MEZCAL
Often characterised as the lawless cousin of Tequila, mezcal is in fact a
legally regulated spirit found in various parts of Mexico, but most famously in
the southern state of Oaxaca. It is made using various types of agave while
Tequila is a monoculture of blue agave, mezcal uses dozens of sub-species and a
highly artisanal production method.



Traditionally, mezcal agave is baked in underground earth ovens, which imparts
the distinctive aromas for which it is famed. But techniques and the flavours
they impart vary enormously among the multiplicity of small mezcal producers.



Like Tequila, mezcal can be unaged (joven or young), or aged in wood for months
or sometimes years. Most often consumed neat in Mexico, mezcal is now finding a
place on many cocktail lists across the US and Europe.

What started out as a way for company founder John Rexer to supply his bar in
Antigua Guatemala with mezcal (not always officially, as the name suggests) is
now a thriving business in which rum giant Bacardi owns a stake. Respectability
hasnt changed the authentic core of Ilegal, however, which manages to convey the
essential character of mezcal in a supremely accessible way.

Serving Suggestions: This is a great introduction to mezcal, so neat is the way
to go but it makes for an intriguing comparison with a traditional Tequila
margarita, where that earthy smoke really cuts through.

TASTING NOTES
Highly perfumed nose of smouldering greenwood, spice and bonfire embers. Very
earthy, but still refined, with warm citrus ripe orange skin in particular. The
palate brings more of that savoury, earthy smoke, but theres enough restraint to
allow the perfumed fruit to return. The finish is redolent of a neglected
bonfire smouldering in a rain shower. Nicely balanced between smoothness and
spiky character.