As Mezcal continues to rise in popularity, I jumped at the chance to attend an intimate tasting from one of the industry’s most elite brands – Hedonistas de la Fe. Mezcal is often referred to as the ‘Elixir of the Gods’ and I was grateful for the warm introduction to one of Mexico’s finest drinks.
In one of London city’s most popular venues, this special event celebrated the artesian essence of Mezcal and its unique flavour through a sensory journey. Each of the Mezcal’s is superior and categorised as follows:
ESPADIN – A wonderful balance of tropical fruit, grapefruit peel and white pepper
CUISHE – Flower-blossom forward with notes of lychee fruit, gently smoked and a floral taste
TOBALA – Full bodied with notes of spice, citrus and green pepper
TEPEZTATE – The most complex, with light smoke and a Calvados-like taste
The clever mixologists at 3 South Place created four cocktails featuring the four variations of Mezcal from family run and owned, Hedonistas de la Fe. These concoctions were all paired with four amazing courses exclusively put together by Head Chef, Rob Grist at South Place Hotel. With each dish skilfully incorporating one of the Mezcal’s, it brought our taste buds to life. Who knew that marinated Mezcal lobster tail was a thing!
First cocktail of the night was the De La Fa Negroni. This one was my favourite. I don’t like Negroni’s much but using the Espadin Mezcal, this winning combo with Amaro Santoni, Campari and Antica formula paired with the amuse bouche of Goats Cheese and honey brioche with Mezcal chilli jam and blue corn mini lobster taco, it set the tone nicely for the incoming tasting.
Each blend of Mezcal from the brand is powerful and curated expertly by four generations of Mezcaleros and it is made in small batches using 500-year-old traditions. The distinctive flavours of the Cuishe Mezcal enabled the next creation of the smoked Paloma. It wasn’t as bitter as a usual Paloma and I am here for it.
We enjoyed three further courses of Yellowfin Tuna Tartar with a passionfruit Mezcal vinaigrette, duck breast with agave and Mezcal glaze and a Mezcal infused baba. The baba was insanely boozy and brilliantly paired with the last cocktail of the night – Miel y Avellanas. Think of a bailey’s at Christmas but laced with chocolate, Irish cream, hazelnuts and of course, Mezcal! It warms the throat and packed a punch to end the night on a high.
Not only is Mezcal a pleasure to drink, it is known to be rich in antioxidants and due to the purity of the agave it is made from, Mezcal isn’t one for causing too many hangovers (provided you drink it responsibly). I had no idea it could be so versatile and incorporating it into our food is just pure genius!
If you like your drinks rich in history, with a cultural edge and no worms in the bottom of the bottle, then Hedonistas is the drink for you!
Review and Images by Zoe Laing @_zozogram_
Feature image supplied
