Despite the differences between mezcal and tequila, the ghosts share some similar features. These, soto, belong to the fact that both are produced by mexiko, aged in egg barrels, and share a strong aga taste. Mezcal can be made from more than 30 species of agaven, while tequila can only be made from agaven tequilana aka blue agave. The most common types of agave mezcal are tobalá, tobaziche, tepeztate, arroqueño and espadín, which is the most popular plant.
Many people do not understand the differences in mezcal vs tequila. Both are mexico products and agave distilled and are often used in popular cocktails such as margarita or deaf. There are however differences between mezcal and tequila, as the region in which they occur, as they are done and classified, and as they know.
All Tequilas Are Mezcales, But Not All Mezcales Are Tequilas
Mescal is cooked in muddies with lava rocks and full of wood and charcoal. In the meantime tequila and mezcal are made from the heart of agaven plant, the way they are processed varies. Agave must be boiled to create fermentable sugars that are necessary to make alcohol, but as this is achieved is different between tequila and mezcal. For the mezcal the agave is roasted in muddy pits lined with lava rocks while it is evaporated in tequila in ovens on the floor. Both tequila and mezcal are produced from the harvested fruits of agaven plant, but the distillation process used for this is very different for everyone.
Mezcal is boiled in dug with lava rocks and full of wood and charcoal, which there is that smoked flavor killer before distilled in pots. Besides the material used for any liquor, the production process is also where the two beverages are divided. First use both mezcal and tequila the core of agave (the ananas), which is harvested from the plant at the beginning of the process. For tequila, ananas is boiled in indotrial ovens and then comminuted in copper pots, fermented and distilled. This process leads to a fleet that tastes half-arthy, and even a little sweet over the first drop.
Tequila Of Couple And Mezcal
Tequila production is exclusive of the Mexican states of jalisco, nayarit, guanajuato, tamaulipas and michoacán. Differences in the agave used, cooking and distillation lead to different taste profiles between tequila and mezcal. In general tequila tends to sweet, complex, fruity and a little roasted from egg aging. On the other hand, the mezcal tends to be smoked, frightened and salty in comparison to tequila, and has a slightly funny taste with vegetable, floral and/or tropical notes.
With mezcal we also opened the many agaven species for the exploration. After completion of the distillation process, both the tequila and the Mezcal age are within the egg barrels. The different ageing categories of the two ghosts are somewhat different. Mezcal is also grouped into three old clips, including young, rests and aged.
How Is Mezcal Made?
Ananas are boiled about three days, often in dug ovens, which are hilly on hot stingrubs. This underground brat gives mezcal its intense and unmistakable smokey taste. Then they are comminuted and cut and then fermented in large buckets or barrels with added water.
Soto points out that another important difference between tequila and mezcal is in the production process. On the other hand, most Mezcales brands are produced in the small family-run distillery called palenques with various forms of traditional artisanal methods. Although there are some large-format mestle producers who use more modern methods, craft traditions are a strong and lasting sign of this spirit. In the fall of a distant and alone, a “manual mixture”, there is no current used in distillation – only man, horse, wood, stone, copper and fire. First, the spadin and cuishe agavens are roasted in a steingrub on oak, then pulled by a horse tahona comminuted, fermented in wood tanks and finally distilled in a copperambique.
Comes From Different Regions
Oaxaca has 570 of the 625 mezcal production sites in mexiko, but some mezcales on request also come from warriors. In tamaulipas, 11 municipalities have received the permission to compete authentic mezcal in the hope for a part of the Mexican national and international markets. The agave used here is American agave, green agave or maguey the saw, which are born in the state. Mezcal consists of more than 30 species of agaven, sort and subvarien, in contrast to tequila, produced only with blue agaven. Of many types of agaven that can be used to make mezcal are seven particularly remarkable. There is no complete list as the regulations allow that all agaven, provided that they are not used as primary material in other denominations of the staate.
Oted can make mescal of 30 different types of agaven, although about 90% of mezcales are made from the upsetting. Therefore a tequila can be a mezcal (it is from the agaven plant) but a mezcal can not be a tequila (it is from another type of agave that the blue agave.) Mezcal, on the other hand, can consist of more than 30 species of agaven. His smoky signature taste comes from cooking the agave in underground dug, which are fed with hot rocks, which begins about 24 hours before cooking. The certified production is more than 2 million liters (440.000 pfund; 530.000 USGal); 434,000 liters (95,000 pfunds); 115,000 US-Gal) are exported and reaches 21 million dollars turnover. States that have certified mezcal agave cultivation areas with production facilities are durango, guanajuato, warrior, oaxaca, san luis potosí, puebla, michoacán, tamaulipas and zacatecas.
Mezcal Vs Tequila
Tequila usually occurs in large indotrial furnaces by evaporating the inside of the agave and is then distilled twice or three times in copper pots. The drink was so popular that the control of it were collected far enough for the government to subsidize the construction of much of what is known today as guadalajara. The drink was known as “mezcal de tequila”, then in 1893, Tequila manufacturer and the Mexican government decided to lose the “mezcal” bit. Simpler is a mezcal technical everyone distilled from an agav plant.
The slow process, which with cooking pineapple in a deep bottom fountain of two meters, fed with stone and wood is different from the mezcal. Is the day that permeates the sweet and juicy fibers of pineapple with the mezcal of suffocating signature. The lost pathfinder mezcal is roasted in underground dug with river stones and volcanic rocks, with local wood claimed and keeping a plane in the heat. On the other hand, tequila is usually vaporized with indotrial methods of the oven, autoclave or diffusors. The oven is the traditional method of cooking the blue weber agave, in which usually takes about three days.
Mezcal was traditionally cut beside an orange slice with goat salt. Tequila is a kind of mezcal, as whisky and bourbon are species of whisky. According to the author of the Johannes-Mcevoy-Geist, the mezcal is defined as an Agav-based liqueur. These include tequila, which is produced in certain regions by mexico and must consist only of blue agaven.
And while the real tequila can only be made in the condition of jalisco, mexiko, mezcal in nine Mexican states, and alcohol can use a series of about 30 species of agaven. The tequila, on the other hand, must originate from the region jalisco and use at least 51 % blue agave. That means that destilators have more freedom when it comes to mezcal – and we as consumers have an exciting selection of drip flavor.
The agave was one of the most sacred plants of the pre-Spanish mexikon and had a privileged position in religious rituals, mythology and economy. It is said that the flash hit a hail plant, cook and open, release the juice. It is not true, however, whether the local population had distilled mexicos before the Spanish conquest. The premium tequila consists of a 100% mezcal blue agave, on the other side can be produced in each part of mexico, although it occurs mainly in the region oaxaca. Wall says the mezcal can be composed of up to 28 different sorts of agaven.
- The result is a rich and rustic mezcal with notes of dark chocolate, orange and sweet agaven.
- And if they are curious about the brand name, there is a good story.
- Both are mexico products and agave distilled and are often used in popular cocktails such as margarita or deaf.
- The agaven pineapples are placed with fire in the dug and covered with soil to boil and then fermented and distilled in pots.