If there’s one thing I love pairing with mezcals, it’s chocolate. When you find a great quality mezcal that can hold it’s own against a dark chocolate, pair it. The flavor combinations will open your palate to a whole new world of flavorful delights. Here are just a few suggestions for pairing with the Scorpion Mezcal Sampler Box.
Grab a sampler of Scorpion mezcals, some adventurous friends, and make a few of these Mexican Chocolate desserts:
Beverage Testing Institute’s Tastings 2014 International Review of Spirits Packaging Competition has awarded Scorpion Mezcal’s Silver 4-Pack Silver Sampler Gift Box several Gold awards and runner-up status for Best Gift Box.
Gold Medal – Creativity Category
Gold Medal – Graphic Design Category
Gold Medal – Form Category
Best Gift Box Runner Up
The attractive box is decorated with rustic artwork featuring an ancient still and stylized agave, with the top of the box showing the agave plants for each varietal.
Scorpion Mezcal’s award winning sampler gift box contains four 200ml bottles of Scorpion Mezcal Silver, each bottle containing a different variety of 100% de agave Mezcal. Included in the varietal bottles are:
1) Tobala (Estate Grown)
4) Blue Weber (grown in Oaxaca)
Among the varietals listed are two award-winning silvers: Scorpion Mezcal Tobala which took the Platinum Award and 97points from the Beverage Testing Institute which also received Best of Show at The Spirits of Mexico competition. Scorpion Mezcal Espadin Silver also won several awards including Gold and 96 points from The Beverage Testing Institute and Best Mezcal Food & Wine Magazine.
Watch all our reviews on the sampler:
Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
MIKE: You are watching Sipping Off the Cuff at TequilaAficionado.com a part of Tequila Aficionado Media. I’m Mike Morales in San Antonio. That gentleman over there with the wild hairdo…
RICK: Rick Levy in San Diego.
MIKE: Rick is helping me out, helping us out, as we go through a variety pack of Scorpion Mezcal, and Rick is just – we fell in love with the Blue Agave previously, if you’ve watched that with kind of a glitch in between.
RICK: I’m new to mezcal, and Mike is introducing me. And so he first gave me the training wheels and put me on the Blue Agave Mezcal and it was really beautiful, we loved it.
MIKE: Yeah, we did, it’s really different. It’s not – as I said to you before, and to our watchers out there, our viewers – if you’re expecting it to taste like a tequila, it’s not. It will open your eyes though, it will rise up to greet you because it was made a little bit more traditionally and as we discovered, in copper pot stills, I believe, which is what the information said to us on the card previously. This one is the Espadin, now we’re going to go a little bit more – this is kind of what we’re used to Rick, the Espadin. In other words, it’s mezcal made from espadin, which is the traditional plant that most mezcals are made from. And depending on where they come from and where they’re harvested, and the hand of the maker, and the region – you know it all comes from Oaxaca and several other parts of that area in Mexico, but, you know just Oaxaca alone with the different microclimates and the makers, and the ABV. These are 40 ABV folks, that’s 80 proof. This is probably, as Rick said, a great introductory level of alcohol for those of you who are just experimenting with mezcals; you’re coming over from the tequila world and you kind of want to know what all the fuss is about. Because…
RICK: I was, you know, the mezcals I’ve had before were very smokey, they were probably very traditional, but I was turned off by the smoke. And so far with the one that we’ve tried, the smoke isn’t as predominant.
RICK: So, you know, it was very – the fruit forward, you know the plant. And the nose was just big and herbal, and you still got that kind of peppery feeling on your palate and it had just this incredibly long finish and you know, just a hint of smoke.
MIKE: The thing that we talked about off-camera though, was the mouth feel. We kind of neglected that because there’s so much to talk about when you break these down with the different plants. I know for me, I had to actually cleanse my palate in between the Blue Agave, and before we attacked the Espadin, because I could still taste it!
RICK: You know, I did that as well, but I am still tasting it.
MIKE: Are you really? Wow.
RICK: I am, you know, even after the mineral water and alcohol (laughing).
