Last Of The Oaxacans Cocktail? The 48 Correct Answer

The Last Word Cocktail is one of the most prominent reclamation stories of the modern craft cocktail era, a drink that was virtually unknown even to seasoned bartenders prior to the mid-2000s but is absolutely ubiquitous today. A testament to how the flavors of the past can return to captivate even the most jaded of modern drinkers, it’s now one of the most popular Prohibition-era cocktails in the country.

The man we have to thank for the modern accessibility of the Last Word is legendary Seattle bartender Murray Stenson, now in his 70s – a man so beloved that fans, patrons and bars have sold more than 200,000 US dollars to pay for his heart surgery several years ago. In 2004, Stenson was working as a bartender at a Seattle eatery called Zig Zag Cafe while looking for a new drink. He reportedly came across a copy of Ted Saucier’s cocktail book Bottoms Up! from 1952, which described The Last Word as a cocktail invented at the Detroit Athletic Club some 30 years earlier. However, in the post-war years, knowledge of the cocktail had been more or less completely lost, so Stenson decided to revive it. The rest is history – The Last Word became an underground sensation in Seattle and Portland before spreading throughout the US beverage industry. By the late 2000s, bartenders around the world knew it. At the end of the 2010s, it belonged in practically every bar.

Ultimately, though, what’s most amazing about the Last Word is the fact that its basic construction — equal parts gin, chartreuse, maraschino liqueur, and lime juice — has proven so malleable to change and experimentation. There are countless last-word riffs that swap various ingredients, and, improbably, they almost always work out as delicious. There is just something magical about this ratio and its combination of alcoholic, acidic, sweet and herbal elements. You can put almost anything in a last word, and the results are mesmerizing. It might be the most rippled American cocktail since the Manhattan.

So here are five particularly tasty Last Word variations, showing the variety of possible flavors within Last Word.

There are a few general rules that may or may not be followed when doing any of these last word variations.

— Traditionally, the Last Word is made with equal parts four ingredients, shaken over ice, and then strained into a classic cocktail/martini or coupe glass. To make a longer, less invigorating drink, it can also be poured over ice in an old-fashioned glass.

— You can play around with the proportions a bit and put more emphasis on a particular ingredient, although the “equal parts” aspect of the drink is slightly sacred and I think part of the fun of it. The drink can also be made milder by using yellow chartreuse instead of green.

— You can also add additional ingredients to make a mix of five or more ingredients in equal parts.

— Using a simple Last Word format, 0.75 ounces is a pretty good volume for each ingredient, making for a drink that fits nicely into a cocktail coupe and isn’t too indulgent when all is said and done. One has to keep in mind that The Last Word tends to be a very potent alcoholic cocktail due to the base spirit and chartreuse. It is certainly not to be taken lightly.

And now for the variations.

Arguably the first Last Word variant to be recognized as quite popular and in its own right, the Final Ward references the classic Ward 8 with its base of rye whiskey and the switch from lime juice to lemon. At the same time, it retains the green chartreuse and maraschino liqueur typical of the classic Last Word to bring what is probably the most ‘basic’ whiskey flavor to the drink.

– 0.75 ounces of rye whiskey

– 0.75 oz Green Chartreuse

– 0.75 ounces of Maraschino Liqueur

– 0.75 ounces of lemon juice

Pour all ingredients into a cocktail shaker. Add plenty of ice and shake vigorously to cool. Strain into a cocktail coupe. Garnish with an optional maraschino cherry or lemon wedge.

If you simply want to incorporate mezcal into a classic Last Word recipe, some people refer to the resulting drink as the last of the Oaxacans, keeping the green chartreuse, maraschino, and lime juice intact. The Ultima Palabra, on the other hand, is very similar but takes the extra step of adding a fifth ingredient that is equal parts pineapple juice. This addition helps round out the profile of this drink, smoothing out the intense edges of the mezcal and chartreuse with some added sweetness and fruit.

– 0.75 ounces of mezcal

– 0.75 oz Green Chartreuse

– 0.75 ounces of Maraschino Liqueur

– 0.75 ounces lime juice

– 0.75 ounces of pineapple juice

Pour all ingredients into a cocktail shaker. Add plenty of ice and shake vigorously to cool. Strain into a cocktail coupe. Optionally garnish with a piece of maraschino cherry or pineapple.

