I had the good fortune of being at a cocktail party on Saturday night where mezcal was the featured spirit. A mezcal party? You know good things are going to happen and a good time will be had by all. While many mezcal libations were going around, the highlight of the night for me was a reintroduction to the Oaxaca Old Fashioned.
This cocktail has been written about a fair amount, so I am not trying to beat a dead horse. But I am sure that even a few committed mezcal fans have never tried one, and my mission is to continue to educate and inspire everyone in the mezcal spectrum (from expert to novice). So why not write about something fabulous even though some may be familiar?
This drink was originally developed by Phil Ward, when he was at Death and Co., before he opened Mayahuel, one of the best tequila/mezcal bars in the world. My friend, Steve Olson, was at said cocktail party as well. If you do not know of Steve, he is a renowned wine and spirits professional, with a deep (some may say insane, which I respect) passion for mezcal and tequila. While discussing the various cocktails that were being offered, Steve began talking about the magic of the Oaxaca Old Fashioned and how he felt it presented mezcal in a brilliant way. Though it was not “on the menu”, after some coaxing from the host, Steve stepped behind the bar to make a few.
I curse the worm! Well, OK, that may be a bit dramatic, but I am definitely not a fan of the worm. The only good place for a worm is in the mouth of a fish.The worm I am going to talk about today is more correctly referred to as a larvae (a gusano in Spanish), and can be frequently found in the bottom of a bottle of mostly BAD mezcal. There are two types of maguey worms that infest (that’s right, infest) agave plants: white maguey worms and red maguey worms.
The white maguey worms, known as meocuiles, are caterpillars of a butterfly. The butterflies deposit their eggs at the heart of the leaves of the agave. The larvae then eat the flesh of the agave stems and roots, sometimes boring out the agave completely.
The red maguey worms are known as chilocuiles, chinicuiles or tecoles, and are the larvae of a moth. These infest the core and roots of the maguey plant, often in a glutenous mass. Who wouldn’t want to eat a glutenous mass?? Let’s celebrate these majestic creatures by putting them in the fine spirit known as mezcal! (more…)
Whenever people ask me how I like to drink mezcal, I say “often”. But usually they are wondering if I like to drink it on the rocks, neat, chilled, in cocktails, or whatever. My first response is that you should drink it however you like and not worry about whether there is a “right way” to drink mezcal. It is an awesome, fun, festive spirit, so enjoy it in a way that you appreciate.
I know you are well aware of Cuervo Gold, and I am also guessing that you have heard about Wild Shot Mezcal. I will come back to Cuervo, but first let’s discuss Wild Shot. It was launched in early 2011 by country singer Toby Keith, who apparently is very
popular, though I don’t think I run with his crowd. Keith is going for the mass market in terms of branding, marketing, packaging, but strangely, not really pricing at $40 a bottle or so. Maybe his slogan should be, “Don’t buy that 12 pack of wife beaters at Walmart. Buy mezcal!” He also sells this, uh, ahh, mezcal, at his 11 or so Bar and Grill’s that he owns around the country.