Es fácil confundirlos pues ambos se consiguen del maguey, pero lo qué es el mezcal se distingue debido a que se consiguen usar diversas especies de magueyes para su producción, mientras que para el tequila solo es usado el agave azul. In Colima, the fermented agave to be distilled into mezcal is still called tuba, the term adopted from the tubâ used to ferment vino de coco. The oldest agave spirits distilleries (called tabernas or viñatas) use Philippine-type stills, many of which are still operational. The technology was also transported through trade routes into Zacatecas, Guanajuato, Michoacán, Sonora, and the rest of Mexico, as well as parts of the southern United States, where modified Philippine-type stills have been reported. [10] El siguiente paso es su cocción, para ello es necesario que las piñas sean cortadas en pedazos y se introduzcan en hornos previamente calentados con leña que llevan por nombre cónicos, los cuales se encuentran al nivel de piso, en donde los corazones del maguey son tapados con piedras calientes y leña, con el fin de concentrar todo el calor.

The mash is allowed to ferment, the resulting liquid collected and distilled in either clay or copper pots which will further modify the flavor of the final product. [5] The distilled product is then bottled and sold. Unaged mezcal is referred to as joven, or young. Some of the distilled product is left to age in barrels between one month and four years, but some can be aged for as long as 12 years. [18] [9] Mezcal can reach an alcohol content of 55%. [18] Like tequila, mezcal is distilled twice. The first distillation is known as ordinario, and comes out at around 75 proof (37.5% alcohol by volume). The liquid must then be distilled a second time to raise the alcohol percentage. Otro punto para diferenciar es su porcentaje etílico, en el tequila sus grados de alcohol van de los 30 a 40 y es producido solo en Jalisco, Guanajuato, Michoacán, Tamaulipas y Nayarit. Por otro lado, el mezcal puede sobrepasar los 40 grados, así que este último es más fuerte. ¿Qué mezcal comprar?The professionals we consulted included Susan Coss, a mezcal educator and co-founder of the popular blog Mezcalistas; Scott Rosenbaum, a spirits educator and strategist for importer-distributor T. Edward Wines; and Taylor Samuels and Shad Kvetko, co-owners of Dallas’s first mezcaleria, Las Almas Rotas. How Is Mezcal Made? En este estilo de mezcal por lo general le es agregado algún fruto, hierba o incluso gusano, alacranes y víboras, con el fin de añadir cierto sabor o aroma a esta bebida, sin importar que tipo sea, dando pie a una gran variedad de expresiones. Mezcal Destilado Con… Mexico has about 330,000 hectares (820,000 acres) cultivating agave for mezcal, owned by 9,000 producers. [7] Over 6million liters (1,300,000impgal; 1,600,000U.S.gal) are produced in Mexico annually, with more than 150 brand names. [28] The origin of mezcal is tied to the introduction of distillation technology which was introduced to New Spain either by the Spanish or Filipino sailors. These varieties are often referred to using non-scientific common names, which adds further complications. In some instances, one variety may have a range of different common names across the country, while in others, different states may use the same common name but in reference to different varieties. In this article, we’ve listed the most commonly produced species and included the main varieties within that species.

The regulations have been controversial, not only from small artisanal producers for whom the cost of certification is prohibitive, but also from traditional producers outside the chosen GI states and those producers who believe that the term "mezcal" should not be owned by the state. Uncertified producers are prohibited from using the term "mezcal" on their products. Some producers and importers have responded by labeling their products as "destilados de agave" or "agave spirits", a category now recognized by the United States' TTB and in increasing use. [16] Not all bottles of mezcal contain a " worm" (actually the larva of a moth, Comadia redtenbacheri, that can infest agave plants), but if added, it is added during the bottling process. [19] There are conflicting stories as to why such a thing would be added. Some state that it is a marketing ploy. [5] Others state that it is there to prove that the mezcal is fit to drink, [18] and still others state that the larva is there to impart flavor. [9] [19] Las nuevas fronteras para la acumulación de la industria del agave en la región mixteca". Radio Zapatista (in Mexican Spanish) . Retrieved 14 March 2021. a b c d e Lagasse, Erich. "Mezcal: típico afrodisíaco mexicano"[Mezcal:Typical Mexican Afrodisiac] (in Spanish). Univision. Archived from the original on 29 March 2010 . Retrieved 19 October 2009. No obstante, para la obtención del mezcal, es necesario la destilación, práctica que llegó a México con la conquista de los españoles, quienes la aprendieron por parte de los árabes y donde los pobladores de ese entonces la adoptaron, surgiendo así el mezcal.Gleichzeitig werden die artisanalen Betriebe 30% höher als üblich entlohnt und parallel dazu wird die lokale Gemeinschaft unterstützt, dies rund um die Themen Schulbildung, Lebensmittelversorgung und ärztliche Versorgung.