Mezcal

Question 1

Raw Material

Answer 1

Espadin or about 30 different varietals of wild agaves

Question 2

Cooking Process

Answer 2

Agave cooked underground with hot coals where smoke comes into contact

Question 3

Definition

Answer 3

• 100% maguey (agave)
• fermented with Mexican yeasts spontaneous or cultivated
• Denomination of origin in 2005
• cannot be exported in bulk(no bottling in US)

Question 4

Classes

Answer 4

1. White
2. Matured in Glass (new class not very common)
3. Reposado
4. Añejo

Question 5

Flavoring

Answer 5

Can be flavored up to 5% of volume including insects, fruit, herbs, honey, coloring agents, meat, among others

Question 6

Distilled Additives

Answer 6

Pechugas- chicken breast, fruit, and spices

Question 7

ABV

Answer 7

Must be 36%-55% same as current NOM

Question 8

Label must Include

Answer 8

Category
Class
Agave species
Length of aging

Question 9

Categories

Answer 9

Mezcal- autoclaves, shredders, stainless steel fermentation, column still. No diffusers
Artisanal Mezcal- no autoclaves, shredders ok, no stainless, single batch distillation in clay pots or copper stills
Ancestral Mezcal- pit ovens only, no shredders, no stainless, must use maguey fibers, only clay pot distillation

Question 10

Mezcal Areas

Answer 10

Oaxaca
Durango
Zacatecas
San Luis Potosí 
Guanajuato 
Guerrero
Tamauliupas 
Michoacan(currently applying for cert)

Question 11

Bacanora

Answer 11

Sonora

Question 12

Sotol

Answer 12

Chihuahua

Question 13

Tequila

Answer 13

Jalisco
Michigan
Tamauliupas 
Guanajuato
Nayarit