Where's the worm - the 10 most important Mezcal facts
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Smoky, strong, and resinous: this is the answer to the question "What does Mezcal taste like?". But there's much more to this drink than just an exquisite taste. The best Mezcals are crafted with great care and a large portion of manual labor to bring out an inimitable aroma. They are based on traditional recipes and production methods that go back centuries. Mezcal is a piece of Mexico, a piece of history, and a piece of quality of life. It's time to rediscover this ancient drink.
Back to the roots: Mezcal as the original form of Tequila
The Mexican spirit Mezcal is made from fermented, cooked agave hearts. This is also how the spirit got its name. In the Aztec language Nahuatl, "mezcalli from metl" means agave and "ixcalli" means cooked. This results in cooked agave. Today, it is produced in nine Mexican states, with a focus on Oaxaca. The high-proof drink is practically the original form of tequila, as various types of agave can be used for Mezcal production. This is also where the distinction from Tequila lies, because for it, distilleries are only allowed to use Agave tequilana Weber. Anyone who sees a flaw in this demonstrates ignorance: excellent Mezcal is a quality product that does not have to hide behind any single malt. And let's clear up another prejudice here. The worm in some Mezcal is a mere marketing gag and not a quality feature – rather the opposite.
Discover authentic Mezcal without myths
Mezcal: the traditional hipster with an Aztec soul
The history of Mezcal dates back to the Aztecs before the Spanish colonization in the 15th century. From weddings to funerals: over the centuries, the agave spirit has been an indispensable part of every social event. It is all the more astonishing that Mezcal has only slowly gained worldwide recognition since the 1990s, which it deserves. This is partly due to the strict, official regulations on Mezcal that have been passed since the 1990s. On the other hand, more and more excellent distilleries popped up, dedicated to the rough, traditional drink. Today, they produce first-class Mezcal that has long held a secure place at the bar in trendy bars around the globe.
How is Mezcal drunk?
Mexicans drink their Mezcal neat, appreciating its smoky taste and therefore thoughtfully sipping this fermented agave heart. Traditionally, Mezcal is served in a Jicara, which makes the taste experience even more authentic. If desired, the fine enjoyment can be complemented with fruits or spices that harmonize par excellence with the smoky aroma. Most Mezcal comes from the region around the city of Oaxaca, and there, a combination of the drink with orange and roasted grasshoppers is popular. If this seems too strange, you can snack on a lime and Sal de Gusano. The latter spice mainly consists of chili salt and the powder of dried, crushed agave caterpillars. European connoisseurs often prefer the pure, unadulterated enjoyment without spicy accompaniments, which is perfectly fine. If you want to use the spirit primarily for cocktail mixing, you should opt for Espadin Mezcal.
Different agave hearts beat for Mezcal
Mezcal can be distilled from any Mexican agave variety. For this reason, a breathtaking variety of flavors is achieved, as the respective microclimate affects the aroma. No question: anyone who discovers Mezcal will never be bored. Quality-conscious distilleries have recognized the possibilities and rely on exciting agave varieties such as Agave Coyote (agave karwinskii latrans) or Agave Espadín (agave angustifolia).
The best Mezcal: quality levels and product classes
Global spirits sales amount to 35 billion liters. Of this, 820 million liters alone are gin, while Mezcal accounts for only six million liters. This makes it a true gem. The quality of the drink is supported by the Consejo Regulador del Mezcal, which issued new regulations to be observed for three hierarchical Mezcal categories in 2016/17:
- Mezcal Industrial: production using modern mechanical processes
- Mezcal Artesanal: largely handmade
- Mezcal Ancestral: completely original and without electricity
Approximately 86% of the Artesanal class, 13% of the Industrial class, and 1% of the Ancestral class are exported.
In addition, there are official product classes based on maturity level:
- Joven/Blanco: white Mezcal with a maximum storage period of two months
- Reposado: stored for at least 60 days in wooden barrels
- Añejo: stored for at least one year
- Abocado: short-aged Mezcal, subsequently treated with colorants or flavorings
It is noteworthy that 81% of the produced goods are Joven. This is followed by Reposado at 7% and Añejo at 2%. Why? The answer lies in botany. Mezcal is so complex that it is ready to drink after about seven years of ripening in nature. Storage is not necessary to have a perfect, full flavor experience.
Mezcal: an economic engine for a region
The majority of Mezcal comes from the state of Oaxaca, where around 35,000 families directly or indirectly depend on it. It has developed into a real economic factor, although harvesting agave and producing the finished drink require a lot of heavy manual labor. The income generated feeds entire villages – especially if it comes from productions that pay fair wages. Many Mezcaleros are not greedy and produce only a few hundred liters of Mezcal per month. They are aware of the risks that overproduction would entail for the environment and ultimately for people.
No chance for excess and carelessness
Sustainability is the keyword of our new millennium – also with regard to Mezcal production. The increasing importance of the drink on the world market could lead to the expansion of widespread monocultures and overharvesting of wild stocks. Responsible Mezcaleros therefore rely on sustainable cultivation and fair prices for workers. They ensure that our descendants can still enjoy this clear, full-bodied drink. In this way, Mezcal becomes a spirit that stands for harmony, environmental awareness, and progress with a firm eye on old traditions.
Noble Coyote: the best of the wild
The production of Mezcal has something mystical and rudimentary about it. Nevertheless, or perhaps precisely because of this, a spirit full of robust exclusivity can be created with a great deal of expertise, experience, and passion. That's exactly what Noble Coyote does. Under this striking name, distinctive, noble Mezcals are launched that spoil the palate. As a responsible company, the different varieties of Mezcal from Noble Coyote meet high demands in terms of sustainability. In addition, the company demonstrates its high quality through its product focus: it concentrates on pure agave spirits.
Feel the true soul of Mexico
Mezcal is the true soul of Mexico. It is as rich as a single malt and as diverse as the world of wines. Its originality and robustness fascinates, enchants, and seduces. But, like all beautiful things in life, Mezcal also has its downsides. With responsible drinking pleasure and the choice of a Mezcal from sustainable cultivation, this treasure can be enjoyed without worry. Has your curiosity been piqued? Embark on a culinary adventure to Mexico!