Mezcal, its features, drinking culture and cooking methods. What is Mescal? What is the difference between mezcal and tequila

Mezcal is a strong alcoholic drink that can be called the elder brother of tequila. Why seniors? Because it began to be made long before tequila. Why a brother? Because they are still related, you can even say that tequila is one of the types of mezcal.

But mezcal is not tequila at all! Despite many similarities, they are as different as Scotch and rye whiskey, or as cognac and brandy. The birth of mezcal is the merit of the same Spanish conquistadors who used distillation for local wines. For the manufacture of both drinks, plants of the genus Agave are used. But mezcal, unlike tequila, is made from five types of cultivated agave and even with the addition of wild varieties, while tequila is made from only one (blue agave). Agave cores harvested for the production of mezcal are steamed for 2-3 days in special conical stone ovens laid out in earthen pits (palenque). The cores are laid out on the surface of charcoal, several layers of palm fibers are laid on top and sprinkled with earth. This peculiar baking of raw materials gives the resulting mezcal a smoky flavor. Tequila cores are steamed in above-ground ovens or autoclaves. The resulting agave juice is fermented for 3 days without adding sugar. In the production process, mezcal used to be distilled (distilled) once, but since about the 1960s, all types of mezcal began to be distilled twice, further diluted with water to the desired strength. The usual strength of mezcal, like that of tequila, is about 40 degrees. It has a stronger taste and aroma compared to tequila, its different types differ from each other in these parameters and in color. Mezcal of the highest quality is on a par with tequila, but in terms of the number of varieties and types it is clearly inferior. Previously, only two types of mezcal were generally produced: regular mezcal with an alcohol content of 25% (one distillation) and mezcal Refino (Mezcal Refino) - 55% alcohol (double distillation). To date, more than 500 types of tequila are known, and only over 100 types of mezcal. Mezcal without aging is called Natural, aged for 1 year or more - Anejo. The most famous brands of mezcal: Cusano Rojo Mezcal (Cusano Rojo Mezcal), Miguel de la Mezcal (Miguel de la Mezcal), Monte Alban Mezcal (Monte Alban Mezcal). Mezcal for export is bottled in specially shaped bottles or in low black clay pots. Recently, with the popularization of tequila on the world market, interest in its companion mezcal has also increased. This drink, like tequila, is accompanied by no less interesting myths and rituals. One of the most common is the myth of the worm, which must be present in a bottle of real mezcal. In fact, the worm is not a traditional attribute of this drink. It was a virtuoso marketing ploy that was used in 1940 by Del Maguey Mezcal mezcal manufacturers to attract the attention of consumers. And they did it with great success. To this day, worms are added to some varieties of mezcal to impress thrill-seekers. This worm is called gusano (gusano) and is a caterpillar of the butterfly Bombix agavis (red guzano) or Hipopta Agavis (golden, or white gusano). The red worm (gusano rojo) lives in the heart of the agave and is therefore considered the best. The white worm (gusano de oro) is less "prestigious" because it lives in agave leaves. They drink mezcal, like tequila, with salt. A special chic is to observe the accustomed tradition of drinking this drink and use mezcal with a worm. In this case, the worm must be divided equally among all. It does not pose any health hazard, because it is thoroughly boiled and aged in alcohol for at least a year. These worms are grown specifically for such purposes in environmentally friendly conditions without the use of pesticides. After soaking in mezcal, the red worm turns pale, and the golden becomes ash-gray. Some types of mezcal, especially those shipped abroad, are sold in bottles with a small bag tied to the neck. It contains the so-called "worm salt", which is nothing more than a mixture of crushed dried guzano with salt and ground chili pepper. There is a belief that eating a mescal worm endows a person with magical abilities, gives him a kind of key to the “invisible world”, and also increases male power. Another successful marketing technique and nothing more, but people really like it. Exotic! In 1994, a law was passed in Mexico that protects the name "mezcal" and strictly regulates its production only from authorized and approved at the government level, agave species. Mezcal is allowed to be produced in the states of Oaxaca, Guerrero, Durango, San Luis Potosi and Zacatecas. However, due to the increased export of tequila, its producers have already purchased all the agave in the state of Oaxaca for their needs, which led to a sharp increase in prices for this raw material. As a result of this and due to some other factors, mezcal producers may soon find themselves in a difficult position ... In the meantime, mezcal, following tequila, continues to conquer the global alcohol market.

