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MEZCAL VS. TEQUILA: Origins
Mezcal is tequila's daddy and has been made by indigenous Mexican peoples in
and around Oaxaca since the arrival of the Spaniards in the 16th Century.
Tequila is a regional form of mezcal, originally known as mezcal de Tequila,
it was abbreviated in the 1950's to Tequila by distillers in Jalisco State (originally
in the town of Tequila) to distinguish it from other lesser-known agave distillates,
such as Sotol from Chihuahua and Bacanora from Sonora.
MEZCAL VS. TEQUILA: Species
Mezcal can be made from 11 types of agave endemic to Oaxaca, such as quishe,
pasmo, tepestate, tobala, espadin, largo, pulque, azul, blanco, ciereago, and
mexicano. This diversity produces a range of flavors similar to grape varieties
in wine making. Around 90% of mezcal is made from the agave espadin.
Tequila is distilled from only one variety of agave, the Agave Tequilana weber
azul or Blue Agave.
MEZCAL VS. TEQUILA: Process Technology
Mezcal producers in the villages of Oaxaca still use the same traditional method
of roasting agave in underground wood-fired pits, and distilling in small-batch,
copper pot stills.
Tequila is steam-cooked in large stainless-steel autoclaves, processed in factories
with industrial-sized fermentation vessels and distilled continuosly in modern
column stills.
MEZCAL VS. TEQUILA: Quality Standards
Mezcal must contain 100% Agave spirits and be bottled at source.
Tequila need only contain 51% agave spirits (unless otherwise stated on the
bottle). The other 49% can be sugar cane or corn spirits. Bulk quantities of
tequila are transported by tanker truck, bottled in the United States and used
mostly for mixing the famous Margarita cocktail.
In conclusion, mezcal is a pleasant surprise to the already discerning tequila connoisseur, as well as an eye opener for the as yet uninitiated into the delights of sipping these high calibre drinks. For those connoisseurs of fine tequila ready for a change, try Scorpion Mezcal! It's perfect for sipping after dinner and combines perfectly with both contemporary and traditional Mexican cuisine.
Glassware: to get the most out of a Mezcal tasting, use a Scotch glass. It helps in showcasing the smokey depths of this great drink. A Cognac glass or Brandy snifter is also recommended.
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