MIKE: Yeah, we – I like to use Vodka, use a neutral grain spirit, to rinse out your mouth; Vodka, some water as well, spit it out. You know, and that seems to do the trick for me, at least when I do tequilas, and that’s more of a traditional way of doing it. Sometimes, I know that with Alex we like to use matzo crackers. So for those of you who – and I’m not even sure if this is kosher or not, I think these mezcals are, but – in any case, anything like a dry cracker a non-salted cracker would help to cleanse anything like that. But these are really substantial mezcals and there’s no additives. If I know these folks, and I do, this is – what you see is what you get and if it’s going to coat your palate, it’s just doing it naturally from the oils in the plant itself and how, the method of distillation.
These are from what I can tell, on our cards here, we have Douglas French, who is the founder, he’s the master distiller. It’s copper pot stilled, and I think so far the first two that we’ve had have been copper pot. Artisanal, so it’s steam-cooked, is what the type of distillery is what it says here.
RICK: So, now with mezcals, I’ve heard about them cooking the agaves in like an earthen pit with previously used agave fibers thrown over the top and maybe rocks, or maybe dirt over the top… Now when he says ‘steam cooked’, you know, how..? Is that going to be like what we’re used to, where it’s probably like a masonry oven with tequila? Or autoclaves? It’s probably not an autoclave.
MIKE: I’ve – well, that’s – again, the description’s a little bit misleading because, you know, steam cooked is traditionally an autoclave, I would assume. Now, I’m looking at their website also because we have minimal, point of sale material that was sent to us. It’s a long story how I got my samples but I had to go find the driver (laughing), and distributor from Houston to go get these, but anyway… I don’t even think that they’re telling us how exactly these are being processed. You know, I don’t have anything, any information. It’s telling me how they are being baked or cooked, all I can tell you is the information I have here says Artisanal, if that is the case, then I would say that they’re using a pit. Steam cooked, I’m not sure what that means, you know – to me those are two different things. But I didn’t write this, so you know, I’m going to go with artisanal, but I’m kind of anxious just to taste it.
RICK: And if it has that smokey accent, and they’re not using additives, then that would have to be the way that they’re baking the agave.
MIKE: Yeah, I would think so. I would think so. I’m using my Glencairn, which I’m really enjoying. This is a Canadian Whiskey-blending glass, and I find that for Mezcal it’s beautiful, because there’s enough mouth surface and nose area. And it kind of chimneys up! And if you’ve got a Mezcal that is going to sing to you…
RICK: I’m going to use my hand-blown snifter from –
MIKE: There you go, nothing wrong with that. When you’re talking about Mezcals, really there is no glassware. You know, last time I was using a clay copita. There were bubbles, did you notice your bubbles.
MIKE: Oh my gosh – I love bubbles! (smells glass) Wow! Oh, wow!
RICK: (shows bottle bubbles)
MIKE: There ya go, there ya go, there ya go.
MIKE: Oh my gosh. Oh, Rick. This is a much better nose.
MIKE: Wow, wow, wow! Hey, compare for the Blue Agave has more of a tamer nose. This is a much more fruitier forward nose, though.
MIKE: This is like another notch up here.
RICK: This would be more fruity and maybe flowery instead of the big herbal notes we were getting from the Blue Agave variety.
MIKE: Yes. Oh my gosh, wow. Wow. You know what’s amazing to me? Rick, is that we’re getting this much nose out of an 80 proof.
MIKE: I mean, I’m used to smelling this kind of a nose on a much higher proof mezcal.
RICK: Yeah or on like a really high quality tequila from one of the legendary distillers.
MIKE: Right, right. Wow this just comes right up to you and I can tell you from my experience, it’s more of a traditional Espadin nose, but it’s very fruity.
RICK: And with both of these so far I haven’t gotten any of the strong alcohol notes that you’ll sometimes get off of tequilas.
MIKE: Right, case in point last week, when we were doing Tragos Amargos. We were still getting that alcohol at the very bottom. We’re not getting any alcohol in these and these were still sealed until just now, a little while ago. Rare for me, because I normally dive right in.
RICK: Yeah, there was no need to let them oxidize or open up or anything. They’re ready to go.
MIKE: No, no, no. Yeah, that’s the other thing too. For some reason, I guess the mezcals in the way they’re produced if they’re artisanal or traditional, or in whatever stills other than industrial, they’re not as temperamental as tequila is, I’m finding. Other than, when they get to me they’re really hot; they’re warm, you know they’re in a box. But one or two days at room temp, I don’t need to like you said, you don’t need to open it up let it bloom, it sings to you right away. Oh my gosh. That’s beautiful man.
