How Mezcal is Made – The Ultimate Guide

Mezcal is a unique and complex spirit that has been gaining popularity in recent years. It is made from the heart of the agave plant, which is harvested, cooked, fermented, and distilled to produce a rich, smoky, and complex flavor profile. In this ultimate guide, we will explore how mezcal is made, from the agave plant to the bottle, and everything in between.

Agave and its many uses

Agave is a succulent plant that is native to Mexico and parts of the southwestern United States. There are over 200 species of agave, but only a few are used to make mezcal. The most common species used are Espadín, Tobalá, Tepextate, and Arroqueño, each of which has its own unique flavor profile.

Agave is used for a variety of purposes in addition to making mezcal. The sap of some species, such as the Agave americana, can be fermented to make pulque, a traditional Mexican alcoholic beverage. The leaves of the agave plant are also used to make a variety of products, including clothing, paper, and rope.

The Mezcal Production Process

The production of mezcal begins with the harvesting of mature agave plants, which can take anywhere from 7 to 25 years to reach maturity depending on the species. The piña, or heart, of the agave is then removed from the plant and roasted in an underground pit oven, known as a horno, over a period of several days. This process is known as cooking, and it serves to soften the piña and convert its starches into fermentable sugars.

After cooking, the piñas are crushed to extract the juice, which is then fermented in large wooden or earthenware vats. The fermentation process can take anywhere from a few days to several weeks, depending on the temperature and the desired flavor profile. During fermentation, the yeast in the air and the environment react with the sugar in the juice, producing alcohol and carbon dioxide.

Once fermentation is complete, the liquid is distilled twice in copper or clay stills to produce mezcal. The first distillation, known as the ordinario, produces a low-proof spirit that is distilled again to produce a higher-proof spirit known as mezcal.

A Little More on the Fermentation Process

The fermentation process is a crucial step in the production of mezcal, as it allows the yeast in the air and environment to react with the sugar in the agave juice, producing alcohol and carbon dioxide. The length of time that the juice is allowed to ferment can impact the flavor profile of the final product.

Some producers choose to use wild yeasts for fermentation, while others use commercial yeasts to ensure consistency and control over the fermentation process. Wild yeasts can result in more complex and nuanced flavor profiles, but they can also be more difficult to control.

A Little More on the Distillation Process

Distillation is the final step in the production of mezcal, and it involves heating the fermented agave juice to vaporize the alcohol, which is then condensed back into a liquid form. The first distillation, known as the ordinario, produces a low-proof spirit that is then distilled again to produce mezcal.

The type of still used for distillation can impact the flavor profile of the mezcal, with copper and clay stills being the most commonly used types. Copper stills are known for producing a smoother, more refined spirit, while clay stills are known for producing a more rustic and earthy spirit.

Production Processes Across Different Regions

The production of mezcal varies from region to region, with different producers using different techniques and agave species to produce unique and complex flavor profiles. Some of the most popular mezcal-producing regions in Mexico include Oaxaca, Guerrero, and Durango.

Oaxaca is the most well-known mezcal-producing region in Mexico, and it is known for producing some of the most complex and diverse mezcal varieties. The state of Oaxaca is home to over 30 different species of agave, each with its own unique flavor profile. Some of the most popular agave species used in Oaxacan mezcal include Espadín, Tobalá, and Cuixe.

Guerrero, located in southern Mexico, is another important mezcal-producing region. The mezcal produced in Guerrero is known for its smoky, earthy flavor profile, which is a result of the use of mesquite and oak wood for smoking the agave. Guerrero is also known for producing some of the rarest and most sought-after agave varieties, such as Tepextate and Madrecuixe.

Durango, located in northern Mexico, is a lesser-known mezcal-producing region, but it is gaining popularity for its unique and complex mezcal varieties. Durango is home to several different agave species, including Cenizo, which is known for its herbal and citrus notes, and Mexicano, which is known for its spicy and floral flavor profile.

Different Agave Species and Spirits

As mentioned, there are several different species of agave that can be used to make mezcal. Each species has its own unique flavor profile, and some are more highly prized than others. The most common species used to make mezcal is Espadín, which is known for its sweet, floral notes and hints of smoke.

Tobalá, on the other hand, is a wild species of agave that is highly prized for its complex and nuanced flavor profile. It is often described as having notes of chocolate, tobacco, and roasted nuts, with a smooth, velvety finish.

Tepextate is another wild species of agave that is known for its herbal, earthy flavors and slightly bitter finish. It is also highly prized for its rarity, as it can take up to 25 years to reach maturity.

Arroqueño is a larger, sweeter species of agave that is known for its fruity, floral flavors and smoky finish. It is often used to produce more complex, nuanced mezcal blends.

Different Production Techniques and Flavor Profiles

The flavor profile of mezcal can be influenced by a variety of factors, including the species of agave used, the production techniques, and the use of barrels for aging. For example, mezcal that is roasted over mesquite wood will have a different flavor profile than mezcal that is roasted over oak or pine.

Similarly, mezcal that is fermented in wooden vats will have a different flavor profile than mezcal that is fermented in earthenware vats. Wooden vats allow for a higher degree of oxygenation, which can result in a more complex and nuanced flavor profile.

The use of barrels for aging can also have a significant impact on the flavor of mezcal. While aging is not required for mezcal, many producers choose to age their spirits to add depth and complexity to the flavor profile. Oak barrels are the most commonly used type of barrel for aging, but other woods, such as mesquite and cherry, can also be used.

The type of barrel used can impact the flavor of the mezcal in several ways. Oak barrels, for example, can impart flavors of vanilla, caramel, and spice, while mesquite barrels can impart smoky and earthy flavors. The length of time that mezcal is aged can also impact its flavor profile, with longer aging times resulting in a smoother, more complex spirit.

Popular Brands and Their Techniques

There are many different brands of mezcal available on the market, each with its own unique production techniques and flavor profiles. Some of the most popular brands of mezcal include Del Maguey, Los Danzantes, Mezcal Vago, and El Silencio.

Del Maguey, for example, is known for its single-village mezcal, which is made using traditional production techniques and is aged in oak barrels for varying lengths of time. Los Danzantes, on the other hand, produces a range of different mezcal varieties, including Espadín, Tobalá, and Pechuga, which are all made using traditional production techniques.

Mezcal Vago is a newer brand that is quickly gaining popularity for its focus on small-batch, artisanal mezcal. The brand produces a range of different mezcal varieties, each made using different agave species and production techniques to produce unique and complex flavor profiles.

El Silencio is another popular brand of mezcal that is known for its smooth, balanced flavor profile. The brand produces several different varieties of mezcal, including Espadín, Tobalá, and Ensemble, which is a blend of several different agave species.

Conclusion

Mezcal is a complex and nuanced spirit that is steeped in tradition and history. The production of mezcal is a labor-intensive process that requires skill and expertise, as well as a deep understanding of the different agave species and production techniques.

The flavor profile of mezcal can vary widely depending on the agave species used, the production technique employed, and the use of barrels for aging. Popular brands of mezcal, such as Del Maguey and Los Danzantes, each have their own unique production techniques and flavor profiles.

While mezcal is often compared to tequila, the two spirits are distinct in their production techniques, flavor profiles, and cultural significance. Mezcal is a spirit that is deeply rooted in Mexican culture and tradition, and it continues to gain popularity among spirits enthusiasts around the world.