What is Mezcal - Artesario, Netherlands

Unlike tequila, mezcal is crafted from various types of agave plants, with the main varieties including Agave Angustifolia (Espadín), Tobalá, Tepeztate, Century plant, Arroqueño, Karwinskii, Potatorum, Marmorata, Salmiana, Durangensis, Tobaziche, Cupreata, Papalome, Tequilana, Jabalí, and Maximiliana. What sets mezcal apart is not only its diverse range of agave species but also the unique and captivating flavors that develop during the long maturation period of these wild varieties. This extended aging process contributes to mezcal’s unparalleled complexity and character, making it a truly fascinating spirit for enthusiasts to explore.

Varieties of Mezcal

Certified mezcal is not only a beverage; it’s a reflection of cultural heritage and meticulous craftsmanship, adhering to the guidelines set by the Norma Oficial Mexicana (NOM) for mezcal production. Rooted in tradition, all mezcal is exclusively composed of 100% agave/maguey, without any infusion of alternative sugar sources during fermentation. The NOM outlines three overarching categories of mezcal, each further divided into six distinct classes, offering a diverse array of flavors and experiences.

Mezcal

Often labeled as “industrial mezcal,” this category permits contemporary production techniques reminiscent of the tequila industry. This allows for methods such as agave cooking in autoclaves, juice extraction through diffusers, and distillation using stainless-steel columns. It represents the broadest interpretation of mezcal production, incorporating modern innovations.

Ancestral Mezcal

Agave cooked in an oven in the ground over firewood and rocks; crushed by hand or by tahona; fermented with or without agave fiber in a broad range of receptacle types including made of wood, a pit in the ground, animal skin, clay or brick/cement; and distilled over fire in clay, with the fiber included in the first distillation. The use of stainless steel is strictly prohibited. This class embraces the traditional methods that have been cherished for generations.

Artisanal Mezcal

The majority of certified mezcals fall within this category. Agave cooked as ancestral or in an above-ground manmade chamber fueled by wood or fossil fuel; crushed by hand or by tahona or using a crushing machine; fermented with or without agave fiber in a broad range of receptacle types including made of wood, a pit in the ground, animal skin, clay or brick/cement; and distilled using wood or fossil fuel, in clay, wood, copper, stainless steel, with or without fiber for the first distillation. The use of autoclaves, diffusers, and column stills is strictly prohibited.

Blanco or Joven

Blanco or Joven mezcal is the unaged gem, capturing the essence of the agave with pure simplicity. Imagine it as the agave spirit in its raw form, untouched by time or complex processes. It’s the liquid embodiment of tradition, crafted with a straightforward approach that highlights the agave’s authentic flavor profile. This mezcal is like sipping on the very soul of the agave plant, offering a clear and unblemished taste that pays homage to the roots of this revered spirit.

Madurado en Vidrio

Madurado en vidrio, or “matured in glass,” is a straightforward and fascinating method of aging mezcal. In this process, mezcal is stored in glass containers underground for a minimum of twelve months. This traditional approach allows the mezcal’s character to evolve slowly, all while maintaining its original strength. It’s like a gradual makeover, with the mezcal absorbing flavors from the glass to become smoother. This technique, a blend of tradition and taste, produces a perfectly aged mezcal, embodying simplicity and sophistication.

Reposado

Reposado, or “rested” mezcal, takes a break in wooden containers of varying sizes for two to twelve months. This short stay with wood adds layers of depth and complexity to the spirit. Imagine it as a quick, flavorful conversation between mezcal and wood, where the spirit picks up hints of richness and character. Reposado is like a pitstop that transforms the mezcal, giving it a nuanced profile that’s both smooth and intricate. It’s a simple yet fascinating process that turns a straightforward spirit into a more complex and flavorful experience, making each sip a delightful journey of tastes and textures.

Añejo

Añejo mezcal, part of the seasoned league, ages in wooden vessels holding less than 1000 liters for at least a year. This method isn’t just about time; it’s a practical lesson in flavor development. Imagine the mezcal absorbing the wooden nuances, evolving into a refined and mature profile. The impact of the wood isn’t overstated; it subtly contributes to the overall character. After a year in these barrels, añejo mezcal emerges with a straightforward yet enhanced taste, a testament to the influence of its wooden companions. It’s a methodical process that turns time into a practical tool for crafting a distinctive flavor.

Abocado

Abocado mezcal explores the world of flavored infusions, allowing additions like maguey “worms,” damiana, lime, orange, mango, honey, and various fruits, herbs, and caramel. This class is a creative playground, where different elements are added to transform the character of mezcal in diverse and captivating ways. It’s a mix of tradition and innovation, offering a range of unique and delicious flavor profiles. Abocado isn’t just a drink; it’s a versatile experience that showcases the exciting possibilities of combining mezcal with an array of natural ingredients, creating a beverage that’s both informative and delightful.

Destilado con

Also known as mezcales de pechuga, this category delves into traditional techniques where a second or third distillation involves the incorporation of additional ingredients within the still. Ingredients can range from regional fruits and herbs to meat, resulting in distinctive and complex mezcal profiles.
Minero
Historically reserved for mine workers, this premium mezcal undergoes triple distillation and spans various agave varieties.
Pechuga
Macerated with fruits and distilled thrice, a unique touch involves suspending poultry breasts in the vat or still to infuse fruity notes.
Crema di Mezcal
A recent innovation, this mezcal incorporates fruit, nuts, and spices, resembling a liqueur.
Gusanito
In this traditional practice, caterpillars—red and white—macerate at the bottle’s base, adding distinct character.