It is quite difficult to understand a large number of alcoholic beverages. How to use them, what to mix with and what to supplement? Let's talk about one of the exotic Mescals - what is it? It is made from agave juice in Mexico. There is a certain ritual of drinking this drink and a special technology for its production. The mescal cactus, or rather its core, is used as a raw material. The strength of the drink is from 38 to 43 degrees.
Origin story
There are several legends about the origin of this drink. One of them says that an elderly Indian dreamed of the spirit of an agave, who told him the recipe for making alcohol from cactus juice. The ancient Aztecs noticed that the juice left in the air, after a while, begins to ferment and turns into a fortress of about 3 degrees. It was used for religious events. Mezcal ordinary people drank only on holidays. The elite could use it any day. But it was forbidden to get drunk beyond measure, moreover, it was punishable by death. The conquistadors who arrived in these lands appreciated mezcal. That this is a good raw material for the production of strong alcohol, they immediately understood and taught the Indians how to distill the drink. The result was a mezcal with a strength of about 25 degrees. The first factory for the production of this product was founded. The modern version of mezcal undergoes double distillation, which increases its strength.
first stage
The production technology has not changed much in our days. For the manufacture can use different types of agave. This is the difference between mezcal and tequila. For its production, juice is taken only from the core of the plant, which is at least 10 years old, cleaned of leaves and roots. Its weight will be from 10 to 45 kilograms. Next, the raw materials are laid out in a special pit, which has the shape of a cone and is lined with stones. From above, the pulp is covered with palm fiber in several layers and sprinkled with earth. A charcoal fire is kindled over this structure and kept smoldering for about 2-3 days. As a result of these manipulations, starch is converted into sugar, and the pulp acquires the smell of smoke. Today, many manufacturers carry out this procedure in steam ovens and autoclaves. At the same time, the specific sweetish taste of agave is lost and the original smack of smoke disappears. But the result is a cleaner and stronger alcohol.
Second phase
Next, the pulp is removed from the pit and crushed. Then it is squeezed, water and, in some cases, sugar are added. It is an erroneous opinion that no additional sweetener is used in the production of mezcal. As in the manufacture of tequila, the use of foreign sugars within 49 percent is acceptable. If they are not added, then it turns out one hundred percent, which is indicated on the label. Then the fermentation process takes place, which lasts about 5 days. The timeframe depends on weather conditions. Then the mash is subjected to a double distillation. After the drink rises to 55 degrees. This is a very strong mezcal. Everyone knows that this is not the alcohol that ends up on our tables, because it is diluted with distilled water to 38-40 degrees.
Types of mezcal
What is mezcal? What kind of drink is this and how does its quality depend on the production technology? Silver mezcal is bottled immediately after distillation. It has no exposure and is very transparent. White is aged in barrels after distillation for about 3 months. It has a more pronounced taste, but it has no color. The golden drink is flavored with red pepper and tinted with caramel. From this, its characteristics improve, and the taste becomes softer. Mezcal "Reposado" is aged from 2 months to 1 year. For color, caramel is sometimes added to it. This drink has a pleasant aroma and taste. Brand "Anejo" has a longer exposure (from one to three years). It has a natural gold color and a very unusual aroma. "Anejo Extra" is aged for more than three years in barrels. This is the best mezcal with a delicious aroma, taste of agave and smoke. Each type of drink has its own distinctive features and is good in its own way.
Treat with a caterpillar
Fans of this drink know that a good mezcal is with a caterpillar. The price of real alcohol is significant, but the quality corresponds to it. So, for example, the famous mezcal with a pear can be purchased within 3.5-5 thousand rubles. The average cost of a drink ranges from 2.5 to 8 thousand rubles. Mezcal, which is produced for export, is bottled in specially shaped bottles. A bag of salt is tied to each of them. This is a mandatory attribute, because there is a certain culture of its use. Dried and powdered caterpillars that live inside the agave must be added to the bag of salt. A caterpillar is also placed in the bottle itself. In nature, this insect has a red color. When exposed to alcohol, it becomes colorless. Adding such an "accessory" is a marketing ploy. If the alcohol is of poor quality, then the caterpillar will begin to decompose. So if you've bought a Mezcal "Divino Reposado" with a caterpillar and it's in excellent condition, you should know that this product is of very high quality. Sometimes the drink is poured into black not very high clay pots. The price of a product depends on its type. Usually, the longer the mezcal exposure, the richer its taste and aroma, respectively, the higher the cost.
