Nick’s Deep Dive Into the World of Mezcal and Tequila

Mezcal and Tequila. These iconic drinks share a common heritage yet have distinct personalities that set them apart. Explore the production processes of Mezcal and Tequila with Pascale’s Wine and Liquors located at 105 Towne Drive, Fayetteville, NY 13066.

Hailed as the "drink of the gods," mezcal is crafted using traditional methods passed down through generations and made from various species of agave. Tequila, on the other hand, is made exclusively from Blue Weber agave and is produced in specific regions of Mexico, most notably Jalisco. Modern production often employs mechanized processes, although some producers still use traditional methods.

Mezcal traces its origins centuries back to the indigenous tribes of Mexico that revered it for its mystical properties. It played a central role in religious ceremonies, social gatherings, and even medicinal practices. Tequila has its own storied history dating back to the 16th century. It is from the town of Tequila in the state of Jalisco, where Spanish conquistadors first distilled agave into the clear spirit popular today.

Mezcal can be made from various species of agave, the most common variety of which is the Espadín agave, prized for its balance of sweetness and earthy notes. Conversely, tequila is made exclusively from Blue Weber agave (Agave tequilana), also known as Agave Azul. This specific agave variety is cultivated primarily in the Tequila-producing regions of Mexico, most notably Jalisco.

Traditionally distilled in small-batch copper pot stills, mezcal is often produced using an open flame fueled by wood or charcoal. This artisanal approach allows for greater control over the distillation process, resulting in a spirit with rich flavors and a distinct smokiness. Tequila is distilled in larger, more efficient column stills, although some artisanal producers may still use traditional pot stills. Its distillation process tends to be more standardized and regulated than that of Mezcal, resulting in a spirit that is smooth, clean, and consistent in flavor.

Mezcal is often aged in a variety of vessels, including oak barrels, clay pots (known as tinajas), and glass bottles buried in the ground. The length of aging can vary from a few months to several years, with each method imparting its own unique character to the final product. Tequila is typically aged in oak barrels, with the length of aging determining the final classification of the spirit. Blanco or silver tequila, is aged for a short period, resulting in a clear spirit with vibrant, fresh flavors. Reposado Tequila is aged for a minimum of two months, while Añejo Tequila is aged for at least one year, resulting in richer, more complex flavors with notes of caramel, vanilla, and spice.

The diverse microclimates, altitudes, and soil compositions contribute to mezcal’s varied flavor profiles. Its earthy and fruity notes reflect its artisanal production methods and diverse agave species. Mezcal’s most distinctive characteristic is its smokiness, which comes from the traditional underground pit-roasting process used to cook the agave hearts (piñas) before fermentation.

Tequila’s terroir also affects its final flavor profile. Highland Tequilas tend to be fruitier and sweeter, while Lowland Tequilas may have earthier and more herbal notes. A brand’s agave-forward sweetness, citrus, and spice are determined by other aspects of the production, like fermentation time, type of yeast used, and aging methods. If aged in oak barrels, tequila may develop additional flavors of vanilla, caramel, and cinnamon. 

Consider pairing smoky Mezcal with rich and savory dishes like grilled meats, mole, or Oaxacan cuisine. The bold flavors of Mezcal also complement spicy foods, cheeses, and dark chocolate.

Meanwhile, Blanco Tequila pairs well with light and fresh dishes such as ceviche, seafood, and salads. Reposado and Añejo Tequilas are excellent choices for pairing with grilled meats, Mexican street tacos, and desserts like flan or churros.

When serving Mezcal and Tequila, consider adding garnishes such as lime wedges, orange slices, or salt rims for an extra touch of flavor and presentation. You can also use decorative bottles or artisanal clay cups to enhance the aesthetic appeal of the spirits. 

One popular legend traces the Margarita's roots to Mexico in the early to mid-20th century. According to this story, the cocktail was invented around the 1930s or 1940s, likely in Tijuana or Ensenada, by a bartender named Carlos "Danny" Herrera. He supposedly concocted the drink for a customer who was allergic to many spirits but enjoyed tequila. He combined tequila, lime juice, and a touch of orange liqueur, serving it in a salt-rimmed glass, and named it after a young woman named Margarita.

Cinco de Mayo, more than any other holiday, serves as an occasion to honor Mexican heritage and culture. With the Margarita’s refreshing blend of tequila, lime juice, and orange liqueur, it has become a quintessential beverage associated with the festive spirit of Cinco de Mayo celebrations. Here are some refreshing twists on the classic:

Feeling more confident about your tequila knowledge? Find your new favorite tequila at Pascale’s Wine and Liquors, located at 105 Towne Drive, Fayetteville, NY 13066, with telephone number (315) 355-6222. You may also visit their website at www.pascaleswineandliquors.com