here is a lot of talk about the taste of mezcal, but many people do not realize that it’s not that easy to get a good taste. The reason is that mezcal can have a very strong flavor depending on the variety and how it’s made. You can find some that taste better than others, but it isn’t difficult to get a great mezcal if you know what to look for.
Preparation method
Mezcal is a distilled spirit made from a variety of agave species. Some species are more fragrant and complex than others. In Mexico, 30+ different agave varieties are used for mezcal production.
The smoky flavor of mezcal is the signature of the roasted agave, but this is not the only way to achieve the drink’s smoky taste. Another is to infuse mezcal with herbs.
There are also additives, such as worms, that may be used to improve mezcal’s smoky flavor. However, a smoky mezcal has to be consumed slowly to fully appreciate its complexity.
Although there are many mezcals out there, it is important to know the difference between the good and the bad. A mezcal aficionado has an innate respect for patience.
For instance, a mezcal produced in Oaxaca, a region renowned for its rich soil, is more likely to be an amber color than an emerald. But the same does not hold true for mezcal produced in the Mexican states of Michoacan and Guerrero.
The best mezcals are those that are made from wild harvested agave, which has a complex flavor and smell that can only be appreciated by the true connoisseur. Most mezcals, however, are made from the more common Espadin or Agave salmiana.
The drink is often infused with citrus and honey. It is also possible to make a margarita using mezcal as a base. Alternatively, you can age mezcal in a wood container for up to 12 months.
While mezcal does not produce the same effect as wine, there is no denying its importance to the Mexican culture. Not only is it a highly alcoholic drink, it is also one of the most popular in the country.
Agave used
Mezcal is produced from a variety of agaves. Each type of agave has its own character and flavor. In fact, there are over 40 species of agaves used for mezcal production. The types of agaves used can vary depending on where they are grown.
The most common type of mezcal agave in Oaxaca is called “espadin”. It is a type of maguey. This maguey is left to mature for up to 25 years.
Agave plants are very slow to mature. They usually take a minimum of four years before the plant can be harvested. Once the agave is harvested, the farmer must start over with a new variety.
Before the Spanish arrived in Mexico, native peoples learned how to distill mezcal. Small palenques would produce mezcal using fermented agave sap. These agaves were high in sugar content.
After the sap was fermented, it was distilled to make the earliest versions of mezcal. However, the process was not fully developed until the Spaniards arrived.
For many mezcaleros, the mezcal bubble is a point of pride. They say that the bubbles are proof of authenticity. There are four to five stages to making mezcal.
In the first stage, a maguey is placed in a stone-lined pit. It is cooked over a few days. During this time, the heart of the agave is pressed to release runoff juice.
The next step is to crush the agave into a mash. Then, the mash is mixed with local water. Various yeasts are introduced to kick start the fermentation process. Depending on the location, the mezcaleros can use ambient yeasts, wild yeasts, or both.
Another step is to adjust the alcohol content. Using colas or Puntas, the mezcaleros can adjust the final alcohol content.
Agave grown in the region
Agave grows best in a climate with good air circulation and plenty of sun. It’s leaves vary from pale green to blue-grey. They bear spines along the edges of their leaf tips.
The plants are grown in fields, which are hand cultivated. Agave fields are often interplanted with alternate crops. A mature field might begin producing quiotes in five to six years.
The agave is harvested by a skilled worker called a practico. The heart of the plant is cooked and distilled to make mezcal, a traditional drink. Other Agave species are also used for this purpose.
Many producers recycle the agave fibers for compost. Another technique is to use a large autoclave to speed up the cooking process. This allows for a higher sugar content, increasing 172%.
As a result of the loss of genetic diversity, modern production is very vulnerable to pests and diseases. Several butterflies and beetles attack agaves.
During the growing season, weeds are removed from around the agave plants. Pruning helps the plant to grow stronger. However, this can cause premature ripening.
Most fields are hand-cultivated, but some farmers have adopted a shotgun plowing method. These methods require the field hands to be trained in the use of farm equipment.
A variety of insects attack agaves, including the agave snout weevil and the black weevil. Some varieties of agaves are vulnerable to soft-rot bacteria.
Fusarium oxysporum and Erwinia carotovora are two types of soft-rot. Fortunately, there is a non-pathogenic strain of Fusarium oxysporum that has been re-introduced into micropropagated plants of Agave victoria-reginae Moore.
Because of the loss of genetic diversity, agave plants are not able to adapt to changing conditions. Consequently, they are highly susceptible to a number of ailments, including Fusarium oxysporum.
Agave cooked in barrels
Mezcal is a regional Mexican beverage. It is a distilled alcoholic beverage made from Agave plant. A typical mezcal has a smoky taste. However, there are also other types of distilled alcoholic beverages. One of them is tequila.
Tequila is made from blue agave. However, there are 50 different varieties of agaves. Each has its own distinctive taste and odor. In addition, there is a wide variety of aging processes that can be used.
Agave can be distilled, fermented, or cooked in different ways. Some mezcaleros like to steam cook the agave to give it a specific taste. Others prefer to use glass to age the mezcal. There are other methods, including adding a worm or a butterfly larva to the mezcal.
Some mezcals contain a gusano de maguey, which is a red worm that lives in the heart of the agave. Gusano is usually fried, but can sometimes be added to the mezcal.
Other mezcals have the gusano rojo, which is a butterfly larva. The gusano has no hallucinogenic properties. Yet, it is still placed in bottles of mezcal.
Agave distillates can be distilled from over 200 species of agave. Many tequileros still process the agave in underground pits. They can also use burros in hard to reach areas.
Agave is harvested year round. Some agaves can ripen at different times. Different regions of Mexico grow the different agaves. Some are grown in highlands and some in the country.
Most agaves have complex carbohydrates called inulins. These inulins are a natural source of nutraceuticals. During the process of extracting the sugars, the inulins must be hydrolyzed into simpler sugars.
Aged for different lengths of time
Mezcal can be a confusing beverage to new drinkers. It can be made from several different agave species, can be smoky or citrusy, and can age in various ways.
Agave spirits are generally aged for at least one year. However, there are many other factors that affect the final product. Among those are ambient yeasts, climate, and soil. The length of time it takes to grow the agave plant also influences the flavor of the finished product.
Agave plants can grow in various regions of Mexico. In addition to soil and climate, the type of agave used can also determine the final flavor profile.
There are two main types of agaves used to make mezcal. These are the Mexicano and Espadin. They can both be cultivated by farmers and can produce high yields per plant.
During the early days of mezcal distillation, the aging process was not a given. Producers stored their product in clay cantaros. Later, oak barrels were used. Some producers also used Kentucky bourbon barrels.
A common marketing gimmick for mezcal is “the worm”. This is actually a caterpillar larva that eats maguey succulents.
Mezcal enthusiasts believe the worm is important to mezcal’s history. In fact, some mezcal producers actually use a worm as an indicator of a good mezcal.
The maguey plant has been used in Mexico for thousands of years. It has been cultivated for construction materials and has been used to create textiles.
Mezcal is distilled from the heart of the agave plant. The maguey’s smoky taste is often associated with the drink. The maguey’s succulents can be fermented, mashed, or roasted. Many cultures in Mesoamerica also incorporated the maguey plant into their food and medicine.