Diving into Mezcal: Part 1 - An Intro to Mezcal
To Dive into Mezcal we need to look at three key variables of the production process:
- The Sugar Source
- Processing & Fermentation
- Distillation.
Part 1 will provide an overview of these three variables. Part 2 will dive deeper into the sugar source and agave varietal, Part 3 will focus on Processing & Fermentation techniques, and Part 4 will be all about mezcal distillation.
Now, let's Dive into Mezcal.
Mezcal: An Overview
In order for a spirit to be designated as Mezcal it must be certified by COMERCAM.
This certification requires:
- Authorized Agave species are used
- Production takes place in the Designation of Origin
- It is bottled at the distillery where it is made
Additionally, COMERCAM:
- Prohibits the use of autoclaves, diffusers, and column stills
- Requires lab testing post-production
- That the finished spirit's alcohol content be between 36-55%
Tequila vs. Mezcal
Technically tequila is a mezcal, but Mezcal is not always a Tequila.
While mezcal can be produced using a wide range of species of agave, tequila must be made from blue agave.
Additionally, the post-harvest processing of the agave differs greatly between mezcal and tequila. In tequila production, agave is traditionally cooked with steam, resulting in a relatively clean and "sweet" taste. Alternatively, in mezcal production, the agave is traditionally roasted underground, resulting in a smokey and "earthy" taste.
Part 1: The Sugar Source & Agave Varietals
Understanding Maguey (aka Agave) is the first step when exploring the incredibly exciting and varied world of Mezcal.
Maguey (aka agave) is a large leafed, primarily perennial plant, belonging to the monocot genus that grows natively in desert climates.
Within the Maguey family there are 30+ unique varietals, with Espadin being by far the most prevalent, used to produce over 80% of the world's mezcal.
Agave espadin, is the most prevalent, due to its high sugar concentration and comparatively quick growth.
If you are just Diving into Mezcal, make sure to keep a bottle of Espadin on hand as your comparator while you explore the nuances imparted by alternative species of agave.
Espadín: Our Top Picks
Beyond Espadín
Similar to wine, the nuanced flavors produced in single varietal mezcals is largely determined by terroir. The soil composition, climate, and ultimately age of the plant, is directly correlated to the flavor of the finished mezcal.
These are four of our favorite varietals of agave.
Tobala
This small, wild varietal grows in high altitude and prefers partial shade. This results in a much more compact plant with a higher sugar content, and produces a complex, fruity and floral spirit.
Tepextate
Most notably, Tepeztate has one of the most complex root systems of all agave. Although this leads to the plant taking 25-30 years before reaching maturation, it produces an incredibly complex spirit truly embodying the region's terroir.
Jabali
This exotic species thrives in rugged habitats. This species contains a high concentration of saponins, producing large quantities of foam in fermentation, and ultimately require additional distillations, which produces a cleaner and more pure mezcal.
Arroqueño
This large species matures in 15-20 years, resulting in a distinct fruit-forward taste with a long finish, and is very reminiscent of a super concentrated Espadin.
Tobala: Our Top Picks
Agave potatorum (Tobalá) holds a revered position as the "king of mezcals," producing some of the most complex and sought-after expressions in the mezcal world. This diminutive yet mighty agave creates spirits of extraordinary depth and sophistication that command premium prices among collectors and connoisseurs
Flavor Profile & Tasting Notes
Mezcal crafted from Tobalá delivers an intensely complex and refined tasting experience:
- Initial taste: Bright, floral sweetness with pronounced mineral character
- Mid-palate: Layers of tropical fruit, citrus peel, and delicate spice
- Finish: Exceptionally long, elegant conclusion with hints of chocolate and herbs
- Aroma: Intoxicating bouquet of cooked agave, jasmine, and mountain botanicals
- Texture: Silky, full-bodied mouthfeel with remarkable depth
Tepextate: Our Top Picks
Agave marmorata (Tepeztate) stands as the crown jewel of wild agave varieties, revered by mezcal connoisseurs for its extraordinary complexity and rarity. This "king of wild agaves" produces some of the most sought-after and expensive mezcals in the world.
Flavor Profile & Tasting Notes
Mezcal crafted from Tepeztate delivers an unparalleled tasting experience:
- Initial taste: Rich, honeyed sweetness with profound mineral depth
- Mid-palate: Complex layers of tropical fruit, citrus zest, and floral notes
- Finish: Extraordinarily long, elegant conclusion with hints of chocolate and spice
- Aroma: Intoxicating bouquet of cooked agave, vanilla, and mountain herbs
- Texture: Full-bodied with remarkable smoothness despite high proof
Jabali: Our Top Picks
Agave convallis (Jabalí) represents one of mezcal's most prized and challenging agave varieties. Known as "wild boar" in Spanish, this rare agave earns its fierce name through both its untamed growing habits and the complex, intense flavors it produces.
Flavor Profile & Tasting Notes
Mezcal crafted from Jabalí agave delivers an extraordinarily complex flavor journey:
- Initial taste: Earthy, mineral-forward with pronounced smokiness
- Mid-palate: Intense vegetal notes, green bell pepper, and wild herbs
- Finish: Long, spicy conclusion with hints of black pepper and leather
- Aroma: Distinctive funky, almost cheese-like nose that mellows into floral undertones
Arroqueño: Our Top Picks
Agave americana var. oaxacensis (Arroqueño) represents one of mezcal's most majestic and beloved wild agave varieties. Known as the "gentle giant," this impressive agave produces mezcals renowned for their approachable complexity and elegant balance.
Flavor Profile & Tasting Notes
Mezcal crafted from Arroqueño delivers a beautifully balanced and sophisticated experience:
- Initial taste: Sweet, honeyed entry with bright citrus notes
- Mid-palate: Elegant floral character with hints of white pepper and herbs
- Finish: Medium to long, clean conclusion with subtle mineral undertones
- Aroma: Inviting bouquet of cooked agave, orange blossom, and fresh herbs
- Texture: Silky smooth with excellent integration despite typically higher proof
Thank you for joining us for Part 1 of Diving into Mezcal. Join us again next week as we dive further into mezcal Processing & Fermentation.