How to use mezcal
An unusual drink gives rise to a logical question: "How to drink mezcal?" The bag of salt and grated caterpillars is attached to the bottle for a reason. Like the famous tequila, mezcal is consumed with this spice, and the process itself is not much different. Pour a little alcohol into a tall glass (about two centimeters). Separately cut lime slices. Sprinkle some salt on it. Quickly lick it off and drink mezcal. Then we seize the drink with a slice of lime. Such a ritual allows you to fully reveal all the taste qualities of this alcohol. It is traditional for the most popular Mexican products (mezcal and tequila) made from cacti.
Areas of mezcal production
Of course, to try real mezcal with notes of local flavor, you need to visit Mexico. Only here you will be offered an original drink in different preparation options. There can be about 20 such varieties, and each one can be tried. The appetizer will be salt with caterpillars and hot pepper. Mezcal is produced in large quantities throughout Mexico. A drink is sent for export, which is made in the state of Oaxaca, in the town of Mitla. In addition to this manufacturer, there are several others that have been given permission to export the product abroad. The drink has been imported to Europe since 1990.
Alcoholic beverages, regardless of type and name, are harmful to health. Mezcal is no exception. Naturally, it is contraindicated for children and pregnant women. Excessive and frequent use of any alcohol leads to an exacerbation of chronic pain and the appearance of abnormalities in the functioning of the human body. This is a violation of the nervous system, blurred vision, decreased potency in men and malfunction of the liver.
The art of producing and drinking alcohol is in no way inferior to today's popular activities. Along with music schools and art workshops, there is a separate niche for this craft, where one of the most popular drinks is mezcal. This strong 40% agave juice extract has incendiary Mexican roots.
A bit of history
Until the 17th century, there were no sufficiently strong drinks in Mexico. The locals obtained from the juice of the agave a rather unconcentrated drink called pulque. But after the Spanish conquistadors brought with them the principle of distillation and came up with a way to extract stronger nectar, which was called mezcal.
The first Mexican to mine mezcal was Don Pedro Sanchez de Tagli in 1521, and large-scale production began closer to the 18th century. For a long time, the drink was also used for medicinal purposes, as a means to improve digestion or an antiseptic for wounds.
Now the drink is made almost throughout Mexico. The states of Oaxaca, Guerrero and San Luis Potosi are major manufacturing centers. It has been exported to Europe since the 1990s, but the drink is still quite rare.
Production secrets
One agave fruit yields approximately 4 liters of juice. In the old days, the technology was more complicated, and the work was more painstaking. The juice was processed on primitive fires in deep pits, where it took the form of sugar. In other pits, the resulting raw materials were ground to a liquid state and hammered into barrels for fermentation. After distillation, the liquid was poured into elongated clay vessels.
Today, the technology has been simplified, but there are no clear standards. This is due to the desire of manufacturers to make the drinks of each individual brand unique, for which they add honey, fruit slices and many other ingredients to them.
Popular types of mezcal
- Cusano Rojo;
- LAJITA;
- Divino Reposado;
- Monte Alban;
- Miguel de la Mezcal.
Over the years, the basic recipe has not changed much, except that distillation is carried out twice. Agave hearts are baked in outdoor ovens, lined with palm fibers and earth. For two to three days, the core is sugared and absorbs the taste of smoke. Fermentation continues for three more days. To obtain the perfect strength, modern manufacturers dilute the drink with water.
Types of drink by aging:
- Blanco, Natural: not available.
- Reposado: 6 months - 1 year.
- Anejo: 1 - 3 years old.
Where did tequila come from?
Regarding the relationship with tequila, it can be argued that mezcal preceded its counterpart. It was the improvement in the recipe and methods for the production of mezcal that led to the delimitation of the sphere and the invention of tequila.
Tequila production is limited to the Mexican state of Jalisco, with a rich species spectrum, although only one type of agave is used - the blue agave. Mezcal is more often extracted from various types of fruit in private distilleries throughout the country. Surprisingly, the list of its species is shorter.
Many connoisseurs are convinced that mezcal has a sharper and fatter taste, with herbal notes. This is affected by the high content of glycerin in the drink. A distinctive feature is that sugar is used in the production of tequila, so it tastes much softer.