Mezcal is the spirit of the agave. Unlike tequila, which is more of a business product and does not express the main idea behind mezcal.

Legend has it that once an old Indian from the Zapotec tribe lay down under the agave leaves to rest. In a dream, the spirit of the plant came to him and taught him how to receive the power of the Earth. It is believed that blue agave(Agave Tequiliana Weber) heaven itself sent people. Since then, the place in the Mexican state of Jalisco, where the Indian received this knowledge, has been the main place where true mezcal is obtained.

But in fairness, it must be said that with its development and formation, mezcal should still be grateful to the state of Oaxaca and the Zapotecs, who used this drink before moving to live in the Astral City. No less famous for this drink was Carlos Castaneda, who studied with Don Juan to communicate with plants of power and with the spirit of the blue agave. Today, of course, agave is produced in many places in Mexico and Guatemala, and sometimes even fermentation of the juices of other agave varieties is used.

Agave and the Aztec pantheon

There are several gods in the Aztec pantheon associated with the agave drink. This is Mayahuel, one of the goddesses of fertility, who gave people the agave and an alcoholic drink from it. Mayahuel was able to turn into a kind of agave magway, endowing the plant with the energy of longevity and strength. The goddess was depicted as a woman with 400 breasts.

Her husband Patecatl was revered as a god from the country of medicines, the god of healing and alcoholic beverages. octli, lord of the root pulque. Patecatl was depicted with an ax and a shield, or with an agave leaf and a digging stick in his hands. Another god, Tepoztacal, was the god of fun and intoxication.

History and origins

Researchers believe that the history of mezcal goes back at least two thousand years. During this period, the culture of interacting with the power of the agave has gone from fermentation to distillation.

Around the 1st century AD, one or several Indian tribes inhabiting the territory of modern central Mexico discovered that agave juice, left in the air, began to ferment and turned into a milky low-alcohol drink. The news of this discovery quickly spread to all areas where the agave grew. The Aztecs subsequently named the drink octili poliqhui. Subsequently, the Spaniards began to pronounce it as pulque(pulque).

In the Aztec culture, the ceremony of eating pulque had a religious significance. Ordinary Indians drank a drink only on holidays, when large vessels with a drink were specially exhibited in the squares. These restrictions did not apply to the ruling elite, its representatives had the right to drink pulque throughout the year. Captured warriors had the same privilege before they were sacrificed to the gods.

It is significant that despite the ability to drink pulque, this fermented drink with a low alcohol content, the Aztecs were forbidden to get drunk until they reached the age of seventy. Violation of this prohibition was punishable by death.

When the Spaniards arrived in Mexico at the beginning of the 16th century, they quickly settled in and began to make and drink pulque, but several factors (low alcohol content (about 3%) and an earthy, somewhat grassy flavor) prevented this drink from overtaking beer in popularity. and cognac.

The earliest attempts to distill pulque failed because the alcohol produced by this process was coarse and caustic. However, it was soon discovered that by processing the pulp of the agave, a sweet juice could be obtained, which, after fermentation, became "mezcal wine".

After distillation, this "wine" turned into a spirit drink, which we know today as mezcal. The European "father" of the drink is considered to be the Spaniard Don Pedro Sanchez de Tagli, Marquis of Altamira, who in 1600 founded the first mezcal factory on the Cuisillos hacienda.

At the beginning of this history, the mezcal distilleries in the Spanish colonies in Mexico acted like modern pubs with their own facilities for the production of beer. Usually these were small enterprises and their products were consumed in the adjacent taverns (Taberna). However, as the colony grew economically, the manufacture of mezcal became an important source of tax revenue. Periodic attempts by Spanish cognac producers to close down the production of this drink were as unsuccessful as similar efforts by the British to prevent the production of rum in the British colonies of North America.

Production

Agave varieties used to make mezcal are agave cupreata, agave potatorum, agave wislizeni.

For production, a ten-year-old agave is used, that is, a plant that has gained strength at the moment when the agave begins to bloom. The stem is cut from the plant, which is then cut to obtain the pulp. The pulp should be sweet, ready for fermentation.

