A small team from Dallas Mexican restaurant José joined Koch Mezcal to create a custom spirit.
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The José team went to Oaxaca, Mexico, for four days. The team experienced every step of the process to make mezcal, which has remained almost the same for hundreds of years. They harvested the agave plants, cut them to piñas, loaded them onto trucks — they really did the dirty work. Then they toured seven palenques and met the families running stills in their backyards, which allowed them to grow a deeper appreciation for the spirit and the people behind it.
The distilling process for mezcal is heavily regulated. For a spirit to be legally labeled mezcal, it must be produced in only nine Mexican states. The team witnessed the tight regulation around the spirit on their trip.
Dallas Mexican Mezcal Cocktail Manhattan Spirits
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