Tag Archives: Mezcal

by craveDFW | October 1, 2024 · 11:10 am

La Pulga Adds Sotol, Crafted in Northern Mexico, to Growing Portfolio of Spirits

La Pulga Spirits, founded by three local Fort Worth entrepreneurs, has added La Pulga Sotol Silver to its growing portfolio of super-premium Mexican spirits, including La Pulga Tequilas (Blanco, Reposado, and Añejo), and La Pulga Mezcal.

Now available across North Texas, La Pulga Sotol is crafted in Mexico from 100% wild harvested Dasylirion, a succulent which grows in the high deserts of the Northern Mexican state of Chihuahua. The plants for La Pulga Sotol are sustainably harvested to preserve the unique ecosystem of the region, and the spirit is produced without the use of any additives.

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Gorgeous Mezcal Dinner at El Carlos Elegante

Dallas’ fastest-growing hospitality group, Duro Hospitality, invites patrons to join them for an unforgettable evening of mezcal and culinary indulgence at El Carlos Elegante on Monday, April 24 at 7 p.m. as they host an exclusive Derrumbes Mezcal Dinner Experience that patrons won’t want to miss! Duro Hospitality will offer a series of pairings dinners amongst its various concepts in the coming months as an extension of its rich wine and beverage program and accompanying expertise.

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3 Great Liquors You Must Sample And Where To Find Them

For centuries, the neighboring countries of Peru and Chile have been embroiled in a debate over which is the true birthplace of pisco. Both sides, claiming the spirit as their own, have adopted the frothy pisco sour cocktail as the national drink. And, while each country imports pisco produced across the border, neither allows it to be labeled pisco. What’s all the fuss about? Like French cognac, pisco is a brandy distilled from wine (which has been produced in South America since the Spanish arrived there in the 16th century). Continue reading →

Mestizo Mezcal at Komali

by Andrew Chalk

If you are interested in Mexican distilled spirits then get on to the Komali mailing list. Komali owner Abraham Salum has been holding some of the most interesting tastings in town. Hitherto, they have covered Tequila brands. Last week he hosted Mestizo Mezcal. What is Mezcal? Isn’t it just Tequila with a slug in the bottle?

Actually, none of the above. Tequila is Mezcal, made from the blue agave plant, if that helps. Mezcal is the broader category. The production techniques for high grade versions of each are identical. The heart of the maquey plant is roasted for three days and develops a brittleness that allows it to be crushed and release its liquid. This is fermented and then distilled. The long roasting gives mezcal its distinctive difference from tequila — a pronounced smokiness in the taste. Note no worm (larva). That is totally inessential to the product and probably a marketing gimmick for low-end mezcal in the past. Continue reading →

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Filed under Andrew Chalk

Tagged as Abraham Salum, Dallas Leann Berry, Komali, Mestizo Mezca, Mezcal