The traditional, ancestral process of making mezcal starts by pit-roasting the agave, then hand-mashing, open-fermenting with wild yeasts and distilling in clay pots. That first, smoky smell or fiery swallow will give way to notes of fruit, floral or spice, and creaminess, minerality or earthiness. Once you get used to it, it’s going to open up and change your palate so much.” “You want to sip on the mezcal for as long as you can, even though it’s just a 1-ounce pour. “That first sip is always going to be super harsh on your palate,” she explained.
Eventually, drinkers can simply “order a copita with dinner,” Kachakov said. By the next, you might ask for a single pour of mezcal in a ceramic bowl, or a flight to compare agave expressions. In one visit to the bar, Kachakov hopes you’ll try a cocktail or two. A new selection of cocktails will be available on May 10.
Beverage director Ganice Kachakov, and her staff prepare mezcal tastings and cocktails with agave-based spirits at the bar. Digital Replica Edition Home Page Close Menuĭaniel Brenner, Special to The Denver PostCocktails that have yet to be named Thursday, April 28, at La Doña Mezcaleria.
