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https://carlbusch.com/component---src-templates-ingredient-tsx-46a7c6028f7e73f5b8b6.js

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1"use strict";(self.webpackChunkcarl_busch_cocktails=self.webpackChunkcarl_busch_cocktails||[]).push([[625],{3845:function(e,t,a){a.d(t,{A:function(){return g}});var i=a(6540),l=a(4810),n=a(4569),r=a(4173),o="ListRowCard-module--body--66648",s="ListRowCard-module--card--aeb0f",d="ListRowCard-module--dek--47f0a",u="ListRowCard-module--imageWrap--58792",c="ListRowCard-module--link--db317",m="ListRowCard-module--title--ab720";function g(e){let{to:t,eyebrow:a,title:g,dek:p,tone:v="walnut",photoLabel:h}=e;return i.createElement("article",{className:s},i.createElement(l.N_,{to:t,className:c},i.createElement("div",{className:u},i.createElement(r.A,{ratio:"1/1",tone:v,label:h})),i.createElement("div",{className:o},i.createElement(n.A,null,a),i.createElement("h3",{className:m},g),p&&i.createElement("p",{className:d},p))))}},4804:function(e,t,a){a.r(t),a.d(t,{Head:function(){return G},default:function(){return D}});var i=a(6540),l=a(4810),n=a(2532),r=a(2900),o=a(6299),s=a(7746),d=a(4173),u=a(3391),c=a(3845),m=a(4113),g=a(6647),p=a(9859),v=a(5496);let h=0;const y=()=>"i"+(h+=1),b=e=>({_type:"block",_key:y(),style:"normal",markDefs:[],children:[{_type:"span",_key:y(),text:e,marks:[]}]}),k={title:"Mezcal",positioning:"Smoke from the roast pit, not a parlor trick. A primer on espadín, tobalá, and how to pick a bottle that drinks well in a cocktail without bulldozing everything else.",category:{title:"Agave",slug:"agave"},quickFacts:{abv:"40–48%",origin:"Oaxaca (and 8 other Mexican states)",producer:"Hundreds of small palenques",yearFounded:"Pre-Columbian",sugarLevel:"Bone dry",bitterness:"Low",priceRange:"$30–$60 for a good espadín",bestSubstitute:{title:"Reposado tequila",slug:"tequila"}},tasteNotes:[b("Roasted agave, woodsmoke, green pepper, a mineral edge. Espadín — the workhorse — is the most balanced and the most cocktail-friendly. Tobalá and other wild agaves get floral and fruity but cost three times as much; save them for sipping."),b("The smoke is a byproduct of cooking the piñas in an earth pit with hot rocks and wood, not an additive. Good mezcal smells like a campfire from across the room and tastes like sweet roasted vegetables up close.")],production:[b("Harvest mature agave, trim to the piña (the heart), roast for days in a conical earth oven over wood and lava rock, crush — traditionally with a stone tahona pulled by a horse — ferment in open wooden vats with wild yeast, then double-distill in small copper or clay pots."),b('Almost none of that is mechanized at the small-producer level, which is why a bottle that says "espadín, single palenque" can cost less than a mass-market tequila and taste like more.')],usage:[b("Treat it like a louder, drier mezcal-shaped hole in any tequila spec: a smoky Margarita, a Naked & Famous, a mezcal Last Word. A quarter-ounce float on top of a stirred whiskey drink adds aroma without taking over."),b("Do not shake it with anything delicate — citrus and smoke fight. Stir, or pair it with bold partners (grapefruit, Aperol, agave syrup).")],verdict:[b('If you keep one bottle, make it a single-palenque espadín in the $35–$45 range — Del Maguey Vida is the easy answer, but a dozen others are as good. Skip anything that lists "natural smoke flavor" on the back; that is liquid smoke, not a roast pit.')],buyLink:{url:"https://example.com/del-maguey-vida",retailer:"a good bottle shop"},pairings:[{_id:"p1",title:"Mezcal Paloma, salted",slug:"mezcal-paloma-salted",lede:"Smoke, grapefruit, salt. The drink to make on a Tuesday.",glass:"Highball",timeMinutes:3},{_id:"p2",title:"Naked & Famous",slug:"naked-and-famous",lede:"Equal parts mezcal, yellow