Mezcal, the smoky, artisanal spirit hailing from Mexico, has gained international recognition and reverence over the past decade. With its deep history, unique production process, and distinctive flavour profile, mezcal stands as a testament to the rich heritage of Mexican culture. 

In this article, we'll delve into the captivating world of mezcal, exploring its fascinating history, intricate production techniques, differences from other agave spirits and the importance of its Denomination of Origin.

The history of mezcal

The story of mezcal stretches far back into the annals of Mexican history, with roots that date back to the pre-Columbian era. Indigenous tribes, such as the Zapotecs and Mixtecs, are believed to have been distilling agave plants into a potent alcoholic beverage more than 400 years before the arrival of Spanish conquistadores.

The term mezcal itself is derived from the Nahuatl word mexcalli, meaning "oven-cooked agave". Early mezcal production methods involved roasting agave hearts, or piñas, in underground pits lined with hot stones, giving the spirit its distinctive smoky flavour.

It wasn't until the Spanish brought the art of distillation to Mexico in the 16th century that mezcal became the refined spirit we know today. Over the centuries, mezcal production evolved, incorporating both European distillation techniques and indigenous traditions. This fusion of cultures led to the diverse and complex world of mezcal we experience today.

The art of crafting mezcal

At the heart of mezcal's unique character is its intricate production process. To make this agave-based spirit, several key steps are involved, each of which contributes to its rich and diverse flavour profile.

Agave selection

Mezcal can be made from a variety of agave species, including Espadín, Tobalá and Tepeztate, each imparting distinct flavours to the final product. The agave plants are typically harvested when they have reached maturity, which can take anywhere from seven to 35 years, depending on the species.

Cooking

The harvested agave piñas are roasted in underground pit ovens, usually lined with volcanic rocks. This traditional method of cooking agave imparts the characteristic smoky notes to mezcal. The roasted piñas are then crushed to extract the juice, which is the base for fermentation and distillation.

Fermentation

The extracted juice is left to ferment in wooden vats or open-air containers for several days. Natural yeast in the environment aids the fermentation process, contributing to the complexity of the final flavour.

Distillation

Mezcal is typically distilled twice, although some artisanal producers may use a third distillation. The liquid is heated, vaporised and condensed to increase alcohol content and purity. Copper or clay stills are commonly used, and the distillation process plays a significant role in shaping the spirit's flavour.

Ageing

Mezcal may be aged in various types of containers, including wooden barrels or glass bottles, for varying lengths of time. Ageing mellows the spirit and allows it to develop additional flavour complexity. Mezcal labelled as "anejo" or "reposado" has undergone ageing, while "joven" is typically unaged.

Bottling

After ageing, mezcal is often diluted to the desired alcohol content with water and then bottled. Some premium mezcals are bottled at full cask strength for a more intense flavour experience.

Mezcal vs. tequila

Mezcal and tequila are both agave-based spirits, and while they share some similarities, they are distinct in several key ways:

While mezcal can be made from a wide range of agave species, tequila is primarily produced from blue agave (Agave tequilana). This diversity of agave species contributes to the wide array of flavours found in mezcal.

Mezcal is produced in nine states across Mexico, with specific regions recognized for their unique mezcal styles. Tequila, on the other hand, can only be made in five states and is primarily made in the Tequila region of Jalisco.

Mezcal traditionally uses underground pit ovens to cook the agave, resulting in a smoky flavour. In contrast, tequila is typically cooked in above-ground ovens or autoclaves, resulting in a milder flavour profile.

When it comes to distillation, mezcal often undergoes artisanal, small-batch distillation in copper or clay stills, while tequila is typically distilled in large, modern distillation facilities.

As a result of these differences, mezcal is known for its diverse and complex flavour profile, which can include notes of smoke, earthiness, and fruitiness. Tequila tends to have a cleaner, more straightforward flavour, with the influence of blue agave taking centre stage.

Denomination of Origin

Mexico takes great pride in its native spirit, and to protect its authenticity and quality, the Mexican government has established a Denomination of Origin (DO) for mezcal. Similar to the DO for wines in France, the DO for mezcal regulates where and how the spirit can be produced.

Key aspects of the Denomination of Origin for mezcal include:

The DO defines specific regions within Mexico where mezcal production is authorized. These regions are known for their unique agave species and production methods.

The DO specifies the agave species that can be used in mezcal production, ensuring that authentic and traditional varieties are employed.

Regulations within the DO outline production processes, including cooking, fermentation, and distillation methods, to maintain mezcal's traditional and artisanal character.

Mezcal bottles must adhere to strict labelling standards, including information about the agave variety used, the production region, and the producer's information.

The DO includes provisions for quality control measures to uphold the standards of mezcal production and protect the reputation of this beloved spirit.

Thanks to the Denomination of Origin, mezcal consumers can have confidence in the authenticity and quality of the mezcal they purchase, and traditional producers are supported in preserving their time-honoured methods.

On the global stage

In recent years, mezcal has experienced a surge in popularity, both in its home country and abroad. The craft cocktail movement has played a significant role in introducing mezcal to a broader audience, as mixologists and bartenders embrace its unique flavour profile and use it as a base for innovative cocktails.

Additionally, the global appreciation for artisanal and handcrafted products has helped propel mezcal into the spotlight. Consumers are increasingly drawn to the spirit's rich history, diverse flavours, and the stories of the passionate mezcaleros who produce it. 

Whether enjoyed neat or in a meticulously crafted cocktail, mezcal offers a taste of Mexico's soul and a connection to its ancient traditions. Its journey from the smoky depths of underground ovens to the world's finest bars and restaurants is a testament to the enduring allure of this exceptional spirit.

In conclusion, mezcal is more than just a drink; it is a window into the soul of Mexico. With its deep-rooted history, intricate production process, and distinctive character, it continues to captivate the hearts and palates of spirits enthusiasts worldwide. 

As you savour a sip of mezcal, you not only taste the smoky flavours but also the centuries of tradition, culture, and passion that make this elixir truly extraordinary. Salud!

Marshall Thurlow is the Director and Founder of Orion Marketing Pty Ltd. He is a digital marketer with expertise in SEO, website design, content marketing and project management. With over 15 years of experience spanning government, not-for-profit and the private sector, he is well equipped to lead teams to success.