Coyoacán – Fruto del Sol Mezcal

The second new mezcal I was able to try recently is a first for me. – This again proofs that there still is a lot to discover with mezcal. The Fruto del Sol Mezcal uses a mix of two different agaves, the famous Espadin and the lesser known Madrecuishe variety. This means that this should taste different from your regular bottle of smoky agave spirit.

In fact, the mix of agaves is composed of 70 % Espadin agaves (six to eight years old) and 30 % Madrecuishe (nine to twelve years old) agaves. The pinas are cooked in a conical oven with . Afterwards, the agave hearts are smashed in a Tahona. The mash ferments in a wooden vat and master Mezcalero Donaciano Pacheco distils the mash twice on copper pot stills. In the end, the mezcal is diluted to an ABV of 42,1 %.

More fruits than smoke

The Fruto del Sol is very different from the Convite Mezcal I presented to you a few articles ago. It has powerful fruit notes reminding me of rhum and pineapples. On top of that, you get a lot of minerals and a distinct green paprika note. You notice the smoke, but it lingers on in the back. This really is a mezcal for people who want to slowly accustom themselves with the taste of mezcal.

Coffee and mezcal

For a cocktail using the Fruto del Sol, I very loosely took inspiration in the Five Point Exploding Heart Technique cocktail by Erick Castro. The basic idea behind it was to make a coffee liqueur from mezcal and then use it in that cocktail. However, I spun the idea a little further and replaced the Punt e Mes with Pedro Ximenez sherry. To support the fruity notes of the mezcal a little more I used the Dr. Sours All Sours Bitters.

*For the Mezcal-Coffee-Liqueur make 400 ml of your favourite coffee (I prefer a cold drip coffee made with 40 g coarsely ground fruity espresso beans, for example from Andraschko.) – Dissolve 80 g cane sugar in the coffee. – Add 300 ml mezcal and a vanilla bean – let rest for two weeks – bottle in a clean bottle;

The “Coyoacán” clearly reminds me of the Five Point Exploding Heart Technique. However, it tastes smoother with more dried fruit notes due to the PX sherry. The fruitiness of the Fruto del Sol works perfectly with the fruity notes of the cold drip essence used in the home-made coffee liqueur. If you are into coffee and mezcal you should definitely try this drink!

Great Mezcal Paloma

On a quick side note, I also made a Mezcal Paloma with the Fruto del Sol Mezcal. For a grapefruit lemonade I used the relatively new Pink Grapefruit Lemonade by Thomas Henry. I do not know if it was because of the lemonade, which by the way is excellent on its own, but this Paloma turned out to be one of the best ones I every had. It was fruity with the slightest hint of smoke, a great balance between acidity and sweetness and a whiff of salinity.

*The fact that I received a product reviewed in this article for free, did not – in any way – influence the rating of said product. The mezcal was provided by Casa del Mezcal, the bitters by Dr. Sours and the coffee by Andraschko.