of mezcal:

 

“Since I was a little girl I learnt to smell and taste fermented smells and bitter sweet tastes. My grandmother with her “mecapal” carried a pineapple in her head and my grandfather sweat with the het of the oven. Then I understood that the mezcal is not an ordinary beverage, it is a ceremonial drink that feeds the soul and makes us very happy. This beverage takes away our tiredness, it relieves our sad moments and cures many diseases, we owe it to the wisdom of the original towns, to the men and women that insisted on maintaning what by inheritance belongs to us: The Mezcal. "

LUIS MÉNDEZ

MASTER PRODUCER FROM Sola de Vega, describes his experience in the mezcal production:

 

Mezcal Master from Sola de Vega, describes his experience in the mezcal production:

“Resistance, insistence, persistence of making mezcal following the ancestral way. Preservation of the diversity of the mezcal maguey."

ALBERTO MARTÍNEZ AND FAMILY

MASTER PRODUCER FROM SANTA CATARINA ALBARRADAS

 

 Has 25 years of experience in the making of mezcal. Has lived a process of learning and growing with his family, sharing his knowledge to form them as mezcal masters as well. This joint work allowed him to build their own “palenque” 4 years ago, where they currently produce their mezcal.

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IN ORDER TO ENJOY A GOOD MEZCAL, YOU NEED TO KNOW HOW TO TASTE IT

Esp / Eng

1

Take a single drop with your finger and rub it on the back of your hand, wait for it to dry in order to smell it. The most important aroma note will always be from a cooked maguey.

2

Serve half an ounce of mezcal preferably in a “jícara” (a small, woody container, typically made from the fruit of the calabash tree), shake the mezcal to oxygenate it and bring it to your nose to perceive its aroma.

3

Take a sip of mezcal, make a smooth mouthwash with it, swallow it slowly and then exhale through the mouth to finally close it again while you focus on the aroma and flavor.

 

 

THE MOST IMPORTANT THING IS TO ENJOY IT AND FOCUS ON THE EXPERIENCE OF FLAVORS AND AROMAS THAT THE BEVERAGE OFFERS.

 

SOSIMA OLIVERA AGUILAR

MEZCAL MASTER FROM San Miguel Suchiltepec, tells how she has developed in the production of mezcal:

 

“Since I was a little girl I learnt to smell and taste fermented smells and bitter sweet tastes. My grandmother with her “mecapal” carried a pineapple in her head and my grandfather sweat with the het of the oven. Then I understood that the mezcal is not an ordinary beverage, it is a ceremonial drink that feeds the soul and makes us very happy. This beverage takes away our tiredness, it relieves our sad moments and cures many diseases, we owe it to the wisdom of the original towns, to the men and women that insisted on maintaning what by inheritance belongs to us: The Mezcal. "

LUIS MÉNDEZ

MASTER PRODUCER FROM Sola de Vega, describes his experience in the mezcal production:

 

Mezcal Master from Sola de Vega, describes his experience in the mezcal production:

“Resistance, insistence, persistence of making mezcal following the ancestral way. Preservation of the diversity of the mezcal maguey."

ALBERTO MARTÍNEZ AND FAMILY

MASTER PRODUCER FROM SANTA CATARINA ALBARRADAS

 

 Has 25 years of experience in the making of mezcal. Has lived a process of learning and growing with his family, sharing his knowledge to form them as mezcal masters as well. This joint work allowed him to build their own “palenque” 4 years ago, where they currently produce their mezcal.

SOSIMA OLIVERA AGUILAR

MEZCAL MASTER FROM San Miguel Suchiltepec, tells how she has developed in the production of mezcal:

 

“Since I was a little girl I learnt to smell and taste fermented smells and bitter sweet tastes. My grandmother with her “mecapal” carried a pineapple in her head and my grandfather sweat with the het of the oven. Then I understood that the mezcal is not an ordinary beverage, it is a ceremonial drink that feeds the soul and makes us very happy. This beverage takes away our tiredness, it relieves our sad moments and cures many diseases, we owe it to the wisdom of the original towns, to the men and women that insisted on maintaning what by inheritance belongs to us: The Mezcal. "

LUIS MÉNDEZ

MASTER PRODUCER FROM Sola de Vega, describes his experience in the mezcal production:

 

Mezcal Master from Sola de Vega, describes his experience in the mezcal production:

“Resistance, insistence, persistence of making mezcal following the ancestral way. Preservation of the diversity of the mezcal maguey."

ALBERTO MARTÍNEZ AND FAMILY

MASTER PRODUCER FROM SANTA CATARINA ALBARRADAS

 

 Has 25 years of experience in the making of mezcal. Has lived a process of learning and growing with his family, sharing his knowledge to form them as mezcal masters as well. This joint work allowed him to build their own “palenque” 4 years ago, where they currently produce their mezcal.