Agave spirits are on the rise. Once an illicit beverage, the same spirits that were outlawed for centuries in Mexico are now capturing the attention of consumers across the world. From Oaxacan Mezcal to Ecuadorian Chawarmiske, Texan Sotol to Venezuelan Cocuy, producers are distilling complex and cherished beverages from the plant the Spanish conquistadors called “the plant of one-thousand miracles.” What we know of today, as agave.
Given the great breadth of agave plants used for craft distillates, the savvy bartender can take advantage of an inevitable explosion of the diversification of the agave spirits category today by creating a cocktail for each distinct agave plant. Gone are the days of replacing tequila with mezcal in a margarita. With over 40 different agave species to produce just mezcal alone these marvelous plants offer us the favorite quality of any seasoned spirits connoisseur: diversity.
In the hands of the master distiller, the agave spirit reflects the innate quality of the plant, and its liquor is simply the tip of the iceberg. Within it, we find the qualities developed over years — if not decades— of maturation in a unique microclimate that permeates the plant. Agave spirits, like wine, are all about variety and terroir. These very qualities invite us to use all the senses at our disposal to honor the spirit (and sacrificed plant) in question, designing cocktails that do not generalize mezcal and other agave spirits, but rather that are well-suited for the profile of this ancient wild monocot.
This process is certainly not new. Masters of the culinary world have brought us incredible creations by crafting dishes to pair with wine, instead of the traditional pairing. As Ferran Adrià would say: we can’t change a fine wine, but we certainly can cook for it.
Adrià’s words are music to a mixologist’s ears. Using an organoleptic guide and structured deductive tasting, we can shine a spotlight on the agave species’ qualities within a cocktail, and in doing so honor the plant that brought us its distillate.
This is the future of mixology— for every agave plant, a cocktail, and a cocktail for every agave spirit.
It is the sheer diversity between these plants, which grow everywhere from riverbeds to mountaintops, arid deserts to dense jungles, that is primed to capture the interest of hospitality professionals around the world. Agave plants invite the bartender, mixologist and the chef alike to study their complexity and infinite possibilities for usage.
This is precisely what we teach at the Agave Spirits Institute: aroma and flavor identification of agave spirits to use practically in bars and restaurants. Fortifying this understanding with lessons in history, service, and production, we give our students the tools to map the characteristics of a specific mezcal, and in turn, how to highlight these flavors in a cocktail.
For example, an Agave Espadín may offer us bright acidic notes that combine well with mint and citrus in a refreshing highball, while the floral Agave Tobalá may invite us to use tropical flavors to craft a tantalizing punch.
This experimentation, combined with well-practiced organoleptic analysis and tasting technique, allows us to create complex beverages where the starring role is the agave, a plant so sacred to ancient Mesoamericans that it was personified as a goddess.
In studying agave, we find that a richness of culture and history accompanies the profound and distinct flavors. Across our accredited certification courses, we discover the vastness of agave spirits not only in Mexico but around the world. We delve into the miraculous uses of these plants as food, shelter, clothing and medicine, exploring the cultural richness of the past and present, all the while using agave as a lens. Our goal is a future in which professionals may not only appreciate but seek to protect the diversity of the agave plant.
Not too many years ago, global wine sales were dominated by but a few Old World regions, restricting consumers to pick between Bordeaux, Burgundy and Rioja, to name a few. With the assistance of hospitality professionals, regional varieties were brought to markets across the world, and now consumers can benefit from the exceptional richness of wine production from Marlborough to Montsant.
We are keenly aware of similar trends in the agave spirits category. The bartender of today has a chance to get ahead of the curve and benefit from a rising tide. By recognizing, studying, and utilizing the diversity of these plants, they are well-poised be join the first wave of agave spirits professionals.
Agave plants were once left for dead, but they’ve resurged with a force that can be felt the world over. They’ve come back to teach us just how much there is to learn.
Daniel Rodriguez is the Founder and Director of Education at Agave Spirits Institute. Based in Oaxaca, Daniel feels passionately that mezcal is an incredible lens through which he is able to teach others about Mexico's culture and traditions. Daniel feels it is his responsibility to share the history and the mythology of the beautiful world that is behind the sacred drink of mezcal. Daniel is a certified Mezcalier, certified Sommelier, and an Airbnb Top 10% World-Class Host.
Daniel is hosting “Mezcal + Tequila 101: The Agave Spirits Institute” today at 4:15pm. This class will teach practical and theoretical information necessary to fully understand agave spirits.
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