Scorpion Silver Mezcal Review
Imported from Oaxaca, Mexico
80 Proof (40% ABV)
Typical Price: Around $35 for 750ml - Buy it at Internet Wines & Spirits
We've been excited about Scorpion Mezcal since the first time we heard about it, way back in January. We finally got our hands on it, and we weren't going to mess up the review - we put on our sombreros, mixed up some sangrita and sat down with the bottle.
In fact, we were so intent on doing a good review, we turned to outside help to make sure we examined the issue from all sides. We called in Intern Nicole, a well-known tequila enthusiast (and by enthusiast, we mean she's known to get into the tequila and start offering to buy rounds for everyone in the bar, from the band to the bouncer. Now that's an enthusiast!). She, along with interns Conor and Kathleen, settled down with us to pull our way through the bottle and see what we thought. Of course, the big question is "did we eat the scorpion?" Read on to find out.
The Color: Clear, with 100% chance of scorpion
We have to say, when we first looked at the bottle we sort of expected (and hoped) to see some chunks of scorpion meat floating in there. We didn't. All we saw was a bright, clear liquor, with a sparkle to it even. When we poured it, the Mezcal coated the side of the glass.
The Nose: Citrus and Salt
The smell we took in on our first whiff was salty and herbal, with citrus up front and a back end of charcoal, plus a spiciness we couldn't place. Definitely in the Tequila family, but less tame somehow - and we don't mean that in a bad way at all - probably because of the badass looking scorpion floating in the bottle.
The Taste: : Dry and Smoky
Our first taste carried through with the lime and citrus we smelled, plus a leathery dryness that made us think of its desert home. The finish was also spicy, with a complex and smokey flavor that made us want to have a mesquite barbecue. Drinking it on the rocks reigned it in a bit but maintained the flavor, and made it easier for our less-experienced interns to enjoy it.
The Verdict: Well Done
At one point we put our foot in our collective mouth by calling mezcal the bastard cousion of tequila, but simply put, we really enjoyed our brush with Scorpion Silver. It tasted great, and if this is the youngest and least refined of their catalog we can't wait to try the other varieties. Also, if you're curious, we found a cool page on the Scorpion site outlining the differences between tequila and mezcal.
We did most of our testing straight or on the rocks, but we chased many of our sips with homemade sangrita, a spicy tomato-citrus concoction (find the recipe here) that's traditional for Mezcal, and we loved it. We recommend grabbing a bottle of this stuff and sitting down for some alternating sips between the Mezcal and the sangrita.
Oh, and some of you are probably wondering what our special teams Intern Nicole had to say? She's not a big sipper when it comes to the hard liquor (it's pretty much shots or nothing) but she thoroughly enjoyed her drink when she mixed the Mezcal and sangrita together in one glass. We're not sure if that's some big Mezcal faux pas, but it was definitely quite tasty.
Oh, and about your other question...we didn't eat the scorpion, at least not yet, but we plan to do so soon. We're also going to get our hands on some worm salt (dried gusano, the worms found in other Mezcals, ground and mixed with salt and dried chiles), and do the Liquor Snob version of Fear Factor - we'll keep you posted.
Read More in: Cocktail Recipes | Reviews | Tequila
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Posted by Jake Jamieson at June 28, 2006 8:52 AM