Agave Spirits: MEZCAL
You may have heard that all tequila is mezcal but not all mezcal is tequila. Aside from the agave distillate, Mezcal is also the name given to the overall category that includes all spirits distilled from the agave plant such as Tequila, Mezcal, Raicilla, and Bacanora (note: Sotol is not made from agave)
What is Mezcal
Mezcal is typically a smoky agave distillate produced from wild-harvested agave and distilled with an ABV between 36% to 55%.
Agave Type
Although the majority of Mezcal is made from agave angustifolia (espadín), over 30 different species of agave can be used. Examples include: tobalá, madre-cuishe, arroqueño and cenizo.
Region/Location
Mezcal is produced in nine Mexican states: Oaxaca, Guerrero, Durango, San Luis Potosí, Zacatecas, Tamaulipas, Guanajuato, Michoacán and Puebla. Approximately 85% of certified Mezcal is made in Oaxaca with 90% of the production being from espadín.
How Mezcal is Made
The piñas are harvested the same as for Tequila but cooked in underground pit ovens which ultimately give the spirit its smoky flavour profile. The cooked agave are traditionally crushed with a tahona or by hand. Unlike tequila, it is traditionally wild fermented with agave fibres and distilled at minimum once in clay or copper pots and bottled at still strength.
Mezcal Categories
- Joven: young, unaged or aged less than 2 months
- Reposado: “rested,” aged in oak between 2 months and 1 year
- Añejo or añejado: aged in oak for over 1 year
Mezcal Flavour Profile
Aside from the signature smoke, there are general differences between agave plants. Espadin tends to have herbaceous notes with coriander seed and citrus. Madre-cuishe is earthy with minerality and caraway notes. Tobalá is elegant and floral with fresh spring flowers while tepastate is bold, herbaceous, very floral on the palate with grassy notes, Sichuan spice and lemon grass.
Ancestral vs Artisanal vs Mezcal
Currently discussions are in place between members of the mezcal community to enhance the laws and regulations governing certified mezcal production including defining new categories as follows:
Ancestral Mezcal is produced using agave that are cooked in pit ovens, crushed using tahonas or by hand, fermented with agave fibres and distilled in clay or wooden pots with direct fire on the still.
Artisanal Mezcal is made using agave that are cooked in underground pit ovens or above ground stone ovens, can be crushed by a machine, by tahona or by hand, fermented in clay pots or wooden pots (no metal) and distilled by direct fire in copper stills. Artisanal mezcal should be no less than 45% ABV.
Mezcal (previously called industrial Mezcal) can be produced using agave cooked in autoclaves, shredded using industrial shredders, fermented in stainless steel or wooden tanks and distilled in column stills or pot stills. The agave must be cooked prior to shredding.
What is Mezcal de Pechuga
Mezcal de Pechuga is a celebratory style of Mezcal produced in small batches where a chicken or turkey breast (pechuga) is suspended over the still during the third distillation. Pechuga Mezcal can also contain fruits, nuts, herbs, spices in addition to the chicken or turkey breast.
The Worm in Mezcal
The worm is called gusano de maguey, a moth larvae that feeds off of the maguey plant. The worm is a marketing angle and does not have hallucinogenic effect. However, it imparts an earthier flavour to the Mezcal and removes some of the sweetness.
How to Drink Mezcal
Mezcal is an expression of the plant and is best enjoyed neat. In cocktails, use the same as Tequila Blanco eg in Tommy’s Margarita and works best with lemon and fruit such as watermelon and nashi pears. Try it in a Mezcal Negroni and use as a substitute for smoky whisky.
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