The History of Mezcal and Its Tradition Of Life
The Mystery Of Mezcal
The rise in Mezcal’s popularity over the years is undeniable, scattered across most cocktail menus and part of all mixologist repertoire it has become a big part cocktail culture. The production of mezcal today looks very much like it did hundreds of years ago and is a source of pride for many small farmers.
Mezcal is a Mexican distilled liquor made from the agave plant, with ninety percent of mezcal being produced in the state of Oaxaca. It is one of the southernmost regions of Mexico with a large coastline along the Pacific Ocean. The state is biologically diverse and includes different terrains from forests to sandy beaches to an arid desert landscape.
As the agave fields are scattered throughout the terrain with many plants having a life cycle between 5 and 30 years before they are ready to harvest. This is what makes mezcal so unique and quite expensive, farmers spend time and resources to care for the agave.
What Is The Difference Between Mezcal and Tequila?
People familiar with tequila, of course, know Cuervo, Don Julio, and Patron. But unbeknownst to many, tequila has a lesser-known cousin. Though tequila is the more widespread of the two spirits, tequila is actually a kind of mezcal, not the other way around.
Both tequila and mezcal are made from different varietals of the agave; mezcal can be made from over 30 different types of the agave plant. Espadin agave is the most common used for mezcal, but tequila can only be produced solely from the blue agave. While there is some overlap, the spirits are fermented in different regions of Mexico, as mezcal is mainly produced in Oaxaca and tequila comes out of the state of Jalisco.
The main difference between Mezcal and Tequila is the flavor profile. Mezcal has a distinct smoky flavor that gives it a clear distinction from tequila. The smokiness of mezcal is a stylistic feature unique to different regions and small producers. Mezcal is a vital piece of Oaxacan mythology and tradition.
