Mezcal, the smoky cousin of tequila, is far more than just a trendy spirit. It’s a cultural icon, a testament to centuries-old traditions, and a complex spirit deserving of respect and mindful appreciation. Knowing how to properly drink mezcal isn’t about following rigid rules, but about understanding and savoring the nuances of this agave-based elixir. This guide will delve into the correct way to approach mezcal, from selecting the right bottle to experiencing its full flavor profile.
Understanding Mezcal: More Than Just a Drink
Mezcal is a distilled alcoholic beverage made from any type of agave plant. This contrasts with tequila, which can only be made from blue agave. This diversity in agave varieties contributes to mezcal’s vast range of flavors and aromas. Production methods are also generally more traditional for mezcal, often involving roasting agave in earthen pits, crushing it with a stone wheel (tahona), and distilling in small batches.
The Agave: The Heart of Mezcal
The type of agave used profoundly impacts the final product. Espadín is the most common agave variety, but others like Tobalá, Tepeztate, and Arroqueño offer vastly different flavor profiles. Each agave species has its own maturation period, some taking decades to mature, contributing to the spirit’s complexity. Consider exploring different agave types to expand your palate and understanding of mezcal.
Production Methods: A Time-Honored Tradition
The traditional production of mezcal is a labor of love, often carried out by small, family-run distilleries called palenques. The process involves:
- Roasting: Agave hearts (piñas) are roasted in earthen pits lined with hot rocks, giving mezcal its signature smoky flavor.
- Crushing: The roasted piñas are crushed, traditionally using a stone wheel powered by animals or by hand.
- Fermentation: The crushed agave fibers and juice ferment naturally, often in wooden vats, relying on wild yeasts.
- Distillation: The fermented liquid is distilled, typically twice, in copper or clay pot stills.
These traditional methods contribute to mezcal’s unique character and complexity.
Choosing the Right Mezcal: A Matter of Taste and Exploration
Selecting a bottle of mezcal can be daunting, given the vast array of options. Consider these factors when making your choice:
Agave Variety
As mentioned earlier, different agave species yield distinct flavor profiles. Espadín is a good starting point, offering a balanced and approachable taste. Tobalá is known for its floral and fruity notes, while Tepeztate often has earthy and herbal characteristics.
Production Method
Mezcal produced using traditional methods generally offers a more complex and nuanced flavor profile. Look for bottles that specify traditional production methods.
Origin
Different regions in Mexico produce mezcal with varying characteristics. Oaxaca is the most well-known region, but other states like Guerrero, Puebla, and Michoacán also produce excellent mezcal.
ABV (Alcohol By Volume)
Mezcal typically has a higher ABV than tequila, often ranging from 40% to 55%. Consider the ABV when selecting a mezcal, especially if you’re new to the spirit.
The Ritual: How to Serve and Sip Mezcal
Drinking mezcal is an experience that should be savored. Follow these tips to fully appreciate its flavors and aromas:
The Glassware
Traditional mezcal is often served in small, shallow clay cups called copitas or veladoras (small votive candle holders). These glasses allow the aromas to open up and provide a comfortable sipping experience. Riedel also makes specific mezcal glasses designed to enhance the spirit’s flavors. A simple rocks glass can also be used. Avoid using shot glasses; mezcal is meant to be sipped, not slammed.
The Serving Temperature
Mezcal should be served at room temperature or slightly cooler. Avoid chilling it, as this can mask its delicate aromas and flavors.
The Accompaniments
Mezcal is often served with accompaniments like:
- Orange slices: The acidity of the orange complements the smoky and earthy notes of the mezcal.
- Sal de gusano (worm salt): This traditional salt is made from ground agave worms, chili peppers, and salt. It adds a unique savory and umami element.
- Chapulines (grasshoppers): Another traditional Oaxacan snack that pairs well with mezcal.
- Dark chocolate: The bitterness of dark chocolate can balance the sweetness and smokiness of the mezcal.
These accompaniments are meant to enhance the tasting experience, not to mask the flavor of the mezcal.