The paper airplane is perhaps the most enduring of all Last Word variants, and the one to earn “modern classic” status the fastest. It follows the format much less closely than other Last Word riffs, and in fact doesn’t contain a single one of the original Last Word ingredients – but it maintains the same ratio of parts, which is important. Light, sweet, citrusy and refreshing, this combination of bourbon, Aperol, Amaro Nonino and lemon juice has less bitter and alcoholic notes than the chartreuse-forward Last Word. Perhaps that’s why the paper airplane is derided by some snooty mixologists who seem to think cocktails need to be “challenging,” but the genius of the paper airplane is its extreme accessibility. Since this drink was created in 2007, it has become one of the most popular bourbon cocktails in the country, and with good reason.

Note: The Paper Plane can be made with other Amaro like Montenegro or Averna, but you really need the lighter Nonino for the drink to reach its sublime balance.

– 0.75 ounces of bourbon

– 0.75 ounces of Aperol

– 0.75 ounces of Amaro Nonino

– 0.75 ounces of lemon juice

Pour all ingredients into a cocktail shaker. Add plenty of ice and shake vigorously to cool. Strain into a cocktail coupe.

That’s what happens when a “last word” riff like “Paper Plane” becomes popular – it ends up being a riff on top of a riff, a kind of cocktail nesting doll if you will. This one was clearly designed with the paper airplane in mind, but instead of the natural lemon of bourbon, you have the smoky tones of mezcal. This, of course, brings the lime juice back into play, while the Nonino is traded in for the milder Yellow Chartreuse and the Aperol is retained. The resulting drink splits the difference between the intensity of a mezcal-based Last Word and the friendly nature of the Paper Plane — and like the Paper Plane, it’s a great color thanks to the Aperol.

– 0.75 ounces of mezcal

– 0.75 oz Yellow Chartreuse

– 0.75 ounces of Aperol

– 0.75 ounces lime juice

Pour all ingredients into a cocktail shaker. Add plenty of ice and shake vigorously to cool. Strain into a cocktail coupe. Garnish with an optional maraschino cherry.

There are quite a few Last Word riffs that have various types of whiskey and agave spirits (tequila, mezcal) as their central base, but relatively few that are built around rum instead. I’m not sure why that is, given that rum plays exceptionally well with both lime and the herbal accents that make up a final word. Regardless, you can easily substitute rum for another interesting drink in most Last Word recipes, whether it’s a classic Caribbean blended rum or the light and grassy tones of rhum agricole. This cocktail, the Wordsmith, specifically calls for punchy, funky, uber-solid pot still rums like Smith & Cross. Be warned, this makes for an even more boisterous take on Last Word.

– 0.75 oz Overproof Rum

– .75 Green Chartreuse

– 0.75 ounces of Maraschino Liqueur

– 0.75 ounces lime juice

Pour all ingredients into a cocktail shaker. Add plenty of ice and shake vigorously to cool. Strain into a cocktail coupe. Garnish with an optional maraschino cherry.

Finally, I’m throwing in a bonus last word variation involving tequila, if only because I like the way the grapefruit juice is swapped out for the more expected lime juice, while the drink is slightly enhanced by using Yellow Chartreuse instead of the stronger one softer turns green. This makes for a relatively dry Last Word variant, but you can add a little plain syrup if you want to smooth out the edges.

– 0.75 ounces of Blanco or Reposado Tequila

– 0.75 oz Yellow Chartreuse

– 0.75 ounces of Maraschino Liqueur

– 0.75 ounces of grapefruit juice

Pour all ingredients into a cocktail shaker. Add plenty of ice and shake vigorously to cool. Strain into a cocktail coupe. Garnish with an optional maraschino cherry.

Jim Vorel is a Paste employee and a resident liquor geek. You can follow him on Twitter to write more about drinks.

The Oaxaca Old Fashioned helped start the mezcal craze in the United States. Created by New York bartender Phil Ward in 2007, Oaxaca Old Fashioned introduced countless drinkers to the earthy spirit unfamiliar to most consumers at the time. Ward first made the cocktail at Death & Co., the groundbreaking East Village bar, before putting it on the menu at Mayahuel, the bar he opened down the street.