Mezcal with caterpillar
In many bottles of mezcal you can find a rather strange addition - a worm. The custom of adding it to the drink is important enough that manufacturers do not turn away from it. Old Mexican beliefs claim that the worms living in the agave fruits are the soul of the tree, although there is reason to believe that gusano, as they are called in their homeland, only determine the strength of the drink. If the worm has gone bad, the bottle is considered worthless.
Our region has its own traditions associated with these worms. The last drinker to get the gusano can make a wish before eating it. However, regardless of tradition, worms do not affect the taste of the drink.
Salt and drink
The instructions for drinking mezcal are as traditional as the production itself. In Mexico, I do this not at all from glasses or glasses, but with the help of dried halves of pumpkins. You can buy such bowls in stores specializing in the sale of alcohol. They are usually sold next to bottles of mezcal.
An obligatory attribute of the drink is an orange. In addition to this, the Mexicans advise using "worm salt". This is a specific mixture of chili peppers, salt and powder from the same worms that can be found in bottles.
However, you can drink mezcal in its pure form. Dishes with spices, fried meat and potatoes go well with the drink. You can drink it with Sangrita sauce, but in this case, the original taste of the drink is lost in the sharpness of the sauce.
Several cocktails with mezcal
Components:
- 20 ml - lime juice.
- 30 ml - Cointreau liqueur.
- 50 ml - mezcal.
- Lemon.
Preparation: Shake the ingredients in a shaker with crushed ice. Strain into a glass and garnish with lemon rings.
Components:
- 10 ml - lemon juice.
- 15 ml - Apricot Brandy liqueur.
- 20 ml - hazelnut syrup.
- 40 ml - mezcal.
- Cinnamon sticks.
- Coffee beans.
Preparation: cool the glass, shake all the ingredients in a shaker, pour the cocktail into a glass with ice, decorate with cinnamon and coffee beans.
I am sure that everyone who goes to Mexico (and who does not go) knows about tequila and that it flows like water in this country. But about mezcal, I think, many will find out only when they get into the edges of cacti and sombreros. And, it should be noted, it does not leave lovers of strong drinks indifferent. Today we will talk about him.
Andryusiks and I even specially walked around the branded shops and markets of Oaxaca, in order to find out in more detail what kind of animal this mezcal is, what it happens to be and what it is eaten with, or rather, drunk. Although we are not fans of aggressive drinks, we had to conduct tastings and even buy a bottle for personal use, so as not to be unfounded.
What is mezcal?
Please do not confuse mezcal and mescalito, about which Carlos Castaneda so generously told us, because there is nothing in common between them, except for the consonant name.
Mezcal- this is just a strong alcoholic drink (40 degrees). It is traditional for Mexico, but now it is becoming more and more popular outside of it. The Mexicans themselves have been indulging in mezcal since the beginning of the sixteenth century, for which they must say thanks to all the same Spaniards.
How is mezcal made?
At home, repeating the process is unlikely to succeed, because it is too complicated and confused. Mezcal is made from the heart of the agave. They don’t do anything with these cores: first they bake it in special stone ovens underground, then spread it on charcoal, sprinkle it with earth and palm fibers so that the agave acquires a smoke flavor, then squeeze out the juice, which ferments for several days and only then all this stuff a couple of times distilled. Voila! Mescal is ready.
Types of mezcal
All mezcal can be divided into three categories. In all markets and stores, all of them and even more are presented.
- Joven or young mezcal. Such a drink is aged for six months and has a white color, more precisely, it is completely colorless, transparent. Is the most common.
- Reposado or a rested/calm mezcal. It is aged for a year and has a light yellow golden hue.
- Añejo or mezcal aged/old. Aged for more than a year, sometimes up to two or three years. It has a rich amber color.
In addition, there are many varieties of mezcal with all sorts of additives. It can be herbs, fruits, honey. Such drinks come in any color: pink, and blue, and almost black, etc.
As the dealer in the specialty store said, “You can't say that one of them is better than the other. They are different. Everyone has a completely different taste and "hoven" can be better than "anyejo". That is, the exposure time still does not say anything.
Mezcal with caterpillar
It seems that all tourists, as one, want to find that very cherished caterpillar or worm in mezcal (as you like). I was no exception: I searched and looked for everything, I couldn’t find it and thought: “How is it, after all, with a caterpillar there should be the best and coolest mezcal, is there really such a thing left?”. He stayed, it just turned out that I was mistaken, like many who are poorly versed in the history of the worm.
