Mezcal is a destilated beverage with a mexican origin. It is very similar to tequila.
The main difference is that tequila is made of agave azul, while mezcal can be done with up to 20 different species of maguey/agave.
Mezcal is always a 100% made of agave, while tequila could be made of at least 51%.
Mezcal contains between 35° and 55° of alcohol, while tequila has between 35° and 45°.
Mezcal is craft-made, while tequila is made by industrialized processes, by machines that accelerate the production.
The "denomination of origin" also sets a difference between mezcal and tequila. Mezcal must be produced in any of the following mexican states: Oaxaca, Durango, Guanajuato, Guerrero, Michoacan, San Luis Potosi, Puebla, Tamaulipas or Zacatecas.
The matter of añejamiento (aged in barrels) is a debate between orthodox mezcal producers and others more flexible. The orthodox claim that the añejamiento is an influence from other liquors with marketing purposes, and that in order to properly enjoy the flavour of agave, we should consume 'blanco'.
At the end... its up to you!
These can be mixed with additional ingredients in order to expand the flavour range of the beverage. The most common ingredients are added during the secon distillation. They are usually "guajolote" chests with fruits and especies.
Es curioso… el recipiente usado para tomar mezcal es un vaso de vela vacío. De esos que tienen una cruz al fondo.
Usualmente se toma puro, acompañado con sal de gusano de maguey o de chapulín, y rodajas de naranja. También es muy común acompañarlo con una cerveza… ¿Qué podría salir mal?!
1) The rule of thumb is that we do not shot (as of drinking it all at once) mezcal.
You should drink it "a besitos" or "small kisses" so small sips.
2) Los gajos de naranja son para renovar el sentido del gusto. Imaginemos que estás “campechaneando” (mezclando) tu mezcal con una “chela” (cerveza). Según los puristas del agave, el sabor de la malta se contrapone al del agave. Para evitar esta situación, da una mordida a la naranja para evitar tal situación.
3) Dark chocolate is another option to renew the flavour. In professional testings, people use chocolate with at least 85% of cacao.
4) Be careful when having mezcal in a cocktail.
A good mezcal will be delicious without anything else.
If you really want to mix it, there is a great offer by experts in mezcal cocktailing. In case you want to do it on your own, you can start with ezpadin and bitter or acidic flavours, since they accentuate the characteristics of the mezcal.
NO COCA COLA!
The first thing to bear in mind is that price does not mean quality.Consider that as mezcal is very trendy, its demand increases and its prices as well.
For example, there is a business model in which entrepreneurs buy low quality mezcal at low prices so they can bottle it in a nice presentationa and increase its price.
Paraleley, there are many mezcales made by master mezcal makers and families that have been making mezcal for generations. These could be not so popular, without such attractive looking but with excellent quality and flavour. Below we tell you how to recognize a good mezcal.
The average price of a bottle of mezcal in mexico goes from MXN$300 to MXN$1,500. In foreign markets, the price tends to double. In this line, a bottle that costs MXN$400, could be sold for EUR€31 (MXN$800) or in the United States of America in US$37 (MXN$800).
Did you know that by 2020 the exports of mezcal increased by a 12% when compared to the same period during 2019? Read more!
Mezcal master producers (and in the experience of exoap's team), a very interisting aspect when it comes to mezcal taste is that is has above 40% of alcohol.
Uno de los principales aspectos a observar el porcentaje de alcohol y la calidad, incluso entre maestros mezcaleros, son las “perlas” o burbujas que se producen al agitarlo. Si se hacen muchas y no se revientan fácilmente, es un indicador de que es un buen mezcal. Esto también se puede observar al servirlo en el vaso.
Otro aspecto a observar son las “piernas” que se crean al escurrir el mezcal por la bebida o un vaso.
It use has considerably decreased. Long ago it was a way to distinguish mezcal from tequila.
Nowadays, its looking is not so pleasant for first-tryiers. Therefore, its use has decreased. Additionally, many master mezcal producers claim that it is an element that deteriorates the flavour of the mezcal.
Defining "the best mezcal" is a difficult task due to the complexity of the beverage and the broad flavour possibilities. However, we include a set of differente mezcal bottles which have been much liked by us.
Excellent white mezcal. Created from an artisanal process that has been passed down for generations.
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Everything I needed to know in a concise, detailed and very informative summary. Thank you.