If mezcal appeals to your palate, here are five drinks you might want to try. Palate expert Tess Rose offers both NA and alchoholic drinks that will satisfy drinkers with a taste for complexity.
Chances are good that you are already fond of mezcal if you’re reading a publication called Mezcalistas. You also likely know that mezcal can be polarizing; it’s a strong drink and an acquired taste that doesn’t suit everybody. Those who do enjoy it tend to love it, sometimes in an extreme way. Many people fall in love with mezcal as their only point of entry into the world of craft beverages. Whether you are a seasoned drinks expert, or a casual tippler, here are five alchoholic and NA drink options that are likely to appeal to you if you have a taste for mezcal.
Wine: Madeira
Madeira is a fortified wine, which means it has a little neutral spirit added to pack more punch; these wines are usually around 18% ABV. This wine is essentially cooked, which does a few things: the color, flavor, and aromas develop a deep nuttiness, while also preserving the integrity of the wine against oxidation. Once opened, a bottle of Madeira will last virtually indefinitely, but most are so tasty they’re not likely to last long! Mezcal lovers who like the strength, boldness, and complexity of mezcal may find an unlikely favorite in Madeira, with its robust flavors, high acidity, and endlessly complex flavors.
Note: Some madieras are sweet. If you prefer a drier flavor profile, I recommend sticking to sercial and verdelho varieties. If all of this sounds good but you have no tolerance for any sweetness, you could try a dry sherry instead, like a palo cortado or amontillado. These fortified wines can be at least as delicious and complex, though the bottle does not last forever once opened.
Spirit: Scotch
The jump between being a Scotch drinker to a mezcal drinker or vice versa is an easy one, even if not universal. If you enjoy the smoky undertones and intensity of mezcal, particularly the robust versions from Oaxaca, then Scotch may become another beloved spirit. Smoke lovers will delight in Islay Scotch. I recommend Lagavulin 16. Those who prefer to keep the smokiness as an undertone should try Highland Park 18 from Orkney.
Tea (caffeine): Oolong
Oolong tea is delicate and layered while still providing a nice stimulating effect. Mezcal aficionados will find the world of oolong similarly complex in both available options and range of flavors. Like mezcal, there are many different varieties to taste and get to know, with complex notes, ranging from floral, to woody, roasted, and nutty. A particular favorite of mine is this milk oolong which has heady floral notes combined with nutty and creamy lactic notes. Some of the best oolong reminds me of the Durango mezcals I love so much, with relatively less smoke, but abundant nuanced flavors. In order to get the best flavor from any oolong tea, it’s important to follow the preparation instructions, including water temperature and steeping time specifications.
Tea (herbal): Tulsi
Tulsi, also called holy basil, is a type of particularly fruity, bright, and pungent basil. If you love robust and intensely flavorful mezcals, like arroqueño and tepextate, this is a full-flavored herbal tea option that can be enjoyed any time with no risk of caffeination. The juicy pineapple notes of tulsi remind me of the distinctive mezcals from Miahuatlan, Oaxaca. You could even use an iced tea made from this as a base for a cocktail. Tulsi tea is available in tea bags, as a loose dried herb, or– best of all–as seeds you can sprinkle in your garden; it is an easy-to-grow plant that pollinators love, and will add a pleasant aroma and beautiful purple flowers to the garden. In summer when it’s plentiful, I often submerge a sprig or two into a pitcher of water to make tulsi water, which can be just as fragrant as steeped tea made from dried leaves.
Beer: Guinness (or other Stout)
I bet more than a few of you were expecting to see IPA, with its big hoppy flavors that are intensely herbal and citrus forward, and while there is definitely a connection to be made between the boldness of IPA and mezcal, stouts are more of an elegant comparison. The most famous stout, Guinness is crisp and rich, roasty and substantial, all without being heavy, much like a good copita of mezcal. If you love a mezcal with a notably roasted element, like Del Maguey Chichicapa, you might also turn to nutty chocolate or coffee stouts.
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