A famous saying in our country goes, “Para todo mal, mezcal, para todo bien, también” which translates: “For everything wrong, mezcal; for everything right, mezcal too.” This authentic proof of our unique devotion to this spirit — an elixir worthy of the gods that can only be produced in Mexico thanks to its designation of origin.
Previously, we shared some of its essential characteristics and its most notable differences with tequila, another famous distillate.
Places where mezcal is produced
Although mezcal production is commonly associated with the state of Oaxaca, its designation of origin includes other entities, such as Guanajuato, San Luis Potosí, Tamaulipas, Guerrero, Puebla Michoacán, and Zacatecas, in which its production is also considered a tradition with years of history.
Mezcal creation
Although its origin is uncertain, there are 3 possible theories about its creation. The first indicates that the Spanish began to process the maguey in copper stills upon discovering the maguey. Another version depicts that during the 16th century, the Filipinos who arrived in the western ports started to use their skills to make aguardiente with agave.
There is also the notion that the distillation process of mezcal was developed in Mesoamerica during the pre-Hispanic period following several investigations indicating the activity of this practice between 1,500 and 1,000 B.C.
Preparation
Its production process incorporates various steps, from the cultivation of the agave to its distillation and bottling, which everyone carefully carries out to guarantee the best quality.
1. Harvest
Its preparation begins with the cultivation of maguey, fully organic produce, as no artificial chemicals are applied. The agave takes approximately 8 or 10 years to reach maturity, and only the agave plants in the best condition are selected to proceed with their preparation.
2. Pineapples extraction
Once the best agaves have been chosen, with the help of a hoe tool and machetes, the stems and roots are cut until only the heart is exposed. This procedure is complex as it requires tearing the maguey from the ground, cutting it, extracting the pineapple, and transporting it to the distillery.
3. Cooking
This is the period in the production process when the mezcal gets its smoky flavor, and the sugars from the agave are extracted. The pineapples are chopped with an ax to facilitate cooking and then placed inside with different varieties of wood, such as ocote or oak. Afterward, it is left for 3 days until the agave turns yellowish or caramel.
4. Grinding
Once the agave is cooked, it is minced and ground in an Egyptian mill until entirely crushed. After the grinding process is complete, the musts are ready for fermentation.
5. Fermentation
This process is carried out in wooden vats (tanks), where the musts are placed with water and begin their three to five-day fermentation — this stage is when the mezcal acquires much of its flavor.
6. Distillation
At the end of the fermentation process, the cooked musts are transferred to an alembic to be distilled in clay pots or special equipment made of copper. These containers are carefully heated, evaporated, and condensed as specific chemical standards must be met to avoid modifying their taste.
7. Bottling
Before bottling, the product is graded through various methods, among which confirm the regulation in alcoholic concentration remains between 36 and 55%, which indicates its designation of origin. Once this procedure is completed, the product is ready to be bottled.
Now that you know more about mezcal, its origin, and its elaboration, we hope you will enjoy its flavor even more.
