As an expert sommelier and brewer, I can provide you with a detailed answer to your question about mezcal being smoked underground. Mezcal is indeed traditionally made by roasting agave plants underground, giving it that distinct smoky flavor.
When the agave plants are harvested, they are typically cooked in underground pits known as “palenques.” These pits are lined with hot coals, and the agave hearts, known as piñas, are placed on top of the coals. The pit is then covered with earth, allowing the piñas to slow-cook in their own juices and come into direct contact with the smoke produced by the coals.
The smoky flavor in mezcal is a result of this roasting process. However, it's important to note that not all mezcals have an overpowering smokiness. In fact, a good quality mezcal should have a balance of flavors, with the smoke complementing rather than overpowering the other characteristics of the spirit.
During my experiences tasting and exploring different mezcals, I have come across a wide range of smokiness levels. Some mezcals have a subtle hint of smoke, while others have a more pronounced and intense smoky character. The level of smokiness can vary depending on factors such as the type of agave used, the duration of roasting, and the specific techniques employed by the mezcalero (the person responsible for making mezcal).
The art of mezcal production lies in finding the right balance between the smoky notes and the other flavors present in the spirit. Mezcal can exhibit a wide range of flavor profiles, including fruity, herbal, earthy, and even floral notes. The smoke should enhance and complement these flavors rather than overpowering them.
It's worth mentioning that not all mezcals are made using the traditional underground roasting method. Some modern mezcal producers use above-ground ovens or even steam cooking techniques to achieve a different flavor profile. These methods may result in mezcals with less smokiness or even no smoky flavor at all.
While mezcal is traditionally smoked underground with hot coals, the level of smokiness can vary depending on various factors. It is important for mezcals to strike a balance between the smoky notes and the other flavors present, ensuring that the smoke enhances rather than overwhelms the overall tasting experience.