Embracing the Intricacy of Mezcal

You’ve probably tried mezcal, even if you didn’t realize it at the time.  That is because tequila is mezcal, but mezcal is not tequila. Wait, what?

All mezcals are made from agave plants.  Tequila is made from one particular species - the blue agave - while mezcal is made from one of the other 150 agave species native to Mexico.  Oaxacan mezcal, where it originated, can even be made from up to 11 different varieties of agave, all adding delicious flavors!

Mezcal is so much more than tequila’s smokey, strong cousin.  It’s a generational, cultural experience that takes almost a lifetime to grow, which means that the person who planted the seed might not be the one who harvests it.  The culture of mezcal, which is made from the hearts of a combination of different agave plants rather than just one, like tequila, lies in sharp contrast to the margarita-infused traditions we have grown up with in the U.S. (Señor Frogs, anyone?).

Mezcal is a spirit that has so much history throughout Mexico, but is also making history in the present, seeing that locals did not even begin to value it up until about 15 years ago.  Through this, the language to describe mezcal was never really developed as it was for, say, wine. People have a tendency to order mezcal that is “smokey,” although there are so many other flavors to explore and enjoy in every sip.  Although this description is a general one, it is not too far off, as mezcal gets its smokey flavor during the production process. The hearts of the agave plants, piñas, are cooked in pits in the ground (tequila agaves are not cooked).  The cooked agave is then crushed, combined with water, and allowed to ferment.

The process is actually very similar to how they process and ferment wine.  For example, wine has different grapes that develop into wines such as Pinot Noir, Sauvignon Blanc, and Chardonnay.  Mezcal has 150 agaves that develop into mezcals such as Espadin, Largo, Barril, etc. Unlike grapes which harvest each year, mezcal producers sometimes have to wait decades for the agave to reach maturity.

From this information alone, you can only imagine that ordering from a lengthy mezcal menu for the first time can be daunting.  It is crucial to have an open mind when it comes to tasting it for the first time. This could also mean pairing it with something nontraditional, such as coffee beans, avocado or strawberries.

If you head to La Clandestina in Mexico City, you’ll find unlabeled bottles on the shelves instead of brands, and orange slices and worm salt in place of limes and regular salt.  This particular bar offers over 25 different mezcals to choose from, among the moody, candle-lit brick wall space.

The sacredness of agave in Mexico should not go unnoticed.  This desert plant has dominated Aztec and Mexican culture as a course of clothing, medicine, and alcohol to name a few.  This is why on each Gusto Mexico experience, we offer mezcal tastings with detailed explanations and history on the plants and process.  Which trip will be where you learn about mezcal?

Interested in learning more about mezcal? Check out our Gusto México experiences. We offer tastings and classes on all of our tours!