Mexican alcohol is famous for its variety. bright representative of "drinking in a sombrero" is mezcal - the famous drink with a surprise. What kind of drink is this and how to drink it correctly, the article will tell. The name of the drink "mezcal" is translated from Spanish as "drink".

It is considered to be what is the most popular mexican the drink is tequila. But not many people know that this drink has a much older predecessor - mezcal. Theoretically, tequila is one of the varieties of mezcal.

The name of the drink "mezcal" is translated from Spanish as "drink". The strength of Mexican booze is from 37-43 degrees. The recipe is based on the fermentation and distillation of juice obtained from native varieties of Mexican agave. The composition contains sugar and some other components.

Story

The history of mezcal begins at the time of the Aztecs - the indigenous population of modern Mexico. The conquistadors who encroached on these lands discovered that the local population consumes fermented juice from agave. The cloudy liquid had a strength of about 6 degrees, which did not suit the Spanish-Portuguese conquerors.

However, the stocks of imported strong liquor quickly depleted. It was necessary to solve the problem with pleasure drinks. Here the conquistadors decided to apply the mastery of distillation, which they had long known, to the low-alcohol drink of the natives. So a drink from agave juice with the fortress necessary for the conquerors was born.

Gradually, from a drink for the elite, mezcal turned into a product that the locals willingly bought.

The first industrial mezcal factory was founded in 1600. A certain Don Pedro Sanchez de Tagli founded an enterprise called Cuisillos. 8 years after the start of production, the King of Spain taxed the "business" and imposed quality control on the "important export product".

Range

Today, the recipe for real mezcal differs in a number of ways. In order not to get confused in numerous nuances, it was accepted to classify the Mexican moonshine by exposure time:

Manufacturers

Many companies have the right to produce real mezcal tequila, but only a few have entered the world market as leaders in the production of a drink from Mexico. The most bought brands in the world:

• Cusano Rojo (Kusano Rojo);
• Monte Alban (mezcal Monte Alban);
• Miguel de la Mezcal.

Needless to say, the most successful producers of the famous booze were and remain its authors - the Mexicans?

Technology

As already noted, mezcal is produced from the agave plant growing in Mexico. Culture cones are used for the production of other types of alcohol. For example, tequila is made from a certain type of agave - blue. To make mezcal, you need as many as five varieties of the plant. Even feral varieties of a bush useful in winemaking are used.

Unlike the production of tequila, mezcal is not made from the buds of the plant, but from its stem. The core of the plant is harvested in groves and steamed in special conical ovens. The raw material is languishing on a hot stone and coals for several days, covered with a layer of palm leaves and soil.

After the agave stems have undergone such a “warming up”, the raw material is saturated with the aroma of smoke. After steaming, juice is extracted from the cores, which undergoes a three-day fermentation without adding sugar. The oldest recipe says that mezcal should be distilled once, but modern producers distill it twice.

The result is an incomparable drink. The tastes of mezcal and tequila are radically different, despite their relationship. Mezcal has a spicy taste "stuffing" and a spicy smell. Tequila is a little softer and "compliant".

Mystery of the caterpillar

Mezcal has not only a unique taste, but also an original presentation. At the end of the last century agave alcohol production skyrocketed. In pursuit of profit, winemakers began to come up with original marketing moves for their products.

One of the advertising chips that has survived to this day is caterpillar tequila. The Mexicans gave this "pet" a name. Juanito living in mezcal is just a worm living in agave plants. It is dipped into square bottles for decoration and as a souvenir.

Some manufacturers have come up with another use for gusano butterfly larvae: a bag is attached to the neck of the bottle, containing a handful of salt, mixed with dried crushed guzano caterpillars. This mixture is used as an appetizer for strong mezcal with a worm.

It is noteworthy that not all worms can try themselves in the role of Juanito. Only those caterpillars that were found in the agave plant itself get into the bottle. White worms live on leaves and are easy to spot. Such “inhabitants” of bottles are valued differently than their red brothers. The red worm is harder to find. It lives in agave stems. But color is not a matter of principle, because under the influence of a large amount of alcohol in mezcal, all types of worms turn white.

no magic

With the growing popularity of mezcal, the drink acquired more and more myths and beliefs. It is believed that the caterpillar in the drink gives alcohol healing and even magical properties. In fact, everything is much simpler. The worm in the booze is nothing but a promotion. It is also widely believed that the "inhabitant" of the bottle is an aphrodisiac and will help the consumer in his amorous affairs. This is also not true, so there is no need to eat a caterpillar from a bottle.

