The final drink from the Twitter Tasting and the one that diverges from the tequila path a little bit. The difference, as far as I know is that Mezcal doesn’t necessarily have to be made in the Jalisco state, around Santiago de Tequila. Technically, all tequila is mezcal, but not all mezcal is tequila.
This mezcal diverges from standards in another way. The agava is heated in a clay/dirt kiln over a wood fire and there’s warm rocks on the bottom where it stayed for a few days. Because of this, this mezcal picked up a slightly smoky flavour. Of course, most whisky enthusiasts in the tasting where highly anticipating this one, since they wanted to get back into the smoky zone of things.
This one is aged in oak for a year and the casks are rather small, not exceeding 200 liters. Apparently Food & Wine magazine awarded this one 95 out of a 100 points if you care for such ratings.
Wood and vegetables at first with a certain smokiness that is very different from whisky, but also not too woody. Completely different from the previous tequilas with tar and asphalt, plants. Also some rotting vegetables from the veggie drawer in the fridge when the power failed (something I remember vividly from when I got home yesterday). This causes for a rather weirdly, decay-like sweetness.
The palate is surprisingly fresh, all of a sudden with sweetness, slightly cloying. Lime, simple syrup, banana and oak. Also some white pepper and wood smoke. After a few seconds it changes significantly and becomes incredibly salty. Weird.
The finish has smoked salt, wood and burnt lime zests. It lasts an eternity.
Well, what to say. According to my description you might start to run away, but this is one you really have to try to assess. The flavours I got were rather strange and individually I would hate them. All together they make for a rather interesting drink, though. Very different from the previous ones and actually kind of tasty. This might be something for a blind tasting!
The thing I dislike most about this mezcal is that the producers deemed it necessary to drop a tiny scorpion in the bottle. I don’t like bugs in my booze for some reason, and especially not those gimmicky things. Same goes for worms in tequila, locusts in absinthe (I’ve seen it) and snakes in ‘whisky’. Just produce good booze instead of trying to gimmick it up!
Scorpion mezcal añejo, 100% blue agava, 40%, available at DH17 for € 50.50