UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
A crunchy, spicy, smoky seasoning salt with roasted ground agave worms and smoked chillies 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 than 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!
Packed in a little screw top jar.
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
Keep in a cool, dark, dry place.
Packed in a factory that handles, nuts, peanuts, sesame
Durango is the most north-eastern state in the Mezcal DO area and is known for its wild but abundant Agave Durangensis, known locally as Cenizo ("ash", because of the colour). Maestro Mezcalero Uriel Simental follows the traditional method of production, using a horno de tierra, tahona, natural fermentation, and small scale distillation in copper pot stills. The flavour profile obtained is fruity and zinging, with hints of tropical fruit, citrus (pomelo), and tamarind, underpinned with a little smokiness and pine notes. When it hits the palate it explodes with these fruity vibrant notes and has a textured feeling in the mouth. The finish is fresh and fruity.Mezcalreviews rating: 4.13/5*Rakhal: 'Cherry jam! Big black cherry notes with this batch, also very floral. The other reviewer nailed it with the honeysuckle note. Also asparagus, gunpowder, and white pepper. Very nice.'Zach Klamn: 'Nose – Vanilla. Root beer. Palate – Dried dark cherry forward. Fruit punch lingering in the background. I like the oaky smokiness and how in balance it is with the heat (a mix of peppermint and white pepper). The finish still holds that fruity sweetness and I pick up a nice clay note. This doesn’t have the funky aspect that comes with several Durangensis that I’ve tried. This mezcal goes down dangerously easy!'NOM: F283DAroma: leather, dry dusty pepper, straw, floral - " pepper-sprinkled strawberries, candied lime peel, bike-tire inner tubes, freshly rubbed mint and soy sauce, an alarming combination that works surprisingly well"Palate: dry, yet sweet notes of melon/cucumber, brambles, black cherries, vanilla, also clay and a bit of funk, a touch of smoke with a leather and spice finish, nice balance between sweet dark fruit flavours and minerality'Fresh and clean minty flavours with chocolate notes, underlying layer of savoury umami: reduced soy sauce, buttered toast and grilled meat, greener notes on top: leafy and fresh - sweet fruits with sweet cooked agave and sharp granny smith apples - the finish is minty fading to strong mineral notes and a touch of sugary sweetness, fruit and pepper remain'Comment: A riot of flavour that all come together to create a well-rounded and complex spirit. One for the adventurous.Maestro Mezcalero: Uriel SimentalInteresting fact: Derrumbes means 'landslides' and their mezcales showcase the incredible biodiversity of the Mexican terroir.Maguey (Agave): Cenizo (a. durangensis)Region: Nombre de Dios, DurangoOven type: underground, stone-lined pitExtraction method: by hand with a mallet and axeWater source: Fermentation: underground in wood and clay vatsStill type: hybrid wood and copper potResting time: aged in glass, jovenABV: 44.9%