Another surprise

Some manufacturers produce a drink not with a caterpillar, but with a plant component. A whole pear placed in a bottle of seemingly inexplicable way, favorably decorates tequila or mezcal.

To create such a “miracle”, in May, winemakers tie a bottle to a branch with a pear ovary, into which the future fruit falls. The fruit sprouts inside the container, and then cut off along with part of the twig. The contents of the bottle are washed, and the bottle itself is filled with a drink.

How to drink

Mexican alcoholic drink must be drunk according to certain rules. There are several ways to drink alcohol from agave:

As an appetizer for the mezcal drink, dishes from traditional Mexican cuisine are suitable. Spicy meat, poultry and fish emphasize the flavor of the drink. Cheese, beans and potatoes diversify the feast.

Attention, only TODAY!

It is generally accepted that the classic traditional drink of Mexico is tequila. But few people know that she has an "elder brother" - mezcal. What it is? In this article, we will talk in detail about this drink, the ingenuity of the Indians and the ingenuity of the Spanish conquistadors worked on the creation of the formula. And how to drink mezcal - with salt and lime, like tequila, or in some other way? We will devote due attention to the issue of serving Mexican liquor. What is the worm doing in some bottles of mezcal? This worries many consumers. Is it safe to drink caterpillar drink? And is it necessary to eat this worm to make the meal more authentic? How much does mezcal cost in Russian stores and which brand should I prefer? You will learn all this from our article. We will also give reviews about this drink.

Mezcal - what is it?

The history of the drink is very interesting. Grapes and wheat to make vodka, the Indians did not know before the arrival of the Spaniards. distillation method too. The raw material that the Indians used to make alcohol was agave. They squeezed the juice from the fruits of the plant and left it to ferment. It turned out a cloudy white drink with a strength of 5-6 degrees - pulque. The conquistadors who arrived in America were not satisfied with its gastronomic qualities. They began experimenting with pulco in every possible way in order to get something stronger, cleaner and with a more refined taste from the agave. Soon their efforts were crowned with success. So from the "common ancestor" pulco were born mezcal and tequila. Rather, first mezcal. But he was, as they say, a masculine drink - strong, characteristic, boisterous. For ladies, the Spaniards began to use the secondary distillation of fermented agave juice, and not just any, but a special type of plant, which is distinguished by its delicate taste. Thus was born the "club" tequila.

How Mezcal is Made

How did the Spaniards "ennoble" the traditional Mexican pulque? The technology of making the drink has changed. Fruits are cut off from agaves that have reached the age of 8-10 years before they begin to bloom. They are the ones that contain maximum amount starch, which is necessary for the fermentation process. The center is cut out of the fruit - pinu. But even these "bumps" reach a weight of 20 to 80 kilograms. They are placed in special ovens that have the shape of a funnel or cone. And there the pins are heated over low heat for three days. Next, the baked fruits are crushed and boiled in a large vat. It turns out a sticky homogeneous mass, which is left to ferment. Next, the liquid is distilled. Until 1960, the drink went through a single distillation. And in this he was inferior to tequila, which went through the distillation process twice. But now both types of drinks are double distilled, so they are similar in strength - 55%. The etymology of the word "mezcal" should be mentioned. What it is? The Nahuatl word Mezcal means "cooked agave".

History of mezcal

Previously, each village had its own recipe for making a drink. people used native species agaves, in a special way they made cones in the ground for baking pinas. The Spaniards brought the Copper Still to Mesoamerica, which they in turn adopted from the Arabs. Thus, each region of Mexico had its own mezcal. The drink was banned by the Spanish crown, which wanted to keep the import of wines to the New World. The authorities claimed that mezcal was detrimental to public health. But the drink survived all the prohibitions. Then the authorities decided to limit its release and somehow unify its taste. Now only agave alcohol that was made in one of the nine states of Mexico can be called mezcal: Oashasa, Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Mijoacan and Puebla. In the city of Tequila, they made a particularly pleasant-tasting drink. He received the name Mezcal Tequila. Later, the first word disappeared, and the drink was simply named after the city of origin - tequila. But the technology of its production has also changed.

