Mezcal
Mezcal (/mɛˈskæl/, Latin American Spanish: [mesˈkal] ⓘ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave. The word mezcal comes from Nahuatl mexcalli [meʃˈkalːi], which means "oven-cooked agave", from metl [met͡ɬ] and ixcalli [iʃˈkalːi]. Traditionally the word "mezcal" has been used generally in Mexico for all agave spirits and it continues to be used for many agave spirits whether these spirits have been legally certified as "mezcal" or not.
Bottles at a factory in Teotitlán del Valle, Oaxaca | |
| Type | Distilled beverage |
|---|---|
| Country of origin | Mexico |
| Introduced | 16th century |
| Alcohol by volume | 40–55% |
| Proof (US) | 80–110° |
| Color | Clear or golden |
| Flavor | Sweet, fruity, earthy, smoky |
| Ingredients | agave |
| Related products | tequila, bacanora, raicilla, pulque |
Agaves or magueys are endemic to the Americas and found globally as ornamental plants. More than 90% of mezcal is made in the Mexican state of Oaxaca, but is now produced and commercialized throughout Mexico for the national and international market. Native fermented drinks from maguey plant, such as pulque, existed before the arrival of the Spanish.
The origin of mezcal is tied to the introduction of distillation technology which was introduced to New Spain either by the Spanish or Filipino sailors.
In the 21st century, mezcal is still made from the heart of the agave plant, called the piña, in much the same way as it was 200 years ago. In Mexico, mezcal is generally consumed straight and has a strong smoky flavor. Though other types of mezcal are not as popular as tequila, Mexico does export the product, mostly to Japan and the United States, and exports are increasing as the liquor grows in popularity.
Despite the similar name, mezcal does not contain mescaline or other psychedelic substances.