Oaxaca Old Fashioned – named after the Mexican state where most Mezcals come from – is a twist on the classic Old Fashioned whisky. It blends Reposado tequila, which is lightly oak aged and mimics some of the oak flavors present in the classic Old Fashioned, and mezcal with Angostura bitters and agave nectar.

Remarkably, the drink only contains half an ounce of mezcal while it packs a full shot of tequila, but that was part of its appeal: It featured mezcal wrapped in its more common cousin’s security blanket. This strategy helped the spirit spread to Death & Co. and then Mayahuel, where the training wheels were taken down and a menu dedicated to agave spirits and cocktails was served.

Today, Mezcal cocktails are a common sight on bar menus, and many bars proudly pour out dozens of Mezcals in a range of styles. The Oaxaca Old Fashioned played a part in that, and all these years after its creation, it’s still holding on. The drink is as tasty, balanced and relevant as ever.

Make one yourself to see what all the fuss is about. Choose a good reposado tequila and a tangy mezcal with notes of citrus and smoke (Ward’s original recipe included Del Maguey Mezcal San Luis Del Rio). Then take it a step further and light up your orange peel garnish for an extra boost of flavor, plus a pretty cool light show – just like Mayahuel served it up.

Sylvia Rector

Food Critic of the Detroit Free Press

Get a drink suggestion for the holidays.

You could call it the last word in craft cocktails, because it’s the last word, after all — a drink with an intriguing history that began nearly a century ago at the Detroit Athletic Club and almost disappeared forever before being reborn as a cult sensation in Seattle.

Now, just a decade after its revival, it’s served in top bars around the world.

Craft cocktail bartenders and Metro Detroit aficionados alike know the history and love the drink for its exceptional balance and immersive flavor. But outside of those circles, many Metro Detroiters still haven’t tried it or heard of its hometown roots.

Five years ago, the DAC didn’t have either.

The club first heard about the Last Word in 2009, when a spirits blogger called to inquire about a drink said to have been born at the DAC and had become hugely popular in Seattle. Nationally known bartender Murray Stenson, then at the Zig Zag Cafe, had added it to his menu there a few years earlier after finding the recipe in a 1951 book called “Bottoms Up,” written by Ted Saucier, a Publicists had written for the Waldorf-Astoria Hotel in New York.

The recipe was listed as “Courtesy, Detroit Athletic Club, Detroit.”

At first, DAC officials couldn’t find any internal records or mentions of the drink, so despite Saucier’s merit, they were wary of claiming it. And what muddied the subject was this note: “This cocktail was introduced here about thirty years ago” – circa 1920 – “by Frank Fogarty, who was well known in vaudeville,” Saucier wrote. “He was called ‘Dublin Minstrel’ and was a very good monologue artist.”

Some cocktail bloggers and hobbyists have suspected Fogarty invented the drink, but DAC officials now have evidence that the Last Word was being served at their club in 1916 — four years before Fogarty “introduced” it to the Big Apple.

The drink was found on a dinner menu discovered by club historian Ken Voyles while researching the culinary history of the DAC. He also has a January 1917 DAC News magazine (a members’ publication) which includes an article about Fogarty coming there from New York to put on his minstrel show at the club and “liven up the bar goings”. – where the last word was already to be served.

For Hassan Yazbek, the club’s director of food and beverages, the problem is solved. “We strongly believe in the evidence we’ve found in our historical menus and magazines that the drink was created at the Detroit Athletic Club,” he says.

Today it is a signature drink of the DAC and a favorite among members of the private club.

The public can’t go there to order one, but that’s no barrier to trying it, says Sandy Levine, owner of Oakland Art Novelty Co. in Ferndale, one of the top craft cocktail addresses in the Detroit area.

The drink “simply embodies the idea of ​​a craft cocktail,” he says, adding that any reputable craft cocktail bar will know the drink and the four very specific ingredients needed to make it.

They are: equal parts of your favorite gin; freshly squeezed unbottled lime juice; Green Chartreuse, a French liqueur first made by monks in the 17th century from 130 herbal ingredients, and Luxardo Maraschino, a sweet but complex Italian cherry liqueur from the 1820s.

