Last Updated on June 8, 2023 by Leah Hall In the spirit of both Cinco de Mayo and the Kentucky Derby, here is a Mezcal Mint julep cocktail to celebrate them together! We love a good Mint Julep! And if you are wanting to celebrate Cinco de Mayo and the Kentucky Derby together, we ha...
Many people find thatthe taste of mezcal is usually stronger than that of tequila, but that's another matter. ... If you order a mezcal or a tequila in a bar, either neat or on the rocks, chances are you'll get a spirit that's about 40% ABV, which is the same strength as the...
tequila must be produced from one specific kind: blue Weber. In regards to flavor, mezcal has a signature smoky character which comes from cooking the agave in underground pits before fermentation and distillation. Tequila, on the other hand, is cooked by slow-roasting (and steaming) the agave...
and then the agave fiber is left in an open-air environment so that wild yeasts in the air can kick-start the fermentation process. Fermentation takes anywhere from three days to a week depending once again on the climate
What's the difference between mezcal and tequila? Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots.Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood an...
The taco's on Tuesday are $2 each, your choice of chicken or beef, soft or hard shell with pico de gallo and lettuce. They were very good for the price. We don't recommend their $1 margaritas on the rocks in a small plastic cup instead get one of their real...
2. Mezcal has a unique low-profile tread, closely spaced in the center, reducing rolling resistance and durability. Countless effective edges work together to adapt to various terrains, and the directional notch of each knob can achieve traction on the roots and rocks. ...
In an ice-filled cocktail shaker, combine mezcal, purée, syrup, and juice. Shake well, about 20 seconds. Strain into a cold rocks glass over fresh ice. Garnish with a rosemary sprig. ¹In a pot on the stovetop, combine 14 sliced and deseeded jalapeños, the leaves of 4 rosemary sp...
Bunnahabhain 1991/2013 ‘Seaweed on the Rocks’ (46%, Wemyss Malts, hogshead, 294 bottles) Colour: pale straw. Nose: an interesting leathery and gherkiny (?) profile, I can indeed imagine 'seaweed on the rocks', in a way. We're far from Bunnahabhain's usual honeyed and brioche-y (...
Another clean youngster that should go very well on ice. Finish: medium, clean, fruity. Cherries and apples. Comments: fine! I’m sure you could make wonderful macjitos with this (that’s a mojito with whisky instead of rum – nah, I just made that up, apologies). The palate was ...