Mexxo Mezcal

Mexxo Mezcal is a mezcal from the Esplanda brand. The listing doesn't give an ABV, agave species, region or age statement, so what follows describes how mezcal of this kind usually behaves, not a measured profile of this bottle. Check the label for those details. Mezcal is made from cooked agave, and the traditional method roasts the hearts in earthen pits. That is why mezcal usually reads as smoky, in contrast to tequila's steamed-agave sweetness. Expect smoke from charred wood or embers over roasted agave, with typical supporting notes of citrus peel, green herbs, mineral or stone character, and some dried fruit or pepper. How loud the smoke is varies a lot between producers, so a first sip will tell you more than the category does. On the aging scale, most mezcal is sold unaged (joven, the counterpart of Blanco or Silver) because the agave and smoke are the point. A Reposado, rested for a few months in oak, usually adds vanilla and soft spice and rounds the edges. An Añejo or Extra Añejo, aged a year or longer, tends toward caramel, baked fruit and wood, and the smoke recedes. Since the listing doesn't state an age, treat this as an unaged-style bottle unless the label says otherwise. Neat, mezcal is best at room temperature in a caballito, a copita or a small rocks glass. Sip it in small amounts and let it open up. The traditional accompaniments are orange slices dusted with sal de gusano or plain salt, and they work well alongside the smoke. A single large cube suits the rocks glass if you want it slightly softened. In cocktails, a smoky mezcal changes a Margarita, adding depth against lime and orange liqueur, so use a salted or Tajín-style rim sparingly. A Paloma with grapefruit soda and lime lets the smoke sit under the citrus. Ranch Water (mezcal, lime and sparkling mineral water over ice in a tall glass) is lighter, though the smoke carries through more than it would with tequila. For any of these, start with a measure on the lighter side and add more mezcal to taste.