Mezcal or Tequila

Mezcal and tequila are both distilled spirits made from agave, but they have distinct differences.

Origin: Mezcal is primarily produced in Oaxaca, while tequila is mainly produced in Jalisco.

Agave Varieties: Mezcal can be made from over 30 different species of agave, whereas tequila is made exclusively from the blue agave plant.
Production Process: Mezcal is traditionally produced by roasting the agave hearts (piñas) in underground pits, giving it a smoky flavor. Tequila, on the other hand, is typically produced using a more industrialized method that involves steaming the agave, resulting in a smoother, citrus-forward taste.
Flavor Profile: Mezcal is known for its complex, smoky flavor, while tequila tends to be lighter and more straightforward.

Where to Taste Good Mezcal in Oaxaca

Oaxaca is home to some of the best mezcalerias in the world. Here are a few top spots to enjoy mezcal:

La Mezcaloteca: This mezcal tasting room offers an exclusive selection of artisanal mezcals. Reservations are recommended.
In Situ Mezcaleria: Known for having the largest traditional and artisanal mezcal collection in Oaxaca.
Los Danzantes: A restaurant and mezcal bar that combines local food with mezcal tastings.
Casa del Mezcal: A local favorite, offering a variety of mezcals and a cozy atmosphere.
El Cortijo Mezcaleria: One of the oldest mezcalerias in Oaxaca, known for its refined mezcals.

These places offer a great opportunity to explore the rich flavors and traditions of Oaxacan mezcal.

Producing mezcal is an intricate process that takes time, craftsmanship, and patience. Here’s a breakdown of the timeline:

1. Harvesting the Agave

Duration: 7-15 years for the agave plant to mature.
Details: The agave plants are harvested when they reach full maturity, which can vary depending on the species and environmental conditions.

2. Roasting the Agave Hearts

Duration: 3-5 days
Details: The harvested agave hearts (piñas) are roasted in underground pits lined with stones. This process imparts mezcal's distinctive smoky flavor.

3. Crushing the Roasted Agave

Duration: 1-2 days
Details: The roasted agave hearts are then crushed, traditionally using a large stone wheel called a tahona, pulled by a donkey or mule.

4. Fermentation

Duration: 7-14 days
Details: The crushed agave is placed in wooden vats or stone pits to ferment naturally with wild yeasts. The length of fermentation can vary based on temperature and humidity.

5. Distillation

Duration: 1-3 days
Details: The fermented mash is distilled, often twice, in clay or copper stills to produce the mezcal. Each distillation takes about a day.

6. Aging (Optional)

Duration: 2 months to several years
Details: Some mezcals are aged in wooden barrels to develop additional flavors. The aging period can range from a few months (reposado) to several years (añejo).

Total Production Time

The total time to produce mezcal, from planting the agave to bottling the spirit, can range from approximately 8-16 years. Most of this time is dedicated to growing and maturing the agave plant, while the production process itself takes a few weeks to a few months, depending on aging.