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Mescal


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It's mezcal and the powder contains gusano (worm powder), chile and salt. A little dab 'el do ya <_<

In Oaxaca they drink the more refined stuff straight, the rest with a pinch of gusano and, interestingly, fresh orange slices, which subdue some of the intense smokiness of mezcals and bring out their fruit. That smokiness is an acquired taste, but then again so are chile chipotles, and I wouldn't want to have to swear off them.

If you want to learn more about artisanal mezcals check out delmaguey.com

Have fun, but be careful. That stuff packs a serious punch.

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Time to do a bit of reading on the basics:

Mezcal

Tequila and mezcal are both made from agave, which is a member of the lily family and is not a cactus. Tequila is made from only one species, the blue agave, while mezcal can be made from many types, including some wild varieties. The piña of the agave is steam cooked in ovens for Tequila, while it's roasted underground in a pit for mezcal and the smoke gets into the spirit. The smokiness and rustic quality are among the things that distinguish mezcal from Tequila.

Have fun exploring!

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