“In theory, it shouldn’t work because all of these ingredients are such strong flavors,” says Levine. “They overwhelm other things, but somehow they work together.”

The Last Word — a pale green, innocent-looking thing usually served in a stemmed glass — tastes like no other cocktail.

For someone used to sweet, smooth everyday bar drinks or those made with commercial blenders or sodas, the Last Word’s complex, haunting flavors are a delicious surprise. There are notes of aniseed and herbs whose names elude you; the evergreen freshness of gin; the sweetness of cherries, but more complex, and the acidity of freshly squeezed, juicy lime.

Because the drink is three-fourths alcohol, it’s a cocktail to sip and savor—slowly.

“These old classic cocktails are both strong in flavor and strong in alcohol,” says Levine. “The Last Word is both, but for some reason people still really like it.”

Surprisingly, it’s not listed on the Oakland’s menu. “We don’t really have to put it on the menu,” he says, because “it’s something that people just order. … It’s a drink that — if people know what it is and they know they’re in a quality bar — they’ll just ask for it.”

Contact Sylvia Rector: [email protected] and 313-222-5026. Follow her on Twitter @SylviaRector. Subscribe to their weekly email newsletter at www.freep.com/newsletters.

The last word

3/4 ounces gin (your choice)

3/4 ounce green chartreuse

3/4 ounce Luxardo Maraschino Liqueur

3/4 ounces freshly squeezed lime juice

Combine ingredients in cocktail shaker with ice; shake vigorously and strain into a stemmed glass.

By Hassan Yazbek, Food and Beverage Director; Detroit Athletic Club

(The DAC bar now garnishes the drink with a Michigan cherry drenched in Luxardo and skewered on a clear plastic cocktail pick.)

While the selection of cocktails and other alcoholic beverages comes down to personal preference, there are some classic cocktails that have stood the test of time and remain among the most popular cocktails ordered in bars around the world today.

Here are 10 of the most popular cocktails that will always be in style.

1. Margarita

As the number one-ordered cocktail in the world, the classic margarita has been one of the most popular cocktails in America for years and still remains at the top. Although there are many variations, the traditional recipe consists of tequila, triple sec, and lime juice. It’s also often served with a salt rim to get the perfect balance of sweet, sour, and salty.

For a refreshing take on the margarita that’s ideal for the summer months and really lets the tequila shine, try Tommy’s Margarita. Who is Tommy you ask? Well, it’s actually the name of a self-proclaimed leading tequila bar in San Francisco. Tommy’s Margarita adds a Mexican twist by replacing the triple sec with agave syrup for an extra sweet kick.

2. Cosmopolitan

The deliciously sweet Cosmopolitan, which became popular in the ’90s thanks to the hit TV show Sex and the City, definitely deserves its spot on our list of the world’s most popular cocktails! The Cosmo is a blend of vodka, Cointreau and cranberry juice and is traditionally served in a martini glass. It is the cocktail of choice for many glamorous individuals.

The Cosmo was designed by South Beach martini queen Cheryl Cook in the 1980s to be aesthetically pleasing and to appeal to more women. This modern, classic cocktail is incredibly popular around the world and can be easily customized with a splash of champagne to make it even more glamorous.

3. Daiquiris

When you think of a daiquiri, you might think of clear blue skies over sandy Cuban beaches. While it may seem like the best cocktail for a tropical vacation, the Daiquiri is actually the most ordered rum cocktail in pubs and bars around the world.

This classic, popular cocktail that remains a Cuban specialty combines just 3 very simple ingredients, rum, citrus juice and sugar, for the fresh taste we all enjoy. Also typically garnished with a slice of lime, the Daiquiri is one of the most balanced cocktails out there.

4. Gillet

The Gimlet is a simple cocktail that combines gin and lime to create an ultra-refreshing drink that has stood the test of time and become one of the most popular cocktails. With its pungent kick, the Gimlet has a distinctive flavor that’s ideal for sipping on warm summer evenings

Legend has it that this classic cocktail was created in the late 18th century by Surgeon Admiral Sir Thomas Gimlette of the Royal Navy, who added lime syrup to his sailors’ daily dose of gin to keep scurvy at bay. While it may not have the most glamorous background, the Gimlet has long been accepted as one of the most sophisticated made-to-order drinks.

