My First Sip of Mezcal

I previously wrote about our newest business venture O’Kahan Agave, which is a bit of a passion project for Sean. He’s working on developing his own mezcal brand, and I figured I’d better get on the mezcal train and learn to like it.

I like tequila, but usually the silver or blanco styles, so mezcal will take some getting used to. There’s no getting around its smoky complexity, due to the style in which it is cooked.

Mezcal is made from the heart of the agave plant, known as the piña, which is harvested and roasted in underground pits or ovens. This roasting process gives mezcal its distinctive smoky flavor.

After roasting, the piñas are crushed, and the extracted juice is fermented and then distilled. The type of agave used, and the production methods greatly influence the flavor profile of the final spirit. This artisanal approach to production is cherished in the mezcal-making process, resulting in a diverse range of flavors and characteristics.

A Mezcal Margarita

To ease me into the world of mezcal, we started with a Mezcal Margarita. The recipe we used was:

A shot and 1/2 of mezcal, 2 shots of Tres Agave Organic Margarita Mix (this stuff is the best!), a dash of orange liquor and a squeeze of orange. I also like a little Tajín on the rim!

Tajín is a popular Mexican seasoning blend made with dried and ground chili peppers, salt, and dehydrated lime juice. It adds a tangy, spicy, and salty flavor to dishes and is often used to rim the glass in cocktails.

So What Did I Think of Mezcal?

I’ll be honest, the first sip was a little rough. My first thought was, “This is gonna give me heartburn.” But by the third sip, it was growing on me.

I’m not a big fan of smoky flavoring, but I can learn to adapt. I hated red wine at first and then I learned that it was better with food. I just need to find out what makes mezcal more palatable.

After the first drink, I went for a second and then stopped because I had a pretty good buzz after that. It’s got a good kick to it!

And here’s what is going to keep me coming back- I felt great later in the day, like I hadn’t drank at all. Mezcal is known for not giving headaches or hangovers, and there is definitely some truth to that. I am cautious about drinking because I get headaches from it pretty easily. And if I don’t get a headache, I still feel sluggish later.

So I was surprised (and pretty happy) that I felt totally normal later!

The reduced likelihood of experiencing a hangover after consuming mezcal can be attributed to several factors:

1. Low Levels of Congeners: Mezcal contains lower levels of congeners, which are toxic byproducts of the fermentation and distillation process. Compared to other spirits, the reduced congener content in mezcal can contribute to a decreased likelihood of experiencing a hangover.
2. Pure Agave: Authentic mezcal is made purely from the agave plant, without the addition of other sugars or additives. This purity can result in a cleaner spirit that may lead to fewer hangover symptoms. (Mixing it as a margarita does add more sugar into the mix though)
3. Artisanal Production: Traditional mezcal production methods, often involving small-scale, artisanal processes, may result in a purer final product with fewer impurities, contributing to a reduced likelihood of causing hangovers.

This attribute alone makes mezcal an extremely attractive option for me and has contributed to my commitment to learning to like it. That, and supporting the new family business of course!

So what about you? Have you tried mezcal? What did you think? Do you have a favorite brand or drink recipe to share?

Update: O’kahan now has a website! Visit us at www.OkahanAgave.com