When we were in Aspen, we went to a great mezcal tasting which Aki has previously described in detail. I came away from the tasting slightly buzzed (the mezcal was just too tasty) and inspired. On the tables for the tasting, there was a product similar to sugarcane. Its taste was rich, decadent, caramelized, and slightly smoky. It was slow-roasted agave. This is the stuff great mezcal is made of. Unfortunately, it is not available here. This stuff was smuggled in from Mexico. It turns out the agave was “imported” from the Del Maguey distillery. I was lucky enough to be sitting with a representative from Del Maguey, and he gave me a large chunk of the agave. I was so excited; my mind was reeling with ideas for this product. Currently, we are making a roast agave ice cream and are bottling our tequila vinegar with strips of the agave in the bottles. I also planned to do slow-cooked fish on agave planks, but first, I need to figure out how to get this incredible product into the country. For now, I only have just this small amount.
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