These two drinks are brothers, but not twins. They share a common ancestor - pulque. But then both drinks went their own life paths. Mescal is made from different types Agaves, both cultivated and wild. And the raw material for tequila is pina from azul agave. Mezcal is produced on an industrial scale in nine states of Mexico, and the artisanal drink can be found in every corner of the country. Tequila is made only in the state of Jalisco, and the best drink is the one that was released near the city of the same name. The production of mezcal allows the addition of sugar to the mash. It is not customary to sweeten tequila. Mezcal has a rather pronounced taste and aroma. Tequila is considered a "club drink" to be savored. Some manufacturers add all sorts of things to mezcal bottles: caterpillars, pears, and other fruits. Tequila is released without any additions.

Types of mezcal

Now let's look at the brands of this drink. More than half a thousand years have passed since the world learned what mezcal is. And the first drink factory was opened by Don Pedro Sanchez de Tagli in 1600. A lot of cultivated land in Mexico has since been devoted to the cultivation of agaves. Although the best mezcal is considered to be one that is made from a wild plant. After 1960, this drink, like tequila, began to be distilled twice. But the types of mezcal, like cognacs, differ in aging. On bottle labels, you will not see asterisks indicating the years the drink has spent in oak barrels. Mezcal Blanco or Natural means that the product is young, without any aging. This type of drink is the cheapest. If the word “Reposado” appears on the label, then the mezcal was aged from six months to a year. And if the drink spent more time in barrels, it is labeled as "Anejo".

How to use mezcal

There are three ways. They depend not only on your preference, but also on the type of mezcal. Some manufacturers make the drink sweeter and also add fillers, such as honey or fruit. In Russia, mezcal with a pear is popular, which the manufacturer somehow manages to put in a whole bottle. These drinks are served room temperature and poured into small glasses. They are savored like liqueurs, at the end of the meal, sipped in small sips. The second way is similar to drinking tequila. He is known to everyone: "Lick, drink, bite!". This means that on the back of the left hand, between the thumb and forefinger, salt should be poured. In the right hand you need to take a stack of tequila. In the left - a piece of lime with two fingers. First you need to lick off the salt, drink tequila and eat citrus. The same can be done with mezcal. Some manufacturers have taken care of customers and produce bottles with a bag of reddish powder tied to the necks. These are salt, chili peppers and crushed Juanito caterpillars. If you do not have an aversion to worms, the carcass can be pulled out and divided into pieces. The third way to consume mezcal is with spicy Sangrita sauce. It can be prepared at home by adding lime, onion and many spices to natural tomato juice. Immediately after a shot of mezcal, put 50 ml of Sangrita into your mouth.

The price of pleasure

There are hundreds if not thousands of brands of this drink. Therefore, the range of prices in Mexico is huge. Unlike cognacs, aging is not fundamental to either the quality or the cost of mezcal. The price often depends only on the authority of the manufacturer. The most popular brands are Cusano Rojo, Monte Alban, Miguel de la Mescal, Divino Reposado and Lajita. In Russian wine boutiques, the drink costs from 1,500 to 3,500 rubles per bottle.

The history of alcoholic beverages is the best proof that globalization is a rather ancient phenomenon. The Arabs invented distillation in the 9th century. About three centuries later, together with the crusaders returning home from the Holy Land, she came to Europe. And after 400 years it reached America. Lenta.ru dealt with the consequences of this process. Mexico is in sight today.

Up game

Before the arrival of the Spaniards, the indigenous population of Central America was content only with low-alcohol drinks obtained by natural fermentation. In the Yucatan, for a long time, pulque or otkli was made - a cloudy white liquid from fermented agave juice and a strength of about 5-7 degrees. Perhaps the technology was mastered by the Olmecs, it was definitely known to the Aztecs, did not interfere with the Spaniards too much, and therefore survived to this day without any special changes.

