Our spirits buyer David just returned from Oaxaca preaching the parallels between Mezcal & Burgundy: tiny productions, individuality and synergy with food. I had my doubts. This will be the first spirit to go in my wine journal in over a decade- our homemade tacos made the spirit come alive with soulful, smoky complexity... And I thought anything over 14% was a disaster with food!
Our spirits buyer David just returned from Oaxaca preaching the parallels between Mezcal & Burgundy: tiny productions, individuality and synergy with food. I had my doubts. This will be the first spirit to go in my wine journal in over a decade- our homemade tacos made the spirit come alive with soulful, smoky complexity... And I thought anything over 14% was a disaster with food!
2 people found it helpfulJun 11th, 2015