5.Manhattan

The classic Manhattan cocktail has survived countless trends, outlived Prohibition and is now considered one of the greatest cocktails ever made. I think we can all agree that it definitely deserves its place among the most popular cocktails in the world! Made with whiskey, sweet vermouth and bitters, the Manhattan is the perfect after-dinner drink.

First created in 1870 at the Manhattan Club (who would have guessed?) by Jennie Jerome, Winston Churchill’s mother, the cocktail was a huge hit and has been just as popular ever since. It is now available in bars, cafes and restaurants around the world and is highly appreciated by bartenders and regulars alike.

6. Negroni

A staple on many menus, the Negroni is an Italian classic. It is expressive, bittersweet and the ideal aperitif for dinner. Although many Italians will say that drinking is appropriate at any time of the day!

Equal parts gin, vermouth and campari, the Negroni is an iconic cocktail that will always be in style! Poured over ice and garnished with a slice of orange, it’s easy to see why it’s one of the most popular cocktails not just in Italy but around the world.

7. Old fashioned

With an air of class and sophistication, the Old Fashioned Cocktail is a classic that’s as popular today as it was over 200 years ago. Blending bourbon whiskey, bitters, sugar and a dash of water resulted in this dark and delicious cocktail.

The origins of this classic cocktail are a bit unclear, with so many people claiming to have created it it’s difficult to trust anyone! The most common story is that it was invented in the late 1800s. By this time, new liquors were being made available to bartenders, resulting in new and improved whiskey cocktails. But many bar-goers simply ordered a cocktail “the old-fashioned way.” Even today, the Old Fashioned is the best-selling cocktail in many bars. You just can’t beat a classic!

8. Espresso Martini

A mixology classic, the espresso martini is the caffeinated cocktail of choice for coffee lovers around the world. Combining vodka and coffee liqueur for a rich, robust and distinctive taste, this sophisticated cocktail will remain the stuff of myth and legend for years to come.

The espresso martini was created by a bartender named Dick Bradsell, known for reviving the cocktail scene in London. Either at Fred’s Club or Soho Brasserie (depending on who you ask), a model asked Bradsell to make her a drink that would wake her up and have a good time in the 1980s. Bradsell mixed vodka with espresso from the bar’s coffee machine and called it Vodka Espresso. Since then, the cocktail has undergone many name changes, but the ionic combination has remained the same.

9. Passion fruit martini

Dubbed Britain’s favorite drink, the Passion Fruit Martini has become the drink of choice for many. This modern classic popular cocktail is made with vanilla vodka, fresh passion fruit, passion fruit liqueur and lime juice. It’s also served with a splash of champagne or prosecco on the side, poured over the passion fruit to release all the wonderful flavors.

Created in London by the owner of LAB Bar, the Passion Fruit Martini was an instant hit and became the ultimate party drink. Stylish, fun and indulgent, this cocktail inspires confidence in those who drink it and looks amazing in classic martini style. We are sure that the passion fruit martini will remain very popular for decades to come.

10. Mimosa

In recent years, the humble mimosa has increased in popularity! Traditionally served in a champagne flute at brunch, weddings or in some airline first class, the mimosa combines just two ingredients, champagne and chilled orange juice.

The Mimosa was invented by Frank Meier in 1925 and first served at The Ritz Hotel in Paris. Eventually it was picked up by the British and so loved by the royal family that it took the rest of the world by storm. Today, both American and European brunches are incomplete without a mimosa. The cocktail is so popular that there’s even a national Mimosa Day to celebrate it (May 16th, if you’re wondering).

Would you like to treat yourself to a wonderfully refreshing Italian cocktail? Read our article on the 3 best Campari cocktails Italy has to offer.

Looking for the perfect cocktail gift? Whether it’s for your mum, sister, brother, partner or friend, check out our fantastic selection of cocktail gifts for her and cocktail gifts for him that are sure to impress.

Mezcal is taking over tequila in American bars. While the two Mexican spirits are both made from agave, that’s where the similarities end. Here are the key differences between these two spirits.

