Mocel Cupreata Review by Chef Bobby Cortez

Photo by @robertocortez08

Food artist and photographer, Chef Bobby Cortez (also former private chef for Eddie Murphy and Paul Allen) recently reviewed Mocel's expressions and created stunning food pairings - truly, works of art! Check out Chef Cortez' review, including tasting notes and pairings for mezcal pairing ideas and inspiration.

*Originally posted on Chef Bobby Cortez’ Instagram page. View original Instagram post here.

Recently I had the honor of meeting with Rosalinda and Elizabeth Mendoza, the dynamic mezcal duo Mocel Mezcal. Their mezcal commands attention from aficionados and connoisseurs of this precious liquid from Michoacán Mexico.

I became a believer once I tasted them for myself. There were two main varieties, Cupreata which is the single variety agave and the bolder of the two. The other was Ensamble, which is a blend of Cupreata & Inaequidens agaves.

My tasting notes for the Cupreata were:
Medium smoke, desert sage, moist leather, wild juniper, musk, soaked garbanzo bean water, pine

I was so inspired by the flavors of these that I wanted to create a dish that I felt would pair beautifully with them. For the Cupreata, I chose a bold savory dish. I brined wild duck in a juniper herb brine and smoked over corn husks to a deep caramelization. I made a mole of 28 ingredients accentuating the tartness of hibiscus with cascabel chilies, and surprising licorice flavors that ended on a spicy and slightly sweet note. I foraged pine leaves for a deep pine oil and rounded it off with forest blackberries, hibiscus leaves and chicory. I was inspired to make a dish that was made using flavors from Mexico and the PNW. What a flavorful adventure this has been!

Thank you Rosalinda and Elizabeth!

Keep it creative!

Bobby Cortez

Wild Duck / Hibiscus licorice cascabel mole / Pine / Chicory / Hyssop paired with Mocel Mezcal Cupreata Expression

Photos by @robertocortez08