As was often the case in ancient societies, the intoxicating liquid was given magical properties and therefore was not available to everyone, but primarily to rulers and priests. In the vast pantheon of the Aztecs, who ruled the universe under the heel of the winged serpent Quetzalcoatl, many gods were associated with pulque. Such are the goddess of fertility, the “mother of 400 rabbits” Mayahuel, her husband the god-healer, the “lord of the pulque root” Patekatl and their children, the gods of intoxication and debauchery Senzon Totochin. Only with the beginning of the conquest, the destruction of the traditional way of life of the Indians and a sharp change in the alcohol culture in the countries of the New World, pulque became publicly available. The Spaniards called it "honey water" and for the time being also drank - for lack of a better one.

Overseas, the conquistadors not only looked for gold and baptized the Indians. They slowly but surely settled here forever - they built cities, brought unprecedented animals and plants. In an effort to recreate the habitual habitat and, in particular, to provide themselves with wine, vines were planted, but due to difficult climatic conditions, they did not take root very well. Nevertheless, for the last 500 years, winemaking has existed in Mexico.

In parallel, the aliens experimented with local raw materials. It would be suitable for creating "fire water", to which the new soldiers of Christ have already become accustomed in Europe. At first they simply distilled pulque, then they began to experiment more carefully with the fruits of certain types of agave. This perennial plant from the lily family is a bush with a height of a meter and a half with sharp leaves. Outwardly, it looks like a cactus, although in fact it is not. The search for family ties leads, oddly enough, to snowdrops and asparagus.

The plant is allowed to grow (for different types of agave, this period takes from 5 to 15 years). Then wait for flowering. After that, the harvest begins. Agave leaves are cut off, leaving only the core - a huge "bump" weighing several tens of kilograms. It contains precious juice with a lot of starch and fructose. It is he who goes to the race.

There are approximately 200 types of agave, and many of them are quite suitable for distillation. It was this plant that gave the world two of the most famous strong drinks from Central America: mezcal and tequila.

Mescal was born much earlier - it has been mentioned in sources since at least 1521. The first officially known distillery was created in 1600 by a certain Don Pedro Sanchez de Tagli in the Cuisillos estate. And in the XVIII century, the production of mezcal was put on an industrial basis. Today it is made everywhere in Mexico, mainly at home or in small distilleries, although there are also quite large factories. The main production is concentrated in the state of Oaxaca. It is also made in Durango, Guerrero, Zacatecas, San Luis Potosi and some other states. In total, there are about 100 types of mezcal in the country.

The technology for creating a drink is quite straightforward. Agave fruits (about fifty species of this plant are used for the production of mezcal) are first subjected to heat treatment. Traditionally, huge "bumps" were placed in deep pits on hot stones and covered with ashes, sometimes a fire was lit from above. Today they are baked in special earth ovens on charcoal. All this is done so that the agave juice, rich in fiber, candied. Then the bulbs are ground into a liquid slurry on huge stone millstones, placed in vats, fermented without additional addition of sugar and distilled. The result is a strong alcoholic drink with characteristic grassy, ​​earthy and smoky aromas, a rather harsh flavor and a high glycerin content. Until the mid-1960s, a single distillation was used, now more often a double distillation. Thus, historically the mezcal strength did not exceed 25 degrees, today it usually fluctuates between 38 and 43 - depending on the amount of water with which the alcohol is diluted after the second distillation.

The lion's share of mezcal is drunk at home and in some nearby countries, especially in the USA, where there are many Mexicans. But on the other side of the Atlantic, mezcal is almost unknown, unlike another Mexican specialty - tequila.

Apple from an apple tree

Tequila, the half-sister of mezcal, was born much later - only in the second half of the 18th century. Around 1758, a certain Antonio de Cuervo planted an agave plantation on lands granted to him by the Spanish crown, and in 1795 he began trading his own distillate. His farm was in the state of Jalisco, near a village called Tequila. She gave the name to the new drink. It is said that some bottles of Don Cuervo's very first batches of tequila can still be found on the market today. And Jalisco remains the leader in the production of the original distillate to this day.

The technology for the production of tequila is almost the same as that used to create mezcal, but it has some features.

Firstly, by law, tequila can only be produced from one variety of agave - Agave tequilana Weber, named after the German scientist Franz Weber, who in 1902 empirically proved that it was blue agave that gave the best quality at the output.

