Reply to thread

Message: [QUOTE="storrsroars, post: 4032987, member: 2500"] I'm not even going to try to pretend I know anything on the subject. Even when I lived in MX 25 years ago, I didn't have a lot of exposure to Mezcal, although I tried well over two dozen different tequilas, many not available in the US and some produced in a basement or backyard. Tequila and mezcal had their place (much like vodka was everywhere when I lived in Sofia) and once I got back to the US, I never really sought either out. That said, it's 10am and just to offer something to the conversation, I poured a shot to see if it's something I'd sip. Probably not. It's smoother than mass produced tequila, it's actually more fruity than smoky or funky, In the nose, I'm finding some pineapple, citrus and even cherry, along with fermented cabbage, saddle leather and Swisher Sweets. In tasting, the pineapple still comes through, the cherry is more like a pipe tobacco, there's a hint of cardamom, and a decent alcohol burn. It's not something that sits on the tongue for long, nor does it significantly develop new notes on second or third sips. So it's not complex. I've had more interesting reposado tequilas, and I can't see it as something I'd think of as a first or even second option as a sipping booze. I'd probably keep it next to the bourbon as something I'd readily use as a mixer but have little interest in drinking straight. And I'm going to guess my answer would be the same for the entire Mezcal category. Which isn't to say I wouldn't be interested in a tasting of "good" ones if I ever had the opportunity. But this being PA, that opportunity isn't going to happen as there's simply no mezcal to be had unless I went to the one bar here that has an extensive selection and overpaid for a flight of shots which I likely wouldn't fall in love with. [/QUOTE]

Verification: First name of men's bb coach

Forum statistics

Threads: 164,758

Messages: 4,409,792

Members: 10,233

Latest member: pws1974