Twelve-time restaurateur Gabriela Cámara is set to open
Cala, her debut US eatery, by September 15. Anchor Distilling's
Mezcal Amarás, whose mezcales will be featured in Cala’s careful selection of spirits, threw an opening shindig for Cámara, and if the smoky-sweet flavors of the espadín and papalote mezcales weren’t enough to taunt my taste buds into easy submission, Cámara’s food did the rest, sending me into a blissful coma by the end of the evening.
With the recent spike in demand for agave and agave-sourced liquors depleting Mexican soil of both cultivated and wild varieties, the plant is not exactly in danger, but it isn’t thriving, either. Amarás attempts to combat this, sourcing their mezcal in sustainably resourceful ways, making them a sort of pioneer where reforestation of agave is concerned. This is where the connection to Cala comes in.