RICK: Oh a technical note, we’ve had a couple of drop outs on my end, so you might want to check that your camera’s still on.
MIKE: Yeah, my camera’s on as far as I can tell. So as far as, yeah, we’re good.As you can see, we’re at the mercy of Time Warner Cable.
MIKE: On both ends, unfortunately.
RICK: Yeah, we’re just biding our time until Google Fiber shows up.
MIKE: Wow, I got to dive in. This is beautiful, and there’s no smoke by the way.
MIKE: Okay. Now I’m getting a little bit more, really minerally. Great finish, especially on the back end. It explodes right in your, in the mid-palate.
RICK: Yeah, the entry’s smooth.
MIKE: Yeah, but on the retronasal –
RICK: Nice finish.
MIKE: But on the retronasal and as you, if you do you know, snap your palate you get everything all herbs, spices, minerals, mostly minerals is what I’m getting, minerals and herbaceousness. And I want to say that I’m getting some smoke, because I can taste it now…
RICK: I’m not finding it.
MIKE: …on my palate. It’s very minimal, and I’m not even sure if I can if what I’m tasting is smoke, you know, unless I know how they’re producing this like I say it’s a little confusing what they have on these cards but artisanal and then steam cooked – if he’s using an autoclave then that would explain the minimal if any smoke at all, but still I’m getting something. I’m getting something that’s reminiscent of smoke.
RICK: Yeah, you know maybe it’s because – It’s so big in its nose and flavor that well, as we were saying at the beginning of the video even after I had rinsed I was still tasting it. So you know, my palate could be blown out from the first one. Way to go (laughing).
MIKE: Might be, well you know, but then again, these are only 80 proof. So you know, they’re not as aggressive as what I’m used to having; you know I’m used to having them at above 40 ABV. You know, 45, we’ve had some of them came in at 45, we had one Montelobos was at 41 point something or other.
But these are 80 proof. but I got to tell ya this is beautiful. This is really something. Now I’ve had what we consider, we would call this a gateway mezcal and probably one of the first gateway mezcals ever. Because as you recall, Del Maguey came in at higher by volumes, and these folks are celebrating their 20th anniversary, Scorpion Mezcal. Happy birthday to them. And I would say that they would probably be the first gateway mezcals. But this is really beautiful. It’s much sweeter on the nose than I’ve had in the past with other espandins, except for one. And that was at a higher ABV, that one is at 45.
RICK: Yeah, you know, and if I were to try to compare what I’m finding here to like a tequila production process, I would say that it would be the kind of thing that would involve slow baking of the agaves. I would expect with this kind of profile, I would expect that it would be a longer fermentation process so that the yeasts have a chance to make more of the varied compounds.
MIKE: And if he’s shredding, however he’s shredding and fermenting, I’d say he’s probably using a lot of fiber. Because that’s what it tastes like, it tastes like you’re literally drinking the plant itself.
RICK: Yeah but I’m not getting hit with like methanols and like wood alcohol or anything like that, that you get with the more fibrous stuff. And if I were, again, using my experience in tequila I would say that for fermentation, you know I would say that they’re probably taking generous cuts off heads and tails because you’re not getting any of those off kind of chemical notes.
MIKE: Yeah, not having seen any video of Doug French doing the distillation himself, I’m not sure how he does it. You know, I’ve seen how other traditional or artisanal master distillers are doing it, and it’s a – there are no instruments!
MIKE: You know, this is all done by nose and taste, and looks, you know and years of experience. So I’m not sure how he’s doing it, but whatever he’s doing he’s doing it right.
MIKE: You know, the information on the website says it’s a dry bouquet; hints of lime, citrus, cucumber, salt, which I would say maybe brine, and savory herbs. And it is herbaceous, I will say that.
MIKE: And the taste is dry to sweet. Again, lime, citrus, it says leather and dry smoke. So there is some smoke in there. I wouldn’t say leathery, because I, personally I don’t get leather until I start delving into reposados and anejos myself. But they’re calling it that. And almost tannic is what it says here on the flavor notes. But I really like it. You know what? It has a less heavy mouth feel than the Blue Agave version.
MIKE: Did you notice that?
RICK: Yeah, and it leans more towards fruit than herbs.
