Tequila and mezcal are two of the most iconic spirits in Mexico. Both are made from the agave plant, but the production process is different. And if you’re like me, the initial taste of the mezcal, takes you by surprise (tequila lover here!)

How Tequila Is Made

1. Harvesting: Tequila is made from the blue agave plant, which takes around 8 to 12 years to mature. The agave is harvested by removing the leaves and exposing the heart or “piña”.

2. Cooking: The piñas are then cooked in an oven or autoclave to convert the starches into sugars. Traditionally, the piñas are cooked in an underground pit oven called a “horno”, which imparts a smoky flavor to the tequila.

3. Crushing: After cooking, the piñas are crushed to extract the juice. Traditionally, this was done with a stone wheel called a “tahona”. Nowadays, most tequila distilleries use a mechanical shredder.

4. Fermentation: The juice is then fermented in tanks with yeast to convert the sugars into alcohol. This process can take between 1 to 3 days, depending on the temperature and yeast used.

5. Distillation: The fermented juice is then distilled twice to produce tequila. The first distillation produces “ordinario”, which is then distilled again to produce tequila.

6. Aging: Tequila can be aged in oak barrels to give it a unique flavor and color. The longer it is aged, the darker and smoother it becomes. Blanco tequila is not aged, while reposado is aged between 2 to 12 months, and añejo is aged for at least 1 year.

What is Mezcal?

Mezcal is a spirit made from the agave plant. It is similar to tequila, but it has a smokier flavor and aroma. This smokiness comes from the production process, which includes roasting the agave hearts in underground pits lined with volcanic rock.

How is Mezcal made?

1. Harvesting: Mezcal can be made from several different types of agave plants, which take between 8 to 30 years to mature. The agave is harvested by removing the leaves and exposing the piña.

2. Cooking: The piñas are then roasted in an underground pit oven called a “palenque” over hot rocks covered with wood and agave fibers.

3. Crushing: After cooking, the piñas are crushed by a stone wheel or a mechanical shredder.

4. Fermentation: The juice is then fermented in wooden vats or animal hides with wild yeast, which can take between 3 to 30 days depending on the temperature and yeast used.

5. Distillation: The fermented juice is then distilled twice in a copper pot still. The first distillation produces “ordinario”, which is then distilled again to produce mezcal.

6. Aging: Mezcal can be aged in oak barrels to give it a unique flavor and color. The longer it is aged, the darker and smoother it becomes. joven mezcal is not aged, while reposado is aged between 2 to 12 months, and añejo is aged for at least 1 year.

What makes Mexcal smoky?

The smokiness of mezcal comes from the roasting process, which imparts a unique flavor to the spirit. Other factors, such as the type of wood used for roasting and the length of time it’s roasted, also play a role in determining the final flavor profile.

How to drink Mezcal

Mezcal is typically served neat or with a few drops of water. It can also be used in cocktails and mixed drinks, such as the classic margarita. A popular way to enjoy mezcal is by taking part in a traditional Mexican drinking ritual called a “cantada”, which involves drinking shots of mezcal followed by singing and dancing.

No matter how you decide to enjoy it, mezcal is sure to be an unforgettable experience! So go ahead, grab a bottle of mezcal and let the fiesta begin! ¡Salud!