Secondly, for tequila, blue agave fruits are baked strictly above the surface of the earth and not on an open fire. That is why the drink does not have a pronounced “smoky” note, characteristic of mezcal, and its taste is softer and more rounded.

Thirdly, the territory of tequila production is legally fixed in the country. It can only be done in a few central Mexican states. Besides Jalisco also in Michoacán, Nayarit, Tamaulipas and Guanajuato. A drink made from the same raw materials and using the same technology, but in any other place, cannot be called tequila.

Since 1974, the tequila brand has officially belonged only to Mexico. Finally, for the most massive - standard, or the so-called mixto tequila, it is allowed to use at least 51 percent of blue agave spirits, which are blended with other spirits, most often cane or corn. Mezcal is not blended with anything. Like the top positions of tequila, it is made only from 100% agave juice.

To complete the picture, we should mention sotol - another variety of agave distillate, not very well known even at home. It is produced in the north of the country (in Chihuahua) from a special variety of agave that grows only in a cool mountain climate. To create this drink, approximately twice as much raw material is required. Organoleptically, sotol is more similar to mezcal, except that it has more citrus and floral shades.

Historically, mezcal and tequila were white unaged spirits. For the most part, they remain so today. To increase commercial attractiveness, they are called "silver" (silver). The inscription gold on the label only indicates that the unaged distillate was tinted with caramel. This is exactly what they do all over the world with any young spirits, including whiskey, cognac and rum.

Other batches are aged in oak barrels. The designation reposado indicates that they spent at least two, but not more than 12 months in oak. Anejo speaks of aging from one to three years, and extra anejo - more than three years. Note, however, that many leading Mexican experts see aging as a departure from tradition, because the barrel inevitably deforms the original taste of the drink.

Mind games

Today, a whole mythology has developed around Mexican distillates, backed up by uncomplicated, but pretty ritual practices. Who, for example, does not know that tequila should definitely be drunk with salt and lime? In fact, this tradition did not originate from a good life.

For a long time, "cactus vodka", like all traditional distillates without exception, be it whiskey, rum, grappa, chacha or schnapps, was just a strong and terribly tasteless drink with a pronounced fusel tone. Salt and lime (according to another version, orange) were called upon to beat off the taste and aroma characteristic of any cheap moonshine, during the distillation of which the “head” and “tail” were not cut off in time. However, over time, the Mexicans managed to monetize this story, turning a banal vital necessity into a beautiful ritual.

By the way, in Mexico they don’t eat tequila, but drink it with the so-called sangrita (“blood”) from a mixture of tomato juice, tabasco, pepper, onion and some spices. In truth, you don’t know which of the two drinks shakes the body more. On the contrary, mezcal is recommended to be washed down with clean water, which well sets off its smoky-earthy taste.

Another story is connected with mezcal, or rather not with the drink itself, but with a worm that sometimes floats at the bottom of the bottle. The notorious worm (actually the caterpillar of the Bombix agavis butterfly) affectionately named Juanito entered the Mexican distillate vessel relatively recently, in the early 1940s. Moreover, he ended up in batches that were intended exclusively for the European market. Rumor has it that this was a competent marketing ploy, since only in such a radical way was it possible to attract the attention of the spoiled inhabitants of the Old World to an unknown drink.

Others argue that juanito is a kind of certificate of authenticity of the product: if the worm is in the bottle, then it is bottled in strictly certain place. In fact, this was not necessary, since the production of mezcal, unlike tequila, began to be regulated only recently. Still others are convinced that the degree of preservation of the worm can be used to judge the strength of the drink. Still others sincerely believe in the special magical (or healing) properties of the caterpillar and claim that it is an excellent aphrodisiac. By the way, another effective commercial move.

Not every caterpillar is involved. The best is red (the so-called gusano rojo), living in the core of the agave. Less prestigious - golden (gusano de oro) - frolics in the leaves of the plant. Under the influence of alcohol, both lose their original color, turning into something gray. And only by looking closely, you can understand what it was like in life: the red becomes pale, and the gold becomes ashy. Today, a rare caterpillar grows on free bread, mostly grown on special farms, then kept in alcohol for several months and only then placed in a bottle of mescal.

