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The History of Mezcal
Mezcal, the rustic and smokier cousin of tequila, is derived from the Nahuatl word “mexcalli.” It means “boiled agave,” and while tequila is made from blue agave, mezcal can be made from one of 150 agave species native to Mexico. Think of it this way: tequila is mezcal, but mezcal isn’t tequila. Plus, mezcal must be made with 100 percent agave, which is different from its cousin tequila.
History of Mezcal
When the Spanish first arrived in Mexico in the sixteenth century, they were introduced to agave. This plant was considered by the indigenous people to be sacred and inhabited by the goddess Mayahuel.
The plant was used to fashion many products, including clothing and shoes, paper, tools, and construction materials. The indigenous people also used its sap to make pulque, a milky, alcoholic beverage that was used in religious rituals.
The Spanish were intrigued by pulque and realized that by cooking the agave, they got a much sweeter juice. They then fermented it, and called the resulting spirit “Mezcal wine.” The Spanish applied their knowledge of distillation and mezcal was born.
Mezcal Production
Mezcal was traditionally produced in small-scale, craft mezcal distilleries known as palenques. Raw materials from local estates were used, and agave farmers — respectfully known as Maestro Mezcaleros — often waited years for their plants to reach maturity.
During the production process, the hearts of agave plants, known as piñas, were cooked in the ground. The resulting agave was then crushed, mixed with water and set aside to ferment. This process gave the spirit its well-loved, smokey flavor.
Only estate owners and villagers consumed mezcal, until the popularity of the drink grew. While tequila production went industrial in the early 1900s, mezcal production remained rather low-key in comparison. Local distilleries kept production small, categorizing it as a craft beverage.
Today, the tradition of making mezcal continues. It is made in eight Mexican states, including Oaxaca which is the nation’s leading producer.
Buying Mezcal 
Considered a craft spirit, you can expect to pay more for mezcal than for tequila. Prices can range from $45 to $300 per bottle, depending on the producers. By Mexican law, mezcal varies from 40 to 55 percent alcohol.
When deciding what brand of mezcal to buy, look for a label that lists the agaves used. Espadín offers the heartiest flavor, while Barril, Cirial, Largo, Madrecuixe, Tobaziche, Tripón, Verde, Tobalá are also highly-regarded agaves. The label should also tell you the type of pot that was used to distill the mezcal: a copper pot gives a smooth spirit, while a clay pot gives a more earthy flavor.
How to Drink Mezcal
Some would say that you should “kiss mezcal,” as the spirit is best for sipping. It’s not meant to be shot like tequila.
We recommend drinking mezcal straight, much like you would cognac or scotch. Some of our guests prefer to have their mezcal chilled, so they can sip it like they would whiskey. You can also enjoy mezcal in the Oaxacan style, which is served in a wine glass at room temperature and enhanced with a fresh orange slice and pinch of salt. Lime slices work well, too.
Salud!
We invite you to join us on an Ada Sailing tour, so that together we can celebrate your adventure with a glass (or two) of our favorite mezcal from Oaxaca! Contact us today to learn more
Tips for Relaxation
Ada Sailing Shares its Top 10 Tips for Relaxation
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