Chapter 8: Mezcal

Question 1

US definition of Mezcal (for distillation proof and % abv)

Answer 1

• An agave spirit distilled to less than 190 proof * Bottled at 40% abv (minimum)

Question 2

Mexican standard for Mezcal - % abv

Answer 2

35% - 55%

Question 3

NOM regulations concerning agave base for Mezcal

Answer 3

Must be 100% agave (“Type II Mezcal” with minimum 80% agave was disallowed in 2020)

Question 4

Mexican State that is the leading producer of mezcal

Answer 4

Oaxaca

Question 5

Other areas (states/towns) approved for the production of Mezcal (8)

Answer 5

• Guerrero * Durango * San Luis Potosí *Puebla *Zacatecas * Tamaulipas (partial) * Michoacán (partial) * San Luis de la Paz (town in the state of Guanajuato)

Question 6

Type of agave most widely used in the production of Mezcal

Answer 6

‘Agave espadín’ (aka ‘Agave angustifolia’)

Question 7

Factors in mezcal’s typical “smoky” aromas

Answer 7

Type of agave used, and the earth-covered “pits” often used in the cooking of the agave

Question 8

Three categories of Mezcal

Answer 8

• Mezcal * Mezcal Artesanal * Mezcal Ancestral

Question 9

Mezcal Artesanal: requirement for cooking agave

Answer 9

Must be cooked in pits or cement ovens (no stainless steel allowed)

Question 10

Mezcal Artesanal: requirement for shredding agave

Answer 10

May be shredded via wooden bats, a stone wheel, or mechanical shredder

Question 11

Mezcal Artesanal: requirements for fermentation

Answer 11

Must be completed in a vessel made of stone, wood, clay, earth, or animal skins

Question 12

Mezcal Artesanal: requirements for distillation

Answer 12

• Must be distilled in a pot still fueled via direct fire * Vessel may be copper, stainless steel, clay, and/or wood

Question 13

Mezcal ‘Ancestral’: requirement for cooking agave

Answer 13

Must be cooked in pits

Question 14

Mezcal ‘Ancestral’: requirement for shredding agave

Answer 14

Must be shredded via wooden bats or a stone wheel

Question 15

Mezcal ‘Ancestral’: requirements for fermentation

Answer 15

Must be completed in a vessel made of stone, wood, clay, earth, or animal skins

Question 16

Mezcal ‘Ancestral’: requirements for distillation

Answer 16

• Must be distilled in a pot still fueled via direct fire * Vessel must be clay and/or wood

Question 17

Six classifications for Mezcal

Answer 17

• Joven (young) * Madurado en vidrio (matured in glass) * Reposado * Añejo * Abocado con (flavored with) * Destillado con (distilled with)

Question 18

Aging requirement for Joven Mezcal

Answer 18

No aging requirement

Question 19

Aging requirement for Madurado en Vidrio Mezcal

Answer 19

• Aged in glass/min. 12 months *Underground (or other cool/dark place) * Age (in years) must be stated on the label

Question 20

Aging requirement for Reposado Mezcal

Answer 20

Must be aged for a minimum of two months in oak barrels

Question 21

Aging requirement for Añejo Mezcal

Answer 21

• Min. 1 year in oak barrels * Max. barrel size = 200 liters * Age (in years) must be stated on the label

Question 22

Definition of “Abocado con” Mezcal

Answer 22

Mezcal that has been infused with an approved flavoring agent such as: maguey worms, damiana (a flowering shrub), lime, honey, orange, or mango

Question 23

Definition of “Destillado con” Mezcal

Answer 23

Mezcal that has been distilled with other ingredients (such as fruit, spices, or meat) placed above the still

Question 24

Pechuga / Mezcal de Pechuga

Answer 24

Term often used for Mezcal distilled with meat or poultry

Question 25

Jicara

Answer 25

• A fruit (gourd), commonly referred to as ‘calabash’ * The dried peel is used as a traditional drinking vessel for Mezcal

Question 26

Veladora

Answer 26

A drinking glass for Mezcal (somewhat resembling a votive candle holder)