For all bad Mezcal, for all good too!
Mezcal is obtained from the distillation of a plant called maguey or agave. The agave is one of the few vegetables that provide man with home, clothing, sustenance and health. Archaeological evidence indicates that more than 10,000 years ago nomadic and semi-nomadic groups used different types of agave for fiber extraction and as food.
For the production of mezcal, the following steps are followed:
- Jima: When the plant reaches maturity, the jimadores collect the agave.
- Cooking: This is where mezcal receives its characteristic smoky profile. Certain woods are chosen to heat the stones and cook the agave, and in this process the nuances are acquired. The ocote, for example, gives a very strong profile, and the oak makes lighter drinks.
- Grinding: The agave is ground with axes, mallets, Egyptian mills or tahonas. With this the wild natural yeasts are activated.
- Fermentation: The drink is fermented in wooden, skin stone or stainless steel vats. In this process, the sugars are transformed and provide different bacteria that give mezcal its character.
- Distillation: Mezcal is concentrated in stills and goes through two distillation stages. It is the most careful stage, since the mezcal master must take care not to leave certain chemical parameters so as not to modify the flavor.
- Bottling: Many They bottle their distillates when the sun's energy is at its highest.
Classification of Mezcal according to its aging
Depending on the type and storage period, mezcal is classified into:
Colorless mezcal that did not have any process after being distilled.
Mezcal Reposado :
Mezcal that remains between 2 and 12 months in barrels, in a space with minimal variations in brightness, temperature and humidity.
Mezcal Añejo :
This mezcal must remain in the barrel for more than 12 months with minimal variations in light, temperature and humidity.
Mezcal Matured in glass :
This mezcal is normally matured in glass containers underground and for at least 12 months.
Types of agave
More than 15 types of agave are used to make mezcal, including the following:
- Ash: Rich in aroma and flavors. It is also used to make pulque.
- Coyote: This agave gives a robust and intense mezcal. It is not highly recommended to start in the world of this distillate, but it is an essential in the cellars of fans of this drink.
- Cuishe: These mezcals have a complex character and delicate aromas.
- Cupreata: Another ideal for those looking for a light mezcal. It is even slightly sweet.
- Espadin: This agave is considered domesticated, unlike the others, which are wild. With a mild flavor, it is one of the noblest mezcals, and perhaps for that reason one of the most popular.
- Estoquillo: It has a high amount of sugar, so it has very peculiar sweet flavors, which give a very fine balance to mezcal.
- Tepezate: Here the alcohol is very palpable, so it is for strong tastes.
- Tobalá: This is a soft drink, ideal for beginners.
- When a mezcal has two or more types of maguey, it is called an ensemble.
Discover the diversity of Mexican mezcals at https://kimexikoo.com/collections/mezcales