Monte Alban Mezcal Con Gusano 70cl

Monte Alban Mezcal Con Gusano 70cl

 In stock
£31.98 inc VAT
  • Stock code
  • 16
  • ABV
  • 40%
  • Closure
  • screw cap
  • Colour
  • Gold
  • Country
  • Mexico
  • Packaging
  • Glass
  • Region
  • Monte Alban
  • Size
  • 70cl


One of the most legendary drinks in the world. Its mystique, created over hundreds of years, follows it to this day. Mezcal is traditionally drunk like Tequila: that is, with a lick of salt and a bite of lime. Monte Alban Mezcal Con Gusano is as smooth and mellow as a Mexican sunset. Yet underneath you will discover a potency reminiscent of the ancient Spanish warriors who invented it.

Traditionally every bottle of true Mezcal made in Oaxaca Province contains an agave worm. Since the agave worm inhabits only the species of cactus that Mezcal is made from, the agave worm signifies genuine Mezcal, made the traditional way. The worm isn't there for looks. It is meant to be eaten. Because it is believed by many that within the worm lies the key. Some say it unlocks the door to a world of wondrous experiences. Other say it sets free a spirit of celebration. Still others say that eating the worm locks in the enchantment and excitement of Mezcal. The worm then holds different keys for different people. And there's only one way to see what yours will open.
There's only one problem. The unfortunate news is that Monte Alban have stopped including the worm in their bottles of Mezcal. In recent years there have been various problems with a shortage of Agave worms. Yes, that's correct. A shortage of worms! In the end, they have opted to exclude the worm from the bottles for the foreseeable future.

Background Information: Mezcal dates from the middle of the sixteenth century, when the Spanish conquistadores had conquered the New World. When they ran out of their traditional rum, the battle-scarred fighters looked for something else to celebrate with. The Aztecs near the mountain-top settlement of Monte Alban in Oaxaca had cultivated a certain species of agave cactus for juice which they would ferment into what they called pulque. The Spaniards, wanting something much more potent than pulque, began to experiment with the agave. They chopped it up to be cooked.The juice was then pressed out, fermented for several days, and finally distilled. The Result - Mezcal.