MIKE: Right. And as you said, very succinctly, with the Blue Agave,
is that it’s like a lowlands tequila you know with a lot of minerals. It’s almost like, in fact, lowlands or I would say even tequila from Amatitan which has lots of minerals in it. But this is way more refreshing, is what I’ll say.
MIKE: And really different, the mouth feel is way different; it doesn’t weigh heavy on your palate, it explodes on your palate. It’s kind of more of what I’m used to having. Excuse me, and beautiful nose. This is again, one of those where you don’t need to do much with it. Just be with it. Wow. I got to say, again Rick, Brand of Promise in the Legacy category.
MIKE: They’ve been around 20 years. I would say, do yourself a favor, you know, you’ve seen the other Mezcals out there that – but this one here, they’ve been around as long. Scorpion Mezcal. Now, they’re called Scorpion because their full bottles do have a scorpion in it. Yeah it’s kitchy.
RICK: HA! Put it right up there.
MIKE: Yeah! See? There it is, because everybody knows that worms are for wimps, right?. (laughing)
RICK: Are you seeing it at all?
MIKE: Yeah! We can see it! It’s there! You know, and I’d rather have a scorpion in it than a worm, myself, but tell I’ll ya what – with or without, these are really, really good. I am so jazzed that we are finally getting them on Sipping Off the Cuff after 20 years. It took us that long, to get these guys on.
RICK: Yeah. I’m thoroughly enjoying this.
MIKE: How do you like it so far?
RICK: I’m loving it! I’m loving it!
MIKE: Oh my god. (laughing) It’s alive! It’s alive! We created a monster.
MIKE: Okay. Well, Rick, that’s our take on Scorpion Espadin. We’ll be back a little bit later with two more varietals. I’m Mike Morales here in San Antonio.
RICK: Rick Levi in San Diego.
MIKE: You’ve been watching Sipping Off the Cuff, on TequilaAficionado.com also part of Tequila Aficionado Media. Please subscribe! And tell us what you like, because if you’ve had longer than Rick and myself, tell us, you know, what your favorites are. Give us some comments, but whatever you do, do what we tell you to do here at Tequila Aficionado, and tomar sabiamente (sip wisely).
MIKE: HI, I’m Mike Morales you’re watching Sipping Off the Cuff on Tequila Aficionado, a part of Tequila Aficionado Media. I’m here in San Antonio and that gentleman over there is…
RICK: Rick Levy in San Diego.
MIKE: (laughing) Rick. Tonight, I’m so excited. We have been trying for 20 years almost, to get these folks on Sipping Off the Cuff. Tonight we’re going to go through a whole variety of Scorpion Mezcal. Look at that!
MIKE: Yeah, these are specifically 200 ml. It’s nice. These are probably the smallest samples that we’ll actually accept here at Tequila Aficionado because we’ve had them smaller and you know how they get corrupted.
RICK: They get corrupted in shipment.
MIKE: When you talk about mezcal though, this, depending on the plant, some of these are really hard to get full bottle samples of because they’re so small batch. And tonight on your request, and your recommendation, we’re going to start to do something different. This is Scorpion Mezcal’s Blue Agave Mezcal, okay? That means it comes from blue agave and it’s from Oaxaca. So as you can see I have not opened mine yet, but… I’m just going to preface this by telling you that Rick is not as well versed on mezcals yet. He’s just –
RICK: Mike is teaching me tonight. I’ve had a couple mezcals. The first one I had really kind of turned me off. (laughing)
MIKE: Oh really! Oh! Was that the one with the worm in it?
RICK: I was turned off by the smokiness; and you know, it was a very smokey mezcal. And so I kind of shied away for a while but then more recently I’ve been interested in dipping my toes back into the other species of agave. So…
MIKE: Well, you’re going to find that first of all that when we look at Scorpion, you know Alex and I, and really Tequila Aficionado and a lot of us, have a term that we use called gateway tequilas or gateway mezcals. Mezcals are traditionally over 40 ABV or over 80 proof. By and large, chances are you’ve had the real smokey, over 80 proof sometimes they’re 45 ABV. This one, Scorpion, I guess all of their line, from what I can tell, is at 80 proof. So they were really one of the first ones to come out as a gateway mezcal. As a matter of fact, I should probably tell everybody that Scorpion is celebrating their 20th anniversary this coming year. So they’ve got a couple of special things planned for their marketing and their roll outs. I think beginning September they’re going to be doing some really special things.
