Tequila

Tequila may only be made from the blue Weber agave plant, may only be produced in Mexico, and only in five designated regions: Jalisco, Nayarit, Tamaulipas, Michoacán, and Guanajuato.

Distillates produced using the same process but not in the 5 designated locations may not be called Tequila and are called Mezcal. This is the generic term for all agave distillates. A blue agave needs 8 to 12 years to grow and be harvested.

The plant is dug up and freed from its leaves, leaving only the heart. The hearts are also called piñas. The hearts are cut into pieces and then placed in brick ovens for cooking. The cooking process takes about 24 to 36 hours. During this time, the hearts lose what is called honey water. After cooking, the agave is pressed, removing all of its "aqua miel". The sugar contained in it is then fermented into distillable alcohol.

The Myth: The Mezcal Worm

The so-called worm is actually a type of caterpillar (Gusano) that lives in agave plants. The Gusano caterpillar does not intensify the taste, even if many believe it does. However, in the classic production method, this little worm is not added. Because in a good Mezcal, the worm definitely has no place. This was more of a gimmick or a marketing measure in the 1940s. One of the most famous Mezcal varieties with the Gusano caterpillar is Mezcal Gusano Rojo. There are also Mezcals with real scorpions, but these do not improve the taste either.

 

Unique Production

The majority of mezcal production takes place in the southern state of Oaxaca. Mezcal is also produced almost exclusively in family businesses using traditional manual labor. There, the agave hearts are prepared in earthen ovens and acquire their individual aroma depending on the type of wood used. The piñas are then ground and distilled. The agave spirit is available in three quality levels: Joven, Reposado, and Añejo. Mezcal Joven is bottled directly after distillation and has a clear color. Reposado is aged in oak barrels for 2 to 11 months after distillation and thus acquires its golden color. If aged for longer than 12 months, it is a Mezcal Añejo.