After full maturity, the plant is separated from the roots and the long, sword-shaped leaves are removed using a razor-sharp knife called a coa. The core (it is also called “pineapple”, since the cross-cut fruit really resembles a giant pineapple only green and white) weighs from 11 to 45 kg.

Then the agave fruits are cut into four parts. In the case of tequila, they are slowly baked in a steam oven or cooked in autoclaves (large pressurized boilers) until all the starch has been converted to sugar. In the manufacture of mezcal, the fruits are baked in conical pits arranged in the ground. They are covered with several layers of palm fibers, earth and charcoal (which gives the mezcal its distinctive smoked taste) and aged for two to three days.

The resulting product is then ground (traditionally by means of a stone mill driven by a donkey) and pressed to produce a sweet juice called honey water (aguamiel).

Then the juice is fermented for 3 days. The stage at which fermentation takes place determines whether the final product will be 100 percent agave or mixed, mixed(mixto). For the highest quality tequila, only fermented and distilled agave juice is used, mixed with a small amount of water. Mixto is made by fermenting and distilling a mixture of agave juice and other sugars (usually cane sugar with water).

Mixto samples made and bottled in Mexico can contain up to 40% alcohol extracted from other sugars. In mixtos that are exported for bottling to other countries (primarily the US), foreign traders can reduce the agave content by up to 51%. According to Mexican law, all 100% agave and tequila aged for several years must be bottled only in Mexico. If the tequila is 100 percent agave, then this will always be reflected on the label. If this is not indicated, then this is a mixto (this term is very rarely used on the bottle label).

Distillation and aging

Since the middle of the 20th century, mezcal has been made by double distillation. This gives the drink a standard strength of 38 - 43% alcohol by volume. The single distillation used until then made it possible to obtain mezcal with a strength of about 25%.

Traditionally, tequila and mezcal are distilled in pot stills (55% alcohol). The alcohol turns out to be quite pure, but it contains a significant amount of compounds and other flavor elements. Some light tequilas today are re-distilled in vertical stills to produce a purer soft spirit.

The main color of tequila and mezcal comes from the addition of caramel, although for high-quality brands that have been aged for several years in barrels, the wood from which the barrel is made can also give color. In addition, some manufacturers add small amounts of natural flavors such as cherry, prunes, and coconut to enhance the flavor of the product. The task of such additives is not to stand out, but to work to smooth and soften the sharp taste of agave alcohol.

Classification

The classification of mezcal should be considered in connection with tequila. In reality, mezcal is a drink for the common people and for those who use it for ritual purposes. However, there are small producers who stand mezcal and treat its production very carefully and carefully.

In general, to understand what you can expect from mezcal, it is enough to understand the classification of tequila. We can say that in addition to the two main categories of mesyakal - 100% agave and mixed - there are four more categories. Let's consider them.

Silver or Blanco/White(silver or white). Transparent drink with a short maturation period (no more than 60 days in stainless steel tanks) or no aging at all. Can be either 100% agave or mixed. Silver is used mainly for mixes and is especially good for creating fruit-based drinks.

Gold(gold). This is a "silver" drink without aging, which is colored and flavored with caramel. Usually mixed.

Reposado(reposado, aged). It is legally aged in wooden barrels or barrels for a minimum of two months. Quality-conscious brands age mezcal in wood for three to nine months. It can be either 100% agave or mixed. Mezcal reposado is the best-selling mezcal in Mexico.

Anejo(anejo, old). Aged for a minimum of 12 months in wooden barrels (usually old bourbon barrels). Añejo of the best quality is a drink aged from 18 months to three years (for mixto) and up to four years for 100% agave.

It should be noted here that the feasibility of aging mezcal for more than four years is the subject of heated debate. Most growers oppose this because they believe that the "excessive" aging flavor in oak will override the signature earthy and herbal notes of the agave flavor.

Mezcal and worm

The rules and regulations that govern production and packaging do not apply to agave spirits that are produced outside of the regional manufacturing center in Mexico. The distilleries that make mezcal are extremely primitive and there are very few of them. The most famous mezcal is made in the southern state of Oaxaca, although it is also produced in a number of other Mexican states.