So we are very fortunate to have these guys on. Because Alex and I and a lot of you out there probably had Del Maguey, which is the standard for mezcal; that bar is way up here. But unbeknownst to a lot of people, Scorpion Mezcal came out like around 2 years after them. And I think it’s Doug French and Barbara Sweetman who are partners, and have been for that long. So I was kind of surprised I really have only had 1 of their mezcals in all the years that they’ve been around, 17 years, which was really odd. And when I told Barbara she said what are you kidding? You haven’t had, you really haven’t had any of our line? I said only that one time in Vegas where she served me. So she was nice enough to put these together for you and me.
RICK: And what I really love about this is we’re doing the – is blanco the correct term or silver?
MIKE: It’s called, anything that’s unaged is considered a joven when you talk about mezcals.
RICK: Alright, so they sent us this great box of four jovens featuring different species of agave. And the nerd in me is really loving that because it’ll be great for comparing and contrasting.
MIKE: A lot of people who are going to experiment and don’t have the expertise or haven’t had the chance to experiment with all the other ones. This is neat for you because you can, you know, those of us who have started with mezcals have started with Espadin, but now with so many varietals out there, based on so many different plants, which I don’t have the plants, you do.
RICK: Yeah –
MIKE: Here they are, they’re right there. There they are. You know, you get to pick and choose which ones are your favorites. Now I will tell you that there is no specific glassware for mezcal. So you can use a Riedel, or as our friend –
RICK: (shows glassware)
MIKE: Yeah. Our friend Ron Cooper likes to use clay copitas. Our friends at Gracias a Dios Mezcal gave us little clay cups.
RICK: That is the more traditional ware to use right? Earthenware?
MIKE: Earthenware or you can use xicaras. You can use gourds. These come from Sombra Mezcal and this big one here comes from our friends at Mestizo Mezcal. So whatever you feel comfortable using to begin with. I, you know, I think it’s so cool to use this because you’d think that this would add a layer of complexity – it doesn’t. It really does not get in the way, and it’s more traditional. You’ve seen pictures of the distillers, you know, and they’re pouring it into this gourd, right? And there’s nothing but bubbles and pearls and stuff. And so it’s kind of neat to be a little bit more traditional.
So we’re going to start tonight with the Blue Agave. This is their Blue Agave Varietal, I just now popped this open. So we’re going to – I’m going to pour a little bit. And it doesn’t take a whole lot. I’m going to pour some into my gourd here. And yeah, actually Rick, a cup or a snifter – good move, as well. (smells it) Oh wow.
MIKE: That’s really aromatic. It’s really different from a tequila though, isn’t it?
RICK: Yeah. It is.
MIKE: It’s stronger, the nose on it.
RICK: It’s very herbal, it’s like a lowlands on crack or something.
MIKE: On steroids man! (laughing) Well you know, again, these are Blue Agaves from Oaxaca. Again, another terroir, different elevation, depending on the region of Oaxaca. It’s the hand of the distiller as well is always different, so it’s a lovely nose but it’s not what you’d expect; if you’re expecting it to smell like a tequila it’s not going to.
RICK: Very nice though.
MIKE: Yeah, it’s really… You’re right – it’s herbal in this case. Oh my. Oh, whoa. Now there is a smokiness there.
RICK: Yeah, it’s certainly not as smokey as the Del Maguey that I had.
MIKE: Yeah, and Del Maguey is really very, very traditional, artisanal, and will be at a much higher ABV. Let me see if there’s – do we have…? We were lucky that – there we go. Tequiliana Weber Agave. So the notes that we’re getting here, see they were nice enough to send us this information. Here’s what we’re looking at: it’s coming out of Las Salinas, Oaxaca, date of harvest May 2001-Aug 2007. The master distiller is Douglass French, he’s calling himself the mas– so he distilled these in copper pot stills and in November of 2007. It is considered artisanal, which there are new designations for mezcal now; industrial, artisanal, traditional…
RICK: (sneezes)Excuse me.
MIKE: Hey, gesundheit! Yeah, you know that – and it does – it gets right up into your sinuses. This was produced in San Agustin de las Juntas, Oaxaca. So this is where the origin of the agave comes from, and he’s also telling you where it was distilled. So again, the agave’s coming from one area, the distillation’s happening in another area.
What are we getting? What are you getting, Rick, on this? And this is again, a 40 ABV, so it’s only 80 proof. I’m getting a lot of Earth, a lot of minerals.