The Art of Tasting: Savoring the Nuances
Tasting mezcal is a sensory experience that involves sight, smell, and taste. Follow these steps to fully appreciate its complexity:
Visual Inspection
Observe the color and clarity of the mezcal. A well-made mezcal should be clear and bright.
Aroma
Swirl the mezcal in your glass to release its aromas. Bring the glass to your nose and inhale deeply. Try to identify the different notes, such as smoke, fruit, floral, herbal, or earthy aromas.
Taste
Take a small sip of mezcal and let it coat your palate. Pay attention to the different flavors that emerge, such as agave, smoke, spice, citrus, or sweetness. Notice the texture and the length of the finish.
Palate Cleansing
Take a small bite of an orange slice or sip some water to cleanse your palate between sips of mezcal. This will allow you to fully appreciate the different flavors and aromas.
Beyond the Sip: Respecting the Tradition
Drinking mezcal is not just about enjoying a spirit; it’s about respecting the tradition and the people who make it. Support small, independent producers who use traditional methods and sustainable practices. Learn about the history and culture of mezcal. Share your knowledge and appreciation with others.
Sustainability
The growing popularity of mezcal has raised concerns about sustainability. Overharvesting of wild agave species can have a negative impact on the environment. Support producers who are committed to sustainable practices, such as replanting agave and using responsible harvesting methods.
Supporting Communities
Mezcal production is often a source of income for rural communities in Mexico. By supporting small, independent producers, you can help to preserve traditional practices and improve the livelihoods of these communities.
Mezcal Cocktails: Exploring New Possibilities
While mezcal is best enjoyed neat, it can also be used in cocktails to add a smoky and complex twist to classic recipes.
Classic Cocktails with a Mezcal Twist
- Mezcal Margarita: Substitute tequila with mezcal for a smoky and complex margarita.
- Oaxaca Old Fashioned: A variation of the classic Old Fashioned, using mezcal, agave nectar, and bitters.
- Mezcal Negroni: A smoky and bitter Negroni made with mezcal, Campari, and sweet vermouth.
Creative Mezcal Cocktails
Experiment with different ingredients to create your own unique mezcal cocktails. Consider using fresh fruits, herbs, and spices to complement the smoky and earthy notes of the mezcal.
The Journey Continues: Further Exploration
Learning about mezcal is an ongoing journey. There’s always more to discover, from different agave varieties to regional variations in production methods. Attend mezcal tastings, visit palenques in Mexico, and read books and articles about mezcal. The more you learn, the more you’ll appreciate the complexity and beauty of this unique spirit.
In conclusion, drinking mezcal the “correct” way is about mindful appreciation and respect for its heritage. From choosing a quality bottle to savoring each sip, understanding the agave, the production process, and the cultural significance enhances the experience. Enjoy the journey of discovery and responsibly explore the world of mezcal.
Mezcal Quality Indicators
Understanding mezcal quality requires attention to detail. Factors like production methods, agave type, and aging (if any) significantly impact the overall experience. Here’s a general guide:
| Feature | Higher Quality Mezcal | Lower Quality Mezcal |
|—————-|———————————————————–|————————————————————–|
| Agave Type | Wild agaves (Tobala, Tepeztate) or sustainably farmed Espadin | Mass-produced Espadin, often from monoculture farms |
| Production | Traditional methods: earthen pit roasting, tahona crushing | Industrial methods: autoclave cooking, mechanical milling |
| Distillation | Copper or clay pot stills, double or triple distilled | Column stills, often single distillation |
| Additives | None | Caramel coloring, glycerin, other additives to mask imperfections |
| Aroma & Taste | Complex, layered flavors; long finish | Harsh, one-dimensional, short finish |
| Certification | CRM (Consejo Regulador del Mezcal) certification | Lack of clear origin and production information |
What is the best type of glass to drink mezcal from?
Traditionally, mezcal is sipped from a copita, a small, shallow clay cup, or a veladora, a votive candle glass. These vessels allow for a controlled nosing experience, concentrating the aromas for a more intense sensory encounter. The wide mouth of the copita and veladora helps to open up the complex flavors of the mezcal.