In addition to Oaxaca, since 1994, the production of mezcal has been officially allowed in the states of Guerrero, Durango, San Luis Potosi and Zacatecas. Mezcal is also made in the states of Sinaloa, Coahuila, Nuevo Leon and others. Mezcal from the state of Oaxaca has been exported to Europe since the early 1990s.

Eight varieties of agave are approved for mezcal, but the main variety is Espadin agave angustifolia Haw.

The famous worm put in bottles of mezcal (con gusano or "with worm") is actually the larva of one of two worm species that live on agaves. There are two types of these worms: the red one (gusano rojo), which is considered more refined because it lives in the root and heart of the agave, and the white (or gold) worm (gusano de oro), which is considered simpler because it is found in the leaves. plants.

When and why the worm was added to the bottle is not clear. But one version that at least makes some sense is that the worm is proof of the high quality of the alcohol, because if the worm is preserved, it means that the percentage of alcohol is high enough to keep it canned. .

Eating a worm is absolutely harmless, it is a kind of rite of passage into the brotherhood when it is divided into all who drink a drink from one bottle. However, high quality brands of worms tend to be ignored.

Taste and aroma

Compared to tequila, mezcal has a more pronounced taste and aroma. At the same time, there are a large number of varieties of mezcal that differ from each other in taste properties.

The taste of mezcal is generally stronger than that of tequila. The same is true for the aroma and texture of the drink.

Mescal and mescaline

The alcoholic drink mezcal should not be confused with mescaline, a hallucinogenic drug. Often the confusion in Russia arises from problems with transcription - very similar in both cases, while in Mexico the transcription is different - mezcal (drink) and mescal (the cactus from which mescaline is made).

The most famous brands

• Cusano Rojo Mezcal (Cusano Rojo Mezcal)
• Miguel de la Mezcal (Miguel de la Mezcal)
• Monte Alban Mezcal (Monte Alban Mezcal).

In total, over 100 varieties of mezcal are produced.

Bottling and packaging of mezcal

Mezcal intended for export (Mezcal Ultramarin) is bottled in two ways. The first is in specially shaped bottles. Moreover, some manufacturers tie a bag of salt to the neck of the bottle. A worm that lives in a plant is placed in a bottle. The second way is low black clay pots.

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It is generally accepted that the classic traditional drink of Mexico is tequila. But few people know that she has an "elder brother" - mezcal. What it is? In this article, we will talk in detail about this drink, the ingenuity of the Indians and the ingenuity of the Spanish conquistadors worked on the creation of the formula. And how to drink mezcal - with salt and lime, like tequila, or in some other way? We will devote due attention to the issue of serving Mexican liquor. What is the worm doing in some bottles of mezcal? This worries many consumers. Is it safe to drink caterpillar drink? And is it necessary to eat this worm to make the meal more authentic? How much does mezcal cost in Russian stores and which brand should I prefer? You will learn all this from our article. We will also give reviews about this drink.

Mezcal - what is it?

The history of the drink is very interesting. Grapes and wheat to make vodka, the Indians did not know before the arrival of the Spaniards. distillation method too. The raw material that the Indians used to make alcohol was agave. They squeezed the juice from the fruits of the plant and left it to ferment. It turned out a cloudy white drink with a strength of 5-6 degrees - pulque. The conquistadors who arrived in America were not satisfied with its gastronomic qualities. They began experimenting with pulco in every possible way in order to get something stronger, cleaner and with a more refined taste from the agave. Soon their efforts were crowned with success. So from the "common ancestor" pulco were born mezcal and tequila. Rather, first mezcal. But he was, as they say, a masculine drink - strong, characteristic, boisterous. For ladies, the Spaniards began to use the secondary distillation of fermented agave juice, and not just any, but a special type of plant, which is distinguished by its delicate taste. Thus was born the "club" tequila.

