Tequila / Mezcal

Mezcal is a broad category of agave spirits. Juice from the heart (piña) of this plant is fermented and then distilled. The result is a spirit with characteristic taste, the like of which does not exist. Tequila is the most famous type of mezcal. In everyday life, it is (erroneously) believed that tequila and mezcal are two separate types of spirit, even if their taste and their origin have basic similarities.

Due to the special taste of this spirit, recommendations are focused on the "smoothest" representatives. Ocho, Olmeca Altos, Jose Cuervo Tradicional, El Jimador and Orendain are examples of tequila, while examples of mezcal are Bruxo and Verde Amaras.

Both tequila and mezcal are slightly sweet, mineral and spicy on the palate. On the nose, smoky touches are always present, accompanied by herbal or fruity aromas. In general, the agave origin is obvious. The rather dry soils, where this specific succulent plant grows, stigmatize the spirit, whether it is called tequila or mezcal. When these spirits undergo aging, their color acquires a yellowish hue and their organoleptic profile is enriched with notes of caramel and wood.

Tequila is made, almost exclusively, in the Mexican state of Jalisco. Blue agave (Agave tequilana Weber var.) is used as raw material, in a percentage not less than 51%. From region to region, the percentage of use of blue agave varies, which is reflected in the organoleptic character of the tequila. Even more important is the composition of the soil. Mountainous soils, with better water drainage, are considered more suitable for growing blue agave. There, the spirits acquire a quite fruity and floral character. The more water-rich lowland soils yield more botanical spirits, with a somewhat harsher character. As for mezcal, the differences in the types of agave species used, from region to region, are responsible for corresponding differences in flavors and aromas.

An aged (yellowish) agave spirit is more likely to consume neat than an unaged (white) one. On the other hand, there are probably more cocktails using the white, rather than the yellow, version of the spirit.

White (blanco or silver or plata) tequila goes perfectly with seafood, pies, mushroom and herb soups, while its yellow (reposado) version stands next to spicy dishes, whether they belong to Mexican or other cuisines. When it comes to a party, go for a white or lightly aged form of your favorite spirit.

Avoid the refrigerator. Prefer a cool and shady place, making sure the bottle is properly corked.

During winter, feel free to enjoy aged tequila or aged mezcal at room temperature. Use a low glass. If you want to reduce the temperature of the spirit, prefer a small ice cube, so as not to cause strong dilution. Summer is more combined with the white version of the spirit, especially if it participates in a favorite cocktail. Of course, shots of tequila or mezcal are always in order.

Margarita, Paloma, Sunrise, Mule. The first one features tequila, Cointreau and lime juice. The second one consists of tequila, lime and grapefruit juices, sugar syrup and soda. The third one mixes tequila, orange juice and grenadine. The fourth one combines tequila, lime juice and ginger beer. In all the above, tequila may well be replaced by mezcal.