1An agave plant, especially one of a type used to make alcoholic drinks. Also called maguey.
- Olson also encouraged operators to treat spirits as food and to expand the ultra-premium shelf with such offerings as single village mescals and single vineyard Cognacs.
- The only problem with that story is they didn't start putting the worm in the mescal until 1950, when they had much more scientific ways of testing if a liquor was up to par.
- But still, the rent must be paid and the mescal must be bought.
1.1An alcoholic spirit distilled from the sap of an agave. Compare with tequila, pulque.
- As an accompaniment, mescal is the Oaxacan liquor of choice.
- This reminded one student of the maguey, and he enthusiastically described to the class the process of making mescal and tequila from that cactus plant.
- In the 1870s several mescal distillers around the town of Tequila in the central Mexican state of Jalisco began making a superior version of the product.
Early 18th century: from Spanish mezcal, from Nahuatl mexcalli.
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