Want to make Valentine’s Day less annoying? Tess Rose shares her picks for the best mezcals to pair with chocolate, as well as basic tips for pairing mezcal.
As someone who has been professionally pairing alcoholic beverages with food for nearly two decades, I can say with the utmost confidence that it’s hard to go wrong with mezcal and chocolate. You could take virtually any mezcal and pair it with any chocolate with good enough results. This leaves so much room for experimentation and finding a signature style- whether that’s pairing your favorite bottles with your favorite chocolate bars, or creating a chocolatey recipe to pair with the mezcal you already have on hand. This round-up of bottles represents some of my tried and true pairing principles when it comes to thoughtfully pairing mezcal and chocolate, including my experientially informed belief that tepeztate is king when it comes to chocolate pairings. This tidbit of wisdom was passed on to me in the mountains of Oaxaca by a Zapotec family some 15 years ago, and it has rung true ever since.
In addition to the tepeztate-heavy list of bottles, I’ve included some other mezcals that represent more general pairing principles like matching opposing or complimentary flavors. The truth is you’d have to work to go wrong with a chocolate and mezcal pairing. That being said, these bottles represent some of the most exciting and delicious options for enhancing your chocolate experience.
A note about chocolate: Try your best to source fair trade chocolate. In general, 70-85% cacao chocolate is the best option when pairing European style chocolate; and no more than a one part sugar to one part chocolate when pairing traditionally processed and milled chocolate.
La Venia Tepeztate
This particular bottle is often my go-to when pairing chocolate with mezcal for two main reasons. First, the varietal character of spicy, earthy, and fruity notes is pristine and focused here Blind tasting agave spirits is difficult, but I would know this as Tepeztate in any line up. The flavors that make Tepeztate so zesty and exciting also pair with the complexities in chocolate, especially traditionally toasted and ground chocolate with hints of cinnamon and sometimes almonds. The second reason this particular mezcal is a favorite for chocolate pairings is that it’s relatively low in alcohol (without compromising flavor or intensity). The lower ABV helps create a smooth and creamy sensation with the chocolate, which can often be rich in its own tannins and acidity, and can come off as sharp alongside a spirit that is excessively high in alcohol. One of my all time favorite pairings is La Venia Tepeztate with chocolate mole muffins.
Vago Elote
I originally fell in love with pairing the Vago Elote with chocolate while formulating a pairing for champurrado that celebrated both the flavors of native corn and chocolate. With a base of espadín, the Vago Elote gets its signature flavor from estate grown corn that’s infused into the spirit. The combination of corn and chocolate flavors is comforting and effortlessly delicious. Pairing this alongside any kind of chocolate creates a deconstructed spiked champurrado effect, which could work just as well as a stimulating breakfast as a satisfying dessert or nitecap.
Tileño Tepextate
This Tepextate is made in San Martin Tilcajete, the Zapotec community known for alebrijes from 25 year old wild-harvested agaves. Tileño Tepextate is full of the character that makes Tepextate so special. Similar to La Venia, the mastery of the distilling comes through in the clean and focused flavors while maintaining a modest alcohol volume, making this especially suited to pair with robust dark chocolate that has high-toned fruity notes. If you are a fan of heavily roasted chocolates from Africa, this is an ideal option for a pairing that will to enhance the delicate flavors of both the chocolate and the agave.
Macurichos Tepeztate
Distilled in clay pots, the Tepeztate from Macurichos is a robust and spicy option for pairing with chocolate for those who love bold flavors. Because of the strong flavor profile and relatively higher alcohol content, this spirit will pair best with chocolate that balances the intensity–think chocolate mousse cake, or even a chocolate-based confection like the Dubai chocolate bar full of buttery knafeh and creamy pistachio that went viral. A box of mixed chocolate confections and a bottle of this would create a sensual experience that is hard to top.
Versus Chocolate
While it may seem like the obvious choice, I typically shy away from pairing mezcal that is infused with chocolate with chocolate itself. This can often counteract the magic of the pairing and make it more difficult. One exception to this generalization is the Versus Chocolate, an espadin infused with chocolate that features exceptionally balanced flavors of roasted cacao and sweet fruity notes. Because the spirit is so rich in chocolate flavor, it is best paired with chocolatey items rather than straight chocolate itself–think chocolate spelt loaf cake or chocolate bonbons filled with a coffee or fruit ganache.
Oponguio Ensemble
Hailing from Michoacan, the Opunguio Ensemble is made from Inaequidens and Cupreata. The combination of agaves produces a flavor profile that is well balanced and complex, with notes of honey, herbs, and spices. The wide spectrum of flavors in the mezcal makes this a friendly spirit to pair alongside chocolate infused with different flavors like coffee, ginger, or toffee, all of which will bring out slightly different characteristics in the mezcal.
Cenizo Colonial
For those wanting to go with a cocktail, the Cenizo Colonial from Durango is my go-to recommendation. Whether you opt for this indulgent chocolate affogato, or a spiked hot chocolate, the creamy lactic notes of this mezcal are guaranteed to effortlessly mesh with anything chocolate. Of all the spirits, this is the only bottle that is most likely to work alongside a milk chocolate, though I would still opt for a dark milk chocolate for best results and to enhance the roasted agave flavor of the spirit. Other ideal pairings for this would be a German Chocolate layer cake or chocolate dipped candied orange peel.
Don Amado Añejo
Do I think wood-aged mezcal is the best option for pairing with chocolate? No. But do I think pairing a wood-aged mezcal with chocolate might be an effective first step in sharing mezcal with a reluctant imbiber? Absolutely. Without going too deep into the tangent of aged mezcal, I will say that Don Amado Añejo is a solid example of quality aged mezcal; pairing this with chocolate might be your best bet for wining over a loved one who is new to agave spirits. The soft woody notes create a smooth vanilla character that works well with all kinds of chocolate, especially chocolate that is infused with or has notes of coffee. This and a slice of mocha cake would be hard to resist.
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