It turns out that the presence of this, in my opinion, not too appetizing thing in a bottle of mezcal says absolutely nothing about its quality. This is nothing more than a publicity stunt, with the help of which many years ago an enterprising businessman tried to increase sales of his products. But the people appreciated this trick, and the butterfly caterpillar, or rather the moth, became a universal favorite.
This insect lives on the same agave, and it feeds on it. After the popularity of the larva increased, it began to be grown specifically on an industrial scale. Caterpillars are different, or rather white and red. The second ones are cooler than the first ones and only the highest quality mezcal is awarded them. But only after soaking in alcohol, both of them become the same, white.
They say that the drinkers should divide the worm equally among themselves and eat it. The main thing is not to drink in too big a company, otherwise a fight cannot be avoided)) After all, for sure everyone will want to gain at least a drop of that magical power that the agave caterpillar allegedly gives.
Here are the strange people of the creature: for some reason, no one wants borscht with a cockroach, but mezcal with a caterpillar - please!
Where to buy mezcal in Mexico?
In almost every Mexican city there is a shop where you can buy this drink. I don't know if they make fakes, but I don't exclude such a possibility.
Officially, mezcal is allowed to be produced in several states: Oaxaca, Durango, Guerrero, Zacatecas and San Luis Potosi.
I can’t say how things are in the last four, but the state of Oaxaca is definitely the epicenter of the production and sale of mezcal. Here it is literally at every turn.
You can buy mezcal in the city of Oaxaca on the market. For example, Mercado Juarez presents dozens of different brands.
There is also a great many specialized stores, the shelves of which are lined with cherished bottles. Each shop offers one or more brands of mezcal.
For example, we opted for a store La Cava(Address: Gomez Farias 212, Oaxaca). The young sales assistant turned out to be very sociable and helpful, told us a couple of interesting things about mezcal and let us try several types.
In the end, we bought a small bottle of 375 ml Mezcal Alipus. The decisive moment in the choice was that while we were tasting all kinds of mezcal in a row, a European accompanied by a Mexican appeared in the store and they bought two large bottles of the drink of this very brand. The choice was motivated by the fact that this is the order of a person who really liked this mezcal. Since we could not decide for ourselves, we decided to follow the advice to pay attention to this particular bottle.
In addition to the markets and retail stores of Oaxaca, mezcal can be purchased in its surroundings. It should be searched for mescal mini-factories belonging to individual families, or rather, in stores at these same factories. We saw such factories in Mitla, Tula, on the way to the Ierve el Agua park, they are in Monte Alban, Matatlán and many other places. By the way, travel agencies even offer whole tours to the mezcal factories, where they show and tell how the drink is made, and make it possible to buy it piping hot.
For example, the mezcal we bought was made by Don Antonio and his sons in San Juan del Río, specifically for La Cava. This practice is very common.
How to choose mezcal?
The choice of mezcal in Mexico is truly huge! How to decide, decide and not be disappointed in the purchase? There are no specific recommendations in this regard. Young or rested mezcal produced in different places can taste quite different.
For example, in one store we tried several types of Joven mezcal of the same brand, but from agave grown on different plantations. So, they turned out to be completely different. Different sharpness, taste, aroma.
Therefore, there is only one way out: try, try, try. Fortunately, in the same Oaxaca, they offer to taste mezcal at every step, whether it's a market, a shop or a factory. And completely free. The tasting is non-binding, so don't be shy.
Question price or how much is mezcal
The price range is huge. On the market you can find large bottles that will be 100 pesos (at the current exchange rate, this is about 275 rubles) and even less. To be honest, there are some doubts about the quality of such drinks. Although, I could be wrong, I have not tried such instances on the tooth.
In company stores, prices for a bottle can reach 1500-2000 pesos (4000-5500 rubles), and possibly more. As they say, there is no limit to perfection. Whether it is worth spending so much money on alcohol or not is a personal matter for everyone. Personally, I would not do this for any price.
As you can see, the prices are completely different, everyone will find something suitable for themselves. Most importantly, do not forget that not always "the most expensive" means "the best". With mezcal, this trick does not work.
While we were eyeing, eyeing and sniffing the mezcal at La Cava, I asked the clerk what his favorite mezcal was and what he would recommend. A second later, the guy without a hitch pointed at several bottles with his finger. Perhaps someone will want to check the authenticity of his words (for us, these bottles turned out to be a little expensive).
