It is a traditional whiskey made with 95% rye. Made by master blender John Rhea, an industry veteran with 40 years of experience.
Intense aroma and spices. It offers a spicy, mouth-filling rye flavor with a lingering finish that begins with notes of rye bread and ends with a hint of nuttiness.
Ideal for drinking neat on the rocks or in cocktails such as the Wiseman Manhattan, The Tawny Toddy.
Origin: United States
Bottle Size: 700 ml
History and Culture
There is a popular saying in Mexico that goes: “For everything wrong – Mezcal – and for everything right.
Mezcal is an ancient drink that witnessed the birth of what we know today as Mexico, that antiquity imbues it with the mysteries and magic of past civilizations. Legend says that the ancient Mexicans invented a “spirit drink” that they considered sacred.
Known in the Nahuatl language as “octli,” this sacred drink could only be drunk by priests on special occasions and by elders at feasts. It was developed during the fermenting process of the maguey by cooking the hearts or pineapples of the plants, then crushing them to extract their juice and fermenting it.
Nowadays, the same concept of fermentation and distillation continues, incorporating technology that continuously improves the quality of the product.
It is important to understand that mezcal is an exclusive product of Mexico, and that of the more than 200 known species of agave, 150 are endemic to that country, while only 40 of them are good enough for distillation, each with distinctive characteristics.
- 2 ounces of mezcal
- Grapefruit soda
- Lemon juice
Rub the rim of the glass with the lemon, then place salt on the plate and frost the glass. Place two ice cubes in the glass and pour 2 ounces of mezcal, add a little lemon juice and a pinch of salt, then fill with grapefruit soda.
- 2 ounces of mezcal
- 1 ounce natural syrup
- 1 1⁄2 ounce of tamarind syrup
- 3 tablespoons of frappé ice
- Lime juice to frost
- Slice of lime
- Worm salt
- Cubed ice
Frost glass with lime and worm salt. Blend the mezcal, natural syrup, tamarind syrup, and blend with ice for 30 seconds. Chill in a shaker with ice and shake vigorously. Serve and garnish the glass with a slice of lime.
An excellent option is to taste mezcal “straight” in its natural state, as you can better discover its notes and flavors.