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A New Look at Mezcal

 

All mezcal is smoky, right? Not so fast. While many people’s introduction to the Mexican spirit category might be via a shot or cocktail with a whiff of smokiness, there are many styles and bottles with nary a scent or flavor of smoke. Josh Phillips of Espita in Washington, D.C. says mezcal is so complex that it’s actually closer to wine than it is Tequila.

 

Spirit Spotlight: Mezcal Rising

By Kelly Magyarics

Ask someone to take a stab at describing mezcal and very likely there will be a reference to “smoky Tequila.” Sure, roasting the agave in underground pits can render spirits with smoky overtones, but It’s not always quite that straightforward, says Josh Phillips. The general manager of Espita, a new mezcal bar in Washington, D.C.’s emerging Shaw neighborhood (and one of only around 33 people worldwide to hold the title of Certified Mezcalier), Phillips likens the complexity and variety of mezcal’s aromas and flavors to that of wine.

“If you are into gin, you are into the craft and the recipe of the spirit, and if you are into bourbon it’s all about the barrel and the aging,” he explains. “With wine, it’s about what nature gave you, and it’s very much the same with mezcal; you will never have that exact bottle again.” Read the entire article on Nightclub & Bar.

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