The diversity of Mezcal

• Agave Cuishe : Agave Cuishe (or Cuixe) is a wild agave in the Karwinskii family that includes Madre-cuishe and Barril. It grows in a cylindrical, stalk-shaped piña, with leaves spreading at the top. It’s often slightly smaller than Madre-cuishe, and yields intensely flavored mezcal with high minerality and spice notes. It’s important to note, however, that the name Cuish could refer to slightly different plants depending on region. For example, a Cuish coming from the Santa Catarina Minas area may actually be agave rhodacantha similar to agave Mexicano.

• Agave Espadin : Agave Espadin (angustifolia) is the most commonly used agave in mezcal. It generally takes about 8-12 years to mature, and it can be grown in a variety of farm and wild environments. It is the most-commonly domesticated and most-easily cultivated agave used in mezcal production. Where blue agave (agave azul) dominates tequila, agave Espadin dominates mezcal. Until recently, agave Espadin was the only agave that was farm-grown, and even now it represents the vast majority of all farm-grown agave used in mezcal.

• Aged in Glass : Madurado is Spanish for “matured,” and this style is used to describe Mezcal that is aged, but not barrel-aged. Typically anything carrying the name Madurado, Matured, or Aged in Glass will have been aged more than twelve months in glass containers. The label on the bottle usually states the exact age.

• Añejo : Añejo means “aged” in Spanish. Mezcal Añejo is aged in oak barrels for at least one year, which gives it a dark, caramel color.

• Blend : A post-distillation blend is not the same as an ensamble mezcal. Blends are a result of separate distillations being blended together into a final product. These distillations may occur days, months, or even years apart from each other. Blends do not necessarily involve different types of agaves. In contrast, ensambles are mezcals made with two or more agaves and the different plants are cooked, crushed, fermented, and distilled together. A reason to do a blend instead of an ensamble is often to have more control over the final taste of the mezcal; this concept is similar to how mezcaleros often “blend” the heads, hearts, and tails of a single distillation together. *It should be noted that certain mezcaleros use the term “ensamble” to describe what is called a “blend” in the above text. Additionally, the term mezcla (mixture) is sometimes used to describe either method.

• Crema : Cremas are seen often in the world of tequila. Cremas combine the soft taste of cream with a spirit and are usually around 20% alcohol by volume.

• Ensemble : Ensamble mezcals are a combination of two or more agave species distilled together in a single batch. Typically, the agave piñas are also roasted and fermented together as opposed to mezcal “blends” which are separate distillations are mixed together to create a final product. Every ensamble mezcal is different as each mezcalero uses different agaves (and different proportions of each agave type) to create their ensambles. The mix of agaves can produce wildly-different flavor profiles. Ensambles are the traditional style of making mezcal during a time when mezcaleros would pick whichever agaves were ready for harvest, regardless of species. *It should be noted that certain mezcaleros use the term “blend” to describe what is called an “ensamble” in the above text. Additionally, the term mezcla (mixture) is sometimes used to describe either method.

• Extra Añejo : In 2006, the Consejo Regulador del Tequila officially established “Extra Añejo” as a category for tequilas aged 3-years or longer. While the Consejo Regulador del Mezcal has not established such a classification, certain brands are producing mezcals that meet the definition of Extra Añejo under tequila rules.

• Joven : Mezcal Joven is unaged and clear in color. Joven means “young” in Spanish and it is bottled directly out of the still.

• Pechuga : Pechuga starts with Mezcal that has already been double distilled. Typically this is agave Espadin, but there are some mezcaleros that make Pechuga with other agave varietals. Before the third distillation the mezcalero places the Mezcal in the still and adds seasonal wild fruits such as apples, plums, plantains, bananas, and pineapples, as well as spices and rice and anything else that the mezcalero prefers in their recipe. Next, a whole raw chicken breast, turkey breast, or piece of venison is delicately suspended in the atmosphere of the still. The third distillation begins and the Mezcal vapor passes over the meat and condenses into a clear liquid that has an amazing taste and smoothness.

• Reposado : Mezcal Reposado is aged, but it is not aged for as long as a Mezcal Anejo. Reposado means “rested” in Spanish, and the Mezcal rests in oak barrels for no less than two months and no more than one year. Mezcal Reposado is caramel in color.

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