Mezcal with Misty Kolkofen

This week on Bartender Journey Podcast # 134 we
talk with Misty Kolkofen from Del Maguey Single Village Mezcal about this
intriguing, yet sometimes misunderstood, spirit.

Take a listen the show with the player below or
subscribe on iTunes or Stitcher Radio.  Misty shares a plethora of Mezcal
knowledge and education, (and we share some copitas
of Del Maguey)!

Sales of Mezcal in the United States and around the
world are growing quickly (up 72% in a decade according this
article on thespiritsbusiness.com).  Mezcal has been made in Mexico for many
generations, often with recipes and methods being handed down through family
lines.  Mezcal is made from the
heart of the agave plant, called the Pina.  Agave plants can take 7-12 to even 30 years in some cases,
to reach maturity before they can be harvested, roasted (or steamed), and then
turned into Mezcal.

Tequila is a “sub-set” of Mezcal.  While Tequila can only be made from
Blue Weber Agave, Mezcal can be made from a variety of Agave types.

Cocktail of the Week, (From Del Meguay’s web site)

Valentina

 

Created by Lucas Paya: SLS
Hotel and Wyatt Peabody, BonSavant.com,
LA 

 

2 oz. Del Maguey San Luis del Rio
Mezcal (I used Minero)

1 oz. Blood orange - fresh squeezed
(I used a ‘standard’ orange, sprinkled it with turbinado sugar, and broiled it
before juicing).

1/2 oz. Lime juice - fresh squeezed

3/4 oz. Agave syrup

1/4 oz. Campari

3 dashes Regan’s orange bitters

1 Luxardo Cherry -soaked in Mezcal –
I used a Jack Rudy Cherry

1 Orange wheel.

Pour first six ingredients in a mixing
glass; add ice, shake, strain into old-fashioned glass with fresh ice.  Garnish with orange wheel and Marasche
cherry.

For good measure, a copita of Del Maguey Mezcal should be
served on the side (cherry optional). Enjoy.