Another point: sometimes the bottle into which mezcal is poured costs more than the drink itself. These can be very expensive handmade bottles that are even hunted by collectors.
How and with what to drink mezcal?
How to drink? Secret number 1.
Mezcal should not be drunk from mugs, not from glasses, and not even from glasses. It should be drunk from the dried halves of small pumpkins or large pumpkins. The same ones used to make calabash for mate tea. By the way, the Spanish word for pumpkin is calabaza. They come in a variety of sizes, blank or with carved patterns. You can find them in the markets or in shops selling mezcal. We bought the smallest and simplest calabacito at Juarez market for 5 pesos a piece.
What to drink with? Secret number 2.
It turned out that with mezcal, as well as with tequila, not everything is so simple. Everyone knows about the eternal companions of tequila - salt and lime. So, mezcal also has those. As the seller already familiar to us told, they are an orange and "salt from a worm." Unexpected, right?
Okay, everything is clear with the orange. But that's what "salt from the worm"? This is a mixture of salt, chili pepper and crushed dried caterpillars, all the same, we are already familiar with. The mixture was tested on itself: edible, but did not cause much enthusiasm. Of great importance is the very fact of observing tradition and ritual. Those who are looking for easy ways can simply drink mezcal with freshly squeezed orange juice.
Often in shops and markets you can see bottles with rag bags tied to the neck. So, inside there will be “worm salt”. It is also sold separately.
What is the difference between mezcal and tequila and what is pulque
Let's start with the last one. Being in Mexico, it is likely that you will hear or come across another agave drink - pulque (pulque). Unlike the first two, it is made by fermenting juice from agave leaves. Everything, the juice has fermented, the pulque is ready. Nothing further is done with it, which is why the pulque has a small fortress and is poorly stored. It appears to be a white cloudy liquid.
We return to the pressing issue. Many are interested in - what is the difference between mezcal and tequila. Someone thinks that these are the same, while others, on the contrary, believe that these are completely different drinks.
Yes, both tequila and mezcal are made from agave, but mezcal is made from all sorts of different varieties, and tequila is made from only one - blue agave. At the same time, there are many more types of tequila. Paradox. Also, no sugar is added to the agave juice from which mezcal is obtained. Connoisseurs say that mezcal has a more pronounced taste and aroma compared to tequila. Believe it or check it out!
So what do we have? Tequila is a type of mezcal. That is, all tequila is essentially mezcal, but mezcal is not tequila. That's it!
Helpful article? Say thanks
Mescal- this is any strong Mexican alcohol obtained as a result of double distillation of mash from the juice of some types of agave. The strength of the drink ranges between 38 and 43 degrees. At the same time, mezcal can be either a pure distillate of agave mash or a drink enriched with a variety of fruits, spices and even honey.
Among the most common brands, it is worth highlighting: Mescal Monte Alban, Mescal El Senorio, Mescal Divino and Mescal Beneva.
Mezcal is drunk in several very common ways.
The most traditional is the use of mezcal in its pure form and without snacks. The drink is poured into long narrow glasses and slowly savored. In essence, this method is no different from drinking liquors. If you want to fully experience all the delights of Mexican flavor, you should replace the above-mentioned glasses with halves of small dried pumpkins.
If mezcal is drunk in one gulp, then it can be washed down with 50-80 grams of the national Mexican soft drink - sangrita. In its gentle manifestation, it is a generously peppered, salted mixture of tomato and orange juices. In its original form, it is a hell of a mixture of tomato juice, chili, salt, spices, onions, and lemon or lime.
If you are an adherent of the Hollywood style of drinking tequila, then the following two ways of drinking mezcal will not be a wonder for you. First of all, we are talking about hitting the table and drinking in one gulp a glass containing mezcal with tonic (hello from Tequila Boom). In the second - about the "wheel" (it is the same, "licked-overturned-bitten"). True, in this case, instead of lemon or lime, an orange is used, and instead of ordinary salt, worm salt is used. The latter is a mixture of salt, chili pepper and dried agave caterpillar powder. Very often, pouches of this exotic condiment are sold along with mezcal.
Despite the fact that mezcal has only recently entered the world of bar culture, several very colorful cocktails have already appeared, which use this drink. In this regard, special attention, perhaps, should be paid to the Gringo Killer cocktail, which consists of mezcal, melon liqueur and pineapple juice.