All tequilas are mezcals, but not all mezcals are tequilas.

Tequila is a type of mezcal, much like Scotch and bourbon are whiskeys. According to spirits author John McEvoy, mezcal is defined as any agave-based liquor. This includes tequila, which is made in certain regions of Mexico and can only be made from blue agave (Agave Tequilana).

They are made with different species of agave.

Mezcal can be made from more than 30 varieties of agave. According to spirits author Chris Tunstall, the most common agave varieties used in mezcal are Tobalá, Tobaziche, Tepeztate, Arroqueño, and Espadín, the most common agave making up up to 90% of mezcal.

Agave-Tequila-Mezcal-Differences-FT-BLOG0417.jpg Credit: © Omar Torres/Getty Images

They are made in different regions.

Although there is some geographic overlap, tequila and mezcal primarily come from different regions of Mexico. According to McEvoy, tequila is made in five places: Michoacán, Guanajuato, Nayarit, Tamaulipas, and Jalisco, where the actual city of Tequila is located.

Conversely, mezcal is made in nine different areas of Mexico. These include Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla, and Oaxaca, where more than 85 percent of all mezcal is made.

They are distilled differently.

Both tequila and mezcal are made from the harvested kernel of the agave plant, also known as the “piña.” That’s where the production similarities end, however. Tequila is usually made by steaming the agave in industrial furnaces before distilling it two or three times in copper stills. Mezcal, on the other hand, is cooked in earthen pits lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. While some major mezcal makers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness commonly associated with mezcal.

They are labeled differently.

But mezcaleros roast the piñas in mounds of earth over hot rocks.

This post will answer all your questions about Espadin Mezcal!

What is Espadin Mezcal?

Mezcal Espadin is the type of mezcal made from the agave espadin plant.

That’s it! Now you know more about mezcal than 99% of people do.

Espadin is to mezcal what Blue Agave is to tequila, 90% of all mezcals made in Mexico are made with this type of agave.

It has a short growing season (only around eight years) and a relatively high yield per maguey, as you only need around 8 kilos of Espadin to make one bottle.

Unlike most varieties of agave, farmers can grow them, making them the most sustainable option for making mezcal. Growing demand for mezcal has reduced Mexico’s wild agave stocks to low levels.

Related Article: What is Tobala Mezcal?

What does Espadin mean?

Espadin means sword.

Look at the leaves of the plant and you will understand.

What does Espadin Mezcal taste like?

Espadin creates a nice balance between minerality and fruity notes.

It is characterized by a balanced taste, since it does not have such floral notes as Tobalá, nor as spicy and intense as Tepextate, nor as salty as Cuishe.

Espadines are perfect for starting out as a mezcalero (mezcal drinker). Once you’ve mastered Espadin, move on to the complex flavors of the agaves mentioned above.

Where does the Espadin Agave grow?

75% of all Espadin are harvested in the Mexican state of Oaxaca

Espadin is scientifically known as Agave Angustifolia Haw. The warm weather conditions and high altitude make Oaxaca the perfect place to grow this plant.

If you ever visit this wonderful place, you will see vast fields covered with agave espadin waiting to be turned into mezcal.

Why is Espadin Mezcal so popular?

The success of Espadín lies in its almost unlimited availability

Espadin is easy to grow and generous in terms of the amount of sugar contained in her heart. Sugar is an essential raw material for alcohol production and the more sugar there is at the heart of the plant, the easier it is to make mezcal.

Another advantage espadin has to offer is the high yield it offers. You only need about 8 kilos to make a bottle. This is a huge advantage over other agaves with poor yields like 90 pounds (40 kilos) per bottle.

How do you drink Espadin Mezcal?

Sip it, don’t sip mezcal in shots; Use bad tequila for such purposes.

Drink it kissing every sip, do it slowly, don’t rush it. If you find it a little intimidating chill it with large ice cubes to avoid dilution, but over time you will enjoy this fantastic spirit.

Is Mezcal Espadin too strong?

No! Mezcal is incredibly easy to drink when you make the right choices.

A matter of choosing the right material, but don’t worry I’m here to help.

Another benefit of mezcal over other spirits is that it doesn’t cause a hangover. Agave spirits have a unique sugar composition that promises you a morning without a headache; However, this is no carte blanche to abuse.

