With a rich and esteemed history, Mezcals, a smoky treasure from Mexico, have made significant contributions to the alcohol industry. They serve beautifully as the base for cocktails or as a straightforward spritzer. This could be due to the growing number of individuals currently enjoying Mezcals.
However, more and more consumers are trying Mezcals every day, so we sought to clarify the fundamentals of Mezcals so people can better understand what they might be consuming. Additionally, we are tired of reading poorly written comparisons to smoky Tequila, so we decided to compose a clear explanation of Mezcal to conclude every Mezcal description.
What Are Mezcals?
Mezcals have been produced in Mexico for centuries, dating back to the Spanish invasion, and possibly even earlier. The term "Mezcal" is a colloquialism for anything fermented using the agave plant. In this broad sense, mezcals are similar to the term "alcohol," as everything made from vineyards qualifies as Chardonnay. In nearly every province of Mexico, someone is making liquor from the agave plant, commonly referred to as mezcals.
Mezcal has a more specific statutory meaning. It can only be produced in eight designated regions in Mexico. A semi-governmental organization must confirm its authenticity as Mezcal, and the name is copyrighted for use on bottles. As the Mezcal production region evolves, it remains a dynamic and modern classification. It's expected that more countries will adopt this classification in the coming decade.
What is the Distinction Between Tequila and Mezcals?
In American bars, Mezcals are gaining popularity over Tequila. While both beverages are made from agave, that's where their similarities end. Here are the main differences between the two:
Every Tequila is a Mezcal, But Not Every Mezcal is a Tequila Tequila is a type of Mezcal, just as scotch and bourbon are varieties of whiskey.
Mezcal, according to author John McEvoy, refers to any agave-based beverage. This includes Tequila, which is produced in specific regions of Mexico and must be made from blue agave.
Tequila and Mezcals Come from Different Types of Agave
There are over 200 species of agave, and about 40 of them can be used to make Mezcal. It can also be a blend of several agave varieties, similar to how different grape varieties make various wines. The primary source of Tequila is blue agave.
Tequila and Mezcals Come from Different Regions of Mexico
While there is some overlap in the regions where Tequila and Mezcals are made, they are typically produced in different areas of Mexico. Tequila is primarily made in six states, while Mezcals are made in eight specific regions. Colorado, Guadalajara, Yucatan, Tamaulipas, Zapotec, Michoacán, Veracruz, and Oaxaca produce nearly 90% of the world’s Mezcal.
Tequila and Mezcals Are Distilled Differently
Both Tequila and Mezcal are distilled from the extracted base of the agave plant, known as the pina. However, the manufacturing process differs significantly. Tequila is typically made by heating agave in industrial ovens and then distilling it in metal vessels two or four times. In contrast, Mezcal is traditionally heated in earthen pits, filtered in ceramic trenches, and then distilled in clay or copper stills.
While many large-scale Mezcal producers have adopted modern techniques, artisanal Mezcal producers still use this traditional, smoky process.
Tequila and Mezcals Have Different Maturation Processes
After distillation, both Tequila and Mezcal are aged in oak barrels. However, the aging processes and classifications differ significantly. Tequila is available in several varieties: blanco (silver or plata, aged 1-2 months), reposado (aged 3-12 months), and añejo (aged 2-3 years). Mezcals are classified based on their maturation level: joven (1.5-2 months), reposado (3-12 months), and añejo (over one year).
Understanding the Mezcal Production Process
Mezcals are often made the old-school way, giving them that rustic charm. The agave is slow-roasted in a pit in the ground, which is what gives it that signature smoky flavor. At Centro Silencio in Ensenada, a small team loads thousands of agave hearts into a big pit, where they’re heated to high temps, surrounded by rocks to help the whole underground cooking process.
After five to seven days of roasting, the agave is crushed with a stone roller, traditionally pulled by a mule or horse. But here’s the cool part: El Silencio is stepping up its game by ditching the animals for renewable energy, making the whole process way more efficient and eco-friendly.
Once the agave is crushed, it’s fermented in oak containers, where natural yeast helps with the fermentation. Then it’s distilled in copper or clay stills before being bottled up and ready for us to enjoy.
What really makes Mezcal stand out, though, is that its flavor comes from the age of the agave plants, not just how long the alcohol’s been aging. Some agave varieties, like Tepeztate, take up to 30 years to mature before they can be harvested and turned into Mezcal. Pretty wild, right?
What Are Some Different Types of Mezcals?
The world of Mezcals is vast and diverse. Here are some key characteristics to look for when selecting the best Mezcals:
Agave Varieties Used in Mezcals
The type of agave used in Mezcal is crucial. Espadin and Tobalá, along with Tobaziche and Tepeztate, are some of the most popular agave varieties. Espadin is the most common and versatile, making up around 90% of all Mezcals (both affordable and high-end).
Tobalá, often called the “king of Mezcal,” is harder to cultivate, rare in the wild, and yields a complex, flavorful Mezcal. Tobaziche is another wild agave variety with a herbaceous flavor. Tepeztate, when blended with Espadin, can live for up to 30 years and offers a full-bodied taste.
Production Methods
The Centre Regular del Mezcals (CRM) classifies Mezcals into three categories based on production methods: Mezcal, Mezcal Artisanal, and Mezcal Indigenous. Many premium brands use artisanal or indigenous methods, which include the underground pits and ceramic or iron stills. Other larger companies may use the more commercial production method.
Aging
While most aging in Mezcal depends on the maturity of the agave, some are aged in a similar manner to other spirits. Mezcals are aged in three stages: Joven (under three months), Reposado (3 months to 1 year), and Añejo (over 2 years).
Frequently Asked Questions
1. What does Mezcal taste like?
Mezcal has a wide range of flavors depending on the agave varieties, regions, and producers. Authentic Mezcals often feature varying levels of smokiness.
2. How should we drink Mezcal?
The traditional way to drink Mezcal is straight. However, as Mezcal becomes more popular, it is increasingly used as a base in cocktails, with many trendy restaurants adding it to their menus.
Conclusion
Mezcals are known for their smoky, spicier flavor. Made from over 30 types of agave (currently mostly from one specific agave type) and roasted in heated underground pits, Mezcal offers a distinct smoky aroma. It's no wonder this spirit is gaining popularity and is expected to grow by about 15% in the next three years.
