From Jalisco To Goa: How Indian Bartenders Are Rediscovering Tequila And Mezcal
In what has been a rather trendy mixology move, bartenders from across the sleekest and most sophisticated bars in town have begun to rediscover Mexican agave spirits such as tequila and mezcal in the making of several modern mixes.
Mezcal, a slightly smokier spirit than tequila, can well be called the elder cousin of the latter. Both spirits are made from agave, yet tequila carries a slightly milder and citrusy finish than the more pronounced notes of a smoky mezcal. However, at their core, the two spirits contain a clear profile and apparent notes of agave which lend them a distinctly sweet and vanilla-like finish.
Said to have first been produced in the Mexican town of Jalisco – known for its mariachi music and its vibrant cultures – tequila and mezcal have both been associated with similar bright flavours that accentuate the cocktails into which they are added. Top bars in Indian metros that are now intentionally curating innovative and imaginative blends have found a place for these bright spirits in their craft, leading to the rising interest in agave spirits.
Here’s more on why the trendiest bars in Indian cities – across metros and beach towns like Goa and Hampi – are slowly rediscovering the mixology potential of tequila and mezcal:
Rise In Local Mixology Craft
One of the most interesting reasons why agave spirits are doing the rounds in many contemporary bars is because latest mixology trends are making a direct move towards incorporating local and seasonal produce in cocktails. Now, using Indian masalas and curry pastes as savoury additions, along with incorporating local ingredients like jamuns, raw mangoes, tamarind, chillies and black salt has been the newest shift in cocktail-making.
Where tequila and mezcal come in is the sheer versatility of these spirits. Smoky, citrusy and lightly aromatic, both agave spirits blend exceptionally well with Indian regional ingredients that are becoming central to contemporary Indian mixology. More and more inventive bartenders are turning to tequila to explore its flavour interactions with these local and indigenous elements.
Also Read: From Sweet To Sour: How Sugarcane Ferments And Why Bartenders Love It!
Spirit Literacy And Agave Tasting
Latest cocktail-making and mixology trends point to a growing number of patrons who are more interested in knowing about the spirits and ingredients that go into the making of a blend. In a move towards moderate consumption, they are keen, more than ever, to appreciate the flavour nuances of the liquor being used to make a cocktail, and are in fact immersed in acquiring an understanding of its making.
Mixologists also host numerous workshops and classes where connoisseurs can actually taste and experiment with different spirits. Tequila and mezcal, coming from small producers, made using age-old artisanal processes tap right into this idea of purposeful mixology, making them top contenders in Indian cocktail craft.
Accessibility And Sustainability – From Metros To Beaches
With a clean finish and a flavour profile with very minimal intervention, tequila and mezcal are being used widely in making cocktails infused with chutneys, curry leaves and kokum. These are local ingredients, mostly cultivated in sustainable ways that make apparent local flourishes of Indian coastal regions in modern mixology. Agave spirits accentuate these flavours well, making them a clear favourite among mixologists.
This sustainability in many ways extends to tequila and mezcal production as well, both being inherently tied to their terroir. Additionally, premium-grade agave spirits are also becoming more and more accessible to the Indian consumer even more than before, which directly translates into their revivalism in contemporary mixology.
It is no wonder then, that with complimentary local ingredients, an interest in intentional mixology and a growing accessibility, agave spirits are going through a rapid cross-cultural exchange, one that blends Mexican distillation craft with Indian regional flavours.
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