Is Mezcal Espadin good?

Once you’ve had mezcal, you’ll have a hard time drinking anything else.

I’m serious, sort of like drinking espresso coffee, which makes drinking a latte almost impossible.

What is Mezcal Espadin Joven?

Espadin Joven refers to an unripened mezcal.

Whenever you see a bottle labeled Mezcal Espadin Joven, assume it is unmatured mezcal made from Espadin agave. Joven means “young”.

How much does Espadin Mezcal cost?

Expect to find it in a $40 to $200 range.

Expect to find it at a wide range of prices. A good Espadin starts at $40 and can easily go up to $200. Why such a difference? Production methods are important, the approval of the distiller, along with other intrinsic factors.

Mezcal Espadin recommendations and reviews

I’ll show you a few good options for every budget:

Montelobo’s Espadin Mezcal

Montelobos is the cheapest mezcal, making it a great option if you’re drinking on a budget. This spirit is certified organic and made from sustainably grown agaves.

This is an easy to drink and light espadin that is perfect for a newbie looking to join the mezcal ship. Pleasant mineral notes with a slight hint of smoke make it a good sip. It can also be mixed into cocktails.

You can find it for less than $40.

Related Article: Is Montelobo’s Mezcal Good?

Vago Elote

Vago Elote was first produced by the legendary Aquilino Garcia who sadly passed away in 2020. It is currently made by his sons who have done a good job of keeping their father’s grade.

Elote means corn in Spanish. Mezcal Vago Elote is a mezcal made with espadin and infused with roasted sweetcorn before being distilled for the third time. The result is one hell of a mouthful with notes of rich, smoky corn, fruit, vanilla, and just the right amount of smoke to fully enjoy.

Currently listed for around $50, although you have to know this isn’t an easy find.

Related Article: Mezcal Vago – Reviews & FAQ

Rey Campero Espadin

Rey Campero’s palenque (mezcal distillery) is located next to where Vago Elote is made in the Mexican city of Candelaria Yegole. Despite the proximity, there is nothing in common between these releases.

This Espadin is less smoky and offers an elegant flavor profile. Rey Campero is a classic espadin with salty notes and is quite easy to drink. Notes include a clean, bright opening note of spearmint, followed by blended herbs, cherry blossom, honeydew, lemon and a gentle amount of smoke.

Expect to find it for around $50.

Related Article: The 7 Best Mezcals to Slurp

Neta Espadin

Neta means “real deal” or “the whole truth”. This is a brand that works with a wide range of Maestros Mezcaleros “Mezcal Distillers” who offer some of the finest Mezcals available.

Neta Espadin is produced by Maestro Candido Garcia. It offers a level of complexity hard to find among other mezcals of this type. It offers rich notes of avocado leaf, honeysuckle, minerals, lime zest, white currant, ripe persimmon and dried sweet chilies.

This is an excellent espadin that retails for around $99.

Genuine Minero Espadin

Real Minero is perhaps the best mezcal producer in Mexico. These guys have been distilling agaves using the same recipe since 1898. It is also one of the few brands with full control over the production process as they seed their own agaves. If you ever visit Oaxaca, make a stop at their Palenque in Santa Catarina de Minas, an hour from the city. A must for anyone interested in knowing how good mezcal is made.

Notes of tropical fruits alongside notes of plum and banana, some leaf mint, sweet chocolate and the right amount of smoke.

The price is around 99 USD.

Often referred to as tequila’s smoky-tasting cousin, mezcal is a unique type of alcoholic beverage that’s making waves in the global spirits industry. Originally from Mexico, mezcal has seen a huge surge in popularity lately, and it’s showing no signs of slowing down. In 2017, approximately 3 million liters of mezcal were exported to 60 different countries. Half of that amount went to the United States (1). Mezcal’s popularity is often attributed to the millennial generation’s enthusiasm for craft cocktail culture. It brings a new, exciting flavor profile to the established range of spirits that have graced cocktail menus for generations. This article provides an overview of mezcal, including how it differs from tequila and some ways to drink it. Share on Pinterest

