Picaflor Mezcal Wild

Lucia set up Doña, a music and mezcal bar that focuses on showcasing artisanal mezcals and seeks to promote independent creativity and empowered feminine energy.

This is an ensamble mezcal, which means it’s produced using a combination of agaves: in this case, espadín and madre cuishe agave (read more about types of mezcal and agave in our mezcal guide). As a result, it has a truly unique flavour profile - earthy and almost medicinal tasting, with sweet, fresh-cut grass on the first taste which builds to a more intense, mineral finish.

I would suggest you drink this mezcal neat or in a mezcal Margarita at the start or end of a meal or at the end of the evening.

This is an adventurous and unique mezcal that is sure to introduce you to the herbaceous potential of wild mezcals. It’s a unique flavour that is as punchy as it is powerful!

This mezcal works brilliantly in a mezcal Margarita, but given its unique flavour and the artisanal processes behind its distillation, drink it neat to truly appreciate the work that has gone into it. Slice some orange, sprinkle some Tajín on top and sit back and enjoy the earthy kick that is sure to warm you from the belly up.

Mezcal is usually always drunk neat, not on the rocks. If you are sipping it straight, I wouldn’t add any ice. It doesn’t even need to be especially cold - often in Mexico, you will be served mezcal at room temperature. However, if you decide to mix it and you’re drinking a Margarita, shake it with ice.

Veladora shot glasses are the classic vessel to drink mezcal from if you’re drinking it neat. Otherwise, for a mezcal Margarita, use a Margarita glass.

Drunk as it should be as an aperitivo, I would pair this with Gordal olives (Perello are my favourite).