Worm Salt, Do You Know How It Is Made?

ZIGNUM Mezcal Tells You How…

Different ingredients from both national and international cuisine are ideal for pairing with mezcal. Ranging from the classics such as orange and chocolate to the most sui generis such as sushi.

However, there is an ancient pairing whose story probably you do not know. We are referring to the worm salt.

As you may know, mezcal is made from agave plants; in the specific case of ZIGNUM Mezcal, it is made from the agave species known in Spanish as maguey espadín (Agave a. angustifolia). It is precisely from these plantations where the worms are obtained to create the perfect pairing for this spirit.

We invite you to learn the making process of this fascinating pairing for mezcal in three simple steps:

Identify the season. It is important to know what the best season is for collecting the worms. Just as with our gardens, the best time of year to collect these insects is during the rainy season, which is between July and September, when the soil fills with moisture and the worms come up to the surface. Identify the worms to be used to make the salt. Thanks to the Oaxacan tradition, which remains to this day, we know that the ideal worms to make this famous salt must be of red to crimson tones. This is what tells the collectors that the worm is an “adult” and is adequate for the salt preparation. Let’s get to work! When the collectors have enough worms, they proceed to clean and then toast them in a skillet along with Chile de árbol (Spanish for “tree chili”). Once the worms are scented with the smoky flavors and aromas of the chilies, they are grinded in a mealing stone known as metate (which makes this spice even more special) and they are slowly sprinkled with grain salt (or sea salt) in order to get them blended with the rest of the ingredients. As this preparation is still “warm”, it is set aside for a while, so that the properties of all the ingredients are fully released. Once this mixture of warm colors has completely dried, it is ground for a second time in the metate allowing the remaining particles to be perfectly crushed and become a fine powder of brown, red, orange, and yellow colors, which are very characteristic of this pairing.

But that is not all, we are sure that more than once you have asked yourself some of the following questions that ZIGNUM Mezcal will help you answer:

Why drink mezcal with orange slices and worm salt?

Ideally, you should drink mezcal straight and with small sips (often referred to as “kisses”); however, in recent years, the consumption of this drink has become popular with orange and worm salt as pairings to make each of the notes and aromas of this distillate explode in your mouth.

Which comes first: mezcal or orange and worm salt?

The first thing you should do is sprinkle some of the worm salt on the orange slices, then take a small sip of the rested mezcal and finally take the salted orange slice into your mouth. Let the flavors mix in your mouth. The synergy of flavors and textures on your palate will take you to a unique sensory experience that you can only achieve with this spirit.

Now that you know the origin and preparation of the worm salt, we invite you to pair your favorite ZIGNUM Mezcal label and have a taste experience in every sip you take. Keep in mind that the consumption of this drink should be moderate to achieve an incredible gastronomic experience.

About ZIGNUM Mezcal

From Oaxaca, ZIGNUM is a leading mezcal in Mexico and the most awarded mezcal in the world, thus honoring its name, which means “spearhead”. It is recognized by both experts and consumers as a smooth and silky mezcal. Its rested and aged varieties are matured in oak barrels for a refined and complex flavor. For more information visit: www.zignummezcal.com

Follow us:

Facebook: fb.com/zignum

Instagram: instagram.com/zignum_mexico

Press information:

Maribel López

PRP México

[email protected]

The post Worm Salt, Do You Know How It Is Made? appeared first on Urban Drinks UK Blog.