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Mezcal

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The history of Mezcal dates back 400 years prior to the arrival of Europeans in what is now known as Central America. Indigenous Mexicans created a fermented drink from agave juice and wild yeast known as pulque which was used in religious ceremonies. This was subsequently distilled by the Spanish. Whilst the region of Oaxaca is best known for mezcal production, other states such as Durango, San Luis Potosi and Zacatecas all create unique styles with their own flavour profiles and this regional diversity, as well as the wide variety of permitted agave types, make mezcal an incredibly exciting spirit category. Whilst tequila producers use modern steam ovens to cook the agave, traditional mezcal distillers roast the agave pinas slowly in pits using heated rocks and charcoal which results in a smoky profile. Many producers will then use traditional stone mills to grind the pinas. Popularity of mezcal is surging globally and a voyage of discovery awaits those who explore the huge variation of styles.
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