Xicaru Mezcal Artesanal Anejo

[RSteve]

I've noted previously that I frequently shop at an Italian grocery, meat market, liquor store. Every Monday at 8:00 am they post on-line a page of 12 hour specials. You order on Monday and can pick-up from Friday through Thursday. Last Monday the special was Xicaru Mezcal Artesanal Anejo for $19.99 750 ml. I checked several internet and local liquor retailers and the price everywhere was about $50.00. I ordered one bottle and picked it up today. I've had a bottle of Montelobos Mezcal sitting on a shelf for years, but have never been inclined to open it. Now, I have the Xicaru. For those who have had mezcal, what can I expect?

 

[Blackhorse]

Should be pretty darn smooth.

 

[RSteve]

Today's Monday Madness deal is Nobushi Japanese Whiskey, $24.95, which is about half price of what I see others are charging. I ordered a bottle as the reviews are favorable.

 

[RSteve]

Should be pretty darn smooth.

In my many years on this planet and elsewhere, I've sampled innumerable tequilas, from the worst blanco to some excellent Añejo but I've never had mezcal.

 

[D.L.Ruth]

I've never had Mezcal, for some reason i assume it is comparable to Tequila, but really have nothing to base that on lol

 

[RSteve]

My understanding is that mezcal is quite smokey.

 

[Donk93953]

Interesting Xicaru is Zapotec for "beautiful".
It will be smokey....much like a fine Islay scotch.
Sip sip sip, do not revert to your college days and shoot it.
Mescal traditionally comes from the Oaxaca region of Mexico.
There has been a strong economic push developing artisanal, small batch, mezcal in the area over the last 15 years.
Like scotch whiskey, they all have similarities and their own characteristics.
You've got a quality mescal there...if you are a scotch drinker...be prepared to say..."Yum..."
In Zapotec that translates to "Yum"

 

[RSteve]

I do enjoy Scotch with some peat and smoke, but not an overwhelming amount. I'll wait until the pandemic is over and I can open the bottle with friends. The summer before the pandemic, I had a vodka tasting. I collected vodkas made from wheat, oats, grape, sugar beets, potatoes, triticale, rice, pineapple, rye, etc. We tasted vodka, ate gravlax, caviar, deviled eggs, various cheeses and smoked cigars.

 

[RSteve]

This year, I want to pull out the best of my liquor and cigars and have a similar buffet. I usually buy a nice selection of salmon caviar from Awers. I'll cure the gravlax myself from salmon and steelhead.