Terminology Flashcards
Agave
The botanical genus Agave was created in 1753 by the Swedish naturalist Carl Linnaeus, who took it from the Greek word Ágavos.
Aguamiel
The clear sweet liquid sap extracted from a fresh agave. It can be extracted for 2 months without killing the plant.
Bagasso
The residual pulp from the agave piñas after they are ground. Hardy and fibrous, the bagasso is an extremely useful byproduct, and is often used as a sealant or as an insulator in the earthen, wood-fired pits used to roast the agave piñas.
Carizo
A long piece of bamboo used to draw a sample from a batch of mezcal by placing your finger over one end while the bamboo is submerged in the mezcal, pulling it out and then removing your finger to release the mezcal into a cup.
Coa de Jima
A shovel with a sharp end used to harvest agaves.
Copitas
More traditional than a vaso veladora—these cups were originally crafted by the country’s indigenous peoples. Made from red clay, copitas are shallow and delicate.
Ensemble
Meaning mixed or blended, ensemble refers to a style of mezcal made with a variety of different species of agaves. Each agave species is harvested, roasted, mashed, fermented, distilled and bottled together.
Hijuelos
Shoots or “Pups”. Baby agave offshoots that grows from the base of a mature agave, which are replanted and grow into mature agave plants. They are also called seeds or mecuates.
Horno
A mud or adobe oven where the agave was traditionally baked before milling. They only get up to a maximum of 200 degrees. The idea is to cook the piñas low and slow, which keeps the plants from browning and losing precious sugars. The bake lasts anywhere from 50 to 72 hours.
Jicara
A jicara is a small mezcal cup made from the bark of the fruit with the same name. The use of jicaras dates back thousands of years.
Jimador
Highly-skilled workers who harvest agave by hand.
Las Perlas
Pearls (bubbles). The size of the pearls indicates the proof of the mezcal.
Maguey
The Spanish name for agave.
Mayahuel
The Aztec godess of the maguey plant.
Mezcalero
A mezcalero is a person who distills mezcal.
Norma Oficial Mexicana
NOM-070-SCFI-1994
The official, compulsory standards and regulations for something to be called Mezcal. Each distillery has it’s own NOM number.
Olla de barro
Clay pot. Mezcal distilled in clay pot stills gives them earthy mineralic flavors. This is one of the oldest ways of making mezcal.
Palenque
A mezcal distillery
Pechuga
Meaning “breast” in Spanish, pechuga is a type of mezcal, usually made from espadín agave, drunk during religious holidays and times of celebration or mourning. The name for the spirit stems from the fact that during the distillation process, a turkey or chicken breast (or occasionally rabbit meat), is hung—often with fruits and nuts—inside the still to infuse into the spirit. Pechugas vary wildly in flavor. These mezcals are essentially the gins of Mexico.
Pencas
The leaves of the agave plant.
Piña
The heart of the agave. Looks like a pineapple when the leaves are removed.
Pulque
A milky, viscous alcoholic beverage somewhere between beer and wine; made by fermenting aguamiel. It is an ancient recipe used both medicinally and spiritually by the indigenous peoples of Mexico as far back as the Aztecs. Said to psychoactive properties.
Sal de Gusano
“worm salt” Made from moth larvae that live within the leaves of the agave plant, which are ground with rock salt and roasted chili peppers. This salty-smoky condiment is traditionally served as an accompaniment to mezcal alongside a slice of orange or fresh guava.
Silvestre
Wild agave.
