In this Tequila Aficionado special feature, Mike Morales and Alex Perez discuss glassware choices available to fully appreciate the spirit of Mezcal.
Mike Morales and Alexander Perez of Tequila Aficionado introduce us to a variety of Tequila Glassware styles and how they can be used to enjoy your tequilas and mezcals to the fullest.
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For more information on Tequila Glassware and how to properly enjoy your tequila or mezcal to the fullest, watch our Blab with Martin Duffy of Glencairn Glass.
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When we tried Embajador Tequila Anejo, a tequila we’ve been enjoying for years, in the Reidel Tequila Glass, we discovered amazing new nuances and aromas on the nose and the tasting experience was even better. We highly recommend you try the Glencairn Whisky Glass with your favorite anejo and put it to the test!
The Glencairn Whisky Glass is a revolutionary whisky glass that really lets one savor the taste and complexity of fine whisky. These are great to use for any of your Single Malt Whisky’s, Irish Whiskey’s, and also your single barrel bourbons. With the tapered mouth, you are able to really smell all of the nuances the whisky has to offer. Any malt advocate will love this glass!
History Of The Glass:
Champagne, Brandy, Wine… each has its own glass. Yet whisky, the worlds most complex spirit can be found served in anything from hiball tumblers to Paris goblets.
In 2001 Glencairn Crystal solved the problem of identifying the ideal glass for whisky. Designed by Raymond Davidson nearly 25 years earlier, its development involved pulling together the master blenders from the five largest whisky companies and asking them to perfect his initial design.
Today the Glencairn Glass can be found at every distillery in Scotland, Ireland, Wales as well as most in the USA.
It’s hard to dispute that a vessel made of glass is the best medium for drinking mezcal, or any liquid for that matter, because it is neutral.
Similarly I would suggest, at least for mezcal, a small half gourd or jicarita arguably provides imbibers with a shape which optimally enables their spirit to open prior to drinking. Some suggest, however, that the “wood” of the jícara impacts the flavor of the mezcal. A standard shot glass for mezcal, or caballito tequilero, is neutral, but because of its shape the spirit cannot open as is the case if poured into a jicarita. Does this throw a wrench into the proposition that you should only drink mezcal from glass? Yes, a solution to the conundrum is that the positive reply to the question holds if the glass is in the shape of a small half gourd. What if it’s a small clay cup in the shape of a jicarita? Worse than a jícara? Better or worse than a glass caballito?
The point, once again, is dogmatism. If it’s tradition that we want, then we should be drinking our mezcal out of half gourds like Mexicans have been doing for hundreds of years, or out of small pieces of the invasive bamboo specie known as carrizo (river reed). Query if it is the same people who advocate only drinking “traditional” mezcal (unaged), who would also shun the idea of being too traditional by drinking from a jícara or piece of carrizo, and not sipping out of glass.
The solution is, I suppose, to try drinking your mezcal out of a variety of vessels of different shapes and compositions. I’ve noticed when experimenting with industry friends, that some mezcals open differently depending on the shape. For me, anything but a caballito, made of glass or carrizo, is fine, suggesting that perhaps form is more important than composition (leaving aside the issue of clay jicaritas).
Experiment if you can. Perhaps the small ribbed glass votive candle holders with the cross on the bottom, or a brandy, is the appropriate compromise. At the end of the day it’s akin to what I’ve read from the critics of new vehicle reviewers; when it comes to handling, cornering, shocks and comfort, forget what the experts write, and test drive to form your own opinion and decide based on how the car, truck or SUV handles when behind the wheel. Perhaps for one particular mezcal anything serves, for another one vessel enhances optimally, and yet for a third a different form and medium provides that exquisite aroma and flavor profile which has otherwise escaped.
Read our next installment on this thought provoking feature by Alvin Starkman tomorrow where he’ll wrap up his discussion and encourage a wider discourse.
Alvin Starkman is a permanent resident of the city of Oaxaca, from where he operates Mezcal Educational Excursions of Oaxaca. He can be reached at mezcaleducationaltours@hotmail.com.
Alvin Starkman holds an M.A. in social anthropology from Toronto’s York University and a J.D. from Osgoode Hall Law School. He has written one book about mezcal (Mezcal in the Global Spirits Market: Unrivalled Complexity, Innumerable Nuances) and over 35 articles centering upon Mexican craft beer, pulque, mezcal and sustainability, as well as a further 250 articles about Oaxacan life and cultural traditions. He co-authored a chapter in an edited volume on culinary heritage (published August, 2014), and wrote an article about brideprice in a Zapotec village (scheduled for release in autumn, 2014, in the Canadian Journal of Latin American and Caribbean Studies).
