Burrito Fiestero Mezcal is one of my personal favourite brands right now, and Mezcal in general is really on trend at the moment. Last week I was lucky enough to represent Burrito Fiestero at 400 Rabbits “Battle of the Brands” in Nottingham. Here’s my drink, the Party Donkey.
What makes Burrito Fiestero Mezcal different?
There are many Mezcals on the market now here in the UK, though it is still a very small segment in comparison to Tequila and others. The vast majority are produced in an agricultural way, farming their Agave supply. Burrito Fiestero is different, in that they use wild agave in their product, which is produced in Durango, Mexico.
Agave in general has over 100 varieties, yet most people have only tried the Blue Weber – Tequila Agave, but there are huge numbers of other variants out there. Its like thinking you know wine when you’ve only ever tried Merlot.
Mezcal in general is made in a far less commercial way than the majority of tequila, partially because the volumes produced are so low. While Tequila often cooks their agave in an industrial way imparting heat without flavour, the fires cooking piñas for Mezcal often impart smokey flavours that are associated with the drink. For Burrito Fiestero Mezcal, The fire is within a pit, topped with volcanic rocks and covered in the piñas before being buried and left for 3 days to cook.
Because the Agave Cenizo Piñas being used are so tough, the leaves have to be cut away using axes rather than machetes that would be used for Blue Weber. Even after the agave is cooked, its so tough that it is diced into chips for fermentation with heavy axes rather than being crushed in a roller.
The flavour of Burrito Fiestero is super smooth though, yet full of flavour. It has the characteristic smokiness of Mezcal along with hints of blue cheese and bacon!
My inspiration for the Burrito Fiestero Party Donkey
The name Burrito Fiestero literally translates into English as “Little Party Donkey”. I met one of the producers and he told us how they have a donkey at the distillery who’s super chilled out, and the locals call it the little party donkey distillery as a result! As you’ll know, having Samuel the Vermouth Ambassador around now we’re doing a lot with Vermouth right now, so that needed to make an appearance, and the presentation was decided on the day!
How to make the Party Donkey Cocktail
- 1oz (30ml) Burrito Fiestero Mezcal
- 1oz (30ml) Gancia Bianco Vermouth
- ½oz (15ml) Fresh Lime Juice
- ½oz (15ml) AquaRiva Agave Nectar
- 3 drops Black Cloud Charred Ceder Bitters
- 2 drops Bittermen’s Hellfire Shrub
I was planning to serve this in Nick & Norah glasses, shaken and served straight up, but on the day I was able to buy a Piñata which we could mount a large glass in the back of and serve the drink that way. Because the competition was being judged by the cheers of local bar managers who’d tasted the drink, I decided this was a good serve! (We just doubled the measurements and served it on the rocks)
It was a great night at 400 Rabbits in Nottingham, and well done to Sam Plumer from Casamigos Tequila who took the top place with his drink. I actually went to two competitions on the day and both were won by bartenders who’d pre-batched their drinks to give samples out to the crowd too – so bear this in mind when you enter your next cocktail competition!