How Mezcal is Made

How did the Spaniards "ennoble" the traditional Mexican pulque? The technology of making the drink has changed. Fruits are cut off from agaves that have reached the age of 8-10 years before they begin to bloom. They contain the maximum amount of starch, which is necessary for the fermentation process. The center is cut out of the fruit - pinu. But even these "bumps" reach a weight of 20 to 80 kilograms. They are placed in special ovens that have the shape of a funnel or cone. And there the pins are heated over low heat for three days. Next, the baked fruits are crushed and boiled in a large vat. It turns out a sticky homogeneous mass, which is left to ferment. Next, the liquid is distilled. Until 1960, the drink went through a single distillation. And in this he was inferior to tequila, which went through the distillation process twice. But now both types of drinks are double distilled, so they are similar in strength - 55%. The etymology of the word "mezcal" should be mentioned. What it is? The Nahuatl word Mezcal means "cooked agave".

History of mezcal

Previously, each village had its own recipe for making a drink. People used local types of agaves, in a special way they made cones in the ground for baking pinas. The Spaniards brought the Copper Still to Mesoamerica, which they in turn adopted from the Arabs. Thus, each region of Mexico had its own mezcal. The drink was banned by the Spanish crown, which wanted to keep the import of wines to the New World. The authorities claimed that mezcal was detrimental to public health. But the drink survived all the prohibitions. Then the authorities decided to limit its release and somehow unify its taste. Now only agave alcohol that was made in one of the nine states of Mexico can be called mezcal: Oashasa, Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Mijoacan and Puebla. In the city of Tequila, they made a particularly pleasant-tasting drink. He received the name Mezcal Tequila. Later, the first word disappeared, and the drink was simply named after the city of origin - tequila. But the technology of its production has also changed.

These two drinks are brothers, but not twins. They share a common ancestor - pulque. But then both drinks went their own way of life. Mezcal is made from different types of agaves, both cultivated and wild. And the raw material for tequila is pina from azul agave. Mezcal is produced on an industrial scale in nine states of Mexico, and the artisanal drink can be found in every corner of the country. Tequila is made only in the state of Jalisco, and the best drink is the one that was released near the city of the same name. The production of mezcal allows the addition of sugar to the mash. It is not customary to sweeten tequila. Mezcal has a rather pronounced taste and aroma. Tequila is considered a "club drink" to be savored. Some manufacturers add all sorts of things to mezcal bottles: caterpillars, pears, and other fruits. Tequila is released without any additions.

Types of mezcal

Now let's look at the brands of this drink. More than half a thousand years have passed since the world learned what mezcal is. And the first drink factory was opened by Don Pedro Sanchez de Tagli in 1600. A lot of cultivated land in Mexico has since been devoted to the cultivation of agaves. Although the best mezcal is considered to be one that is made from a wild plant. After 1960, this drink, like tequila, began to be distilled twice. But the types of mezcal, like cognacs, differ in aging. On bottle labels, you will not see asterisks indicating the years the drink has spent in oak barrels. Mezcal Blanco or Natural means that the product is young, without any aging. This type of drink is the cheapest. If the word “Reposado” appears on the label, then the mezcal was aged from six months to a year. And if the drink spent more time in barrels, it is labeled as "Anejo".

How to use mezcal

There are three ways. They depend not only on your preference, but also on the type of mezcal. Some manufacturers make the drink sweeter and also add fillers, such as honey or fruit. In Russia, mezcal with a pear is popular, which the manufacturer somehow manages to put in a whole bottle. Such drinks are served at room temperature and poured into small glasses. They are savored like liqueurs, at the end of the meal, sipped in small sips. The second way is similar to drinking tequila. He is known to everyone: "Lick, drink, bite!". This means that on the back of the left hand, between the thumb and forefinger, salt should be poured. In the right hand you need to take a stack of tequila. In the left - a piece of lime with two fingers. First you need to lick off the salt, drink tequila and eat citrus. The same can be done with mezcal. Some manufacturers have taken care of customers and produce bottles with a bag of reddish powder tied to the necks. These are salt, chili peppers and crushed Juanito caterpillars. If you do not have an aversion to worms, the carcass can be pulled out and divided into pieces. The third way to consume mezcal is with spicy Sangrita sauce. It can be prepared at home by adding lime, onion and many spices to natural tomato juice. Immediately after a shot of mezcal, put 50 ml of Sangrita into your mouth.

