As an expert sommelier and brewer, I have had the pleasure of tasting and studying various types of spirits, including mezcal. Mezcal is a traditional Mexican spirit that is made from the agave plant, just like tequila. However, the process of making mezcal is quite different, which results in its unique and distinctive flavor profile.
One of the main reasons why mezcal tastes like wood is because of the traditional method used to cook the agave hearts, also known as piñas. Unlike tequila producers who use modern equipment to extract juice from the agave hearts, mezcal producers prefer a more traditional approach. They roast the piñas over a wood fire in an earthen pit called a palenque.
This roasting process imparts a smoky flavor to the agave, similar to the way food cooked over a wood fire can develop an earthy and smoky taste. The piñas are left to roast for several days, allowing the smoke from the wood fire to permeate the agave. This woodsmoke flavor is then carried through the rest of the mezcal production process, resulting in its distinct taste.
The type of wood used for the fire can also contribute to the woodsmoke flavors in mezcal. Different regions in Mexico may use different types of wood, such as oak, mesquite, or pine, which can add their own unique characteristics to the final product. For example, mezcal produced in Oaxaca, a renowned mezcal-producing region, often uses mesquite or oak wood, which can lend a rich and smoky flavor to the spirit.
Furthermore, the traditional method of roasting the agave hearts in an earthen pit adds another layer of complexity to the flavor profile of mezcal. The earthiness of the pit, combined with the smoke from the wood fire, can give mezcal a distinct earthy and mineral quality. This earthiness is often described as “terroir,” a term commonly used in the wine world to describe the unique characteristics imparted by the environment in which grapes are grown.
In addition to the woodsmoke and earthy flavors, mezcal can also exhibit other tasting notes such as citrus, floral, herbal, and even hints of tropical fruits. These flavors can vary depending on factors such as the specific type of agave used, the region in which it is produced, and the aging process, if any.
It is important to note that not all mezcals will taste strongly of wood or smoke. The intensity of these flavors can vary among different brands and expressions of mezcal. Some mezcals may have a more subtle hint of woodsmoke, while others may have a more pronounced and robust smoky character. It ultimately comes down to the specific production methods and the choices made by the mezcal producer.
The unique taste of mezcal can be attributed to the traditional method of roasting the agave hearts over a wood fire in an earthen pit. This process imparts woodsmoke flavors and an earthy quality to the spirit, creating a distinct and memorable drinking experience. The choice of wood, the region of production, and the aging process can further influence the flavor profile of mezcal, resulting in a wide range of tasting notes that make it a fascinating and diverse spirit to explore.