Welcome to the world of Spirits of Mexico, where we will talk about Tequila and Mezcal to better understand where the fiery spirits and rich history came from to concoct a unique and delicious drinking experience. Tequila and Mezcal can often be underappreciated, but they are more than just party shots or mixers. They each have a distinct flavor profile and character depending on the kind of main ingredients, the process, and the aging that’s used to produce them.

So, buckle up as we journey through the World of Tequila and Mezcal. Let’s discover together the unique flavors and stories that make up these two spirits truly special.

Tequila and Mezcal

The two spirits are steeped in cultural significance, dating back centuries to the indigenous people of Mexico. The process of making these spirits is both an art and tradition, and sharing them with friends and family is a cherished part of Mexican culture.

Just like how scotch and bourbon fall under the same whiskey category, tequila is a variety of mezcal, and mezcal is a term used for any spirit that uses any kind of agave plant. Tequila, on the other hand, is a type of mezcal that is made exclusively in particular regions of Mexico and is made from only blue Weber agave.

Tequila!

Tequila is derived from an actual Mexican town in the state of Jalisco, the town of Santiago de Tequila. Its Agave plant and production is specifically done in Guanajuato, Jalisco, Michoacán, Nayarit, and Tamaulipas. This spirit can only be made using a specific kind of Agave plant, the Blue Weber Agave. It is a succulent plant with a spikey appearance and matures in 6 to 10 years before it is ready for harvesting.

 
The spikes are removed using a “Coa,” a sharp curved tool used to reveal the heart of the agave plant. The heart is what is used to make the spirit. It is then cooked or steamed to soften, crushed to extract its liquid, fermented, then distilled two to three times to achieve a clear or transparent color. The aging process takes inside an oak barrel, where it sits for quite a while, depending on the required range of aging. The longer it is aged, the darker the color it will have.

4 Types of Tequila

There are at least three types of Tequila. Though all of them undergo the same process of production, their only difference is the duration of aging.

Blanco Tequila- has the shortest duration of aging, from zero up to two months. Most of the time, it is bottled directly after distillation. It has sweet, clean, and grassy notes due to its distilling process. 

Reposado Tequila- can be aged for up to 11 months to a year. Since it sits longer than Blanco in an oak barrel, it develops a soft oak flavor, a bit of vanilla or caramel notes, and has a smooth and deeper aroma than Blanco.

Añejo Tequila- the longers aged tequila that requires at least 12 months and longer to age properly. If it is aged for more than three years, it is called “Extra Añejo.” The spirit has the least bite and has smooth, balanced notes of oak flavor, and has a darker color than Reposado.

Extra Añejo Tequila- the one that has the longest aging period with a minimum of three years and can be stored in more than one type of barrel. Due to its aging process, it is considered the ultra-premium kind of tequila in the market. It’s got a darker amber color and has a more complex flavor with notes similar to Whiskey or Cognac.

 
We have curated some recipes that you can try at home:

Frozen Tequila Sunrise Margarita

Paloma Cocktail

Cranberry margarita

Negroni

Tequila Mockingbird

Mezcal

Mezcal is a spirit that is made from a variety of species of Agave plants and is grown and produced in Durango, Guanajuato, Guerrero, Michoacán, Oaxaca, Puebla, San Luis Potosi, Tamaulipas, and Zacatecas. Its preparation is a bit different from that of tequila. It requires smoking earthen pits with lava rocks, which gives it a distinct smokey flavor. The agave is then crushed to extract its juice and then fermented in a barrel with water. After that, the mash is then distilled. 

6 Types of Mezcal

Joven Mezcal- The most common type od Mezcal. It does not undergo aging and is directly bottled. It has the most common flavor profile that most Mezcal have in the market. 

Reposado Mezcal- is aged from two to twelve months. It takes mellow notes from the oak barrel and has a light golden color.

Anejo Mezcal- Aged in an oak or wood barrel for one to three years. The extra time of aging gives it a much darker color than that of Reposado and has developed a richer flavor this time.

Extra Añejo- Aged for a minimum of three years and more. This type of spirit has distinct and smooth notes of smoke and earthy flavor and has taken up a much darker color among all types of mezcal.

Avocado- A type of mezcal that’s infused with “Maguey worms,” fruits, or herbs to have a distinct flavor profile.

Destilado con- This means the spirit is distilled more than two times while infusing it with more components to take up a richer flavor profile.

 
Here are some recipes for you to look over, and who knows, you might want to try:

Mezcal Mule

White Negroni Piña Colada

Oaxaca Old-Fashioned

Division Bell

El Derby Ahumado

 
Tequila and mezcal are more than just spirits. They are a symbol of identity and a connection to the land, and people of Mexico. The art of tequila and mezcal production is proof of the passion and dedication of the people who make them. From the agave fields to the distillery, each step is carefully crafted to produce a spirit that is both delicious and unique to the world.

 
So, the next time you raise a glass of tequila or mezcal, remember the history and its connection to its people and traditions that come with it.

Celebrating the culture and heritage that these spirits represent by enjoying them in the form of cocktails or consuming them straight up is the best way to show how we value their contribution to the world of mixology.