To briefly answer this question, we need to recall the classic principle related to cognac: all cognac is brandy, but not every brandy is cognac. So in our case: any tequila is mezcal, but not every mezcal is tequila. Thus, in the future it would be more appropriate to talk about how tequila differs from other varieties of mezcal, of which, by the way, there are more than a hundred.
- Place of manufacture
According to Mexican law, only drinks produced in the state of Jalisco and several adjacent states located on the east coast of the country can be considered tequila. As for mezcal in general, it is made in an artisanal or semi-artisanal way throughout Mexico. The industrial production of this drink is limited to the states: Oaxaca, Zacatecas, Guerrero, Durango and San Luis Potosi, which have nothing to do with tequila.
- raw moment
If blue agave juice is used exclusively for the production of tequila, then manufacturers of other varieties of mezcal do not set themselves such restrictions. For their purposes, they use various types of this plant, for example: American agave or potato agave.
- The difference is in production technology.
Tequila is the only type of mezcal to which it is customary to add sugar. Manufacturers of other varieties of this traditional Mexican drink regard the use of sugar in their products as an outright profanity and almost undermining national foundations.
- Taste and smell
We can say that tequila is the most cultivated representative of the mezcal family. In particular, it has a less intense taste and less vigorous aroma than its relatives, often representing an ordinary unveiled moonshine with all its pluses and minuses.
- Attitude towards the worm
Tequila makers will never put the carcass of an agave caterpillar in their bottle of tequila. Whereas in the case of other types of mezcal, this practice is very common.
- Some differences in the culture of consumption
Mexican tequila - in its pure form and without snacks - is drunk in one gulp. Other varieties of mezcal, as mentioned above, are sipped slowly and thoughtfully, like liquor. Again, if ordinary salt is used when drinking tequila, then in the case of its numerous agave relatives, the so-called worm salt is used.
Why mezcal with a worm or a caterpillar
In the early forties of the last century, in order to attract the attention of European connoisseurs of exotic alcohol, the practice of placing larvae of a local butterfly living on the agave in bottles with mezcal was born. With the help of the mentioned technique, the producers of the drink sought to emphasize the authenticity of its origin, as well as to demonstrate the high quality of the alcohol, which does not allow insect decomposition. This practice has given rise to two distinct categories of drink: worm mezcal and caterpillar mezcal.
The first of these includes relatively unpretentious varieties of mezcal containing the so-called "worm" - a golden caterpillar that lives on agave leaves and, accordingly, is more accessible for capture.
The second is a more expensive aged alcohol containing exactly the same caterpillar, only painted red. Unlike its less fortunate golden counterparts, such a caterpillar lives in the roots or in the core of the plant, which makes it somewhat more difficult to detect and catch it.
You can talk a lot about these caterpillars, which received the name Juanito from the Mexicans. First of all, everyone who wants to join mezcal should know that under the influence of alcohol, both varieties of caterpillars, having landed in a bottle, lose their natural color. Golden ones turn to ash gray, and red ones turn to pale whitish. So that buyers do not suffer, trying in vain to see the treasured, but colorless insect in the bowels of the bottle, the corresponding vessels have a characteristic marking: “con gusano” or “with agave worm”.
A whole bunch of myths has already grown around the treasured larva. So, with the light hand of dreamers from among the producers of mezcal, there were stories about the enchanting consequences of using an insect as a male aphrodisiac, as well as the possibility of using it as a kind of “key” to parallel worlds. The wicked tequila producers, in order to annoy their competitors, spread a rumor about the hallucinogenic properties of the mentioned insects. In this case, in fact, the larvae are completely prosaic. Insects specially grown on ecologically clean plants do not cause any hallucinations, however, they are also not suitable for achieving acute erotic or mystical sensations.
Thus, the notorious larva can be fearlessly eaten, dividing it equally among all the participants in the feast, as is done in Mexico. But if you are not in the company of Mexicans who are reverent about the ritual of eating a caterpillar, then there will be nothing to worry about if you politely refuse such an exotic snack.
Tequila is a famous alcoholic drink from Mexico. But what is mezcal, not everyone knows. Let's talk about what a mezcal is and what a worm is swimming.
In the article:
Types of Mezcal (Mezcal)
Mezcal is an alcoholic drink (38-43 °) from agave juice, the progenitor of tequila, or rather, one of the varieties of mezcal.
Mezcal is classified according to the age of the drink:
- Blanco (Natural) - young alcohol;
- Reposado - from six months to a year;
- Anejo - from one year to over three years.
