At long last two of the best liquors in the world have been merged together to create a new super spirit. Mexican mezcals are being infused with a combination of indigenous Mexican ingredients and classic London Dry gin botanicals to make the world’s first mezcal gin.
While Mexicans have made their own version of gin for centuries—known as Pechuga, it’s made by infusing mezcals during distillation with nuts, fruits, botanicals, and either chicken or turkey meat (pechuga translates to breast)—mezcal gins substitute the traditional raw chicken or turkey breast with botanicals more commonly affiliated with gin (like juniper and cardamom).
Gracias A Dios Agave Gin, which was developed by students at Oaxaca State University, is an espadín agave mezcal infused with 32 different botanicals and spices (some of which are indigenous to Oaxaca or Mexico) including guaraná, passionfruit, eucalyptus, green tea, Bougainvillea ﬂowers, almonds and Mexican vanilla. The mezcal is made the traditional way, by roasting the agave piñas, crushing them with a tahona, and fermenting them with wild, indigenous yeast with the bagasso. The fermented liquid is then distilled and rested in stainless steel tanks with the botanicals.