MVM VERDE MOMENTO MEZCAL VERDE - Espadin Agave, Artisan Spirit for Cocktails, 42% ABV, 70cl

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a b c Galicia, Angelica (9 September 2007). "¡Salud a la mexicana!: el mezcal"[Health, Mexican Style: Mezcal] (in Spanish). Mexico City: Terra . Retrieved 19 October 2009. Zavala, Juan Carlos (11 January 2021). "Uso del agua, el lado oscuro tras el "boom" de la industria del mezcal en Oaxaca". Oaxaca (in Spanish) . Retrieved 11 January 2021. Nowadays, there are no hard and fast rules as to what a pechuga can or cannot include. Celebrity chef José Andrés famously worked with Del Maguey to make Iberico ham pechuga, while vegan examples and mole poblano-infused versions are also available.

After selling drinks online in the UK for over 60 years, we at Drink Finder have established ourselves at the forefront of modern liquor stores. Our expertise aids us in procuring the most sought-after drinks in the world, from common convenience store favourites to rare and refined classics. Der Rohstoff, also die Agave, benötigt bis zu 30 Jahre für die Reifung. Erst dann kann sie für den beliebten Schnaps verwendet werden. In der Herstellung unterscheiden sich Tequila und Mezcal ebenfalls. So wird für den Mezcal die Agave traditionell und per Hand biszu 7 Tagefermentiert. Meist in offenen Holzbottichen unter freiem Himmel.Im eher industriellen Herstellungsverfahrenfür Tequila wird die Agave im kürzeren Verfahren fermentiert und im Anschluss destilliert. Der traditionelle Ursprung von Mezcal Grappa, there’s never been a better reason to recapture a flavour from your past (or discover something fresh!). Agaves or magueys are endemic to the Americas and found globally as ornamental plants. More than 90% of mezcal is made in the Mexican state of Oaxaca, but is now produced and commercialized throughout Mexico for the national and international market. Native fermented drinks from maguey plant, such as pulque, existed before the arrival of the Spanish. Zusammenfassend kann man also sagen, daß es sich bei Mezcal um eine traditionellere und handwerkliche, ursprüngliche Form einer Agavenspirituose handelt.a b c d e f "Mezcal"[Mezcal] (in Spanish). Oaxaca: Municipality of Oaxaca. Archived from the original on 28 July 2009 . Retrieved 19 October 2009. Scott C. Martin (2014). The SAGE Encyclopedia of Alcohol Social, Cultural, and Historical Perspectives. SAGE Publications. p.1262. ISBN 978-1-4833-3108-9.

In the 21st century, mezcal, especially from Oaxaca, has been exported. [12] Exportation has been on the increase and government agencies have been helping smaller-scale producers obtain the equipment and techniques needed to produce higher quantities and qualities for export. The National Program of Certification of the Quality of Mezcal certifies places of origin for export products. Mezcal is sold in 27 countries on three continents. The two countries that import the most are the United States and Japan. [7] In the United States, a number of entrepreneurs have teamed up with Mexican producers to sell their products in the country, by promoting its handcrafted quality, as well as the Oaxacan culture strongly associated with it. [5]Bajo tierra, con temperatura, oscuridad y humedad adecuada, son colocados recipientes de vidrio llenos de mezcal de hasta 5 a 20 litros, que son dejados hasta más de 12 meses para su obtención. Glass aging allows for slow oxidation, without the evaporation that would occur in barrels. The technique also allows the spirit to mellow slowly without taking on any extra flavors from oak. Other Mezcal Styles Mezcal de Pechuga

Another rare variety, Arroqueño is a visually stunning agave with leaves that can span as wide as 10 feet. In addition to its rarity, Arroqueño takes up to 25 years to reach maturity. It produces floral mezcals, with prominent “green” notes. The booming industry has been met with opposition from ecological activists, on 9 March San-Francisco based neozapatismo news outlet Radio Zapatista, released an article on the damage the industry and its mass-production is doing to the environment of the Mixteca Region and the cultures of the region. [31] Festival [ edit ] Travelers during the colonial period of Mexico frequently mention mezcal, usually with an admonition as to its potency. Alexander von Humboldt mentions it in his Political Treatise on the Kingdom of New Spain (1803), noting that a very strong version of mezcal was being manufactured clandestinely in the districts of Valladolid ( Morelia), Mexico State, Durango and Nuevo León. He mistakenly observed that mezcal was obtained by distilling pulque, contributing to its myth and mystique. Spanish authorities, though, treated pulque and mezcal as separate products for regulatory purposes. [12] Regulation [ edit ] A typical maguey landscape The production of mezcal moved from the coastal river basins of the Río Grande de Santiago to the inland ravines by the early 1700s to evade the prohibition on spirits production, as well as to take advantage of the larger numbers of wild agave plants in the interiors. The plants used expanded to highland cultivars of Agave angustifolia, as well as Agave rhodacantha in Jalisco, and Agave hookeri in Michoacán. [10]

Cider

Most commonly used is espadín " smallsword" ( Agave angustifolia ( Haw.), var. espadín), [14] the predominant agave in Oaxaca. [20] The next most important are arroqueño ( Agave americana (L.) var. oaxacensis, sub-variety arroqueño), [22] cirial ( Agave karwinskii (Zucc.)), barril ( Agave rodacantha (Zucc.) var. barril), mexicano ( Agave macroacantha or Agave rhodacantha var. mexicano, also called dobadaan) [a] and cincoañero ( Agave canatala Roxb). The most famous wild agave is tobalá ( Agave potatorum (Zucc.)). [14] [24] Others include madrecuixe, tepeztate, and jabalí. Various other varieties of Agave karwinskii are also used, such as bicuixe and madrecuixe. [23] Production [ edit ] Inside a mezcal producer in Jantetelco, Morelos A typical earthen oven for roasting maguey hearts Roasted maguey (agave) hearts Grinding cooked maguey hearts Gusano de maguey in a bottle, waiting to be added to finished bottles of mezcal En el proceso de producción para dicho mezcal, es agregado una pechuga de gallina o guajolote, en conjunto con otras frutas durante su segunda o tercera destilación y puede ser preparado con cualquier tipo de agave, aunque solo se produce en ocasiones especiales, como fiestas patronales. Mezcal Madurado en Vidrio Mezcal tamaulipeco quiere conquistar paladares nacionales"[Mezcal from Tamaulipas wanted to conquer national palates]. El Universal (in Spanish). Mexico City. 9 August 2009 . Retrieved 9 October 2009. For those with more refined palates, try our lesser-known spirits that aren’t quite as mainstream as the popular favourites. From tequila’s sibling, Often described as the “workhorse” variety, Espadín accounts for somewhere between 80 and 90 percent of mezcal production. Espadín is less fibrous than other varieties, making it easier to break down after roasting. It also has a relatively high inulin content, allowing for efficient alcohol production. Producers also favor Espadín because of the ease with which it can be cultivated and the relatively short time it takes to reach maturity (six to eight years).