Region
Well, technically speaking, all Tequila is Mezcal, but not all Mezcal is Tequila. The main difference is that tequila, in order to be called tequila, needs to be made from Blue Weber Agave and can only be made in certain regions of Mexico (Tequila usually comes from Jalisco, but can come certain regions such as Tamaulipas, Nayarit, Michoacán, and Guanajuato). Mezcal however, can be made from over 30 different varieties of agave, including blue agave. The states of Oaxaca, Guerrero, Guanajuato, San Luis Potosí, Zacatecas, Durango, Tamaulipas, and recently added Michoacán, are the designated areas to make mezcal.
Agave
The Blue agave was selected as the agave for tequila because of the higher sugar concentration compared to other agave varieties. Blue agave has traces of citrus and herbal spices. This agave was also a great choice for making tequila because of the life cycle and strength of the plant. The most common varieties of agave used for mezcal are Tobalá, Tobaziche, Tepeztate, Arroqueño, and Espadin. The Espadin Agave plant is most commonly used among the ones listed.
Mezcal Process
Mezcal gets its smoky flavor during the production process. The hearts of the agave plants, piñas, are cooked in pits in the ground in a style that’s similar to that for making barbacoa (babacoa is barbecue style of cooking).
In a stone-lined pit, the agave piñas are roasted. First a fire is started in the base of the pit, with river stones placed on top. When the rocks are red-hot, the piñas, which have been cut in half or in quarters, are placed in the pit. The whole thing is then covered with agave leaves and fiber and straw mats, piled up with earth and left to roast for four days. When sufficient time has passed, the roasted piñas are removed from the pit. Roasting brings out the natural sugars of the agave.
The roasted agave is crushed at a special grinding mill with a stone wheel pulled by a horse or mule. While the mule pulls the heavy stone, a person uses a pitchfork to move the agave in the mill to make sure it gets ground up consistently. After the agave is crushed, it is placed in wooden barrels to ferment. Hot water is added to the barrel and left for a few days, then it is filled to the top with cold water and left to ferment for several days. The exact period of time will depend on the weather. When it’s hot, the fermentation process is quicker. After the fermentation, the mash is distilled. The first distillation yields low-grade alcohol. The fibers are then removed from the still and the alcohol from the first distillation is distilled a second time. After the second distillation, the mezcal is blended to obtain a consistent grade of alcohol. Then, the mezcal is either bottled right away, for an unaged mezcal called joven or blanco, or it is left to age in oak barrels.
Tequila Process
Steam injection within traditional brick ovens or stainless steel autoclaves is used to activate a chemical process within the piña that converts complex carbohydrates into simple fermentable sugars. Cooking also softens the piña, making the process of sugar extraction easier. Once cooked, the agave heads are transported to a milling area for sugar extraction.
The cooked piñas are crushed in order to release the juice, or “aguamiel,” that will be fermented. The traditional method is to crush the piñas with a “tahona,” a giant grinding wheel operated by mules, oxen or tractors within a circular pit. Modern distilleries now use a mechanical crusher to separate the fiber from the juices. Once the piñas are minced they are washed with water and strained to remove the juices. During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless steel tanks. Yeast may be added to accelerate and control the fermentation. Traditionally, the yeast that grows naturally on the agave leaves is used; however, today many distilleries use a cultivated form of wild yeast. Fermentation typically takes seven to twelve days, depending on the method used. The fifth step of creating tequila is distillation, in which ferments are separated by heat and steam pressure within stainless steel pot stills or distillation towers. While some tequilas are distilled three times, the majority are only distilled twice. The first distillation, also known as “deztrozamiento” or “smashing,” takes a couple hours and yields a liquid with an alcohol level of about 20% known as “ordinario.” The second distillation, known as “rectification,” takes three to four hours and yields a liquid with an alcohol level near 55%.
After the second distillation the tequila is considered silver, or “blanco,” tequila. Almost all containers used in tequila aging are French or American white oak barrels that have previously been used to age bourbon. Reposados are aged between two and twelve months, Añejos are aged between one and three years and Extra Añejos are aged for over three years. The longer the tequila ages, the more color and tannins the final product will have. The condition of the barrels (such as their age, previous use and if their interiors have been burnt or toasted) will also affect the tequila’s taste.
a Difference you can taste
You’ve learned about each spirit, why not taste the difference yourself? We suggest picking up a bottle of the best 100% Blue Agave Tequila on the market: 3 Amigos Tequila.
