Still Time to Celebrate Mezcal Week, September 8-15!

(Gerry Furth-Sides) There’s still time to toast to Mezcal week, September 8-15!   And there is wide leeway:  Mezcal is the umbrella category, that covers all agave-based liquors, including tequila. Tequila, however, must be  made only in specific regions of Mexico and must be made from only blue agave (agave tequilana).

Ulises Torrentera was largely responsible for carrying the message of authentic, artisan mezcal in the US, transforming  the reputation of this spirit formerly regarded as a peasant drink.  Torrentera is always pleased to share his knowledge of the current finds – wild or farmed agave.  All of the bottled under his Farolito brand, are curated by mezcal missionary Torrentera.

Although Mezcal has only recently become an infamously popular drink, Torrentera had already documented the first of his findings in the book   Mezcalaria, in 2002.  Other emblematic books about Mezcal followed.  Farolito Mezcal is the exported brand from his famous In Situ Mezcaleria in Oaxaca City. Ulises has spent the last two decades touring palenques of the different regions of Oaxaca and beyond to produce the highest quality, most authentic mezcal.   His intensive searches include both farmed and wild agave.

Tequila and mezcal primarily come from different regions of Mexico although some overlap.   Mezcal is produced in nine different areas of Mexico. They include include Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca, which is where upwards of 85 percent of all mezcal is made.  Tequila is produced in five places: Michoacán, Guanajuato, Nayarit, Tamaulipas and Jalisco, which is where the actual town of Tequila is located.

At the Newport Beach location of Malibu Farms, Natasha (below) serves the Smoke of mezcal, shishito chipotle agave, fresh lime juice, and chipotle sea salt. The standout cocktail, worth a visit on its own, can be enjoyed with the farm-fresh dishes

Dishes that complement the mezcal include a Burrata Salad with seasonal fruit (peaches here), arugula, fresh figs, and candied pecans, laced with a maple balsamic vinaigrette.  Rich Avocado Huarache that arrives on a long rectangular platter features a Jalapeño ricotta spread, malibu honey and a lemon vinaigrette top atop a crunchy but sturdy flatbread.

Malibu Farm Restaurant: (949) 791-2096, ‬3420 Via Oporto – Newport Beach, California.  

(3) Nixon Chops & Whisky in Whittier has three separate bars to enjoy mezcal, two easy lounges open to the street.   Mezcal is a specialty at the under the capable eye of Barkeep and mixologist Greg who looks over 200 whiskeys in the house.  Manager Lucy’s choice for us was a SILVER MEZCAL ARTESANA, the best.  The agave type is a special San Dionisio Ocotepec blend of Tobola and Espadin, matured seven to ten years, from Oaxaca.  Distilled twice in a copper column, it is close to 42% alcohol by volume and has a smokey finish to the notes of grilled pineapple, papaya and mango with lingering floral notes to the taste.

Mezcal pairs well with a number of dishes on the inspired menu of Mexican-Japanese chef Katsuji Tanabe at the Nixon Chops & Whisky.   Tongue & Kamapachi Ceviche with Avocado, Pickled Tongue, Smokey Chipotle Broth.

A mezcal cocktail also pairs perfectly Iberico ham, or any Spanish dish.  Simple Spanish recipes to prepare at home work well.

The NIXON CHOPS & WHISKEY, 13033 Philadelphia Street, Uptown Whittier, CA 90601 (562.698.3355). For details, please see  www.thenixoncw.com.