ニューヨーク・タイムズのインスタグラム(nytimes) - 9月8日 04時20分

Mezcal is a drink like no other. “El elíxir de los dioses” (the elixir of the gods) has been consumed at quinceañeras, weddings and funerals for generations in Oaxaca. A cousin of tequila, #mezcal is handcrafted by farmers in small batches from the maguey plant, which takes 7 to 30 years to reach maturity. There are roughly 30 different species of the plant used to make mezcal in Oaxaca, each with a distinct flavor: tobalá, which takes an average 15 years to grow, has a smooth, fruity taste, while tepeztate, which matures in about 25 years, is strong and earthy. When a plant is harvested, its sugar-rich base, the piña, is dug out of the ground; this “pineapple” is the key to mezcal. The piñas will be covered with rocks in an embers-lined pit and roasted for hours, giving mezcal its famously smoky taste. They are crushed and fermented; the mixture is then distilled several times over wood-burning ovens, yielding a spirit that is rated between 35% and 90% alcohol. @brett_gundlock took this photo of a field of espadín maguey, which will be harvested before it pollinates. Visit the link in our profile to read more.

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