In 2017, Ilegal Mezcal entered into a partnership with Bacardi, the parent company of Patron Tequila, although the deal’s specifics were not disclosed. The production of mezcal moved from the coastal river basins of the Río Grande de Santiago to the inland ravines by the early 1700s to evade the prohibition on spirits production, as well as to take advantage of the larger numbers of wild agave plants in the interiors. The plants used expanded to highland cultivars of Agave angustifolia, as well as Agave rhodacantha in Jalisco, and Agave hookeri in Michoacán. [10]

And that’s really the challenge that they’ve nailed here: how do you make something that’s delicious, but unique? And I think, in this case, they’ve miraculously done it. The two types of mezcal are those made of 100% agave and those mixed with other ingredients, with at least 60% agave. Both types have four categories. Joven (white) mezcal is clear and hardly aged. Dorado (golden) is not aged but caramel is added. This is more often done with a mixed mezcal. Reposado is aged in wood barrels from two to nine months. This can be done with 100% agave or mixed mezcals. Añejo is aged in barrels for a minimum of 12 months. The best of this type are generally aged from 18 months to three years. If the añejo is of 100% agave, it is usually aged for about four years. [18] I love it when the design of the bottle and the labeling expands on the story of the brand itself. A number of products try to craft their branding to evoke a sense of what they want to be, not where they came from. This ain’t that, and it feels much more authentic for it.The origin of mezcal is tied to the introduction of distillation technology which was introduced to New Spain either by the Spanish or Filipino sailors. The Tobalá plant is often referred to as the “king of agaves” because of its popularity and scarcity. Seeing this as a challenge, mezcalero Aarón Alva Sánchez spent 20 years perfecting a sustainable process for cultivating this elusive but flavorful agave. His semi-isolated work of distilling mezcal from Tobalá agaves in the village of Huehuetlán el Grande, just outside of Puebla, Mexico, was eventually discovered by food and spirits aficionado Jim Cramer, host of CNBC’s Mad Money. Cramer and his wife Lisa Detwiler partnered with Sánchez and his wife, Mariana to bring Fósforo to the United States in 2022. Especially notable is Fósforo Penca, which owes its rich fruity flavor and dark golden hue to the fact that this Tobalá mezcal has been aged up to three months in glass vessels containing a cooked Tobalá penca (leaf). As a result, there is very little perceived smoke in this mezcal. In fact, at first sip, one might guess it was a reposado tequila. Of course, it is not a tequila and technically is not a reposado, as it was not aged in wooden barrels. Rather, it is an “abocado con penca,” or “flavored with” a Penca leaf. As a result, it is a gentle way to enter the mezcal world—especially for people who aren’t sure if they’d like mezcals. They’ll like this one.

Mexico has about 330,000 hectares (820,000 acres) cultivating agave for mezcal, owned by 9,000 producers. [7] Over 6million liters (1,300,000impgal; 1,600,000U.S.gal) are produced in Mexico annually, with more than 150 brand names. [28] Here, I’m not just sharing opinions; I’m weaving tales from the rich tapestry of my experiences over these three decades. The brand gained further attention during the 2016 presidential election with its viral “Donald eres un pendejo” (Donald, you are an asshole) campaign. Scott C. Martin (2014). The SAGE Encyclopedia of Alcohol Social, Cultural, and Historical Perspectives. SAGE Publications. p.1262. ISBN 978-1-4833-3108-9. Ilegal Mezcal is produced in Oaxaca, Mexico. The brand launched out of a Guatemala bar, Café No Sé, as the pet project of an American expat, John Rexer. It is currently headquartered in NYC.Max Garrone. "When does a mezcal deserve to be a mezcal?". mezcalistas.com . Retrieved 8 June 2021.

Be forewarned: this is not a mezcal for vegetarians or vegans. Pechuga—Spanish for “breast”—is an ancient mezcal-making technique that involves a skinned animal breast being hung over the heated agave distillation. As the spirit distills and the vapors condense, the heat and steam slowly cook the meat, killing harmful bacteria while allowing the fat and juices to drip into the mezcal, thereby imparting a deeper and slightly more savory flavor. With their Pechuga de Conejo, Bosscal undergoes a unique triple distillation; during this third distillation the vapors—already enhanced by the use of locally harvested apples, along with other wild fruit—pass through the suspended breast of a rabbit (“conejo” in Spanish). Only mildly smoky with a sweet, wet grass aroma, the flavor is laced with anise, citrus and a gentle herbal undertone with a silky finish. Bosscal’s Pechuga de Conejo is only produced when apples are in season, but is especially fitting right now inasmuch as January 22, 2023 marks the beginning of the Chinese zodiac’s Year of the Rabbit. Archibold, Randal C. (21 July 2011). "Move Over, Tequila, It's Mescal's Turn to Shine". The New York Times. Retrieved 19 March 2016. During the second distillation of this double copper pot distilled mezcal, pumpkin stems, in addition to local seasonal fruits and grains, are suspended inside the still in a basket. This locally harvested produce often includes pineapples, plantains and oranges, along with pumpkin seeds and chepiche , an aromatic Mexican herb commonly used for seasoning. The chepiche rounds out the vegetal flavors from the pumpkin stems and plantains, and creates a perfumed smoky aroma laced with orange blossoms and marzipan. The earthy flavor is rich with citrus peel and herbal notes, with a touch of eucalyptus in the finish. Despite the similar name, mezcal does not contain mescaline or other psychedelic substances. [8] History [ edit ] A cantaro jar, made from barro negro pottery, used for serving mezcal Mezcal is made from over 30 agave species, varieties, and subvarieties, in contrast with tequila, which is made only with blue agave. [20] Of many agave species that can be used to make mezcal, seven are particularly notable. [14] There is no exhaustive list, as the regulations allow any agaves, provided that they are not used as the primary material in other governmental Denominations of Origin. [21] The term silvestre "wild" is sometimes found, but simply means that the agaves are wild (foraged, not cultivated); it is not a separate variety.Not all bottles of mezcal contain a " worm" (actually the larva of a moth, Comadia redtenbacheri, that can infest agave plants), but if added, it is added during the bottling process. [19] There are conflicting stories as to why such a thing would be added. Some state that it is a marketing ploy. [5] Others state that it is there to prove that the mezcal is fit to drink, [18] and still others state that the larva is there to impart flavor. [9] [19] My education and training include a thorough knowledge of agave spirits creation from planting agaves to bottling, including distillation.