The price of pleasure

There are hundreds if not thousands of brands of this drink. Therefore, the range of prices in Mexico is huge. Unlike cognacs, aging is not fundamental to either the quality or the cost of mezcal. The price often depends only on the authority of the manufacturer. The most popular brands are Cusano Rojo, Monte Alban, Miguel de la Mescal, Divino Reposado and Lajita. In Russian wine boutiques, the drink costs from 1,500 to 3,500 rubles per bottle.

Mezcal can be called the elder brother of tequila, since it appeared much earlier, and there are many “relatives” between them. However, mezcal is not tequila. Like tequila, it's not mezcal. They are as different as scotch and whiskey, as brandy and cognac.

Let's talk about their similarities and differences

First, both of these drinks are made from agave. That's just for the production of mezcal, there are as many as five varieties of this plant, and for tequila, only one is the blue agave. Agave cores are used, which are prepared differently for each of these drinks: for mezcal they are steamed for 2-3 days in underground pits on coals in special canonical ovens, and agave cores for tequila are steamed in autoclaves - ground ovens.

The strength of both drinks is the same: 40 degrees. But the taste of mezcal seems a little stronger, even more precisely - strong. Previously, mezcal was distilled only once, but since the mid-90s, distillation has been carried out twice, diluting the drink with fasting to obtain the desired strength with water.

Mezcal, like tequila, has different types, but, nevertheless, it is inferior to tequila in their diversity. There are more than 500 types of tequila, but until relatively recently, mezcal was divided into only two types: regular, with an alcohol content of 25% and Refino mezcal. They differed from each other in the number of distillations: one and two, respectively. Now there are more varieties, 100 species, and the names have changed somewhat: Natural, mezcal without aging, Añejo, aged for about one year.

The myth of the caterpillar

Nevertheless, they heard him: it is believed that in the right tequila there must be a gazano caterpillar. Firstly, it was not about tequila at all, but about mezcal. Secondly, this is nothing more than a marketing, advertising ploy. The caterpillar was added to the drink to add a thrill to customers, but it does not carry any taste, quality, or any other functions. But still, the tradition of drinking mezcal with a worm has become established. So, mezcal is drunk like tequila with lemon and salt, while the worm is divided into parts among everyone. Yes, yes, the worm also needs to be eaten. It is absolutely not hazardous to health.

There are, by the way, even more exotic options. For example, mezcal with a bag in which salt from crushed guzano. Exotic! It is said that such salt is the source of male power. A publicity stunt and nothing more, that's what we'll tell you.

And another important note: tequila is produced in different countries, but "mezcal" is a protected name. This drink is produced only in Mexico.

So it's up to you to decide what to drink - tequila or mezcal - and you can buy them at the WineStreet store.

It is quite difficult to understand a large number of alcoholic beverages. How to use them, what to mix with and what to supplement? Let's talk about one of the exotic Mescals - what is it? It is made from agave juice in Mexico. There is a certain ritual of drinking this drink and a special technology for its production. The mescal cactus, or rather its core, is used as a raw material. The strength of the drink is from 38 to 43 degrees.

Origin story

There are several legends about the origin of this drink. One of them says that an elderly Indian dreamed of the spirit of an agave, who told him the recipe for making alcohol from cactus juice. The ancient Aztecs noticed that the juice left in the air, after a while, begins to ferment and turns into a fortress of about 3 degrees. It was used for religious events. Mezcal ordinary people drank only on holidays. The elite could use it any day. But it was forbidden to get drunk beyond measure, moreover, it was punishable by death. The conquistadors who arrived in these lands appreciated mezcal. That this is a good raw material for the production of strong alcohol, they immediately understood and taught the Indians how to distill the drink. The result was a mezcal with a strength of about 25 degrees. The first factory for the production of this product was founded. The modern version of mezcal undergoes double distillation, which increases its strength.

First step

The production technology has not changed much in our days. For the manufacture can use different types of agave. This is the difference between mezcal and tequila. For its production, juice is taken only from the core of the plant, which is at least 10 years old, cleaned of leaves and roots. Its weight will be from 10 to 45 kilograms. Next, the raw materials are laid out in a special pit, which has the shape of a cone and is lined with stones. From above, the pulp is covered with palm fiber in several layers and sprinkled with earth. A charcoal fire is kindled over this structure and kept smoldering for about 2-3 days. As a result of these manipulations, starch is converted into sugar, and the pulp acquires the smell of smoke. Today, many manufacturers carry out this procedure in steam ovens and autoclaves. At the same time, the specific sweetish taste of agave is lost and the original smack of smoke disappears. But the result is a cleaner and stronger alcohol.