There is a popular notion that after drinking a bottle of mezcal, juanito should be equally divided among all those present and eaten. Nevertheless, it is not necessary to eat a worm - you won’t get poisoned, of course, but you won’t get much pleasure either. However, marketers have finalized this concept. A bottle of mezcal sold in Europe often comes with a special bag of red salt. The characteristic color is given to it by the same juanito - dried and carefully ground.

What do you associate hot Mexico with? I think many of you have thought about tequila. But did you know that before its appearance, mezcal was the most popular and in demand. Today, to get to know him, it is not necessary to go to his homeland.

To begin with, learn all the subtleties and its history, and then you can put all the knowledge into practice.

Mezcal is a strong, alcoholic drink that came to us from hot Mexico. It is considered to be the older brother of the very popular tequila. It is created by double distilling the juice from several types of agave, then adding sugar and a few other ingredients.

Tasting characteristics

• Color the drink itself directly depends on the aging time. It is almost transparent, with a slight golden hue and a rich amber color.
• His fortress varies from 38 to 43 degrees.
• Taste and fragrance multifaceted. It can capture notes of roasted almonds and peanuts, chocolate, caramel, dried fruits, honey, citrus fruits and the bitterness of herbs. It has a smoky aroma that is unique to it.

Production technology

• Production begins with the harvesting of the fruits of the agave plant before the moment of their flowering, it is during this period that they are most saturated with starch. It is noteworthy that the plants themselves should be about 8-9 years old. Then the fruits are processed and it is the core of the plant, pinu, that is used as the main raw material. The weight of one such core can be from 20 to 80 kg. Further, for three days in cone-shaped ovens, which are located in the ground, the agave fruits languish and turn into a thick, viscous mass.
• After warming the fruits, they go through a distillation process. Until 1960, they were distilled once, but this had a very bad effect on its quality, and its strength was only 20-25 degrees. So thanks to double distillation, a drink of 55 degrees is obtained, after which it is diluted with water.

How to avoid fake

• Buy alcohol only in specialized stores.
• The bottles must have an excise stamp.
• If the bottles contain caterpillars, then the labels themselves will have the characteristic inscriptions “with agave worn” or “con gusano”.
• The inscription "100% Agave" should also be present. The label itself must be undamaged and with clear inscriptions.
• Give preference to the most popular and well-known brands.

How to drink mezcal

As most often served young varieties. For more mature and seasoned varieties. It is served at room temperature, in small shots or liquor glasses.

There are some of the most popular ways to consume a Mexican drink.

• It is served at room temperature and drunk in pure form. Pour the mezcal into a small glass and slowly, in small sips, enjoy its multifaceted taste. This method is ideal for the first acquaintance with this alcohol.
• With branded salt. Very often, manufacturers attach a small bag to the bottles. It contains a proprietary blend of salt, crushed worms and spices. It will come in handy for the second way of drinking a drink. On the back of the hand, between the thumb and index finger, add some salt. With the same hand, take a lime wedge. Lick the signature blend, gulp down a shot, and sip on a lime.
• In tandem with sangrita. This method is suitable for thrill-seekers, because sangrita is a spicy, tomato sauce with the addition of lime and hot spices. You can cook it at home, and the sangrita recipe will help you with this. Hot sauce can be replaced with tomato juice with the addition of hot spices. Gulp down a shot of alcohol and drink 50 ml of sangrita. Thrills are provided for you, but be prepared for the fact that you will not feel the taste of alcohol itself.

What to eat

• Fried pork, beef, poultry or fish are suitable as an appetizer. A meat or fish steak can be supplemented with potatoes and beans. Spicy chicken wings are a great appetizer. Of course, the famous Mexican tacos and nachos with spicy sauce.
• In addition to spicy snacks, cheese and fruit cuts will be appropriate.
• Well, if you want to join the Mexican culture, then you can use the caterpillar located at the bottom of the bottle as a snack. Usually her carcass is divided between all the guests.

Other uses

Mexican mezcal is also used to make cocktails.

• Sparkling cocktail: mezcal, Dolin Extra Dry vermouth, elderberry syrup, tabasco.
• Mad Berry Punch: mezcal, pineapple juice, seasonal fruit juice, Monin Hot Spicy, lime juice and Grand Marnier liqueur.
• Negroni: mezcal, campari, red vermouth, orange peel and chocolate.
• "Opium": mezcal, celery bitter, sugar syrup, soda, celery salt, ice.

