There are indeed different types of mezcal. Mezcal is a distilled alcoholic beverage that is made from the agave plant, primarily found in Mexico. It is often compared to tequila, but the two spirits are distinct in terms of production methods and flavor profiles. Mezcal can be classified into three main categories: mezcal, mezcal artesanal, and mezcal ancestral. These categories differentiate the production processes and the level of artisanal craftsmanship involved.
1. Mezcal:
Mezcal is the most industrialized form of the spirit. It is produced using modern and high-tech methods, usually in large-scale facilities. The agave piñas (hearts) are cooked in industrial ovens, which can be fueled by gas or even electricity. This cooking process is essential as it converts the starches in the agave into fermentable sugars. After cooking, the piñas are shredded or crushed, and the juice is extracted. This juice is then fermented with the addition of water and yeast. Once fermentation is complete, the liquid is distilled in large copper or stainless steel stills. Mezcal produced in this manner often lacks the complexities and nuances found in artisanal mezcals.
2. Mezcal Artesanal:
Mezcal artesanal represents a step up in terms of craftsmanship and traditional production methods. Artisanal mezcal is made using more traditional techniques, which can involve cooking the agave in pit ovens lined with stones or bricks and fueled by wood. This method imparts a distinct smoky flavor to the mezcal. The cooked agave is then crushed by a stone tahona or a horse-drawn mill, extracting the juice. This juice is fermented in open-air wooden vats, allowing wild yeasts present in the environment to play a part in the fermentation process. the fermented liquid is distilled in small copper or clay stills. Mezcal artesanal generally offers more complexity and a deeper connection to traditional production methods.
3. Mezcal Ancestral:
Mezcal ancestral represents the most traditional and artisanal form of mezcal production. It is a labor-intensive and time-consuming process that is often carried out by small-scale producers. The agave piñas are cooked in underground pit ovens, using hot rocks and earth to create a smoky, intense flavor. The cooked agave is then crushed by hand, using wooden mallets or stone grinding wheels called tahonas. The resulting pulp is fermented in open-air wooden vats, relying solely on naturally occurring yeasts. the fermented liquid is distilled in small clay or copper stills, sometimes using a simple bamboo or gourd pipe as a condenser. Mezcal ancestral is highly regarded for its authenticity and the preservation of ancient production techniques.
Mezcal can be categorized into mezcal, mezcal artesanal, and mezcal ancestral based on the production methods employed. Mezcal represents the most industrialized and mass-produced version, while mezcal artesanal and mezcal ancestral emphasize traditional craftsmanship and techniques. Each category offers a unique flavor profile and a connection to the rich history and cultural heritage of mezcal production. Exploring the different types of mezcal can be a fascinating and rewarding journey for spirits enthusiasts.