Mezcal is a spirit derived from the agave plant. A succulent native to Mexico, the agave plant is comprised of some 200 species. However, there are only roughly 30 different varieties of agave that can be used to make mezcal. As a result, mezcal is a very diverse and complex spirit. The Nahuatl term mexcalmetl, which means “oven-roasted agave plant,” is the source of the name “mezcal.” While production of mezcal has evolved over time, the spirit native to Mexico has been enjoyed for centuries.
Mezcal is commonly referred to as tequila’s smoky cousin. Not all mezcals are tequilas, but all tequilas are mezcals. Unlike tequila, mezcal may be manufactured from a variety of agave plants. Mezcal is distilled from the heart of the agave plant. The piña, as it’s known in Spanish, looks like an oversized pineapple that can weigh up to 300 pounds. Harvesting the agave, cooking the piña, fermenting the agave, and distilling the agave are the four basic stages in the traditional technique of producing mezcal.
The leaves from the agave are removed, and the piña gets roasted to release its natural sugars. It’s the extensive roasting process for many days that mezcal gets its smokiness from. Fermentation occurs when cooked agaves are mashed to a pulp and combined with water and yeast. The pulp is then transferred to wooden barrels where it’s left to ferment in the open air for four to 10 days. After sitting for days, those sugars turn into alcohol. The liquid is then run through a still at least twice to refine it into a drinkable spirit.
The taste of mezcal varies depending on the species of agave used and the process by which it’s distilled. Mezcal does not necessarily have a smoky flavor because this characteristic is dependent on how the piñas are roasted. Flavor varies based on the varietal, age and terroir of the agave plant, as well as the water and production process. Some mezcals taste bright and delicate, while others are herbaceous and viscous. In addition, mezcal can have other flavoring ingredients such as grains or herbs added before distillation. When it comes to alcohol content, the range will be 38–55% ABV, a little stronger than your average vodka or scotch.
An excellent mezcal isn’t meant to be consumed in a single sip. Traditionally, this spirit is served in a shot glass and sipped at room temperature, either with or without food. When mixing into a cocktail, it’s recommended to test mezcal on its own before making a drink with it. This will help you decide if the cocktail should be light and fruity or deep and complex.
With its complex, sometimes sweet flavor, and smoky and earthy overtones, mezcal is a unique spirit that continues to be enjoyed after many generations in Mexico.