Existing species

There are three types:

• Natural or Blanco- young and transparent alcohol, which is not exposed to aging. The cheapest of all.
• Reposado- aged from 6 to 12 months. It has a pleasant golden-transparent color.
• Anejo- a drink of rich amber color that matures from one to three years.

Most popular brands:

• Gusano Rojo;
• Monte Alban;
• Miguel de la Mezcal;
• Divino Reposado;
• Lajita.

What manufacturers put in mezcal bottles

In order for the drink to differ not only in taste and aroma, the manufacturers have come up with two ways to effectively and exoticly serve this drink.

Mezcal with a caterpillar. When purchasing this alcohol, at the bottom of the bottle you will see a caterpillar in alcohol, which the Mexicans called Juanito. It was not only a publicity stunt to attract new consumers, but also, in its own way, a sign of the quality of alcohol.

Such a caterpillar, which lives in the roots and fruits of the agave, is not so easy to catch, so it is added to an elite and aged drink. During life, the caterpillar has a red color, and under the influence of alcohol it becomes pale white. There were even legends about the miraculous effect of this insect on the human body. It was said that Juanito could increase male power and open a portal to parallel worlds, but these are just fictions to attract attention.

What is worm mezcal? Golden worms living on the agave leaves themselves, unlike red ones, are placed in simpler varieties. For ordinary consumers, the difference between the two insects is very difficult to find, because they lose their color. They do not affect the quality of alcohol and its taste and are completely safe for humans. Eating these "residents" is optional, but if you want to impress others and try real exotics, then use the worm as a snack.

In addition to exotic "gifts" in the form of caterpillars, there are bottles in which whole fruits are located. Mezcal with pear is very popular.

What are the differences between mezcal and tequila

• For a long time, drinks made from at least one type of agave were called mezcal, so tequila is a type of mezcal. In 1795, the Cuervo family not only opened a factory and began large-scale production of blue agave alcohol, but also received official permission to produce it under the name Mezcal Vino de Teqila. Later, the name was transformed and retained one word - Teqila. She gained real popularity in 1968 during the Olympic Games in Mexico City. Today, the "younger sister" is much more popular than its predecessor, and has about 1000 different brands.
• Mezcal can be produced in nine states - Oaxaca, Durango, Guanajuato, Gurrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacan, Puebla. But Teqila is produced strictly on the territory of five states - Jalisco, Tamaulipas, Nayarit, Michoacán, Guanajuato.
• Used to make tequila blue agave. And her "big brother" contains several different varieties of this plant: americana, potatorum, cupreata, wislizeni. You can also learn more about .
• You will never see a caterpillar in tequila bottles.
• Mezcal has a brighter and more pronounced taste. Depending on the type, it contains notes of smoked meats, smoke, roasted caramel, honey, peanuts, almonds, chocolate.

Origin story

Before the advent of mezcal, the locals of Mexico drank some kind of agave mash - pulque. The cloudy liquid contained only 6 degrees. But in the 16th century, thanks to the Spanish conquerors, who knew a lot about distillation and began experimenting with agave fruits, a strong and self-sufficient mezcal was born.

The Spaniards liked the new product, and they made it only for themselves. But unnoticed by all, the popularity of agave moonshine increased dramatically, and in 1600, Don Pedro Sanchez de Tagli founded a factory, where large-scale production began. So ordinary moonshine became a local attraction, and later the king of Spain himself recognized it as an important export product.

This drink will appeal to everyone who likes to get new and vivid sensations. Its unusual taste and design will not leave indifferent even the most sophisticated consumer. Therefore, if you want to plunge into Mexican history and feel like a Spanish conqueror, feel free to purchase it and enjoy the unique taste.

Alcoholic drinks are very popular among people during the celebration of various celebrations and holidays. They have been used since ancient times. Previously, people made alcohol from sweet fruits and berries. Today, the range of alcoholic beverages has expanded.

The variety of products forces the consumer to study the product and know on the basis of what raw materials it is made. For example, mezcal is a drink with a specific production technology.

