Mezcal is a distilled spirit made from the agave plant. It is similar to tequila in that both are made from agave, but mezcal is made from a broader range of agave varieties and geographic regions in Mexico. Mezcal is known for its unique smoky flavor, which is due to the way it is produced.
The process of making mezcal is more artisanal compared to tequila. The agave is cooked in underground pits lined with volcanic stones, which gives it a distinct and smoky flavor. After cooking, the agave is crushed and then fermented in open wooden vats before being distilled twice in copper or clay pots.
Mezcal is produced in small batches, and each batch can vary in flavor and intensity, making each mezcal unique. It’s also typically bottled at a higher proof compared to tequila. Mezcal is often enjoyed straight or mixed in cocktails like the mezcal margarita or paloma. Drinking mezcal is commonly accompanied by a slice of orange, a sprinkle of Sal de Gusano (a salt mixture made from ground-up worms), or even a piece of freshly cut fruit.
When looking for mezcal, it is important to look for quality brands that are certified by the Mexican government, known as the Consejo Regulador del Mezcal (CRM). The certification ensures that the mezcal is produced using traditional methods and meets the quality standards of the CRM. In conclusion, mezcal is a unique, artisanal spirit made from the agave plant that offers a distinct smoky flavor. It is a versatile spirit that can be enjoyed straight or used in a variety of cocktails. Enjoy mezcal responsibly and savor the artisanal process that gives it its unique flavor.
Mezcal differs from other agave distillates like tequila in its special production. While tequila is made only from the blue agave, mezcal can be made from several different types of agave. Mezcal is also not produced in large masses, but in small batches, which gives it a unique composition. The process of making mezcal is very traditional and smoky flavoring is often used. The agave hearts ("piñas") are dug in a hole in the ground and roasted over charcoals or pit fires. This hollows out the moist, woody interior of the plant, which is then ground to a pulp in mills or with hand pounders. Then the fermentation process begins before the mezcal is distilled two to four times. The flavor of mezcal varies depending on the variety of agave and the manufacturing process, but often gives off a smoky aroma that is highly prized by many mezcal lovers. The result is a much more robust and earthy distillate than tequila.
Mezcal has a unique flavor that varies depending on the variety and the production process. The taste is often earthy, spicy, woody and smoky, reminiscent of burnt wood. There are also flavors of fruit, spice, caramel and chocolate nuances. Mezcal is generally stronger and more complex than tequila. The agave hearts ("piñas") are roasted in the production process, which leads to the smoky aroma in many varieties. The flavor can also be reminiscent of green pepper and herbal notes, even more so when the mezcal has been wild harvested and is made from only 100% agave. Mezcal is best enjoyed slowly and in small sips to fully taste its complex flavors. Some mezcal lovers also enjoy adding a few slices of salt and orange to enhance the taste experience. In summary, each mezcal is distinctive and a combination of the aromas and flavors of its agave variety, the manufacturing processes and the aging process.