Mezcal is a distilled alcoholic beverage obtained from the fermented juices of the agave plant. It is highly valued in Mexico due to its artisanal production process and distinctive smoky flavor. Mezcal boasts a rich history and culture associated with its production and consumption. It has been a part of Mexican culture for centuries, linked to craftsmanship, tradition, and local pride. Currently, it is produced in at least 18 states across the Mexican Republic.
The primary distinction between Mezcal and Tequila lies in the type of agave used in their production. Mezcal can be made from various agave varieties, while Tequila can only be produced using the blue agave variety, also known as agave tequilana, which is used in our tequilana and cupreata mezcal.
Another key difference is the production process. Mezcal is crafted using traditional techniques, including the roasting of agave in underground stone or brick ovens, whereas Tequila is cooked in steam ovens known as autoclaves. The mezcal cooking process can last up to 5 days, while Tequila’s cooking process might only take a few hours.
Mezcal is also double-distilled in copper stills, whereas Tequila might be distilled two or three times in either copper or stainless steel stills. Additionally, Mezcal is often hand-bottled and produced in smaller quantities, giving it a more artisanal character, while Tequila is mass-produced and bottled by machines.
Another difference between Mezcal and Tequila is in their taste and aroma. Mezcal has a smoky flavor and earthy aroma, while Tequila has a sweeter, more floral taste. Mezcal boasts a wide range of flavors and a diverse aromatic profile due to its production from agave, which has 53 species of mezcal agaves in Mexico.
The distinction between Ancestral, Artisanal, and Industrial Mezcal relates to the production processes used in crafting Mezcal and the regulations that apply to each type.
- Ancestral Mezcal: It’s a special type of artisanal Mezcal crafted in an even more traditional and manual manner, following pre-Hispanic production methods. Production is highly limited, occurring in some rural communities where ancestral production techniques like stone oven cooking, tahona grinding, fermentation, and distillation using bagasse and clay pots are employed.
- Artisanal Mezcal: This type of Mezcal is produced in small quantities and in an artisanal manner. It is made in small distilleries called “palenques”, where agave hearts are cooked in earthen ovens and crushed by hand, using a stone mill or a motor-driven mill. Fermentation and distillation involve the use of bagasse and copper stills.
- Industrial Mezcal: This Mezcal is produced in large quantities and with industrial methods using machinery and automated processes. It’s primarily made in factories, using a grinder for agave, fermentation without bagasse in stainless steel tanks, distillation in stainless steel and column stills without bagasse. Industrial Mezcal is crafted from agaves cultivated in vast areas and, in some cases, might involve the use of chemical additives to hasten the fermentation process.
Our Mezcal is cultivated and harvested in the state of Michoacán de Ocampo. Some of its key attributes include:
Cultural Heritage:
Michoacán boasts a rich cultural heritage with archaeological sites like Tzintzuntzan, Ihuatzio, and Tingambato, colonial churches and temples in Pátzcuaro and Morelia, and religious and cultural celebrations such as the Day of the Dead, the Pátzcuaro Carnival, and the Night of the Dead in Janitzio.
Handicrafts:
Michoacán is renowned for its handicrafts, especially ceramics, woodwork, embroidery, and stone carving. Notable craft centers include Tzintzuntzan, Santa Clara del Cobre, Pátzcuaro, and Uruapan.
Cuisine:
The state boasts a rich culinary tradition, featuring dishes like sopa tarasca, churipo, uchepos, corundas, ash tamales, and grain atole. It’s also famous for desserts such as buñuelos, jericallas, and cocadas.
Magical Towns:
Michoacán has three Magical Towns: Pátzcuaro, Tzintzuntzan, and Cuitzeo, recognized for their rich culture, history, and traditions.
Indigenous Ethnicities:
Michoacán is home to diverse indigenous ethnicities such as the Purépechas, Nahuas, and Otomíes. These communities keep their traditions alive in music, dance, and traditional medicine.
Our Mezcals are excellent when enjoyed in various ways:
- Neat or accompanied by orange slices, aged cheese, salt, or chili.
- In mixology, we have several recipes on our website and we will share additional recipes on our social media platforms.
Enhancing the acidity of mezcal is always important for a better experience, so foods with medium to medium-high acidity are recommended, without being bitter to avoid disconnecting aromas and flavors. In that sense, we could recommend:
Dairy
- Goat cheese
- Fresh ranchero cheese
- Edam cheese Yogurt
Fruits
- Green apple
- Apricot
- Peach
- Starfruit
- Yellow cherry
- Pineapple
- Green mango
- Green tomatillo
Prepared Foods
- Salads with yogurt or high-acidity
- Cheeses Creams with a touch of citrus such as mandarin or lemon oil
Animal Proteins
- In tamarind sauce
- Creamy sauces with cream cheese
- Oriental sauces
- Sweet and sour sauces with almond, walnut, toasted cocoa, or pepper crusts
- Traditional food with high acidity such as enchiladas, pambazos, and minced meat sopes
Enhancing the acidity of mezcal is always important for a better experience, so foods with medium to medium-high acidity are recommended, without becoming bitter to avoid disconnecting the aromas and flavors. In that sense, we could recommend:
Dairy:
- Adobera cheese
- Fresh unsalted ranchero cheese
- Ricotta cheese
- Yogurt
Fruits
- Green apple
- Native apple
- Lime
- Starfruit
- Pineapple
- Green mango
- Green tomatillo
Prepared Foods
- Citrus salads with almonds
- Grilled chicken salads
- Salads with yogurt or mild cheeses
- Creams with a hint of citrus like mandarin or lemon oil
- Lime soup
Animal proteins
- Animal proteins in roasted pineapple sauce
- Animal proteins with pasta in Alfredo sauce
- Almond or walnut crusts
- Traditional dishes like green or Swiss enchiladas, sopes, chicken tostadas, pozole in any of its varieties (preferably with chicken), Veracruz-style fish, pipián, stuffed peppers or peppers in walnut sauce
- International cuisine with spices such as saffron, ginger, rosemary, thyme, turmeric, chiltepín, or chili
It is a system of regulation and legal protection applied to certain regions in Mexico where mezcal is produced. This denomination of origin establishes the requirements and specifications that must be met for an agave distillate to be labeled and marketed as mezcal.
The mezcal denomination of origin was established in 1994 and encompasses various states in Mexico. It currently includes the states of Aguascalientes, Durango, Guanajuato, Guerrero, Michoacán, Morelos, Oaxaca, Puebla, San Luis Potosí, Sinaloa, and Zacatecas.
According to the denomination of origin, mezcal can only be produced in these regions and must comply with specific requirements regarding ingredients, production processes, packaging, and labeling.
Among the requirements established by the mezcal denomination of origin are:
- Mezcal must be produced from mature agaves of specific varieties.
- Mezcal must have a minimum alcohol content of 36% and a maximum of 55%.
- The packaging and labeling of mezcal must meet certain specifications, including the denomination of origin, the type of agave used, production date, alcohol content, and the name and address of the producer.
The mezcal denomination of origin is important because it protects the authenticity and quality of the agave distillate, promotes the preservation of traditional production techniques, and supports the local economy in mezcal- producing regions.