WHAT IS
MEZCAL?

Let’s start by answering the question: What is Mezcal?

Mezcal is an alcoholic beverage made from one or more varieties of agave. Its production involves the following steps: harvesting the agave, cooking the piñas or hearts, crushing, fermentation, and double distillation. Most importantly, it is produced exclusively in Mexico. That, in essence, is mezcal.

In Mexico, we have several types of mezcal. The most famous is Tequila, but there are also Bacanora and Raicilla, to name a few. These spirits have their own Designations of Origin, which distinguish them from other mezcals produced in our country.

With that understood, let’s talk about maguey. Maguey, or agave, is native to the Americas, with its natural distribution extending from northern Arizona in the United States to northern Venezuela. Within this region, there are just over 210 types of agave. Mexico is home to approximately 150 types, and the state of Oaxaca alone has nearly 120 species of maguey. This means that Oaxaca has the greatest diversity of agaves, of which more than 40 species have been used to produce mezcal. As a result, we also have the greatest variety of mezcals, even without considering terroir, climate, production methods, and other factors that also influence the flavor of mezcal.

The word “Agave” comes from Latin and means “Admirable.” This name was given to the plant by Carl Linnaeus (Carl von Linné, 1707–1778), who, upon classifying it, recognized its many benefits and the numerous ways it was used both at that time and in earlier periods.

Depending on the species, agave takes between 5 and 30 years to mature when used for mezcal production, and up to 70 years for other species. Just imagine: all those years of growth translate into the complexity of flavors that develop when mezcal is produced.

Some of the agave species used to make mezcal in Oaxaca include Espadín, Tobalá, Arroqueño, and Madrecuixe. In Guerrero, there are Chino and Manzo; in Puebla, Papalometl and Espadilla; and in Durango, Cenizo, to name just a few.

Now that we’ve talked so much about mezcal, do you know how to drink it?

Many people say that mezcal is a very strong spirit that produces a burning sensation, almost as if it were setting their mouths on fire. For this reason alone, they choose not to drink it. But what really happens is that they don’t know how to taste it properly.

When you are served mezcal, the first thing you should do is smell it. Slowly bring the glass toward your nose and gently inhale its aromas, little by little. This stimulates saliva production and allows your brain to begin identifying the different aromas present in mezcal, which, by the way, are numerous. Among these aromas, try to identify the scent of cooked agave.

Once you have smelled the mezcal and identified several of its aromas, the next step is to taste it. But don’t drink it as a shot! Take a very, very small sip, almost like a shy, romantic kiss…

That first sip may feel slightly strong, and that’s normal because your palate is not yet accustomed to it and your taste buds become more receptive. However, by the second or third sip, your palate will begin to adjust to the sensation of alcohol, and you will start to perceive some of mezcal’s flavor notes and complexity.

Remember to enjoy all the flavors that the agave spent so many years developing, so that today you can experience them in a glass of mezcal.