INTRODUCTION AND SHORT DEFINITION
- Remember : all Tequilas are Mezcal but not all Mezcal are Tequilas.
- Mezcal can be made from 5 different species (8 subspecies) of Agave
- Mezcal can only be made in designated states in Mexico
- Mezcal is now a DO (Denominacion de Origen)
Below you'll findMezcal in a nutshell. Should you need to know more and read offline, simply download the book below. Cheers!
HISTORY
Mezcal has Pulque as ancestor, and was probably invented when Pulque met the distillation techniques brought (by force) by the Spaniards after 1492.
GEOGRAPHY
Mezcal is a DO, just like Champagne. It can be made throughout Oaxaca, Durango, San Luis Potosi and Zacatecas.
Most Mezcal come from Oaxaca. Oaxaca is the center of the Mezcal world, as 80-90% of Mezcals are made in Oaxaca.
A Mexican law passed in 1994 now protects the name Mezcal from being applied to products made from anything except the allowed and approved agave plants.
Unlike Tequila it can only be exported in bottle and not in bulk.
Most Mezcal come from Oaxaca. Oaxaca is the center of the Mezcal world, as 80-90% of Mezcals are made in Oaxaca.
A Mexican law passed in 1994 now protects the name Mezcal from being applied to products made from anything except the allowed and approved agave plants.
Unlike Tequila it can only be exported in bottle and not in bulk.
A special thanks:
The wonderful illustrations are all from @Ana Briceño, all rights reserved 2015-2018
There are more in the book. Think download!
HOW IS MEZCAL MADE?
BASE MATERIAL: SEVERAL AGAVE ARE PERMITTED
Agave Angustifolia (espadin)
Agave Asperrima
Agave de Cerro, Bruto and Cenizo
Agave potatorum (tobala)
Agave salmania (maguey verde)
Agave Weberi
(along with other agave not used for another DO in the same state)
Espadín is similar to the Blue Agave traditionally used in the production of Tequila. However, since Blue Agave grows in different climates than does Espadín, the geographical distinction alone is enough to create a differentiation in taste.
Agave Asperrima
Agave de Cerro, Bruto and Cenizo
Agave potatorum (tobala)
Agave salmania (maguey verde)
Agave Weberi
(along with other agave not used for another DO in the same state)
Espadín is similar to the Blue Agave traditionally used in the production of Tequila. However, since Blue Agave grows in different climates than does Espadín, the geographical distinction alone is enough to create a differentiation in taste.
FROM HARVESTING TO FERMENTATION
HARVESTIN
Most agave plants need up to 6 to 10 years to mature but up to 14 for some exception depending of the region, the climatic conditions, the type of agaves and the sugar level in the head. Indeed the size of the agave head (piña) is not as important as its sugar content.
The Jimadores’ knowledge and experience is crucial to make sure only the piñas having reached perfect maturity are picked.
There is a short window of only a few months between the optimum sugar level and the over-ripening of the agave. The best harvesting is at the end of the dry season when the sugar content is at its highest. Last but not least: harvest is done manually.
The Jimadores’ knowledge and experience is crucial to make sure only the piñas having reached perfect maturity are picked.
There is a short window of only a few months between the optimum sugar level and the over-ripening of the agave. The best harvesting is at the end of the dry season when the sugar content is at its highest. Last but not least: harvest is done manually.
CUTTING & COOKING
When the piñas arrive at the distillery, they are sliced into sections before being placed in an oven. Cooking length, style and time in the year will impact the style.
3 reasons why pinas are cooked
1: It transforms or converts the inulin XXXX contained in the piñas into fermentable sugar, crucial to start fermentation at a later stage
2: It softens the piñas, which will be easier to mill afterwards
3: It adds aromas that will impact the style of the future tequila
The cooking of the piñas mostly takes place in in-ground ovens over firewood. The pit is typically about 5 meters wide and 2 meter deep, and cone shaped down to the bottom. It is lined with rock. There are a wide diversity of fire techniques, more or less sophisticated. Generally, a fire is started in the bottom with wood and leftover fibers. This fire heats the rocks to extreme heat. The piñas are then quickly piled into the pit and covered with about 50 cm of earth, topped with a necessary chimney. This underground oven smokes, cooks and almost caramelizes the piñas. This is where Mezcal gets its earthy and smoky flavours.
