If you are of legal
drinking age, you have probably heard recent buzz surrounding the drink Mezcal (though considering the spirit hails from Mexico, I suppose you could know it at any age). The agave based liquor has earned a loyal following in recent years as more and more Americans adopt the
craft brewing and
distilling movement. The
small-batch product is made from agave, just like tequila, but with some major differences in cultivation and production that affect the finished products. The
LA Times recently released an article describing the rise of the spirit in Southern California, thanks largely to dedicated Mezcal and Tequila bars. These spaces give patrons a chance to try what was previously an unexplored category of spirit here in America.
Mezcal is made from agave, just like tequila, but while tequila can be distilled in larger, commercial environments, mezcal is made in small batches in copper or clay pot stills. Mezcal can also be made from any of the 28 varieties of agave, rather than just blue agave as is the case with tequila. Only four of the 28 varieties can be domesticated, so mezcal is often made with wild species of the plant. The unique liquor has a long history of production in Mexico, with most recipes passed down from generations long ago. Mezcal is often referred to as
"the moonshine of Mexico", referring to the traditionally home-brewed methods.
Check out the LA Times article for more information, and be sure to share your mezcal stories with Tablebases.com on Twitter, Facebook, LinkedIn and Google+.
Source:
LA Times,
Image Credit (Flickr)
Tablebases.com
