Mezcal
A distilled alcoholic beverage made from agave. Alebrije Oaxaca is known to have a Mezcal selection.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Alebrije Oaxaca (backyard of Bunk + Brew Hostel)
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Mezcal production predates tequila, with evidence suggesting agave distillation techniques were introduced to Mexico by the Spanish in the 16th century, though indigenous fermented agave beverages existed long before. The art of mezcal making has been passed down through generations, often within families, maintaining traditional methods.
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Mezcal is deeply intertwined with Mexican culture, particularly in the states of Oaxaca, where much of the production occurs. It is more than just a drink; it's a symbol of heritage, tradition, and community.
Ceremonial Significance
Mezcal is often consumed during important life events and celebrations, such as weddings, baptisms, and funerals. It plays a role in communal bonding and spiritual rituals.
Oaxaca's Mezcal Culture
Oaxaca is considered the heartland of mezcal production, with numerous small, family-run distilleries (palenques) preserving traditional methods. The process often involves entire families, from harvesting the agave to bottling the final product.
Artisanal Production
Unlike mass-produced spirits, mezcal is typically made in small batches using artisanal techniques. This handcrafted approach emphasizes quality and authenticity, reflecting the unique terroir of each production region.
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Mezcal boasts a diverse range of flavors, influenced by the type of agave used, the region of production, and the distillation process. Expect smoky notes alongside earthy, fruity, and floral undertones.
The dominant flavor profile of mezcal is often smoky, a result of roasting the agave piñas (hearts) in earthen pits lined with hot rocks before fermentation. The specific agave variety significantly impacts the flavor; for example, Espadín agave generally yields a more approachable and balanced profile, while Tobalá agave often presents a sweeter and more complex character. Wild agaves can impart unique herbal, mineral, and spicy notes. The distillation process, including the type of still used (clay or copper), also contributes to the final flavor. The presence or absence of the 'puntas' and 'colas' fractions during distillation can refine the profile. Reposado mezcal aged in oak barrels will pick up vanilla and caramel notes, while añejo mezcal displays richer, more complex oak-derived flavors.
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Sipping, Not Shooting
Mezcal is meant to be savored slowly. Sip it neat from a small copita or tasting glass to fully appreciate the complex flavors.
Orange Slices and Sal de Gusano
Traditionally, mezcal is often served with orange slices and sal de gusano (worm salt), which is made from ground agave worms, chili peppers, and salt. The orange and salt complement the smoky and earthy notes of the mezcal.
Understanding Agave Varieties
Familiarize yourself with different agave species (Espadín, Tobalá, Tepeztate, etc.) to understand how they influence the final flavor of the mezcal.
Palenque Visits
If you travel to Oaxaca, consider visiting a palenque (mezcal distillery) to witness the traditional production process firsthand.
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