Have I really not reviewed a mezcal since last November? Well, I guess I’ve barely reviewed any booze since last November. Anyway, I have today another release from Chacolo, whose spirit cannot legally be called mezcal (or tequila). See my previous (and so far only other) review of one of their mezcals to see why that is. As I noted there, Chacolo use the capon method of of “castrating” the agave plant as it begins to send up a flowering stalk but leave the plants in the field to concentrate the flavours for far longer than most producers. The ixtero amarillo I reviewed last October spent four years in capon before being mashed and distilled. This release of lineño is from agave that spent 3 years in capon (I’m not sure if “in capon” is the correct way to put it). Unlike the ixtero amarillo, lineño is a variety of agave angustifolia, as are the rest of the agave varieties the family grows. (Again, I recommend that you read more about them on Mezcalistas.) I liked that ixterro amarillo a lot and am looking forward to this one. Continue reading
Tag Archives: Chacolo
Chacolo, Ixtero Amarillo
It’s been a while since my last mezcal review. That review was of an añejo or aged mezcal (from Rancho Vale Madre in Oaxaca). Let’s get back now to joven or unaged mezcal, which is what I mostly drink. Technically, what I am reviewing today is not a mezcal. But only technically. Chacolo, you see, are located in Jalisco outside the Denomination of Origen for mezcal and so cannot use that name on their labels. But in every non-bureaucratic way this is mezcal, made in an exacting manner. Chacolo use the capon method of “castrating” the agave plant as it begins to send up a flowering stalk. But where most producers who use this method, leave the plants in the fields to concentrate their sugars for a few months, Chacolo let them rest for 3-4 years. Indeed, the mezcal I am reviewing today is made from Ixtero Amarillo maguey to which the capon process was applied for 4 years. Ixtero Amarillo is a variety of agave rhodacantha, and is an outlier in their fields: all the other agave they use are varieties of agave angustifolia, from which come most of the well-known types of mezcal. Another feature of interest is that the family’s fields are on volcanic soil, which is said to confer a greater mineral quality than usual to their mezcals. They are an interesting operation—you can read more about them on Mezcalistas. Continue reading