Senorio Mezcal

Unlike tequila, mezcal has remained closer to its origins as a drink of villagers and artisan producers who persist with traditions like roasting agaves in earthen, wood-fired pits or distilling in small-batch copper pot stills. While tequila relies on just one agave variety, eleven types are permitted in mezcal, all grown in the region known as Oaxaca (pronounced 'wa-ha-ka'). Collectively referred to as ‘Maguey', they include the widely cultivated ‘Espadin’ or ‘Manso’ and the more sought-after wild ‘Tobala’ - the trophy of the mezcal world. They're crucial to mezcal’s diverse characteristics, and like wine grapes and regions, they can express the “terroir” in which they're grown.

When it comes to cocktails, Joven mezcal can be used instead of tequila to add a distinctive and often lightly smokey note. The most extreme examples of Mezcal reference Islay Scotch: Assertive, briny, smokey and even ‘industrial’ with an intriguing ensemble extending to herbs, spices, flowers, fruits, earth and minerality. Senorio's mildly phenolic profile comes from the blending of two distillations. All three are an ideal introduction to the spirit and will work as an exotic alternative to tequila, with the softer, sweeter barrel-aged Reposado and Anejo making fabulous standalone sippers. Now is the perfect opportunity to add a full range of expressions to your bar.