On the finish of final month, Brooklyn’s brunch hotspot, Fandi Mata, opened a Mezcaleria Bar on the second ground of the previous industrial house that is since been reworked to a biophilic, and now mezcal fanatic, playground. Behind the plant-adorned, six-seat bar are 50 completely different mezcals, marking it as one of many largest portfolios of mezcal in New York.
“Mezcal is likely one of the most versatile spirits on this planet. The pattern and wish for this specific spirit has surpassed the recognition of tequila in the previous couple of years and everyone knows how a lot affect it has on customers,” Milos Zica, companion and beverage director at Fandi Mata, informed Forbes.
Zica introduced his expertise from his former position on the nationally famend West Village hang-out, Workers Solely, to curate the present listing of mezcals. Zica informed Forbes, “It took greater than a decade for mezcal to develop and turn into the spirit it’s in the present day. It’s nonetheless a brand new spirit class to many individuals but it surely’s rising exponentially as the attention and data of this heavenly-delicious spirit is a by no means ending journey.”
That’s why the workforce determined to dedicate their second stage to educating customers on the agave-based spirit; whether or not that’s by sampling a mezcal flight, experiencing the spirit’s versatility in a basic cocktail, like a mezcal negroni or espresso mezcal martini, or experimenting with the bar’s speciality craft cocktails like Solé, a mixture of Milagrito Abogado, St. George spiced pear liqueur, Silence tea vermouth, velvet falernum, orange bitters, and sherry essence.
“We’re the one ones [in New York] to hold the Milagrito model which is a star of the Mezcal Bar. All of our specialty cocktails are made with this mezcal,” defined Zica.
Diners at Fandi Mata don’t have to stress if they’ll’t rating a seat on the intimate upstairs bar; they’ll drink their justifiable share of mezcal by tasting their manner by way of Fandi Mata’s cocktail listing, together with brunch best-seller, Sabrosa. Zica defined this cocktail is a mixture of Milagrito Enmascarado 45, do-it-yourself pineapple cinnamon syrup, Ancho Reyes verde, recent citrus, and Sal de Gusano.
As mezcal continues to pattern in its agave-based class and past, Zica mirrored on the importance of the spirit and the significance of making a bar and house to understand it. “Realizing that it takes no less than seven to 9 years (typically over 25 years) for agave to totally develop, coupled with Grasp Mezcaleros’ ardour and experience put into the method of constructing mezcal, makes the sort of agave spirit some of the in style to bask in,” mentioned Zica, who additionally suggested: “Indulge, educate and admire this agave spirit because it may not be out there to all of us in a long time to return.
For many who aren’t accustomed to conventional mezcal, however are maybe followers of mezcal’s extra in style providing within the type of tequila—bear in mind as agave-based spirits all tequila is mezcal however not all mezcal is tequila—Fandi Mata devoted the month of October to focus on a tequila brunch.
The limited-edition brunch is in partnership with premium tequila model, El Tesoro, and out there from 11 a.m. to 4 p.m. on Saturdays and Sundays by way of October thirty first. The workforce shares there can be an ever-evolving listing of programming for each the primary restaurant and mezcal bar, so watch their social media for the most recent choices.