Less Smoke, More Glow

Some believe mezcal should taste really smoky and be golden brown. Eléctrico’s Maestro Mezcalero Cirino thinks otherwise.

So much mezcal tastes so smoky because the agave piñas were piled onto the hot stones before the fire beneath had died down. A smoky fire masks the subtleties of the sugars that give Eléctrico Mezcals their complex flavor profiles. Too much smoke, and you can barely taste the difference between Espadín, Tobalá, or Jabalí. Que tragedia!

Don’t be mistaken; truly artisanal mezcal like Eléctrico will always have a hint of smoke, but Cirino makes sure the embers have stopped smoking, and the stones have turned white hot before he and his family begin arranging the piñas on them and covering them with sacking and earth for three days of slow-roasting.

As far as he’s concerned, he wants a clean taste and a clear head after sipping Eléctrico Mezcal.

As for colour, we love our single malt whisky and rich bourbon, and they definitely need the tannins and flavours of the barrels they’re stored in. Years of those barrels soaking in sherry or port or Madeira might save a malt Scotch from anonymity, but Eléctrico Mezcal doesn’t need the help.

Our ‘Madurado in Vidrio’ mezcals are slowly matured in glass, letting the natural chemical composition of the spirit soften and enrich without outside influence. If you want a golden Añejo or Reposado, it’s a free country, but that’s just not the Eléctrico way.