When I was studying in Mexico I got to try some mescal. Mescal is like the older, more sophisticated brother of tequila which is made from the same agave plant. At the time I wrote about gusano salt, a special salt made with crushed up maguey worms used for rimming the glass. It’s this worm that also finds it’s way into the bottle of mescal. If you’ve ever seen a bottle of alcohol with a worm in it, chances are it’s a bottle of mescal.
I bought a bottle while in Mexico and cracked it open last night to celebrate my birthday with some friends, though my birthday is actually today. Clearly I’m fishing for some birthday wishes from my readers.
The first round of shots was had without worm, and everybody agreed it was a really nice drink. It does have that advertised smokiness, but also I warms your body without being too strong. The worm always finds its way to the last shot, which – and this should come as no surprise – was bestowed on me. As I chewed it, it popped not unlike a grape. If there was any flavor of worm before, that was now drowned out by the mescal, so pretty much it was once again just a different texture.
Fear Factor – 3 / Taste Test – 8