Among connoisseurs of alcohol, Mexico is known for tequila, but only a few know that it has a “big brother” – mezcal, which appeared much earlier. In fact, tequila is one of the many types of mezcal. I suggest you learn more about this amazing drink and the culture of its use.
Mescal (“mezcal” in Spanish for “drink”) is a traditional Mexican alcohol with a strength of 38-43 degrees, obtained by fermenting and then distilling the juice of some varieties of agave (plants of the Asparagus family) with the addition of sugar and other ingredients.
Types of mezcal by exposure:
- Blanco (Blanco) or Natural (Natural) – without aging;
- Reposado (Reposado) – from 6 months to a year;
- Anejo (Anejo) – 1-3 years or more.
The most popular brands of mezcal:
- Cusano Rojo (Kusano Roho);
- Monte Alban;
- Miguel de la Mezcal (Miguel de la Mezcal);
- LAJITA (Лахита);
- Divine Rested (Дивино Репосадо).
Mexican tribes learned about distillation (distillation) from the Spanish conquistadors who came to their territory in the 5th century. Prior to this, the Indians drank a cloudy white liquid “pulque” – a low-alcohol drink (6-XNUMX degrees) from fermented agave juice, reminiscent of mash. This did not suit the Spaniards, they began to experiment with local raw materials in order to get real “fire water”.
Soon the efforts of the conquistadors were crowned with success. The first mention of mezcal dates back to 1521. The “godfather” of the drink is called Don Pedro Sanchez de Tagli, who in 1600 founded the first factory for its production. From the alcohol of the Spanish conquerors, mezcal turned into the national drink of Mexico.
Mezcal production technology is very simple. First, the fruits of the agave, which have reached the age of 8-10 years, are cut before flowering. During this period, they contain the greatest amount of starch necessary for fermentation. Next, the agave is processed, leaving only the core of the fruit (pinu) for the drink.
Peeled pins weighing 20-80 kg are placed in special conical stone ovens and baked for 3 days. Next, the crushed fruits are boiled in a vat until a homogeneous sticky mass is obtained. After fermentation, distillation is done.
Until 1960, mezcal was distilled only once. The resulting drink with a strength of 20-25 degrees was significantly inferior in quality to tequila distilled twice. But after switching to double distillation, the quality of both drinks became equal. After re-distillation, the alcohol content of mezcal is 55%, then it is diluted with water to the desired strength.
Differences between mezcal and tequila
1. Raw materials. Mezcal is made from 4 basic varieties of agave: wislizeni, cupreata, potatorum and americana. Tequila is made only from the juice of the core of the blue agave (azul agáve).
2. Technology. Sugar is added to most types of mezcal; it is not customary to sweeten tequila. Otherwise, modern technologies for preparing both drinks are identical.
3. Region. Mezcal is produced throughout Mexico, and tequila is the local drink of the state of Jalisco, it is made in a limited area.
4. Taste and smell. It is believed that mezcal has a more pronounced taste and aroma than tequila.
5. The presence of a caterpillar. Some manufacturers add a caterpillar that parasitizes agave leaves and fruits to a bottle of mezcal. We will consider the purpose of this insect further, but for now I will note that there is no tequila with a caterpillar.
Mescal with Juanito worm
At the bottom of some bottles of mezcal you can see a strange white worm, the Mexicans call it “Juanito”. This is a caterpillar of the gusano butterfly, a parasite that lives on the agave. The insect is of two types: red and white (golden).
In the most prestigious drinks, only the red caterpillar that lives in the core of the agave is added. The white “worm” lives on the leaves, it is easier to grow and catch it, so it is not as valuable as its red “colleague”. But it is difficult to determine the type of caterpillar in a bottle of ready-made mezcal. The fact is that under the influence of alcohol, any insect becomes colorless.
The caterpillar mezcal first appeared at the manufacturer Del Maguey Mezcal in 1940. With this cunning move, the company drew attention to its products. After a while, other brands borrowed successful experience. At first, the presence of the “worm” was explained by the desire to demonstrate high quality (the insect does not decompose in good alcohol) and increase protection against fakes. Then Juanito began to attribute medicinal properties that increase male strength, and even a connection with the other world.
Seeing the success of competitors, tequila manufacturers began to spread another myth – the “worm” causes hallucinations. In fact, these caterpillars are absolutely harmless. They are specially grown in young agaves that are not treated with pesticides. Then another year is kept in pure alcohol to kill pathogenic bacteria.
Caterpillar mezcal bottles are labeled “con gusano” or “with agave worm”. These drinks are safe and taste no different from those where there is no “worm”. It is not necessary to eat the caterpillar. If the insect is disgusting, it can be fished out of the bottle and simply thrown away.
How to drink mezcal
1. In its purest form. The drink is served at room temperature. The culture of its use is reminiscent of drinking liquors. Mezcal is poured into glasses and drunk in small sips, trying to capture all the flavor notes.
Each master makes his product unique by adding fruits, honey and other ingredients to mezcal. As a result, more than 100 varieties with completely different tastes have appeared. For example, mezcal with a pear is popular in Russia, the fruit is placed in a bottle as a whole.
Mezcal is eaten with dishes seasoned with spicy sauces and spices. It goes well with fried beef, pork, chicken, beans, potatoes, cheeses and even fish.
According to Mexican tradition, after drinking mezcal, it is eaten with a caterpillar from a bottle. The carcass is divided equally among all participants in the feast, this is a sign of respect for those present. Caterpillar meat is rich in proteins and proteins.
2. Like tequila. Tequila lovers know that it goes great with lime and salt. The method was called “Lick! Drop the stack! Bite! Most mezcal manufacturers take care of their customers. A bag of red powder is tied to the necks of the bottles, containing salt, chili pepper and ground dried caterpillar carcasses.
Sprinkle some salt on the back of the hand between the thumb and forefinger. Next, with the same fingers, a slice of lime, lemon or orange is taken. First you need to lick the salt off your hand, then drink a shot of mezcal in one gulp and eat a slice of citrus.
3. Drinking Sangrita. Sangrita is a spicy Mexican sauce made from tomato juice, onion, lime and various spices. At home, you can limit yourself to tomato juice seasoned with spices.
A stack of mezcal drunk in one gulp is washed down with 50-80 ml of Sangrita. It turns out a sharp mixture that burns the throat. The disadvantage is that the original taste of mezcal is lost completely.
When you first get acquainted with this amazing alcoholic drink, I advise you to try all three methods. One of them is sure to please.