RICK: Mm hmm, yeah mineral, herbs. There’s a little bit of underlying sweetness to it.
MIKE: Yes! The Blue Agave sweetness. I’m going to try some in a clay copita here.Oh yeah. I would say very minimal smoke, if anything.
RICK: It’s, yeah, it’s not – it doesn’t call a lot of attention to itself.
MIKE: No, no it doesn’t. It is really much more nose. You know, for a mezcal, for a gateway mezcal, this really goes down very nicely. You know it doesn’t have that long mezcal finish, because traditionally you’ll get a warm and fuzzy that’ll goes all the way down, you know, and it comes right back up on you. This does not have that.
MIKE: Um, let’s see, this is the most famous agave. It is generally used to make tequila. I’m just reading some of the information on the back of this card.
RICK: Yeah. Now they say it’s not commonly grown, the blue weber agave’s not commonly grown in Oaxaca, that usually it’s only grown in Oaxaca at the request of tequila companies who want it for producing tequila.
MIKE: That’s interesting.
RICK: Yeah, that’s not kosher, right? Well, I can’t say kosher because kosher’s something different.
MIKE: Well, you know, let’s put it this way – after 20 years if Douglas French is telling you that, you know, that someone has been asked to grow this for tequila companies, what he’s telling you is the truth. You’ve got to read between the lines when you read stuff like this because tequila companies by and large, there have been rumors for years. Every time there’s an agave shortage, there’s rumors of trucks bringing in espadin, right? And mixing it in with blue agave. We don’t know who – we have a pretty good idea who may have been using it, but we’re never going to be able to prove it. You know what I mean? It’s all hearsay and speculation, and tequila companies will never – the big boys – will never admit to it. But you know, I’ve talked to Ron Cooper who has been adamant about seeing trucks that belong to tequila companies leaving Oaxaca, full of espadin. So that’s not, if that’s not someone telling you the truth then I don’t know what is, you know.
But the neat thing is that they have taken this plant and decided to make it a mezcal. More, and this may be, Rick, what it originally was supposed to have turned into, or supposed to have been like. And what I’m enjoying here is that it’s fruity, but more herbal I think. I’m getting a lot of herbal and a lot of terroir, a lot of the Earth, and you’re right – it’s almost like a lowlands but really more flavorful. And I don’t know, I think that’s the method of distillation probably. You know, it could be that, or where it was grown, that kind of thing.
RICK: And so, the process with this, would it still be a double distillation process?
MIKE: Yes. Yeah, these are –
RICK: And it’s probably all copper pot for both distillations.
MIKE: Yeah, I, you know, having seen some of the more traditional and artisanal methods, they – you know, you’re out in the middle of nowhere so if you have copper, that’s what you’re going to get. Two times copper. You know, if you have anything more artisanal like clay for instance, you’re going to get two times clay. I mean, that’s just – there’s no luxury of going from copper to stainless steel, or from clay to copper. It doesn’t happen. Unless you’re an industrial mezcal, then you have that where withal but when you’re looking at brands like Scorpion, or Del Maguey.
RICK: Much smaller basis.
MIKE: Yeah. I mean look how small this batch is, I mean, and this bottle is completely full. And it’s a beautiful color, I mean you can see what you’re getting, it’s pristine. And Rick, when you poured yours in your glass, did you see bubbles?
RICK: I didn’t look.
RICK: It’s a hand blown glass so it already had bubbles.
MIKE: Yeah, see because, you know, that’s usually a dead giveaway; las perlas that you see.
RICK: But this is so good, I’ll pour it a second pour into a Riedel.
MIKE: Well, let’s do this. Let’s check it out.
RICK: (pours glass)
MIKE: Oh my! And it just lingers like shampoo, man. That’s just beautiful.
RICK: It really is beautiful and you know, in terms of the nose I wish I had a better vocabulary to describe it but you know, when we’re examining tequilas, we’re like working and we’re pulling out things and we’re really only working on… It seems like we’re really only working on a couple of axis with the nose with tequila. But with this I think you know, it’s much more three dimensional in terms of the nose that you’re getting. It’s just, it’s huge and it’s lovely. You could, you know, spend the whole night just with your nose in the glass.
