If you're a fan of spirits, chances are you've heard of Mezcal and Tequila. But did you know that Mezcal can be made from a diverse range of agave species, while Tequila can only use Blue Weber? That's right, Mezcal is the more adventurous cousin of Tequila, with each species of agave offering a unique flavor profile.
And where better to see this diversity in action than in Oaxaca, Mexico? Oaxaca is known for its rich history and culture, including its famous Mezcal production. In fact, the state is home to over 30 species of agave, each with its own distinct flavor profile.
While Tequila is made from only Blue Weber agave, Mezcal can be made from a variety of agave plants, including Espadin, Tobala, and Madrecuishe. Each species has its own unique characteristics that can be tasted in the final product.
Mezcal production is a time-honored tradition in Oaxaca, with many small producers still using traditional methods to create this beloved spirit. The agave plants are harvested and roasted in an underground pit oven, which imparts a smoky flavor to the final product. The cooked agave is then crushed and distilled, resulting in a complex and flavorful spirit that is enjoyed around the world.
So next time you're in Oaxaca, be sure to check out the diverse range of agave species growing there, and raise a glass of Mezcal to the wonderful variety of flavors that nature has to offer. Cheers!
Leave a Reply.
First Green Certified© Restaurant in the Hudson Valley. Established in 2003 in Ellenville (Ulster County) NY. Featuring a New American menu with grass-fed steaks, seafood & vegetarian. One of the best stocked bars in the Hudson Valley with 300 craft beers, 300 wines & independent produced spirits. Hudson Valley Magazine “Best Of” winner 10 years in a row. Awards include: Best Beer Menu, Best Chef, Best Bistro, Best Vegetarian, Best of County & Best Wine List. Trip Advisor's #1 restaurant.