3 reasons why pinas are cooked
1: It transforms or converts the inulin XXXX contained in the piñas into fermentable sugar, crucial to start fermentation at a later stage
2: It softens the piñas, which will be easier to mill afterwards
3: It adds aromas that will impact the style of the future tequila
The cooking of the piñas mostly takes place in in-ground ovens over firewood. The pit is typically about 5 meters wide and 2 meter deep, and cone shaped down to the bottom. It is lined with rock. There are a wide diversity of fire techniques, more or less sophisticated. Generally, a fire is started in the bottom with wood and leftover fibers. This fire heats the rocks to extreme heat. The piñas are then quickly piled into the pit and covered with about 50 cm of earth, topped with a necessary chimney. This underground oven smokes, cooks and almost caramelizes the piñas. This is where Mezcal gets its earthy and smoky flavours.
GRINDING
After the cooking, piñas must rest for up to 2 days to cool down before being sent to grinding. Grinding a.k.a. milling is the action of crushing and shredding the piñas.
With traditional making Mezcal pinas are crushed with a stone wheel drawn around a circular mill by a mule, named Tahona and shredded to extract a juice that will be later fermented.
With traditional making Mezcal pinas are crushed with a stone wheel drawn around a circular mill by a mule, named Tahona and shredded to extract a juice that will be later fermented.
FROM FERMENTATION TO DISTILLATION
This liquid obtained from the grinding process, together with yeast (natural, commercial or wild) and water are poured together in tanks and left to ferment. Wild yeasts are more commonly used so the fermentation can take up to 30 days. Many different fermentation containers are used from animal skin to wood barrels and clay pots. The receptacles are often placed outdoor with open tank and no roof protection. Sometimes left over fibers from the grinding are put back in the tank to give additional flavors.
DISTILLATION
Distillation is the process of separating the component substances from a liquid through evaporation and condensation. The liquid known as Tepache is put over fire and heated until water is boiling and first evaporates. Ethanol being heavier is evaporating later and collected separately, in one go as in the case of continuous stills or in two distillations with a pot still. Pot stills are mainly used, Filipino like Pot style are also in use (a very rudimentary but efficient old fashioned pot still) in which alcohol is condensed and collected on a clay pot within the still).
A GREAT VIDEO COMPARING MEZCAL AND TEQUILA MAKING
DILLUTING, BOTTLING & AGEING
Most Mezcal are un-aged and will be diluted and bottled after a months rest.
When it is ready to drink, it is diluted with water at a bottling strength of 35 - 50% abv.
When it is ready to drink, it is diluted with water at a bottling strength of 35 - 50% abv.
THE STYLES OF MEZCAL
Same classification than tequila
Both the classification and the upgrading of Tequila has, in turn, inspired Mezcal producers to undertake similar measures (reposado, etc).
Single origin
Moreover, in the past few years an increasing number of high-end Mezcals including some “single village” bottlings have been introduced to the market.
Specialties
Then, there are specialties such as (chicken infused) pechuga.
Both the classification and the upgrading of Tequila has, in turn, inspired Mezcal producers to undertake similar measures (reposado, etc).
Single origin
Moreover, in the past few years an increasing number of high-end Mezcals including some “single village” bottlings have been introduced to the market.
Specialties
Then, there are specialties such as (chicken infused) pechuga.
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credits and thank you
The wonderful illustrations are all from Ana Briceño : check her fantastic work HERE
@Ana Briceño, all rights reserved 2015-2019
@Ana Briceño, all rights reserved 2015-2019