What is mezcal? Mezcal is a type of distilled alcoholic beverage made from the cooked and fermented hearts, or piñas, of agave plants (2). The word mezcal comes from the Aztec language and loosely translated means “agave cooked in the oven”. This alludes to the production process that the agave goes through when it is transformed into this flavorful spirit. Agave is a large, flowering succulent that thrives in the desert climates of Mexico and the southwestern United States. There are over 200 species of agave, but not all contain enough fermentable sugars to be made into mezcal (3). Mezcal can be made from over 30 different species of agave, but the vast majority is made from a strain known as Agave Espadin. This particular species of agave is mainly grown in Oaxaca, Mexico, a region known as the home of mezcal (2). Summary Mezcal is a distillate made from cooked and fermented agave plants.

Mezcal and tequila are not the same Mezcal and tequila are often confused because they are both Mexican spirits made from similar ingredients. Tequila is a type of mezcal, but mezcal isn’t always tequila. Although both spirits are made from agave, they differ in taste, manufacturing process, and origin. Originating from Different Regions The vast majority of mezcal originates from the Mexican state of Oaxaca, but it can be made in any of the following regions (2): Oaxaca

durango

Guanajuato

San Luis Potosi

Tamaulipas

Michoacan

Puebla

Zacatecas

Guerrero, on the other hand, has more restrictions on where it can be made. Under Mexican law, tequila can only be made in these five regions of Mexico (4): Jalisco

nayarit

Guanajuato

Tamaulipas

Michoacan climate variations can affect the taste and quality of the finished beverage. The products are unique depending on their origin. Made by different processes Mezcal and tequila are made by different production methods. Both spirits use a basic method of boiling, fermenting and distilling agave hearts, but the similarities end there. Tequila can only be made from blue agave plants. Mezcal can be made from any number of species of agave, including the blue variety. When making tequila, blue agave hearts are typically cooked in industrial, above-ground ovens or autoclaves before being fermented and distilled (4). For mezcal, the traditional cooking process takes place in large underground pits lined with volcanic rock. This underground “oven” is fueled with burning wood and covered with earth, allowing the agave hearts to smoke and bake until ready for fermentation ( 2 ). They Have Different Flavors Whether you consider yourself a Mexican spirits connoisseur or just enjoy the occasional cocktail, you’ll likely agree that the most obvious difference between tequila and mezcal is flavor. Some flavor differences can be attributed to where each spirit is made and the climate in which the agave was grown. Their unique manufacturing process and whether or not the liquor was aged also have a major impact on the taste. At its most basic level, tequila tends to have a smooth, sweet flavor, while mezcal is often described as savory and smoky. The smoky quality is usually attributed to the underground ovens in which the agave is cooked. Summary There are several differences between mezcal and tequila, including flavor and how and where they’re made.

How do you drink mezcal? In Mexico, mezcal is traditionally consumed pure. It can be served with a sprinkling of chili salt and a slice of orange on the side to complement and enhance its natural flavor. Mezcal lovers insist that this is the only way to truly savor and savor its full flavor. However, in other countries, notably the United States, mezcal has taken center stage as an ingredient in craft cocktails. You’ll find it in trendy, innovative recipes as well as remixed versions of classics like Old Fashioned, Margaritas, Negronis and Palomas. Whether you’re a traditionalist or brand new to the world of mezcal, you’re likely to find a preparation method that suits your taste. Just remember to drink responsibly. Summary Traditionally, mezcal is eaten neat with chili salt and a slice of orange. Modern craft cocktail culture uses this drink in a variety of classic and new recipes.

Crafted in a small Mexican town amidst the tallest peaks of the Jalisco Highlands, every step of our tequila-making process at Destilería Teremana de Agave is done carefully and in the right way. The Jimadores harvest fully mature, naturally sweet agaves, we then slowly roast them in small traditional stone ovens and distill in handcrafted copper stills. This creates a bright, flavorful tequila that honors the land it comes from.

In life we ​​take care of the things that mean a lot to us – family, friends, work, the good times and the not so good times. Our tequila is no different. TEREMANA combines two meaningful words. ‘TERE’ derives from the Latin ‘terra’ for earth and ‘MANA’, the Polynesian word for spirit – Teremana is the “spirit of the earth”.