Mezcal has a reputation for tasting smoky and rugged. It's a spirit with origins that date back to pre-Aztec times and traditions that are passed down from generation to generation. Its history alone is worth a multitude of tomes describing not only how it's produced and sipped but how the depth and range of flavors continue to infinitely seduce its consumers.
Two of those consumers were Samantha Eaves and Alan Raines, owners of Tortuga y Chango (Spanish for the Turtle and the Monkey) and Decatur's premiere location to learn about all things Mezcal. Their passion for this agave spirit is evident in every detail of the restaurant, from the kitchen and bar staff they've partnered with to the cozy and intimate aesthetics of the venue. It’s clear from the moment you enter the premises that there is an intention behind every gesture, decoration, plate and drink at Tortuga.
Together with Beverage Director Orestes Cruz, Sam and Alan have curated an extensive selection of Mezcal to share with their patrons. Similar to a library where books are available to explore, folks can choose to learn more about a particular brand, a specific agave, or be led by the staff on an exploratory tour of smells and tastes. The brief presentation includes information about the production process, brand history and flavor profile of all the spirits Tortuga y Chango offers.
Intent on keeping the tasting experience as authentic as possible, Alan and Sam sponsored a staff trip to Oaxaca where the team could be exposed to all the aspects of Mezcal production. These include harvesting and cutting agave, cooking, mashing or milling to obtain agave juice rich in sugar, fermentation, first distillation, second distillation, cask maturation (if mezcal is rested or aged), and finally, bottling.
From that trip, the team learned essential truths about mezcal. For starters, mezcal’s taste doesn’t necessarily come from the variety of agave used. Its magic is the combination of production methods, ambient yeasts used in the fermentation and the condition in which the agave plants grow (i.e. soil type and altitude). Another “aha” moment for most is that much like wine, terroir influences the taste of the final product.
Cruz’s bar program, with original recipes and adaptations of classic cocktails, surprises patrons. He takes the comfort and nostalgia of more known spirits, i.e. bourbon, gin, and pairs them with mezcal and lesser-known Mexican spirits such as sotol, bacanora and raicilla. To make the experience at Tortuga even more playful and inviting, his cocktails are named after a well-known bingo game from Mexico known as La Loteria.
As one of the handful of mezcal bars in the Metro Atlanta area, Tortuga y Chango is an excellent addition to the diverse food and beverage options in the Decatur community. With over 200 mezcal varieties, it offers an experience that delights the senses and broadens both palates and minds.
Visit Tortuga y Chago at 910 W. College Ave Decatur, GA 30030.