How Jeronimo Taught Me to Taste Mezcal Differently | Mezcal Local Review

How Jeronimo Taught Me to Taste Mezcal Differently | Mezcal Local Review I've been tasting agave spirits for over 20 years, but one conversation completely changed the way I approach mezcal. After sitting down with Jeronimo, founder of Mezcal Local, I learned a completely different way to experience mezcal—and in this video, I'm putting that method to the test. Today, I'm tasting Mezcal Local using Jeronimo's approach and exploring how the aroma and flavor change when you experience the spirit in a different way. Here's what we explore: How Jeronimo taught me to taste mezcal 100% cultivated Espadín agave Traditional agave cooking and mezcal production Mezcal Local's unique Pichuga-style production Agave, apples, peaches, bananas, and oranges in the second distillation Citrus-focused second distillation How rubbing mezcal on your hand changes the tasting experience Why mezcal is about much more than smoke How agave, terroir, fermentation, and distillation shape the final spirit One of my biggest takeaways is that if you've tried mezcal and thought, “All I taste is smoke,” you may be missing a huge part of what mezcal has to offer. Just like tequila, there's an incredible amount happening beneath the surface—depending on the agave, where it was grown, how it was cooked, how it was fermented, and how it was distilled. This tasting completely changed the way I think about mezcal, and I'm excited to share what I learned. Have you ever tried Mezcal Local? And have you ever used this method to taste mezcal? Let me know in the comments! If you're passionate about tequila and agave spirits, check out The Tequila Report for weekly tequila industry insights: tequilareport.com/subscribe Like, subscribe, and share if you enjoyed the video. Cheers, and have a great night! © Tasting Tequila with Brad