AQUA Cancún Reveals The Mystery Behind Mezcal at the AKA Wine & Mezcal Bar by Steve Olson (Mexique)
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AQUA Cancún Reveals The Mystery Behind Mezcal at the AKA Wine & Mezcal Bar by Steve Olson (Mexique)
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Catégorie : Amérique du Nord et Antilles - Mexique
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 02-05-2008
Steve Olson, aka Wine Geek, created a world class wine list and signature handcrafted cocktails at his AKA Wine & Mezcal Bar in the new AQUA Cancun Resort Hotel and Spa. Drinks are served in a casual setting offering over 200 bottles of wine and 60 tequilas and mezcals. The wines represent many regions and grape varieties, with the primary focus on Spain, Argentina, Chile, Uruguay and a comprehensive selection of highly regarded Mexican wines. The cocktail list has 16 tequila cocktails, three types of sangria, and truly unique flights of mezcal and tequila.
“Artisanal tequilas are increasingly “hot” in the U.S. but the mystique of mezcal has always intrigued me,” says Steve Olson. “Many people do not know the difference between tequila and mezcal, and the AKA Bar at AQUA lends itself to the exploration of these interesting, smoky beverages.”
Guests of AQUA can sample AKA Bar’s specialty Mezcal flight which includes 5, single village mezcals from producer Del Maguey, in Oaxaca, Mexico. Each of the hand-crafted, organic mezcals are named from the village where they are made, are twice distilled from 100% mature Agava Espadin, which are pressed and aged in toasted oak barrels. The mezcal flight at AQUA is poured from light to heavy/rich.
1)Tobala: Made from wild mountain Maguey, which is grown similar to truffles in the shade of oak trees in mountainous, high elevations. Has a smokey and sweet nose, with hints of mint and mango, resulting in a long extra-smooth finish. Production limited to 400 bottles per year.
2)San Luis Del Rio: At 8,000 feet. in a narrow valley with a an arid microclimate where the Red Ant River flows, this mezcal has notes of fresh citrus, eculuptus and spice, and finishes long and creamy.
3)Minero: This clean and floral mezcal is produced in a semi-tropical microclimate at 6,500 feet and made in clay stills and bamboo tubing, leaving a smooth fruity flavor, with hints of vanilla and fig.
4)Chichicapa: Produced in a broad valley at 7,000 feet with a desert and tropical micro-climate. Has a chocolate, smoky nose with a long smooth finish.
5)Crema de Mezcal: The perfect finish to the flight, 80% San Luis Del Rio combined with 20% unfermented agave syrup. A nose of roasted maguey, with vanilla, almond and pear, leads to creamy long sweet orange, smoky finish.
According to Steve Olson, Mezcal is known as tequila's daddy and is indigenous to Oaxaca, Mexico, since the arrival of the Spaniards in the 16th Century. It is made from the agave plant, commonly referred to in Mexico as maguey. After the agave matures (6–8 years) it is harvested and the leaves are chopped off using a long-handled knife (machete), leaving only the large piñas (hearts). The piñas are cut into quarters, then baked in underground ovens heated with wood charcoal (which gives Mezcal its distinctive smoky taste) until the starches are converted to sugars (about 3-5 days). The piñas are then crushed, traditionally with a stone wheel drawn around a circular trough by a mule and shredded to extract the sweet juice, called aguamiel (honey water). This is followed by a period of natural fermentation in wooden vats and finally distilled twice in small-batches, very slowly, in wood-fired clay or copper stills. Mezcal ages quite rapidly in comparison to other spirits. During this time the mezcal acquires more and more of a golden color, and its flavor is influenced by the wooden barrels.
The main difference between Tequila and Mezcal, other than the way the agave is cooked, is that Mezcal must contain 100% Agave spirits and be bottled at source. Tequila needs only contain 51% agave spirits (unless otherwise stated on the bottle), and the remaining 49% can be sugar cane or corn spirits.
While the AKA Wine & Mezcal bar features the Del Maguey mezcal flight, they also have a select number of other Mezcals from different regions which are produced from a variety of Agave plants, including Espadin, Sotol, and the wild Tobala.
In addition to the AKA Wine & Mezcal bar, Olson created several signature drinks available only throughout the AQUA Cancún resort. Liquid Smoke, a house Margarita like no other, features Don Julio Blanco Tequila, Grand Marnier, fresh lime juice and agave nectar with the smoke of Del Maguey Chichicapa Mezcal. The Michy Bonita, a special blend to match the talent and style of our chef, Michelle Bernstein, is a beautiful combination of Tanqueray No. Ten, fresh grapefruit, orange and lime juice with a touch of chamomile. The bar also boasts the Watermelon Mojito, an incredible blend of fresh watermelon crushed with yerba buena, cane syrup and Havana Club Platinum Rum.
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