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UP AND COMERS Métl: An Authentic Taste of Mexico When Todd Hallberg took a South of the Border trip to catch some waves in Oaxaca, he never expected that his fun surf vacation to the Mexican paradise would result in the creation a booming brand of some of the finest mez- cals and tequilas nationwide. Inspired by the rich tradition of smoky flavors for which Oaxacan mezcals have become famous, Hallberg dove into researching the production of this ancient liquor. In 2005, he launched Métl, the brand that bears the name of the ancient Aztec word for agave, and in 2008, he premiered a line of tequilas, making him the only brand to represent both Mexican specialties. One of the key contributing factors to the success with which Métl has achieved its well, mettle, is that all Métl distillates are made from only the purest agave, and produced in classic methods. Renaissance man Hallberg, who manages every aspect of the brand from creating the blends to packaging and marketing to importing and selling, remarks: “What makes our brand unique is the combination of old techniques and ancient procedures. Everything is still handmade.” This hand-hewn approach remarkably enhances the flavor and quality of his Métl mezcals and tequilas, placing these full-bodied spirits at the forefront of the fiesta. Métl Blanco tequila is double-distilled, with smooth floral and herbal aromatics, while Métl Reposado, aged nine months Todd Hallberg in a field of agave. Why it’s on your radar: Between super-sleek packaging and flavors as smoky-smooth as a jazz lounge, Métl’s cool- factor is undeniable. in used American whiskey barrels, offers a lightly-smoked persona. Métl Blanco mezcal is gracefully smooth with a clean, smoked-pepper finish, and Métl Reposado mezcal is double distilled, and limited to aging for only four to six months in new American oak, leaving an earthy, deep and delightfully spicy finish. —M. W. Tempest: Suspended Surprises Having been around long enough to go out of style and then return to being fashionably chic, absinthe usually conjures images of anise and visions of little green fairies. Now, there’s a modern twist putting its stamp on this classic, for- ever changing and illuminating the absinthe realm. Meet Tempest, a botanical liqueur that contains a blend of sage, eucalyptus, green tea, wormwood and neutral grain spirits. The truly distinct aspect of this emerald libation, however, comes from the absinthe-laced gel spheres delicately suspended in the liquid. These pearlescent, gravity-defying drops not only give the liqueur a mystical glow, but also add a bit of surprise—and perhaps even danger—as the number of drops in every shot varies each time. Brand owner Mark Scialdone recounts: “Tempest started from the psychology of why people take shots: a dare, a rite of passage, a celebration. The idea was the world needed a new shot that was unique, dangerous and visually appeal- ing.” This magical mixture certainly does not fail to deliver: Offering a taste and presentation unlike any other, Tempest emerges as one of the most original products to hit the spirits scene in quite some time. Tasty on its own or as a cocktail component, this is one spirit that will not go unnoticed, so if you feel a little daring, try a shot or two of Tempest—little green fairies not included. —M. W. Why it’s on your radar: There’s nothing more alluring than an eye-catching product with a great story, and Tempest has both in spades. august 201 1 / the tasting panel / 95