Buscan llevar su mezcal a todo el mundo"[They seek to bring their mezcal to the whole world]. El Universal (in Spanish). Mexico City. 4 February 2009. Archived from the original on 16 March 2009 . Retrieved 9 October 2009. The professionals we consulted included Susan Coss, a mezcal educator and co-founder of the popular blog Mezcalistas; Scott Rosenbaum, a spirits educator and strategist for importer-distributor T. Edward Wines; and Taylor Samuels and Shad Kvetko, co-owners of Dallas’s first mezcaleria, Las Almas Rotas. How Is Mezcal Made?

Often described as the “workhorse” variety, Espadín accounts for somewhere between 80 and 90 percent of mezcal production. Espadín is less fibrous than other varieties, making it easier to break down after roasting. It also has a relatively high inulin content, allowing for efficient alcohol production. Producers also favor Espadín because of the ease with which it can be cultivated and the relatively short time it takes to reach maturity (six to eight years). Inaugura URO XII Feria Internacional del Mezcal"[XII International Festival of Mezcal opens] (in Spanish). Oaxaca: State of Oaxaca. 20 July 2009 . Retrieved 19 October 2009. The two types of mezcal are those made of 100% agave and those mixed with other ingredients, with at least 60% agave. Both types have four categories. Joven (white) mezcal is clear and hardly aged. Dorado (golden) is not aged but caramel is added. This is more often done with a mixed mezcal. Reposado is aged in wood barrels from two to nine months. This can be done with 100% agave or mixed mezcals. Añejo is aged in barrels for a minimum of 12 months. The best of this type are generally aged from 18 months to three years. If the añejo is of 100% agave, it is usually aged for about four years. [18] Found in southern Mexico across Oaxaca, Puebla, Guerrero, and Michoacan, Tobalá is an incredibly rare variety that cannot reproduce asexually (unlike many other varieties that can propagate sexually and asexually). Instead, it relies on bats and birds to spread its seed. Tobalá takes between 10 and 15 years to mature and produces low-yielding piñas with a low inulin content. For this reason, the earthy, fruity mezcals it produces are often very expensive. Pues para que sepas más acerca de qué es el mezcal y te vuelvas un experto, es necesario que conozcas sus orígenes, cómo es que es producido, puesto que esta parte es lo que lo hace tan único, los tipos de destilados que existen y nosotros te compartiremos toda esta información. Origen del mezcalGlass aging allows for slow oxidation, without the evaporation that would occur in barrels. The technique also allows the spirit to mellow slowly without taking on any extra flavors from oak. Other Mezcal Styles Mezcal de Pechuga

After Tahona stone milling, natural fermentation with its own yeast in ayacahuite pine vats and double distillation in maestro mezcalero Doroteo Garcia's small copper still, it is bottled at 42% ABV. These varieties are often referred to using non-scientific common names, which adds further complications. In some instances, one variety may have a range of different common names across the country, while in others, different states may use the same common name but in reference to different varieties. In this article, we’ve listed the most commonly produced species and included the main varieties within that species. Mexico has about 330,000 hectares (820,000 acres) cultivating agave for mezcal, owned by 9,000 producers. [7] Over 6million liters (1,300,000impgal; 1,600,000U.S.gal) are produced in Mexico annually, with more than 150 brand names. [28] Zusammenfassend kann man also sagen, daß es sich bei Mezcal um eine traditionellere und handwerkliche, ursprüngliche Form einer Agavenspirituose handelt. Despite the similar name, mezcal does not contain mescaline or other psychedelic substances. [8] History [ edit ] A cantaro jar, made from barro negro pottery, used for serving mezcalEste no pasa por ningún tipo de reposado, una vez terminado el desarrollo de destilación es directamente embotellado, para muchos es la mejor forma de conocer el verdadero sabor del mezcal. Mezcal reposado In Colima, the fermented agave to be distilled into mezcal is still called tuba, the term adopted from the tubâ used to ferment vino de coco. The oldest agave spirits distilleries (called tabernas or viñatas) use Philippine-type stills, many of which are still operational. The technology was also transported through trade routes into Zacatecas, Guanajuato, Michoacán, Sonora, and the rest of Mexico, as well as parts of the southern United States, where modified Philippine-type stills have been reported. [10] Two producers could, for example, use the exact same variety but end up with completely different flavors in their mezcal because of the way they processed the raw ingredients. Other factors that also influence the final flavor profile include the ambient yeasts that carry out fermentation and the conditions in which the agave plants grew, from soil type to altitude. Much like wine, the beauty of mezcal is the spirit’s ability to express terroir.