The word mezcal originates from the Nahuatl word "mexcalli", which derives from the words "metl" which means maguey and "ixcalli" which means to cook, the translation would be "cooked maguey".

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     Before the pre-Hispanic era, the inhabitants of Mexico invented a spirit drink that they considered sacred; pulque, which was made by fermenting the juices from the cooked maguey leaves, was only consumed by priests and elders on very special occasions and parties.

 

     The remains of the ovens found in the state of Tlaxcala are known about the pre-Hispanic process of making mezcal, the producers built holes two meters in diameter and three meters deep, these were filled with volcanic rocks that were heated to cook the pineapple of maguey. After three days, the pineapples were crushed and fermented in a wooden vat or deerskin. Finally, the obtained sourdough was boiled and the steam was condensed in another container to obtain the distilled mezcal.

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     Upon the arrival of the Spanish who brought Filipino alembics with them to distill coconut and palm drinks, it was also implemented for the distillation of pulque and in this way mezcal was obtained for the first time.

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Origin

 

Matatlán, Oaxaca, the world capital of mezcal

 

     Nestled in the central valleys of Oaxaca, the roads that lead to Santiago Matatlán do not hesitate to show off their pride: to be the world capital of mezcal. Signs announce it at the entrance of the municipality, although it is not necessary, the aroma of distillates in clay pots is perceived from the agave fields.

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     The name is well justified, 40% of the world total of this drink originates from Santiago Matatlán.

Of Nahuatl origin, Matatlán comes from the words Matlatl, which means network and Tlan, which means place ... Place near networks. It has 9,681 inhabitants, the majority dedicated to the production of the distillate and the cultivation process of the maguey mezcalero.

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     Handcrafted mezcals of espadín agave are made in their different varieties: young, rested, with worm or aged, and wild agaves such as madrecuixe, arroqueño, Tobalá and tepextate just to name a few.

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     In this way, this mayor's office contributes greatly to the fact that Oaxaca is the main producing state of mezcal in Mexico, a year it generates two 528 thousand 380 liters, of the little more than three million liters that are generated nationwide.

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Appellation of origin

Fundamental Factors for the Development of the Mezcal Industry

 

     Designations of origin are used to distinguish a product that has a specific geographical origin and that has qualities, characteristics or a reputation derived mainly from its place of origin, including environmental and human factors. When they reach high prestige it is necessary to protect them.

 

     The Denominations of Origin arise so that the prestige it has achieved cannot be used by regions and/or labor from different places or not certified.

 

     A Designation of Origin is the Result of: Mother Earth + Man's Work = Product with Designation of Origin.

 

     The MEZCAL is a Protected Designation of Origin and the Mezcal Regulatory Council is an Organization duly accredited and approved by the Mexican Federal Government as a Delegated Authority, verifier of conformity, in charge of ensuring compliance with the regulations related to production, packaging , labeling and marketing of the Denomination of Origin Mezcal.

 

     Denominations of Origin have become a key tool for sustainable development, have shown to have positive impacts in generating opportunities at the Regional level, avoiding migration and strengthening cultural roots.

 

OFFICIAL MEXICAN STANDARD

 

NOM-70-SCFI-2016.- ALCOHOLIC BEVERAGES. MEZCAL

SPECS:

• It must be prepared under the inspection of the Regulatory Council from raw material to marketing.

• Must comply with laboratory analysis

• Must have the Certification seal

• Trademarks must be registered in class 33

• Producers must have DOM

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Definition of Mezcal

     Mezcal is a Mexican distilled alcoholic drink, 100% maguey obtained by distillation of fermented juices with cultured spontaneous microorganisms extracted from mature heads of cooked magueys, harvested in the territory included in the Denomination of Origin.

• It is a liquid of aroma and flavor derived from the species of maguey used, as well as from the elaboration process diversifying its qualities by the type of:

• Floor

• Topography

• Weather

• Water

• Authorized Producer

• Mezcalero Master

• Alcohol content

• Microorganisms

 

 

     Among other factors that define the character and organoleptic sensations produced by each mezcal

 

     May be added as sweeteners, colorants, flavorings and / or flavorings allowed

 

    The Official Mexican Standard NOM-70-SCFI-2016 indicates that Mezcal is only produced by 100% Maguey and is the first to recognize traditional production processes.

 

     Mezcal = Cooked Maguey

 

Categories:

 

1. Mezcal (modern)

2. Artisanal Mezcal

3. Ancestral Mezcal

 

Class

 

1. White or Young

2. Restful

3. Old

4. Matured in Glass

5. Distilled

6. Doomed

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Mezcal Process and Production

MEZCAL (MODERN)

 

Elaboration process:

 

a) Cooking: Maguey heads or juices in well furnaces, masonry or autoclave.

 

b) Grinding: Tahona, heartbreaking, mill train or diffuser.

 

c) Fermentation: Wooden containers, masonry basins or stainless steel tanks

 

d) Distillation: alembics, continuous stills or copper or stainless steel columns.

 

CRAFT MEZCAL

Elaboration process:

 

a) Cooking: Maguey heads in well or masonry furnaces.

 

b) Grinding: With mallet, baker, heartbreaking.

 

c) Fermentation: Stone, soil or trunk hollows, wooden containers, masonry basins, clay containers, animal skins, whose process may include maguey fiber (bagasse).

 

d) Distillation: With direct fire in copper pot stills or clay pot and clay, wood, copper or stainless steel montera; whose process can include the fiber of maguey or agave (bagasse)

 

ANCESTRAL MEZCAL

 

Elaboration process:

 

a) Cooking: Maguey heads in well furnaces

 

b) Grinding: With mallet, bakery.

 

c) Fermentation: Stone, soil or trunk hollows, wooden containers, masonry basins, clay containers, animal skins, whose process may include maguey fiber (bagasse)

 

d) Distillation: With direct fire in a clay pot and a clay or wooden pot; whose process can include the fiber of the maguey or agave (bagasse)

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Mezcal classes

 

• White or Young: colorless and translucent mezcal that is not subject to any type of subsequent process.

• Reposado: Mezcal that should remain between 2 and 12 months in wooden containers.

• Aged: Mezcal that must stay more than 12 months in wooden containers.

• Matured in glass: Mezcal stabilized in a glass container for more than 12 months.

• Distilled: Mezcal that must be distilled with ingredients to incorporate flavors, such as turkey or chicken breast, rabbit, mole, plums, among others.

• Abocado: Mezcal that must directly incorporate ingredients to add flavors, such as maguey worm, damiana, lemon, honey, orange, mango, among others.