CUT by Wolfgang Puck at Beverly Wilshire, A Four Seasons Hotel Presents Mezcal May

Published on : Saturday, May 7, 2016

cq5dam.web.press.400.keepaspectratio (5)Tequila enthusiasts rejoice: this month, CUT by Wolfgang Puck at Beverly Wilshire, A Four Seasons Hotel is paying tribute to the mother of tequila – mezcal – with special flight offerings and cocktails. In partnership with Del Maguey, which received a James Beard Award this week for Outstanding Wine, Beer or Spirits, CUT will offer a variety of their Single Village Mezcals coming from Mexico’s Oaxaca region.

 

 

Guests to sidebar can experience a flight of three of Del Maguey’s finest mezcals (USD 60), and this is also available by request in the CUT dining room:

 

Del Maguey Vida: Twice distilled in wood-fired copper stills. An entry level mezcal that’s great for mixing.

 
Del Maguey Tobala: This maguey plant is found growing naturally in only in the highest altitude canyons of the area. Presents a sweet, fruity nose and some spice on the palate.
Del Maguey Iberico: A pechuga mezcal that is distilled three times then introduced to local fruits, nuts and a whole chicken breast (pechuga), which eventually results in a crystal clear and smooth mezcal. The Iberico is a collaboration between Ron Cooper, founder of Del Maguey and Chef Jose Andres’ R&D team, who introduced the idea of swapping pechuga with Iberico ham.

 
In both CUT and sidebar, guests visiting during the month of May 2016 can also enjoy a featured Mezcal cocktail, the Bait and Switch (USD 20) made up of Del Maguey Vida, lime juice, cilantro and jalapeño syrup served over ice.

 

Source:-Four Seasons

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