Mezcal with Misty Kolkofen This week on Bartender Journey Podcast # 134 we talk with Misty Kolkofen from Del Maguey Single Village Mezcal about this intriguing, yet sometimes misunderstood, spirit. Take a listen the show with the player below or subscribe on iTunes or Stitcher Radio. Misty shares a plethora of Mezcal knowledge and education, (and we share some copitas of Del Maguey)! Sales of Mezcal in the United States and around the world are growing quickly (up 72% in a decade according this article on thespiritsbusiness.com). Mezcal has been made in Mexico for many generations, often with recipes and methods being handed down through family lines. Mezcal is made from the heart of the agave plant, called the Pina. Agave plants can take 7-12 to even 30 years in some cases, to reach maturity before they can be harvested, roasted (or steamed), and then turned into Mezcal. Tequila is a “sub-set” of Mezcal. While Tequila can only be made from Blue Weber Agave, Mezcal can be made from a variety of Agave types. Cocktail of the Week, (From Del Meguay’s web site) Valentina Created by Lucas Paya: SLS Hotel and Wyatt Peabody, BonSavant.com, LA 2 oz. Del Maguey San Luis del Rio Mezcal (I used Minero) 1 oz. Blood orange - fresh squeezed (I used a ‘standard’ orange, sprinkled it with turbinado sugar, and broiled it before juicing). 1/2 oz. Lime juice - fresh squeezed 3/4 oz. Agave syrup 1/4 oz. Campari 3 dashes Regan’s orange bitters 1 Luxardo Cherry -soaked in Mezcal – I used a Jack Rudy Cherry 1 Orange wheel. Pour first six ingredients in a mixing glass; add ice, shake, strain into old-fashioned glass with fresh ice. Garnish with orange wheel and Marasche cherry. For good measure, a copita of Del Maguey Mezcal should be served on the side (cherry optional). Enjoy.

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