The distillery in Durango, Mexico, combines the traditional Mexican spirit and the European bar staple with a load of local, organic botanicals. The resulting elixir features the smokiness of a mezcal and the earthiness of a gin with a slight, warm, chili finish.
Mezcal Gin is made in the style of a mezcal de pechuga (Spanish for “breast”) with Cenizo agave and the traditional chicken breast method. However, instead of a chicken breast hanging over the distilling mezcal, you’ll find gin botanicals.
Like a traditional gin, juniper is the lead botanical, followed by cardamom, angelica root, coriander seed, dragon eye, guinea pepper, orange peel, and nutmeg. Unlike a traditional gin, Mezcal Gin is also distilled with a few Mexican botanicals: chile ancho, hibiscus flower, lemon grass, and avocado leaves. The company’s love of Mexican agriculture and sustainable agave farming is demonstrated through the planting of two agave plants for every bottle sold.
Mezcal Gin can be sipped straight (like a mezcal) or enjoyed with a simple tonic (like a gin), but a variety of other cocktails add complexity to the layers and leave a palate exploring the drink.
A update on the negroni is an easy way to see these mezcal and gin flavors at play in a classic cocktail.
Mezcaloni
- 1½ oz. Mezcal Gin
- 1 oz Campari
- ½ oz Rosso Vermouth
- Splash of mineral water or soda
- Ice
- Orange slice
- Lemon twist
- Sprig of spearmint
Method: Combine Mezcal Gin, Campari, and Rosso Vermouth. Add liquids to a chilled glass with ice. Stir. Top with a splash of mineral water or soda. Garnish with orange slice and sprig of spearmint for aroma.
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