Just like in other cultures, our pre-Hispanic ancestors had the knowledge to make intoxicating beverages that altered consciousness; one of the most important was pulque (a fermented drink extracted from maguey), which could only be consumed by priests on special occasions.   Some time later, a new drink was conceived in Mexican lands as a product of the exchange of knowledge about distillation between the Anahuac and the Spaniards, as the latter had learned this process from the Arabs; thus mezcal was born. The word mezcal comes from the Nahuatl words metl or meztl (maguey) and ixcalli (to cook), literally meaning “cooked maguey.” There are over 100 varieties of maguey or agave, and the ones used to make this product are tobalá or espadín. Mezcal is a designation of origin that includes the states of Durango, Guerrero, Guanajuato, San Luis Potosí, Tamaulipas, Zacatecas, and Oaxaca; particularly, the latter state is referred to as “The mezcal region.” Mezcal, unlike tequila, is 100% handcrafted, starting with the selection of the piñas (which are 9 to 10 years old) obtained from the agave. The piñas are cooked in conical ovens built underground, which have been preheated with oak wood and river stones to retain heat; once cooked, they are crushed in mills or tahonas, and the resulting pulp is naturally fermented with bagasse and juice, adding a percentage of water (from 5 to 10%). Once fermented, it is distilled twice to obtain a pure, crystal-clear liquid that will later be placed in white oak barrels to rest.  

General Characteristic Aspects

• Alcohol content: between 38 and 50% Alc. Vol.
• Joven: clear and bright, floral and citrus notes; on the palate, almond, citrus with a slight sweetness of ripe fruits.
• Reposado: light amber, notes of spices, chocolate, caramel, and a soft aroma of citrus and wood; smooth on the palate.
• Añejo: bright amber, complex aromas with slight notes of smoke, chocolate, caramel, and wood; pleasant and persistent on the palate.

 

Recipes with Mezcal

Recipe for Margarita with Mezcal

Ingredients: - 1/2 cup of reposado mezcal - 3/4 cup of orange liqueur - 1/2 cup of lime juice - 1 green lime cut into thin wedges - 2 tablespoons of sugar - salt for rimming - ice To see how to prepare this drink click here.  

Recipe for Clamato with Mezcal

Ingredients: - 1 shot of mezcal - Prepared clamato - ice to taste - 1 celery stick for garnish Click here to see how to prepare this recipe.   If you want to learn more about the world of mezcal, don’t miss the 2nd Mezcal Festival at La Europea from September 1 to 30, with promotions, tastings, and events at all of our branches.  

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