Matatlán is a town located in the state of Oaxaca, Mexico, known for its rich history and tradition of producing mezcal, a distilled alcoholic beverage made from the agave plant. Mezcal production in Matatlán has a deep cultural significance, and many families have been involved in the craft for generations. Mezcal is produced through a traditional and labor-intensive process that involves harvesting, roasting, fermenting, distilling, and aging agave plants. Each step of the process contributes to the unique flavor profile of the final product.

Mezcal and tequila are both iconic Mexican spirits crafted from agave, but they each have distinct characteristics that set them apart in terms of flavor, production methods, and regional identity. I´ll try my best to break down the differences between mezcal and tequila, going deeper in this particular article into the characteristics of mezcal, often referred to as the “soul of Mexico”.

Mezcal is a distilled alcoholic beverage that embodies the rich cultural heritage, tradition, and terroir of the country. Rooted in the heart of Mexico’s agave-growing regions, mezcal has captivated the palates of enthusiasts worldwide with its diverse flavors, artisanal craftsmanship, and deep historical significance. At the heart of mezcal production lies the agave plant, a succulent that thrives in various regions of Mexico. Unlike tequila, which is a type of mezcal produced exclusively from blue agave, traditional mezcal can be made from a variety of agave species. Each agave type imparts distinct flavors and characteristics, resulting in a broad spectrum of mezcal profiles.

Mezcal is produced through an intricate and labor-intensive process that has been passed down through generations. The journey from agave plant to mezcal bottle involves harvesting mature agaves, roasting them in underground pits to release their sugars, fermenting the agave juices, distilling them in copper or clay pots, and often aging the resulting spirit in barrels. This hands-on approach to production preserves the artisanal tradition and unique qualities of mezcal. Tequila production generally involves steaming the blue agave hearts in autoclaves or ovens, resulting in a milder flavor profile compared to mezcal. The agave is then crushed and the juice is fermented before undergoing distillation, usually in modern column stills.

One of mezcal’s most captivating aspects is its expression of terroir – the distinct characteristics of the land where agave is grown. Factors like soil composition, altitude, climate, and agave species contribute to the final flavor profile of each mezcal. As a result, different regions yield mezcal with diverse tasting notes, ranging from smoky and earthy to fruity and floral. Smokiness is a hallmark of many mezcals, attributed to the roasting process where agave hearts are cooked in underground pits. Some mezcals, like “mezcal de pechuga,” are further infused with flavors during distillation by hanging ingredients like fruits, spices, or even meats in the still. This adds unique layers of complexity to the spirit.

Mezcal is deeply embedded in Mexican culture and traditions. It’s often enjoyed during celebrations, rituals, and gatherings. The ritual of sipping mezcal, often accompanied by citrus slices and a sprinkling of sal de gusano (worm salt), fosters connection and camaraderie among people. In recent years, mezcal has gained international acclaim as a premium spirit. Craftsmanship, authenticity, and sustainability are highly valued in the world of mezcal, making it a sought-after choice for those who appreciate handcrafted beverages with a sense of place.

The “worm in mezcal,” often referred to as the “gusano,” is a traditional but somewhat misunderstood aspect of some mezcal bottles. Contrary to popular belief, the presence of a worm or gusano in mezcal is not a common or required element, and it’s not found in all mezcals. In the past, some small-batch mezcals produced in certain regions of Mexico might have included a gusano (larvae) from the Hypopta agavis moth as part of the distillation process. This was believed to add a unique flavor element to the mezcal. The practice was more common in the mid-20th century and was associated with cheaper, lesser-quality mezcals.

The presence of a worm in a bottle of mezcal gained attention and was sometimes marketed as a novelty. This led to misconceptions and stereotypes about the quality and authenticity of mezcals with worms. Some believed that consuming the worm had hallucinogenic effects, but this is a myth. Today, the presence of a worm in mezcal is largely considered a marketing gimmick and is not reflective of the quality or authenticity of the spirit. Many reputable mezcal producers focus on the traditional artisanal methods of production and highlight the agave flavors without relying on added elements like the worm.

For those interested in experiencing authentic and high-quality mezcals, it’s advisable to look for bottles from respected brands and producers that adhere to traditional production methods. Learning about the different agave species, terroirs, and production techniques can lead to a deeper appreciation of the diversity and complexity of mezcal.

As you savor a glass of mezcal, you embark on a sensory journey that spans centuries of tradition and embraces the cultural tapestry of Mexico. From its smoky essence to its diverse expressions, mezcal is a symbol of both the past and the present, inviting you to explore the heart and soul of a nation through the complexity of a single sip.