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Mezcal Tasting Edition | Ilegal Mezcal; Añejo, Joven and Reposado, Watermelon Road mango margarita fruit jerky | Olive and Sinclair Cinnamon Chili Chocolate | Bunches and Bunches Smokes Oaxacan Mole Sauce | Cocktail kingdoms glasses

Through your tasting flight, you will find a paradoxical commingling of flavors that stimulate all sides of your palette from smokey and savory to slightly tangy, sweet, and supple. All of these are matched with pairings of culinary delights to bring out the flavors that you will find within the mezcals. Cinnamon chili chocolate, smoked Oaxacan mole, cream blood orange crisps, and mango chili jerky...these have been specifically selected based on the essences that you find in waiting for you in your three pours of exceptional mezcal. The key features of this box are three Mezcals from Ilegal; Añejo, Joven and Reposado, Watermelon Roads mango margarita fruit jerky, Olive and Sinclair Cinnamon Chili Chocolate, Bunches and Bunches Smokes Oaxacan Mole Sauce, A set of Cocktail kingdoms veladora mezcal glasses, and Dardimans Creme Blood Orange Crisps. Starting with the youngest of the group is the Joven mezcal. Along with pronounced agave sweetness, you’ll notice a spicy heat and light smokiness typical of most (but not all) mezcals. But dig a little deeper and it has beautiful mineral notes, as well as tart green apple and citrus. Ilegal Joven makes a mind-blowing mezcalarita, and it’s also great on the rocks with a twist of orange peel. Next, move on to the reposado, which has been aged from 4 to 6 months in ex-bourbon barrels. A four month old whiskey would be in its infancy, but the transformation of a mezcal aged in the heat of Mexico is pronounced... and delicious. You still get the sweet agave, but now in the mix are caramel and butterscotch, and the smoke is a little more of the charcoal-barbecue variety. Rich dark chocolate and oak show up on the finish. Ilegal Reposado is versatile; use it in cocktails, drink it on the rocks, or sip it neat — it’s a no-lose proposition. FInally we have Ilegal Añejo. It’s darker, with all the color coming from the new American oak in which the mezcal has spent 13 months. On the nose, there’s a smoky herbaceousness that carries over to the palate, along with citrus and a delightful salinity. But the heart of Ilegal — the agave — is always at the center of things, though the wood has tamed its sweetness a bit and brought out more earthy notes. Glassware: Go to a mezcaleria in Mexico and odds are your mezcal will be served in a veladora glass. Originally produced by the Catholic church in Oaxaca, they were designed as votive glasses (veladora means “candle” in Spanish). Cocktail Kingdom pays scrupulous attention to detail and historical accuracy in everything it makes, and these glasses are no exception, right down to the engraved cross on the bottom of each veladora. Watermelon Road’s vegan, paleo and gluten-free fruit jerky is prepared in small batches by hand, with no artificial anything, just dried fruit and natural seasonings. It’s the rare healthy snack that won’t make you feel like you’re missing out on something naughtier. Dardimans Blood Orange Crisps come from the finest locally grown California fruit. They use the method of drying the fruit using convection heat rather than freeze-drying or sun-drying. It’s the best method of retaining the fruit’s color and nutrients, and most importantly, it retains more of the flavor. Finally, the luscious white chocolate that’s liberally drizzled over the blood orange crisps adds a rich, almost velvety creaminess to the tart orange, and the result is a marriage made in snack heaven. Olive & Sinclair’s Mexican-Style Cinnamon Chili Chocolate Bar uses single-origin cacao beans from Ghana and organic cinnamon from Ceylon. Throw in cayenne pepper, sugar, and kosher salt, and that’s your complete ingredient list for this non-GMO, all-natural masterpiece. Bunches and Bunches includes an Oaxacan specialty mole sauce in this edition. This rich, smoky, spicy mole sauce has myriad uses. You can use it while cooking — braising a chicken breast, for instance — or put it on the side as a sauce. You can pour it on nachos to make them even more decadent, drizzle it on pizza, or even use it as a condiment (mole cheeseburger, anyone?). And of course, it’s amazing drizzled into your favorite tacos or fajitas.

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