Dangerous Don Cafe Mezcal
[/ˈdeɪn(d)ʒ(ə)rəs/ /dɒn/ /ˈkafeɪ,ˈkafi/ /ˈmɛskal,mɛˈskal/] noun
It combines two of the most beloved treasures of the Oaxacan region, mezcal and coffee. Made in Santiago Matatlan by master mezcalero, Celso Martinez, ripe espadin agave plants are harvested and, using an artisanal form of distillation, transformed into precious mezcal. NaomQuie coffee from the Oaxacan coast is then steeped in the mezcal for two days before going back into the still, coffee and all, for a third and final distillation.
If you’re looking to incorporate coffee and mezcal into your drinks but don’t want the added sweetness of a liqueur, grab a bottle of Don. Works really well in an espresso martini or a cheeky twist on a Negroni.
Nose: Rich coffee and burnt honey.
Taste: Roasted agave, sticky caramel.
Finish: Roasted coffee and burnt toast.
Overall: Jam-packed with coffee goodness.
The literal translation of mezcal is ‘oven-cooked agave’, the only real difference between mezcal and Tequila is that mezcal is not regulated to the 5 states, like Tequila is. It is predominantly made in the southern state of Oaxaca and unlike Tequila it can be made from any type of agave plant native to Mexico, but not blue. It is categorized from blanco, through to extra añejo in the same way Tequila is and has grown massively in popularity recently. The production and ageing, all the way through to the bottling is generally the same as Tequila.
Where and by whom is it distilled?
Dangerous Don is produced in Santiago Matatlan, Oaxaca, by master mezcalero Don Celso Martinez. Named after the founders’ father, it was first produced in March 2017.
What, exactly, goes into it?
Agave Espadin & Coffee. Simple as that.
Any other recommendations?
If the person you’re buying for is a fan of the Dangerous Don you could also try Cafe Patron or Mr Black.
If you want to buy a bottle of Dangerous Don, our flagship venue TT Liquor has it available online and in store, TT also runs a magazine with a great interview.
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