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MEZCAL REVIEW: Mezcales de Leyenda San Luis Potosi
Maestro Mezcalero Juan Jose Hernandez comes from a line of producers that have been crafting mezcal for over 100 years. The agaves are cooked for 48 hours in a clay oven, fermented for five days and then distilled in copper stills.
Fresh pineapple notes and jasmine flower finish, Leyenda SLP is a nice bottle to have on hand to truly explore the complexities of agave.
Mezcales de Leyenda are a very proud group who celebrate local mezcal producing communities. They specialize in mezcales that are not from the typical states of Oaxaca and Guerrero, pushing other less smoky flavors forward.
Maestro Mezcalero Juan Jose Hernandez, maker of Leyenda's San Luis Potosi, comes from a line of producers that have been crafting mezcal for over 100 years. The rocky and arid plateau of San Luis Potosi are ideal for the salmiana plant to thrive, taking 7-10 years to mature. The agaves are cooked for 48 hours in a clay oven, fermented for five days and then distilled in copper stills.
Fresh pineapple notes and jasmine flower on the finish, Leyenda SLP is a nice bottle to have on hand to truly explore the complexities of agave varieties. The bottle is heavy glass with a traditional cork and an all-around wrapped label listing the fair trade and organic certified logos.
NOM: NOM-O117X
State: San Luis Potosi
Town: Santa Isabel
Agave: Salmiana
Price: $$
Style: Joven
Distillation: Copper
ABV: 42%
Release year: 2017
Website: http://www.mezcalesdeleyenda.com/product/san-luis-potosi/
RECIPE: Mezcal Margarita
This recipe is special and it is not mine - this is the recipe of Noah Small, the beverage director at Empellon, NYC. It is simple and it puts a whopping 2 ounces of mezcal forward in the recipe. The marriage of the agave nectar with the espadin is simply brilliant because the flavor bases are the same.
This recipe is special and it is not mine - this is the recipe of Noah Small, the beverage director at Empellon, NYC. It is simple and it puts a whopping 2 ounces of mezcal forward in the recipe. The marriage of the agave nectar with the espadin is simply brilliant because the flavor bases are the same. When I think of traditional Margaritas, with triple sec or Curaçao, I think of hangovers and nights in a cheap Tex-Mex restaurant. Sweetness combined with smoke here is honest - a Margarita as it should be. I like to use the brand Fidencio Clasico in this cocktail, as it is my go-to mezcal for mixing and Mexican sea salt for the rim. The fishy flavor of the Mexican sea salt truly makes all the savory difference. You can find sal mexicana in the Mexican section of the grocery store in a small bag next to the dried chiles.
Margarita de Mezcal
Ingredients:
- Mexican sea salt
- 1 ounce lime juice
- 2 ounces Fidencio Clasico Mezcal
- 3/4 ounce agave nectar
Method:
- Squeeze enough lime juice onto a plate and sprinkle some Mexican sea salt onto another. Dip the glass rim into the lime juice and then immediately into the salt, spinning to coat the rim of the glass. Pour crushed ice into the glass.
- Mix the lime juice, Fidencio Mezcal, and agave nectar in a shaker.
- Pour over the ice and serve.