what is it? How to drink it? Do you want to know about Mezcal? Mexico is one of the most famous Latin American countries thanks to its gastronomy and of course its liquors, mezcal, tequila, bacanora, beer, among other alcoholic beverages, give Mexico an interesting variety.
Mezcal for years was little known in the international market, however during the last few years it has managed to captivate the palates of those who are looking for powerful flavors with personality.
En esta nota, encontraras lo siguiente
what is Mezcal?
Mezcal is a Mexican liquor made from the distillation of the heart of the agave or maguey. Although it has a certain similarity with tequila, mezcal can use as raw material for its preparation, all agave species found within the area with mezcal denomination of origin. Mezcal has a strong aromatic flavor with sweet citrus, earthy and smoky notes, its color is usually transparent although it can have golden notes due to its aging.
Origin of Mezcal
Archaeological evidence seems to indicate that more than 10,000 years ago, nomadic and semi-nomadic groups spread throughout Mexico used different types of agave for the extraction of fibers and as food. 
With the arrival of the European conquest and colonization, maguey derivatives increased, and soon they began distilling agaves to produce liquors called mezcals. There is also a myth about the origin of mezcal, which indicates that a lightning strike on an agave originated the first tatema, so it was considered a drink that came from heaven.
Likewise, its birth revolves around the medicinal purpose, in addition to the ceremonial, and it was used to cure some diseases, sobar and clean in some cases. The norms dictated by the Mexican Mezcal Regulatory Council indicate that mezcal can currently only be produced in seven states, which are: Guerrero, Zacatecas, San Luis Potosí, Durango, six districts of Oaxaca, one municipality of Guanajuato and eleven of Tamaulipas.
Mezcal is made from up to 14 different types of agave, and although tequila and pulque have a certain similarity with this traditional beverage, they also have marked differences. Mezcal is an autochthonous Mexican beverage that has maintained its well-established production methods over the years, without being altered under any precepts.
what is Mezcal made of?
Mezcal uses different types of agave, of which 14 species are used commercially, eight are used locally and six more are used occasionally. 
Agave angustifolia is the most widely used by producers, its distribution ranges from Sonora to Chiapas, and it has more than 30 common names, so it can be known as: chacaleño, espadín, espadilla, ixtero, mezcal, lineño and tepemete.
how is Mezcal made?
Mezcal is elaborated in an artisanal way, its method is cared for by all the producers who make possible the materialization of this charming liquor that has a lot of personality and is synonymous with Mexico.
In order to make mezcal, it is necessary for the plant to reach maturity, which occurs as long as 6 or 8 years have passed, the leaves are cut, and only the heart or pineapple is left, which is cooked and then ground.
The agave stalks are baked in the oven in the palenques to obtain simple sugars, which are edible and fermentable, these ovens are conical wells with an approximate diameter of 2.5 to 3.5 meters dug in the ground. 
The pits are lined with hot stones, then with agave leaves, petate and earth, here the pineapple is left to cook for three days, allowing it to absorb the flavors of the earth, wood and smoke. At the end of the cooking process, the pineapples are placed in a stone or concrete ring of approximately 3 meters in diameter, where a large stone wheel attached to a pole in its center begins to roll and grind them.
The bagasse resulting from the grinding is placed in wooden vats of 1000 to 2000 liters and most of the water is added to the mixture. On some occasions, a percentage of other sugars is added, which are allowed up to 80 percent agave and 20 percent other sugars to the bagasse, it is covered with the crushed agave itself and left to ferment for three to twenty days.
Fermentation is responsible for transforming the sugars contained in the pineapple into alcohol and carbon dioxide, by means of yeast and other bacteria. At the end of fermentation, the first distillation process begins and a mezcal of 50% alcohol is obtained, known as Mezcal de Punta.
Then it is distilled again, with the intention of obtaining a better quality product, this will standardize the alcohol content and bring it above 45%. This elaboration process has produced four types of mezcal, which are:
- White: It is the product without color, and is stored for less than two months, during which time its storage is verified.
- Matured in glass: Stored in glass containers for at least one year under regulated conditions of temperature, lighting and humidity.
- Reposado: Mezcal that is stored between two months and one year.
- Añejo: It is stored for at least one year in barrels of no more than 200 liters.
How to drink Mezcal correctly
Drinking mezcal is not like drinking any other liquor, the connoisseurs of this Mexican alcohol make it as if it were an offering, so it is always served in a hierarchical way and should not be refused, and in Mexico mezcal has its own party. 
In order to taste mezcal well, we must keep in mind the following:
- It should preferably be served in a jícara de bule or morro, a container made from the fruit of the güira; if it is not available, it is best to use a wide-mouthed glass.
- When serving the chosen mezcal, the first thing to do is to smell it deeply, this will allow you to enjoy its somewhat smoky aroma.
- It should be drunk pure and not sipped, but it can be accompanied with salt and a slice of orange
- It should be taken in short sips, never drink it to the bottom.
