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Mezcal
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Mezcal
Mezcal (/mɛˈskæl/ ⓘ, Latin American Spanish: [mesˈkal] ⓘ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave.
Agaves or magueys are endemic to the Americas and found globally as ornamental plants. The Agave genus is a member of the Agavoideae subfamily of the Asparagaceae plant family which has almost 200 species. Mezcal is made from over 30 Agave species, varieties, and subvarieties.
Native fermented drinks from agave plants, such as pulque, existed before the arrival of the Spanish, but the origin of mezcal is tied to the introduction of Filipino-type stills to New Spain by Filipino migrants via the Manila galleons in the late 1500s and early 1600s. These stills were initially used to make vino de coco, but they were quickly adopted by the indigenous peoples of the Pacific coastal regions of Mexico and applied to the distillation of agave to make mezcal. Mezcal is made from the heart of the agave plant, called the piña.
The most widely consumed form of mezcal is tequila, which is made only with blue agave.
Some 90% of Mexican mezcal comes from Oaxaca. In Mexico, mezcal is generally consumed straight and has a strong smoky flavor. Mexico increasingly exports the product, mostly to Japan and the United States.
Despite the similar name, mezcal does not contain mescaline or other psychedelic substances.
The word mezcal comes from Nahuatl mexcalli [meʃˈkalːi], which means "baked agave", from metl [met͡ɬ] "agave" and ixca [iʃˈka] "to bake". It is sometimes spelled mescal.
Pulque (a fermented drink from agave sap) is pre-colonial, but the distillation of agave heart juice into mezcal was only introduced in the colonial era when Filipino sailors and migrants brought the technology of Filipino-type stills with them during the galleon trade between Mexico and the Philippines (1565 to 1815). This is supported by ethnohistoric, botanical, archaeological, and toponymic evidence. Mezcal is the product of the merging of pre-Columbian indigenous fermentation traditions and Asian distillation techniques brought over from the Philippines.
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Mezcal
Mezcal (/mɛˈskæl/ ⓘ, Latin American Spanish: [mesˈkal] ⓘ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave.
Agaves or magueys are endemic to the Americas and found globally as ornamental plants. The Agave genus is a member of the Agavoideae subfamily of the Asparagaceae plant family which has almost 200 species. Mezcal is made from over 30 Agave species, varieties, and subvarieties.
Native fermented drinks from agave plants, such as pulque, existed before the arrival of the Spanish, but the origin of mezcal is tied to the introduction of Filipino-type stills to New Spain by Filipino migrants via the Manila galleons in the late 1500s and early 1600s. These stills were initially used to make vino de coco, but they were quickly adopted by the indigenous peoples of the Pacific coastal regions of Mexico and applied to the distillation of agave to make mezcal. Mezcal is made from the heart of the agave plant, called the piña.
The most widely consumed form of mezcal is tequila, which is made only with blue agave.
Some 90% of Mexican mezcal comes from Oaxaca. In Mexico, mezcal is generally consumed straight and has a strong smoky flavor. Mexico increasingly exports the product, mostly to Japan and the United States.
Despite the similar name, mezcal does not contain mescaline or other psychedelic substances.
The word mezcal comes from Nahuatl mexcalli [meʃˈkalːi], which means "baked agave", from metl [met͡ɬ] "agave" and ixca [iʃˈka] "to bake". It is sometimes spelled mescal.
Pulque (a fermented drink from agave sap) is pre-colonial, but the distillation of agave heart juice into mezcal was only introduced in the colonial era when Filipino sailors and migrants brought the technology of Filipino-type stills with them during the galleon trade between Mexico and the Philippines (1565 to 1815). This is supported by ethnohistoric, botanical, archaeological, and toponymic evidence. Mezcal is the product of the merging of pre-Columbian indigenous fermentation traditions and Asian distillation techniques brought over from the Philippines.
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