How to taste mezcal like a pro

How to taste mezcal like a pro. Mezcal is a drink that has become pretty popular, many people associate or confuse it with tequila, but despite coming from the same place they are different. Here’s everything you should know about mezcal.

The difference between Tequila and Mezcal

Mezcal comes from agave, but it’s not tequila. Although Tequila is like mezcal. I know it’s confusing, but hear me out. Tequila can only be made from agave tequilana which is the blue agave, and can only be found in Jalisco, Mexico.

Mezcal can be made from any agave, the most popular one if from Oaxaca, but there’s a great variety of mezcals.

Where does Mezcal come from?

Today there are many types of agaves, and their process changes depending on the type of agave, its production process, variety, color, etc.

So here’s a little guide of all types of mezcal, it’s production process and how to taste it.

Agave types

There are 3 types of agave from which mezcal is made:

Tobalá
Espadín
Madrecuixe

They are all named after each agave, so it won’t be difficult to identify them. Espadín is the most common in restaurants and bars.

This is my favorite mezcal, I recommend it.

Types of Mezcal

The industrial or traditional: It uses mechanisms to accelerate the maturing times of the maguey.

Artisanal mezcal: Also being the most common, the maguey is cooked in a stone oven and the roasts of the stalks and the root of the agave in wood or gas ovens. Example: Los Danzantes

The ancestral: It is produced in a milling with a wooden hammer, by hand. It is cooked in an earth oven and a distillate in a clay pot. Example: Alipús.

Production process:

Miner: The traditional mezcal.

Smoked or “breast”: You add chicken, turkey or rabbit breast and this gives it a smoky flavor.

Abocado: it softens the flavor by adding seeds, flowers or the famous maguey worm.

Aging process (color):

Young: It is the lightest, from white to very soft yellow. And it is obtained directly from the distillation process. Its flavor is a little stronger.

Reposado: Golden color. With notes of cinnamon, bald or pepper. Oak or oak barrels for at least 2 months.

Aged or añejos: Ocher color. They have a maturation process of at least one year in a wooden container. Chocolate or coffee notes

Guide for connoisseurs

Taste mezcal like a professional and learn what foods are best for each.

What is the best for each mezcal?

White mezcal is perfect as an aperitif with light meals like seafood.
The reposados ​​go with salted, fried or grilled fish.
Añejos are perfect as digestives.

Good quality mezcal

If you want to bring mezcal as a gift, check these details to recognize quality mezcal.

1. On the label it must say “100% agave” to know that it is made only with maguey.
2. Check that it indicates the type of maguey used and the population and the designation of origin. These are the protected states: Oaxaca, Michoacán, Guerrero, Guanajuato, Durango, Zacatecas, San Luis Potosí and Tamaulipas.
3. The minimum graduation must be 36% Alc. Vol.
4. Finally, if you shake the bottle you should see a pearly color. (unless it is more than 55% alcohol)

Taste it

The best part, tasting it. Tasting mezcal it’s similar to tasting wine. You don’t take the full shot like a spring breaker.

First you have to smell it, to see if you get any smoked smell or fruity. Then you sip it and before swallowing you pass the hole mezcal all over your mouth, mixed with your saliva. Then you swallow. You’ll be able to sense all the aromas and notes from the mezcal.

Don’t forget some oranges with “Tajín” afterwards.

Now you are ready to taste mezcal like a pro. Cheers!

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