UK Mainland Only
From Cool Chile HQ (W3)
We deliver across Europe, check for prices
A spicy, smoky seasoning salt with roasted ground agave worms from Oaxaca, traditionally sprinkled on orange slices which are sucked in-between sips of mezcal.
The agave worm lives on the agave plant and is a pest, what better way to seek revenge but to eat it before it does damage to these amazing plants that provide us with juice which is fermented and distilled into mezcal.
not suitable for vegetarians!
please note: while we wait for our image this product is not coming in a margarita tin as the other salts, but a cellophane bag with a plain label
Sprinkle on scrambled eggs, ceviche, cucumber sticks, jicama sticks, orange slices, pineapple spears, popcorn, guacamole, mix worm salt with butter for asparagus or corn on cob, oh and of course it makes a great rim for micheladas and mezcal cocktails.
agave worm (hypopta agavis) 30%, sea salt, dried chilli
May contain traces of nuts and sesame.
Smaller 50cl bottleNOM: O01xAroma: deep agave aromas, baked agave, spice, caramel, cigar boxPalate: caramel, agave, tobacco, cedar, dried herbs, deep peaty smoke, orange rind and woody finishGood for: sipping and mixingInteresting fact: John Rexter visited Oaxaca and fell in love with a certain mezcal, which he smuggled (hence the name) back to his famous bar in Guatemala called Café No Sé, however now it is exported legally. Region: Tlacolula, OaxacaAgave: EspadínOven type: stone under ground pit, fired with mesquite and eucalyptus wood from certified wood farmersExtraction method: Tahona wheelFermentation: natural fermentation in pine vats typically taking 3-5 daysStill type: first in stainless steel then in copper - potABV: 40%
NOM: F283DAroma: fruit, sweet agavePalate: sweet dark fruit flavours, wood ash, agave pepperiness and dry minerality, silky medium finishGood for: sipping and contemplatingInteresting fact: maestro mezcalero Urial SimentalRegion: Nombre de Dios, Durango (northern Mexico)Agave: Cenizo (Durangesis) agaveOven type: stone under ground pits, fired with black oakExtraction method: Tahona wheelFermentation: in underground tanks lined with pine woodStill type: wooden - potABV: 45.2%