Just lately Robert took a take a look at the mezcal made by Gracias a Dios, Spanish for “Thank God.” Unusually, the distillery additionally makes further white spirits, together with a mezcal-based gin that was developed by college students at Oaxaca State College.
The espadín agave mezcal is infused with 32 completely different botanicals and spices, a few of that are indigenous to Mexico together with eucalyptus, guaraná, passionfruit, and Mexican vanilla. The recipe is impressed by the 32 states of Mexico with a base of Gracias a Dios mezcal. The botanicals are macerated with the agave for 48 hours and the product is distilled thrice.
As properly, Gracias a Dios makes an annual particular version mezcal that’s infused with a distinct fruit. For 2022, this distinctive restricted version is made with pineapple. (Final 12 months’s was flavored with mango.) (There’s additionally a second gin referred to as Oaxaca Recipe within the lineup, made utilizing solely 8 botanicals, which we didn’t evaluation.)
Let’s style each — each are 90 proof.
Gracias a Dios Gin 32 Botanicals – Mezcal gin is a bizarre thought however it makes for an fascinating product, the nostril being fruit-forward and spicy, with the lightest contact of smoke evident, as Robert famous in his tasting of the straight mezcal. Subtly earthy with notes of grapefruit peel, cardamom, and coriander, there’s an unique and far-ranging high quality to the gin that provides just a little little bit of nearly every thing within the spice rack. The palate stays the course: Fruity and tropical, with notes of pineapple and lemon/lime at first, then transferring right into a extra pepper-centric character. That earthiness re-emerges later within the expertise, alongside a slight, lingering sweetness. Only a trace of smoke once more on the end, which battles with notes of Lemonheads and rosemary. Heaps occurring right here; perhaps only a bit an excessive amount of. B+ / $55
Gracias a Dios Mezcal Distilled with Piña – This seems to be the usual joven, plus pineapple. I’m fairly certain that is the primary “flavored mezcal” I’ve ever reviewed. You don’t catch the fruit on the nostril, which presents itself very like Robert described the usual mezcal, with gentle smoke, some herbs, a little bit of pepper — and an vague fruitiness. The pineapple exhibits its face on the palate rather more clearly, and whereas it’s understated, it’s absolutely current, displaying a sort of grilled fruit character, then notes of baking spice (plenty of cinnamon), brown sugar, and a lightweight, nearly peaty smokiness. I don’t get the boozy components Robert talked about in his joven evaluation, however maybe that’s the facility of the pineapple. Toasty with some charry barrel affect on the end and a concluding slug of canned pineapple. I understand this can be a wholly unorthodox mezcal that I wouldn’t select for straight sipping, however in a margarita? Fuhgeddaboudit. NOM O2233X. A- / $60