MIKE: Yeah, and it’s not overpowering too, which I really enjoy. I know that in the past I’ve said that I really like tequilas at higher ABVs or lower ABVs, and mezcals, traditionally I really love them at higher. We’ve had them at 41, 45, 48, you know, which is a really traditional smokey, you know the smokiness really comes out. But when you’re looking at something as lovely as this, this is really lovely. I’ve got to tell you this is the first time I’ve had – it’s the second time I’ve had a mezcal made from blue agave, because I’ve had Vida, which is the brand from Del Maguey. But this one is really just the nose on this is beautiful! And even in clay, because you’d think the clay would add an extra layer – it really doesn’t get in the way. Neither does the gourd, but the gourd doesn’t do anything. It cracks is all it does.
RICK: Well, with a greater surface area and more exposed to the air, I wonder if that would have an effect at least on the nose. If not, the alcohol content.
MIKE: Yeah, you know, it’s funny because for some mezcals I’ll use this Glencairn and this is – from what Marty Duffy of Glencairn, Glencairn rep for the US, has told us this is a… I guess it’s a Canadian Whiskey glass. And honestly for a mezcal it’s beautiful because mezcal is going to come up and talk to you, regardless of what glassware you use, it’s really not important. But if you’re going to experiment and really try to draw some stuff out, this glass is one of my favorites for mezcal, it really is. Because it doesn’t take much. But anyway, that’s our take.
(temporary cut out in Skype)
MIKE: You’re back!
MIKE: You disappeared there for a little bit.
RICK: I think you might need to turn your camera back on as well.
MIKE: I think, I think I do. Hang on a second here. Let me, yep! There I am. Okay!
RICK: Well, and here we are Tequila Aficionado talking ancient liquors in a digital age.
MIKE: See? That’s what happens when you deal with this old stuff. You know? But I’ve got to tell you, what do you think? How do you like it?
RICK: I love it. I love it. I love it.
MIKE: It’s beautiful.
MIKE: Yeah. Wow. I’ve got to say, I know that Scorpion is coming up with their 20th anniversary, they’re actually going to come out with a series, I don’t even know if they’ve – let’s just say it’s a big surprise. You’re not expecting it. But, I’m not even going to tell you what they’re coming out with. We’re hoping to get some samples here for Tequila Aficionado. But I’ve got to tell you, if you’ve not spent some time with their Blue Agave Mezcal from Scorpion the joven, really do yourself a favor. Honestly if you really want to know what maybe what tequila might have been like in the old days as a throwback, this might be the one that you want to spend some time with.
MIKE: I think it’s beautiful; Brand of Promise, why not, in the Legacy category.
RICK: And this is a – being primarily a tequila guy, not having a lot of experience with mezcal, this is definitely an easy way in.
MIKE: There you go. That’s our take on Scorpion Mezcal Blue Agave. If you can, you really should find these, it’s well worth looking for. But stay with us, because in our next go around, we’re going to go through this whole 4-pack of samples and we’re going to see what we can draw from it. Yeah, because now Rick is chomping at the bit.
MIKE: Anyway I’m Mike Morales here in San Antonio.
RICK: Rick Levy in San Diego.
MIKE: And you’ve been watching Sipping Off the Cuff. This has been Scorpion Mezcal, this is the Blue Agave version. If you like what you saw please subscribe down below. If you’re watching us on a Youtube Channel, do it anyway, it’ll make you feel better. And as we like to say, tomar sabiamente (sip wisely).
The name Abreojos comes from a little fishing village in Baja California Sur called Punta Abreojos. Abreojos translated from Spanish means “Open Eyes”. In this quiet little fishing village lies a pristine beach with a wrapping right hand point surf break. Not a highly traveled tourist destination, but more of a surf get away to avoid crowds at nearby spots or even the craziness of Southern California. Some believe that Punta Abreojos was named in the late 1500’s by Juan Cabrillo who led the first European expedition. Others believe that Fishermen named Abreojos for the Open Eyes they saw coming back in after fishing. What they saw were perfect breaking hollow waves, and the offshore winds spraying water into the air to resemble an eye with long lashes.
Most brands are expensive because you pay for the bottle instead of the tequila. It should be about what is in the bottle. Abreojos Tequila, favored by those looking for unparalleled smoothness, but preferred by aficionados for its incredible aromas and flavors. -Enjoy what you drink, and the people you are with.
Open Your Eyes Responsibly
Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!