What is mezcal

Mezcal drink is produced in Mexico and is considered a traditional product at all celebrations and holidays. Alcohol is quite strong, on average it contains about 45% alcohol. Mezcal is the oldest relative of tequila. Despite this fact, the latter drink is more popular and in demand on the market.

There is a lot of similarity between tequila and mescal. The fact is that these drinks are made from plants of the Agave genus. But even here there are differences. To create mescal, not 1, as for tequila, but 5 varieties of cultivated agave are used. Tequila is made exclusively from the blue variety of the plant.

What is the difference between mezcal and tequila

The main difference between the two types of alcoholic beverages lies not only in the raw materials, but also in the process of preparing alcohol.

Mescal is based on several varieties of agave, sometimes added wild species this plant. For the drink, only the core of the fruit is used. It is steamed in special ovens.

For tequila, raw materials are processed in ground-based ovens and autoclaves, and to create mezcal, ovens that are located in the ground are used. Holes are dug in the ground and sprinkled on the sides charcoal, after which the agave is laid out, it is covered with palm leaves on top. The fruits are steamed in this way for about 3-4 days.

The core acquires a mild smoky aroma and a smoky flavor. Sugar is added to the agave juice and infused for about 3 days, after which the liquid is distilled twice. The drink acquires a more pronounced and rich aroma and taste than tequila. To create it, they mainly use ancient methods and recipes, and tequila is made using more modern techniques.

Another significant difference between these two types of alcohol is the presence in the mescal bottle of the white caterpillar "Juanito". Mezcal with a worm is considered a natural Mexican alcoholic drink. This type of caterpillar eats agave fruits. There are several types of worm: red and white.

The white caterpillar lives on the foliage of the plant, and it is not difficult to get it. It is difficult to visually determine what kind of worm is in the bottle. Under the influence of alcohol, the caterpillar becomes discolored.

Tequila has a limited production area - the state of Jalisco, and mescal is created throughout Mexico.

Types of mezcal

Experts divide alcohol into 3 grades:

1. A drink aged no more than six months is considered young. The Mexicans call it "Joven". According to technology, alcohol is aged for 6 months. The variety is considered the most popular and widespread. Joven has a light golden hue, mild flavor and pleasant fruity aroma.
2. Raposado is alcohol aged for about 1 year. It has a richer taste and aroma. The color of the drink is golden with an amber tint.
3. The oldest mezcal is Añejo. Insist it for at least 14 months. The most elite varieties can withstand about 3 years. Alcohol has a noble taste, delicate aroma and good strength. In the bottles of Añejo, and most often, there is a red caterpillar species. The worm in tequila of this variety is a symbol of the quality and purity of alcohol.

The most popular brands of alcoholic beverages are the following:

• Monte Alban;
• Cusano Rojo;
• Miguel de la Mezkal;
• Lagita;
• Divino Reposado.

The manufacturer enriches some varieties with additives such as honey, berries, citrus fruits, fruits, herbs and nuts. The taste of alcohol becomes rich and rich.

Mescal Divino Reposado is very popular. The original look and unique taste are inherent in this brand. There is a ripe beautiful yellow pear in the bottle with the drink. At the stage of tying the fruit, a bottle is placed on the twig, and the pear ripens in a glass container. Then the fruit is cut and processed already in the container itself. The fruit gives alcohol a soft, unique taste and aroma.

How to drink mezcal

Not only Mexicans know how to drink mezcal. Its taste is revealed at room temperature, so you should not add ice and cool it before serving. Alcohol is poured into small liquor shots and drunk slowly, in small sips. Alcohol leaves a pleasant aftertaste. Sometimes the drink is diluted with tonic in equal proportions.

There is a second way to drink alcohol from agave. In advance, it is worth preparing fine salt and ripe lime. The latter is cut into thin slices. Mezkal is poured into small piles. Then a little salt is put on the back of the hand, alcohol is drunk in one gulp, the salt is licked off with the tongue and seized with a slice of lime. The same goes for tequila.

As an appetizer for alcohol, it is customary to serve fish and meat dishes cooked on fire, cheese slices with fruits, seafood and various salads with juicy vegetables. It is not necessary to eat a worm from a bottle. It is only a symbol of excellent quality and belonging to elite varieties.