Zignum Mezcal: Reposado, min 8 months aged in oak. 40% abv, 70cl

Product Information

a b Niño de Haro, Humberto (13 March 2008). "Productores de mezcal van tras jóvenes"[Mezcal producers getting younger]. El Universal (in Spanish). Mexico City. Archived from the original on 21 February 2013 . Retrieved 19 October 2009. While fermented drinks from agave (like pulque) is pre-colonial, [10] the distillation of agave heart juice into mezcal was only introduced in the colonial era. How stills reached New Spain remains a point of scholarly dispute; some historians attribute the propagation of distillation to the Spanish who learned the process during the Moorish rule of Iberia, while others trace its origins to Filipino sailors who, after the opening of the galleon trade in the 1570s, brought stills with them to make vino de coco (coconut liquor). [11]

The time in the barrel has turned the mezcal into a beautiful golden colour. On the nose there’s barely a hint of smoke, but there’s a definite vanilla sweetness, rich caramel/toffee aromas, some oakiness, and a dash of spice. It smells intriguing.

Try a Zignum Reposado Sample…

Working in a socially responsible way, the company aims to showcase its great love for the rich cultural heritage of Oaxaca. Catering for the beginners, early adopters, enthusiasts and experts, the company’s brands are in the top ten of the most sold and recognised brands in Mexico. McEvoy, John (4 May 2012). "How Many Agave Varieties Can Be Used To Make Mezcal?". Mezcal PhD . Retrieved 20 April 2020. Taking place in London, Edinburgh and Manchester on the 21st, 26th and 27th July respectively, the heats saw bartenders from across the UK showcase their skills and battle it out for a place in the grand final. Still, the vast majority of mezcals that are made and consumed are young or joven mezcals, with no color as they go nowhere near a barrel. Any spirit gets its color from either the barrel or by artificial means. There are no other options, as freshly-distilled spirits are always clear. Love Drinks has added further depth to its portfolio after attaining the UK distribution rights for award-winning Mexican Mezcal company Casa Armando Guillermo Prieto (CAGP).

In the 21st century, mezcal is still made from the heart of the agave plant, called the piña, in much the same way as it was 200 years ago. [4] [5] In Mexico, mezcal is generally consumed straight and has a strong smoky flavor. [5] Though other types of mezcal are not as popular as tequila, Mexico does export the product, mostly to Japan and the United States, and exports are increasing as the liquor grows in popularity. [6] [7] In Colima, the fermented agave to be distilled into mezcal is still called tuba, the term adopted from the tubâ used to ferment vino de coco. The oldest agave spirits distilleries (called tabernas or viñatas) use Philippine-type stills, many of which are still operational. The technology was also transported through trade routes into Zacatecas, Guanajuato, Michoacán, Sonora, and the rest of Mexico, as well as parts of the southern United States, where modified Philippine-type stills have been reported. [10]

Hailing from and proudly showcasing the vibrant and colourful Oaxaca region, the brands only use the finest Espadín plants in production and the most sustainable methods. Travelers during the colonial period of Mexico frequently mention mezcal, usually with an admonition as to its potency. Alexander von Humboldt mentions it in his Political Treatise on the Kingdom of New Spain (1803), noting that a very strong version of mezcal was being manufactured clandestinely in the districts of Valladolid ( Morelia), Mexico State, Durango and Nuevo León. He mistakenly observed that mezcal was obtained by distilling pulque, contributing to its myth and mystique. Spanish authorities, though, treated pulque and mezcal as separate products for regulatory purposes. [12] Regulation [ edit ] A typical maguey landscape 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] Hard shake and double strain. Garnish with dried whole chillis and cherry tomatos. Zignum Mezcal James Plant