a rivulet
the songs will write the words
Working at Fitbit. iOS and Ruby developer. Readable code writer. Coffee freak. Slow food and natural wine dilettante. Snow enthusiast. Sometime cyclist.
Out of Tequila’s Shadow - Mezcal
The NY Times on the other Mexican spirit:
Like tequila, mezcal is distilled from fermented juice of the pineapple-shaped core — piña — of a succulent plant called the agave. (Tequila, made in Jalisco and a few other states, uses only a variety called blue agave.)
Tequila makers cook the piñas in ovens, sometimes in tequila factories. But mezcaleros roast the piñas in earthen mounds over pits of hot rocks. Each village can be home to dozens of small-market distilleries, called fábricas or palenques.
It’s this underground roasting that gives mezcal its intense and distinctive smokiness — one of the qualities that draws its most passionate fans.
My curiosity is piqued.
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