Mezcal

Overview

Mezcal is a Mexican spirit made from the agave (also called maguey), plant. Often a particular agave, agave Webber is used. This is also known as blue agave or called agave tequilana. Mezcal is traditionally made in Jalisco, Mexico.

The making of Mezcal

Harvesting and preparation

Mezcal is made from the heart of the agave plant. After the agave matures (6-8 years) its is harvested and the leaves are chopped off, leaving only the large heart, or 'piña' (spanish for pineapple), which can weigh 80-175 pounds. The piña is then cooked and then crushed, producing a mash. Traditionally, the piñas were baked in palenques, large rock-lined conical pits in the ground, and ground with stone grinding wheels, but modern makers usually use stainless steel ovens and mechanical crushers.

Fermenting

To the resulting mash cane and corn sugars, as well as some chemical yeats may be added. The government only requires 51% of this mix be from agave. The finest mezcals though are 100% agave. The resulting mix is then fermented for a couple of days, traditionally in large oak barrels, although now large stainless steel vats are more common.

Distillation

After the fermentation stage is done the juice is double-distilled, the first yielding ordinary low-grade alcohol, the second increasing the alcohol content. Water is then added to the mix to reduce the proof down to 80. At this point the mezcal may be bottled or aged.

Aging

Mezcal ages quite rapidly in comparison to ther spirits. It is aged in large wooden barrels for 2 months to 7 years. During this time the mezcal aquires a golden color, and its flavour is influenced by the wooden barrels, the longer it is aged, the darker the color and more noticeable tha flavour.

Age classifications

Añejo - Aged for at least year, in barrels no larger than 350 litres Reposado - (rested) Aged 2 months to a year Blanco - White(clear) tequila, aged less than 2 months

The worm

The worm in the mezcal bottle is a marketing gimmick. The worm is the agave worm. And the starter of this gimmick was a man named Jacobo Lozano Páez in 1940, when, while tasting, him and his partner found that the worm changed the taste of the agave. (Agave worms are sometimes in the piña after harvesting, a sign of badly chosen, plagued, agave). Contrary to public belief tequila is, by law, not allowed to contain the worm. Some brands associated with containing the worm are 'Gusano de Oro' and 'Gusano Rojo'