Mezcal and What?!?

Most of us are sitting, stunned this morning. The election results are still not final, but having such a close race is disturbing. I try not to openly speak about politics or religion because of my affiliation with our family business and as I've crafted the branding over these years, it has been important to all of us to be inclusive, keep personal feelings aside and welcome anyone to our doors. However, at this time, I have to say that I am shocked at how close this election is and I'm deeply concerned. That said, it is time to talk of other things... 

Mezcal! What the hell is it and why would anyone drink it? Yes it is the alcohol that sometimes has a worm at the bottom and often has a smokey aroma. Yes, it is the drink I have steered clear of because I viewed it as Tequila's evil cousin, but evidently it is much more. 

Oaxaca is known for several things, chocolate, gorgeous embroidery, ornate carved figurines, mole and Mezcal. After a tasting at a Mezcalria and some light reading on the subject (ok so Jesse did the reading and then told me pieces of info), I am learning how amazingly complex and interesting the drink is. I am a lightweight when it comes to hard booze and am, in fact one of those people that swears they can taste the difference in various vodkas, something I've been told by heavy spirit aficionados is impossible. So a Mezcal tasting wasn't exactly my cup of tea, but being obsessed with analyzing flavors and aromas, I happily accompanied my husband. 

I have to sidestep here for a moment to say that the branding of this Mezcalria "In Situ", was incredible. The evil drinking rabbit logo was clever to begin with, but they had black tiles laid in the floor that beautifully incorporated the design as well. The elegant, upscale tasting room took the logo and snuck it into every possible aspect of the bottles, merchandise, glasses and gift wrap. It was impeccable and my branding bone twitched with envy.

OK back to the actual booze. We each tried 3, I took on the flavor infused and Jesse took on the pure, plant focused line up. Amazingly, these artisan crafts are meant to showcase the plant and never be sweet so while plum, honey chile and chocolate may sound like a girly drink, they are most certainly not. I really enjoyed the sampling and learning how they add the infused flavors during distilling and in pure form so, for example, the chocolate was actual cocao beans! I also learned that Oaxaca supplies the bulk of the agave used for Mezcal. And handy tip, Tequila is a type of Mezcal, but made from the blue agave plant and made in a very specific way in Tequila, Mexico. Think Champagne, only called such if made in a specific way in Champagne, France. Jesse tasted 3 that were quite unique and while the 1st one smelled lovely of green vegetation, the palate was a bit intense for me. The 2nd, the more classic smokey version was actually sweeter on the palate and the 3rd made my face twist and contort, guess which one Jesse liked? Yep, the weird 3rd one that smelled of band-aid and tasted like sweat socks, or what I imagine sweat socks to taste like. He's so weird.

As I scribbled notes, the gentleman pouring discussed the intricacies of the 3 Jess tasted. As he learned that Jess is a winemaker and also amateur distill fanatic, he launched into different aspects of the process and the plants. "This plant was 30 years old before harvest, they did a hand mash and distilled in copper then added the chicken and did a second run..." hey hey hey WHAT?!? Yes, yes that's right... CHICKEN!!! OK that is when the wheels in my head came to s screeching halt. Maybe I am naive in the hard booze biz, but did you know that meat is sometimes used as a flavoring component?!? Ya, this is no bueno in my book and I am an avid meat eater. 

Needless to say, we bought a small bottle of chocolate, a small bottle of the "green one" and Jess got a big bottle of the chicken, ewww. They wrapped them beautifully in logo stamped paper, mine even came in a delightful box with a bowl/ cup they like you to drink out of... that has the logo subtly formed into the bottom of the glass, and slid the items into a bag made from the fibers of the agave plant. A+ for attention to detail "in Situ"! As a thank you, they gave us fantastic logo emblazoned masks, I seriously love this place.

Once home in our new hotel, we stretched out over the bed and checked our phones. We have switched hotels, finding a far more amazing place 4 blocks from our previous hotel right in the middle of things, but absolutely divine. It looks like an art gallery, the room has big windows with flowers planted along it, the room is twice the size and the location offers us a new area to explore. Social media was on fire with anticipation for election results and we felt we needed to seek out alternative entertainment. Jesse chose booze news (yes this is a thing) and excitedly alerted me that he MUST have this Bourbon made with deer meat and one made with the musk of the beaver. I'm seriously disgusted and wondering if my husband needs mental health support.

Now, today is stretching into afternoon and I have a glass of chilled Chenin Blanc from Mexico in my glass, my deep love for wine ecstatic over this nectar. The heat of the sun is warming my feet and the joy of being 2000 miles from home as the insanity unfolds in the USA, is deeply soothing. I send you all love, kindness, and patience as these will no doubt be difficult times regardless of results. Take time out of the day to pour yourself a glass of wine and take a deep breath because no matter what, Wine First.