Chartreuse, Aperol, lime. Sour, bitter, smoky, perfect.",glass:"Coupe",timeMinutes:3},{_id:"p3",title:"Oaxaca Old Fashioned",slug:"oaxaca-old-fashioned",lede:"Mostly reposado tequila with a mezcal backbone and agave syrup. The flamed orange peel is the whole point.",glass:"Rocks",timeMinutes:3}],related:[{_id:"r1",title:"Cynar",slug:"cynar",positioning:"The artichoke amaro. Bitter without being aggressive. Pours into almost anything.",category:"Amaro"},{_id:"r2",title:"Orgeat",slug:"orgeat",positioning:"Almond-and-orange-flower syrup. The reason a Mai Tai works at all.",category:"Syrup"},{_id:"r3",title:"Tequila",slug:"tequila",positioning:"Mezcal’s better-known cousin — same plant family, blue agave only, no roast pit.",category:"Agave"}]};var f="ingredient-module--body--b9a73",E="ingredient-module--disclosure--ddd13",w="ingredient-module--factKey--d6dab",N="ingredient-module--factRow--f7ebd",_="ingredient-module--factVal--bfc01",L="ingredient-module--facts--676bc",A="ingredient-module--factsH--aaf13",R="ingredient-module--factsList--91a22",I="ingredient-module--h1--3a6ac",S="ingredient-module--h2--4bb97",q="ingredient-module--head--504c9",M="ingredient-module--headInner--0cfe0",C="ingredient-module--heroImg--48f95",T="ingredient-module--heroWrap--99c63",z="ingredient-module--ing--f8f87",F="ingredient-module--pairings--4699b",H="ingredient-module--positioning--65932",x="ingredient-module--related--d3fc8",B="ingredient-module--relatedGrid--eadcd",P="ingredient-module--relatedH--04dcb",W="ingredient-module--relatedHead--07256",K="ingredient-module--section--7df6c",O="ingredient-module--subLink--8434e",V="ingredient-module--verdictCta--0c0e0";function $(e){let{category:t,facts:a={}}
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1Boolean).join(" · "),tone:"embers"})))),(L||(null===(a=b.buyLink)||void 0===a?void 0:a.url))&&i.createElement("section",{className:K},i.createElement("h2",{className:S},"The verdict"),L&&i.createElement(r.RK,{value:b.verdict,components:p.RI}),(null===(l=b.buyLink)||void 0===l?void 0:l.url)&&i.createElement("div",{className:V},i.createElement("a",{className:"cb-ghost",href:b.buyLink.url,target:"_blank",rel:"noopener nofollow sponsored noreferrer"},"Find it",b.buyLink.retailer?" at "+b.buyLink.retailer:"",i.createElement(g.Qp,null)))),(null===(s=b.buyLink)||void 0===s?void 0:s.url)&&i.createElement("section",{className:E},i.createElement("p",null,"Carl Busch is reader-supported. Some links on this page are affiliate links and we may earn a commission at no cost to you. We only recommend bottles we’d buy ourselves."))),b.related&&b.related.length>0&&i.createElement("section",{className:x,"aria-label":"More from the encyclopedia"},i.createElement("header",{className:W},i.createElement("h2",{className:P},"More from the encyclopedia")),i.createElement("div",{className:B},b.related.slice(0,3).map(e=>i.createElement(c.A,{key:e._id,to:"/ingredients/"+e.slug,eyebrow:("Ingredient · "+(e.category||"")).trim(),title:e.title,dek:e.positioning,tone:"linen"}))))))}const G=e=>{let{data:t,location:a}=e;const l=null==t?void 0:t.sanityIngredient;return i.createElement(s.k,{title:null!=l&&l.title?l.title+" — Ingredient":k.title,description:(null==l?void 0:l.positioning)||k.positioning,pathname:null==a?void 0:a.pathname})}},5496:function(e,t,a){function i(e){var t,a,i,l,n,r;const o=null===(t=e.slug)||void 0===t?void 0:t.current;if(!o)return null;const s=[];return null!==(a=e.parent)&&void 0!==a&&null!==(i=a.parent)&&void 0!==i&&null!==(l=i.slug)&&void 0!==l&&l.current&&s.push(e.parent.parent.slug.current),null!==(n=e.parent)&&void 0!==n&&null!==(r=n.slug)&&void 0!==r&&r.current&&s.push(e.parent.slug.current),s.push(o),"/ingredients/"+s.slice(-3).join("/")+"/"}a.d(t,{S:function(){return i}})}}]);
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