Second phase

Next, the pulp is removed from the pit and crushed. Then it is squeezed, water and, in some cases, sugar are added. It is an erroneous opinion that no additional sweetener is used in the production of mezcal. As in the manufacture of tequila, the use of foreign sugars within 49 percent is acceptable. If they are not added, then it turns out one hundred percent, which is indicated on the label. Then the fermentation process takes place, which lasts about 5 days. The timeframe depends on weather conditions. Then the mash is subjected to a double distillation. After the drink rises to 55 degrees. This is a very strong mezcal. Everyone knows that this is not the alcohol that ends up on our tables, because it is diluted with distilled water to 38-40 degrees.

Types of mezcal

What is mezcal? What kind of drink is this and how does its quality depend on the production technology? Silver mezcal is bottled immediately after distillation. It has no exposure and is very transparent. White is aged in barrels after distillation for about 3 months. It has a more pronounced taste, but it has no color. The golden drink is flavored with red pepper and tinted with caramel. From this, its characteristics improve, and the taste becomes softer. Mezcal "Reposado" is aged from 2 months to 1 year. For color, caramel is sometimes added to it. This drink has a pleasant aroma and taste. Brand "Anejo" has a longer exposure (from one to three years). It has a natural gold color and a very unusual aroma. "Anejo Extra" is aged for more than three years in barrels. This is the best mezcal with a delicious aroma, taste of agave and smoke. Each type of drink has its own distinctive features and is good in its own way.

Treat with a caterpillar

Fans of this drink know that a good mezcal is with a caterpillar. The price of real alcohol is significant, but the quality corresponds to it. So, for example, the famous mezcal with a pear can be purchased within 3.5-5 thousand rubles. The average cost of a drink ranges from 2.5 to 8 thousand rubles. Mezcal, which is produced for export, is bottled in specially shaped bottles. A bag of salt is tied to each of them. This is a mandatory attribute, because there is a certain culture of its use. Dried and powdered caterpillars that live inside the agave must be added to the bag of salt. A caterpillar is also placed in the bottle itself. In nature, this insect has a red color. When exposed to alcohol, it becomes colorless. Adding such an "accessory" is a marketing ploy. If the alcohol is of poor quality, then the caterpillar will begin to decompose. So if you've bought a Mezcal "Divino Reposado" with a caterpillar and it's in excellent condition, you should know that this product is of very high quality. Sometimes the drink is poured into black not very high clay pots. The price of a product depends on its type. Usually, the longer the mezcal exposure, the richer its taste and aroma, respectively, the higher the cost.

How to use mezcal

An unusual drink gives rise to a logical question: "How to drink mezcal?" The bag of salt and grated caterpillars is attached to the bottle for a reason. Like the famous tequila, mezcal is consumed with this spice, and the process itself is not much different. Pour a little alcohol into a tall glass (about two centimeters). Separately cut lime slices. Sprinkle some salt on it. We quickly lick it off and drink mezcal. Then we seize the drink with a slice of lime. Such a ritual allows you to fully reveal all the taste qualities of this alcohol. It is traditional for the most popular Mexican products (mezcal and tequila) made from cacti.

Areas of mezcal production

Of course, to try real mezcal with notes of local flavor, you need to visit Mexico. Only here you will be offered an original drink in different preparation options. There can be about 20 such varieties, and each one can be tried. The appetizer will be salt with caterpillars and hot pepper. Mezcal is produced in large quantities throughout Mexico. A drink is sent for export, which is made in the state of Oaxaca, in the town of Mitla. In addition to this manufacturer, there are several others that have been given permission to export the product abroad. The drink has been imported to Europe since 1990.

Alcoholic beverages, regardless of type and name, are harmful to health. Mezcal is no exception. Naturally, it is contraindicated for children and pregnant women. Excessive and frequent use of any alcohol leads to an exacerbation of chronic pain and the appearance of abnormalities in the functioning of the human body. This is a violation of the nervous system, blurred vision, decreased potency in men and malfunction of the liver.