Mezcal

Question 1

What can mezcal be made of?

Answer 1

Any agave. Must be 100 % agave.

Question 2

What is most common type of agave used for mezcal?

Answer 2

ESPADIN

Question 3

How are piñas treated for mezcal?

Answer 3

Roasted in ground for 2 to 5 days in open pits, covered in old agave fibres or palm leaves. Thus acquire smokey character.

Question 4

Fermentation of mezcal, describe.

Answer 4

• fermented in open vats for 14 to 30 days;

- wild yeast commonly used.

Question 5

Distillation of mezcal, describe.

Answer 5

Small pot stills used. Double distillation to get same flavour intensity as in tequila.

Question 6

Finishing of mezcal, describe.

Answer 6

Same techniques as for tequila but oak ageing not so widely used. Abocado can be used but NO NON-AGAVE SUGAR is allowed

Question 7

Where does mezcal come from?

Answer 7

Like tequila it has an AOC, the defined area containing many places throughout Mexico, but most comes from Oaxaca State.

Question 8

Mezcal age categories, and catgegories.

Answer 8

Blanco - unaged.
Reposado - 2 to 12 months in oak barrel.
Añejo - minimum of 12 months in oak.

1. Mezcal
   - can be cooked in autoclave, can be crushed anyhow, and can be distilled in column.
2. Artisanal Mezcal
   - only roasting pits and brick ovens.
   - only pot stills, directly heated
   - fibres should be included in fermentation
3. Ancestral Mezcal - as Artisanal but
   - no mechanical mills
   - fibres must be included in fermentation and distillation