Previously, you could already get acquainted with, and now find out which mezcal brands are in demand:
- Monte Alban;
- Lajita;
- Miguel de la Mezcal;
- Cusano Rojo;
- Divino Reposado.
Initially, mezcal was subjected to a single distillation. Until the early 60s of the last century, the drink differed significantly (not for the better) in quality from tequila, and its strength did not exceed 25 °. But the introduction of double distillation into the production process made it possible to bring alcohol (tequila and mezcal) to the same level. Repeated distillation increased the alcohol content of mezcal to 55%. The established alcohol content of each brand is achieved by diluting with water.
Monte Alban 
Lajita 
Cusano Rojo Divino Reposado
Tequila or mezcal
Distinctive features of popular Mexican drinks:
- Aroma and taste. Gourmets find that mezcal is more aromatic and has more distinct flavor notes.
- Caterpillar. Caterpillars are not added to tequila, this is a signature feature of mezcal.
- Production. Sugar, as a component, is present in many types of mezcal. Tequila is not sweetened.
- Regional differences. Production of tequila is territorially limited to the state of Jalisco. The production of mezcal is established throughout Mexico.
- Source of raw materials. For tequila, only blue agave is used, or rather the juice obtained from its core. This is the basic difference between tequila and mezcal. The following varieties of agave can be used as the basis of mezcal:
- Potatorum;
- Cupreata;
- Wislizeni;
- Americana.
The general process for making drinks is identical. That is, you can say that tequila is mezcal, but not every mezcal is tequila.
Mezcal with a worm, or "tequila with a caterpillar"
Night moth caterpillar in a bottle - the difference between mezcal and tequila
In the glass container of branded mezcal, there may be a whitish worm - juanito, this name was given to him by the Mexicans. In fact, juanito is a caterpillar of a night moth. The color distinguishes burgundy and cream.
It is burgundy that is added to the drink. An insect that has undergone alcoholization becomes discolored, so it is difficult to designate the genus of the caterpillar in the final product.
The value of the red worm lies in the difficulty of growing and catching it. He lives in the very core of the agave, unlike his relatives, who live right on the foliage of the plant.
Contrary to popular belief, the worm does not have mystical properties, does not cure diseases and is not a source of male power.
Initially, the presence of an insect in a bottle was explained as a test to determine the purity of alcohol and, accordingly, the exclusion of counterfeit.
- potency increase;
- healing features;
- hallucinogenic agent;
- mystical aspects, etc.
In fact, the worm, first of all, is absolutely harmless and does not have the above qualities. It is grown on young crops that have not been treated with harmful compounds. Then it is marinated for 365 days in purified alcohol (cleared from pathogenic bacteria).
Tequila with a caterpillar is marked: "con gusano"; "with agave worm".
Alcohol with a worm and without is identical in taste. By the way, eating a worm is optional.
How to drink mezcal
There are several traditional ways to use mexican liquor::
undiluted
The process of drinking is similar to drinking liquor. Alcohol at room temperature is poured into narrow piles and drunk slowly, in small sips. Each mezcal master identifies his product by adding ingredients, such as fruits, spices, honey, etc. In Russia, a drink with a whole pear placed in a bottle is quite popular. Thus, there are over 100 varieties of Mezcal on the market.
In this case, dishes generously flavored with “hot” sauces and herbs are suitable as an appetizer. A good combination with fried meat, fish, legumes, cheeses.
In Mexico, there is a tradition of eating mezcal with a worm from a bottle. It is evenly divided among all participants in the feast, as a tribute to those sitting at the table.
By the principle of drinking tequila
Lemon, salt and alcoholized worm
You've probably already read. The method is known as: "licked - drank - ate." Most mezcal producers, taking care of their consumers, have attached a bag with a fiery-colored powder mixture to the top of the bottle, which includes: salt, chili pepper, chopped carcasses of worms.
Washed down with sangrita
Mexican alcohol is not accepted to drink, the exception is sangrita. Sangrita- a spicy drink loved by Mexicans and rapidly gaining popularity around the world, it includes: tomato juice, onion, lime and a variety of spices. Mezcal is drunk in one gulp and washed down with sangrita. The resulting spicy mixture has a burning effect. In this case, the original taste of the drink is lost.
Everyone chooses their own method. To do this, it is advisable to experiment and not be afraid to take risks. In any case, everyone will find a way to their liking.