While these traditional options are preferred by purists, a small, stemmed glass like a tulip glass or a wine glass can also be used. These glasses help to showcase the mezcal’s aromas and allow you to swirl the spirit gently. Avoid large snifters, as they can overwhelm the delicate nuances of mezcal.
How should I properly smell mezcal before tasting it?
Begin by holding the glass a few inches away from your nose and gently inhale. Note the initial aromas without swirling. Then, slowly bring the glass closer to your nose, taking several short, gentle sniffs. Try to identify the different scents, such as smoke, earth, fruit, floral notes, or spices.
After the initial assessment, gently swirl the mezcal in the glass to release more aromas. Repeat the sniffing process, paying attention to how the scents evolve. Avoid taking deep inhales, as the alcohol can be overpowering and desensitize your palate. The goal is to appreciate the complexity and nuances of the spirit’s bouquet.
What foods pair well with mezcal to enhance the tasting experience?
Mezcal’s complex flavors lend themselves well to a variety of food pairings. Consider foods with smoky, spicy, or savory notes, such as grilled meats, roasted vegetables, or mole sauces. Citrus fruits like oranges and grapefruits can also complement the spirit’s profile, providing a refreshing counterpoint.
For a more traditional pairing, try sal de gusano (worm salt) and orange slices. The salt’s earthy, umami flavor and the orange’s sweetness create a balanced and intriguing combination that highlights the mezcal’s unique characteristics. Dark chocolate is another excellent choice, as its rich, bitter notes can complement the spirit’s smoky and earthy flavors.
How do I know if a mezcal is of good quality?
Several factors indicate a high-quality mezcal. Look for mezcal that is made from 100% agave, as opposed to blends that contain other sugars. Check the label for information about the agave species used, the production method, and the region of origin. These details can provide insights into the mezcal’s character and authenticity.
Consider the aroma and flavor profile. A good mezcal should be complex and well-balanced, with a variety of distinct aromas and flavors that linger on the palate. Avoid mezcals with harsh or overpowering alcohol notes, or artificial flavors or additives. Ideally the flavor should be expressive of the agave from which it was derived, with both subtle and bold notes.
What’s the proper way to sip mezcal to fully appreciate its flavors?
Take a small sip of mezcal and let it coat your tongue, allowing the flavors to unfold gradually. Swirl the mezcal around in your mouth to engage all of your taste buds. Pay attention to the initial flavors, the mid-palate, and the finish. Note how the flavors evolve and interact with each other.
After swallowing, take a moment to appreciate the lingering aftertaste. Notice the length and complexity of the finish. Did the flavors fade quickly, or did they linger on your palate? Consider the overall balance and harmony of the flavors. This deliberate and mindful approach will allow you to fully appreciate the nuances of the mezcal.
What are the different types of agave used in mezcal production, and how do they affect the flavor?
Mezcal can be made from over 30 different species of agave, each contributing unique flavors. Espadín is the most common agave, producing a relatively approachable mezcal with notes of cooked agave, citrus, and earth. Tobalá agave yields a more floral and herbaceous mezcal, often with fruity and spicy undertones.
Other agave species, such as Tepeztate and Arroqueño, are rarer and produce more complex and distinctive mezcals. Tepeztate often has vegetal and mineral notes, while Arroqueño can exhibit chocolate and nutty flavors. The agave species used has a significant impact on the final product, offering a vast range of flavor profiles to explore.
How does the production process influence the final taste of mezcal?
The traditional mezcal production process significantly influences the final taste. Roasting the agave hearts in earthen pits lined with hot stones imparts a smoky flavor that is characteristic of mezcal. The type of wood used for roasting, the length of roasting, and whether the agave is covered or exposed all play a crucial role. Fermentation can also influence the final outcome depending on the type of fermentation vessel and presence of yeast and other microorganisms.
The distillation process further refines the mezcal’s flavor profile. Distillation in copper stills can create a smoother, more refined spirit, while distillation in clay stills can impart earthy and rustic notes. The number of distillations and the skill of the distiller also contribute to the overall quality and character of the mezcal. All of these variables result in the unique flavor profiles of each bottle.