Common Brands of Mezcal Flashcards
Brands
Del Maguey: A well-known brand offering a range of artisanal mezcals from different villages, each with unique flavors and production methods.
* Montelobos: Known for its well-balanced, smoky flavor and use of sustainable practices in its production.
* Mezcal Vago: Offers a variety of small-batch, traditionally made mezcals, each highlighting different agave varieties and production methods.
* El Silencio: A popular brand in the U.S., known for its smooth, smoky flavor, often used in cocktails.
* Ilegal Mezcal: Originally created as an “illegal” import for a bar in Guatemala, this brand is now widely available and known for its quality and distinct packaging.
* Los Amantes: A premium mezcal brand known for its rich, complex flavor and traditional production methods.
Types
Joven: Unaged mezcal, bottled shortly after distillation. It has a clear appearance and a strong, fresh agave flavor, often with pronounced smokiness.
* Reposado: Mezcal that has been aged in wooden barrels for 2 to 12 months. This aging process mellows the flavor and adds notes of vanilla, caramel, and oak.
* Añejo: Mezcal that has been aged for at least one year in wooden barrels. Añejo mezcals have a deep, complex flavor profile with rich notes of wood, smoke, and sometimes dried fruit or chocolate.
* Ensamble: A blend of mezcals made from different types of agave, offering a complex and layered flavor profile.
Production Process
. Harvesting: The agave plants are harvested, and the piñas (hearts) are cut from the plants.
2. Roasting: The piñas are roasted in underground pits lined with hot stones. This roasting process imparts mezcal’s characteristic smoky flavor.
3. Crushing: After roasting, the piñas are crushed, traditionally using a large stone wheel called a tahona, which is pulled by animals or operated manually.
4. Fermentation: The crushed agave is placed in large wooden vats or earthen pits to ferment, typically with wild yeasts. This fermentation process can take several days to weeks.
5. Distillation: The fermented liquid is distilled, usually in clay or copper stills, to concentrate the alcohol and flavors. Mezcal is often distilled twice to achieve the desired flavor and strength.
6. Aging: Mezcal can be bottled immediately after distillation (known as joven or blanco mezcal), or it can be aged in wooden barrels (known as reposado or añejo mezcal).
