Mezcal is trending right now, no doubt about it. Edgar Martinez has one, they are showing up in craft cocktails, and more than ever before people are open to the idea of the cousin of tequila. There are an equal number of people, we would argue, that tried a mezcal at some point and decided that it tasted like crap and they will never go back. Much like tequila.

Much like tequila, all mezcal also isn’t created equal. Some of it indeed tastes like poo. And perhaps those who really love tar-like, smokey mezcal won’t fall in love with Fidencio, but for those of us who really thought all mezcal tasted like burro droppings, this is a breath of fresh air, so to speak.

We suppose some back story is in order for those of you who don’t really know what mezcal is. It’s the other distilled agave spirit. Tequila, as we have mentioned before, is called tequila because of the region it comes from (Tequila, Mexico in the state of Jalisco) and the agave it’s distilled from, the noble Tequilana Weber (Blue) Agave. Mezcal (also spelled Mescal in certain circles) is largely produced in the Mexican state of Oaxaca, characterized by rugged highlands, and the agave used to make it varies.

Which is a good place to start for Fidencio. Made from 100% Estate grown Agave Espadin, the most commonly used agave for Mezcal, it’s a departure from the mezcal tradition as it is sin humo, which in Spanish means “without smoke.” Agave is roasted to break the complex sugars down into simple sugars so it can then be fermented. The method by which the agave is roasted determines the flavor, and Fidencio uses a radiant heat oven, which doesn’t produce the smoke that gives mezcal it traditional characteristics. The result is a smoother, more flavorful and fruity result.

Fidencio also prides itself on only using the corazon (heart) of the distillate, discarding the cabenza y cola (heads and tails) after two distillations through an alembic still. We only mention it because it usually means a more refined product, and this mezcal is no exception. If you haven’t tried a mezcal before, try this one first. And if you think mezcal isn’t for you, we think this one might surprise you. Expect to see it on the shelves before the end of March 2011.

Tasting Notes
Nose: We got notes of pear and just a hint of that telltale smoke that mezcal is famous for, as well as charcoal and apple.

Palate: Smooth and sweet but not cloyingly so, with a fruity and slightly smoked twinge, as we mentioned above.

Recipes
Mezcal is a relative newbie in the cocktail world, without the battle scars of gin or whiskey. It’s right on the heels of tequila though, and here are a couple of cocktails for those who are itching for a little mixology.

Oaxacan Fizz
Taken from the Fidencio website

1 1/2 oz Fidencio Mezcal Joven
1/4 oz St. Elizabeth’s All Spice Dram
1 1/2 oz fresh lime juice
1 oz simple syrup
1 egg white
4 dashes bitters

Shake all ingredients with ice, strain into cocktail glass. Top with a splash of club soda. Top with a grated espresso bean.

Created by Jose Andres of Oyamel (www.oyamel.com)

Mezcal Margarita
Classic, with a DrinkGal twist

2 oz Fidencio Mezcal Joven
juice of 1 lime
juice of 1/2 orange
1 oz Demerara syrup (you can use simple syrup in a pinch)
1/2 oz Grand Marnier

Shake all ingredients over ice, pour into ice filled, salted rim glass. Garnish with a lime wedge if you wish.

Fidencio Martini
Also taken from Fidencio website, really showcases the flavor!

2 oz Fidencio Mezcal Joven
1/2 oz Dolin Vermouth Blanc
1 dash grapefruit bitters

Shake all ingredients over ice, strain into cocktail glass. Garnish with a grapefruit twist.

Mezcal recipes