Our Tasting Table: Mezcal Manonegra
“Mezcal was never really meant to be a smooth spirit, but rather a flavorful, uncompromised expression of its origin.”
This type of alcoholic spirit, mezcal, has been made since the 16th century, when the Spanish conquered what is now Mexico. Tequila was originally referred to as Mezcal de Tequila, a form of mezcal. Today tequila has been refined so significantly, that according to Marca Negra, the makers of Mezcal Manonegra, “today you simply could not call tequila a mezcal anymore.”
Advanced mezcal drinkers, use ‘sal de gusano’ (worm salt) as an accompaniment. This topping is made from dried up worms, ground up salt and chili powder, which is then sprinkled over fresh orange slices and snacked on while drinking mezcal.
Mezcal de Manonegra is currently found largely in bars and restaurants in Mexico, however if you are in the vicinity of New York, there are two retailers carrying the product and about half a dozen bars which stock it.
For more information visit http://marcanegra.com