October 21 is National Mezcal Day. While you may or may not believe this is an actual holiday, it’s a great excuse to celebrate the agave spirit and, while you are at it, try something new – Vamonos Riendo Mezcal. Unlike high alcohol + overly smoky mezcals, Vamonos Riendo is a fresh, vibrant and bright mezcal, with fresh fruit, honey and herbal aromas rounded out by a subtle black oak smokiness.
Vamonos Riendo Mezcal consists of eight-year-old Espadín and 14-year-old Tobalá sourced from 6,500 feet above sea level, where there is more sunshine, less water and oxygen. Such a condition requires the maguey to concentrate its limited resources in the heart of the plant, the piña, providing intense flavors and aromatics. High altitude palenques allow Vamonos Riendo to boil the fermented mash at a lower temperature. This stops the ensamble’s intense flavors and aromatics from being burnt away and allows for a bright and delicious mezcal.
To pay tribute to the Oaxacan arts, Vamonos Riendo has partnered with renowned local chefs and artists. The partnership celebrates the local arts community including epicurean craft with a video series showcasing renowned local artists, their creative approach, commitment to excellence, and their works of art.
Chef José Manuel Baños helms the kitchen at Restaurant Pitiona, recognized as one of the best restaurants in the capital. Chef Baños’ recipes are a gastronomical tour that guides your palate through the entire state, ranging from the Mixteca, through the Central Valleys, to the coast where he grew up; his cuisine expresses the richness and beauty of Oaxacan coast, fields and the extensive Sierra Mountains.
Chef, cook and educator Celia Florián is a leading champion of traditional Oaxacan cuisine in Mexico and abroad. Throughout her career, she has celebrated the diversity of the state’s bounty, working directly with local producers seeking to recover the sustainability of the Oaxacan countryside.
She is the owner of Las Quince Letras Restaurant in downtown Oaxaca, which has appeared on the list of the 120 Best for 5 consecutive years. Florián is also the founder of the Slow Food Oaxaca movement, Delegate of the Conservatory of Mexican Gastronomic Culture and leader of the group of Traditional Cooks of Oaxaca.
Whether you prefer to sip mezcal neat, with a side of Tajin-spiced orange, or in a cocktail, Vamonos Riendo Mezcal has you covered.
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