Our long awaited debut Mezcal cocktail has arrived and is the perfect introduction to the artisanal smoky Oaxaca spirit. The Mezcal Copita delivers an intelligently unique cocktail in collaboration with Mezcal Unión, using their delicious Mezcal Unión Uno which is a unique blend of Espadin and Cirial stone-crushed agave, which are aged between 7 and 14 years giving a touch of smoke to the nose with a smooth finish.
Two decades ago, mezcal was almost non-existent in the spirits industry. Today, it has established itself as the latest big spirit category to be discovered that shows no signs of slowing down. People may know mezcal as tequila’s smoky cousin, but “smoky” only scratches the surface of this amazingly artisanal spirit. Similar to wine, each bottle reflects the unique terroir of the region where it was distilled, with each producer using their own artisan methods.
We have included a few FAQs to explain everything you need to know about Mexico’s most beloved spirit.
What is Mezcal?
Mezcal comes from the Nahuatl word mezcalli, which translates to “cooked agave,” and it refers to any agave distillate. Pulque, a milky fermented agave beverage, dates back to at least 2000 BC with the Otomi civilisation, and many believe mezcal was born when Spanish conquistadors brought along distillation processes in the 1500s: As the story goes, they ran out of brandy, and used mud and clay to turn agave into a spirit.
What is the difference between Mezcal and Tequila?
All tequila is mezcal, but not all mezcal is tequila. Mezcal can be made with more than 40 varieties of agave, whereas tequila is made with only one: the blue Weber agave. The other main difference is within the production methods where the agave for tequila is steam-roasted, agave for mezcal is often pit roasted, giving it a smoky flavour.
How is Mezcal made?
Mezcal begins with the agave or maguey plant, a succulent with similarities to a lily plant. At least 40 species of agave can legally be used for mezcal production, and they can take anywhere from eight to 30 years to mature. In palenques, or mezcal distilleries, mezcaleros remove the leaves of every matured plant, then cut the hearts (piñas), into pieces and roast them in wood-fired underground pits lined with rocks for about three days, producing the smoky notes many associate with the spirit. The cooked agave is then crushed, traditionally by a Tahona, a stone wheel drawn by horses or donkeys. The liquid and fibres are then fermented with yeast and water for up to a month in containers. Finally, the liquid is distilled at least twice in clay pots or copper stills, sometimes it can also be aged in oak or rested in glass before bottling.
"Myself and our Head Mixologist Omar have been exploring a Mezcal cocktail for some time, Omar’s Mexican heritage helped us bring justice to this beautiful spirit.
Although mezcal is booming, there is a concern mezcal will fall victim to industrial processes to keep up with demand, which would go against the core ethos of the craftsmanship of mezcal. That is why we have partnered with Mezcal Union who support local producers and farmers with investments in the development of their land, with the intention of increasing their production volume sustainably, always taking care of a 100% artisan process."
Jack Durling, Co-founder of Lockdown Liquor & Co.
What to expect with the Mezcal Copita
A touch of soothing smoke from the Mezcal alongside the refreshing combination of pineapple juice and campari, followed by a hit of citrus and grapefruit bitters provides a uniquely sophisticated and incredibly mooreish cocktail you will find hard to put down. It is the perfect introduction into Mezcal if you have not tried the spirit before, also a cocktail that encapsulates the spirit for those Mezcal lovers.
Pick up a bottle and experience why this Mexican spirit is one of the most interesting things to be drinking right now…
Mezcal Copita is available in both 500ml and 100ml bottle formats.