What is mezcal? Certified for export from only 8 states of Mexico and nowhere else Traditionally produced all across Mexico 1994 Appellation of Origin designated by the Government of Mexico 2005 Mezcal NOM-070 (AOC) – Updated the Norm for the Mezcal name and production methods under a Denomination of Origin, agreed to by the World Intellectual Property Organization (WIPO).

What is mezcal? Selected agave species used Espadín (Agave angustifolia) 90% of Oaxacan mezcal Tobala

What is mezcal? Agave sp./var. Barril Madrecuixe Blue agave Mexicano/Dobadaan Blanco/Americana Tepeztate Many others…

Where is mezcal produced? Mezcal’s Denomination of Origin Oaxaca – 80+% Zacatecas San Luis Potosí Guerrero Durango Guanajuato Tamaulipas Michoacan*

Where is mezcal produced? Mezcal’s Denomination of Origin Oaxaca

Where is mezcal produced? Oaxaca Santiago Matatlán, Tlacolula, San Agustín de las Juntas, Sola de Vega, Miahuatlán, Yautepec, Ocotlán, Ejutla, Zimatlán, etc.

Where is mezcal produced? SAN JUAN DEL RIO, TLACOLULA

Where is mezcal produced? SAN AGUSTÍN DE LAS JUNTAS

How are the agaves grown & harvested? Harvested at maturity Between 8-15 years old Depends upon terroir factors – climate, altitude, soil, water

How are the agaves grown & harvested? Jima Palenquero uses a coa to remove pencas from the agave What remains is the piña or cabeza Pencas used for compost, fertilizer or fiber production For artisanal mezcal, these remain in the mosto during fermentation & first distillation

When was mezcal first produced? “Mezcal” – what’s in a name? From Mezcalmetl or Mexcalli – Nahua terms meaning “agave/maguey that has been cooked” Not “mescal”, no relation to mescaline Mesoamerican mythology indicates that a lightning strike on a large maguey first alerted ancient peoples to the benefits of roasting agaves

What are the categories and classes of mezcal? Mezcal 100% agave Mezcal (80% agave) Joven (unaged) Reposado (2-12 months) Añejo (> 1 year)

How is mezcal made? Cooking the agaves to convert starch to sugar Agave piñas are traditionally roasted in stone-lined pits over hot coals, and covered in bagazo or bagasse A few are now roasted in hornos as with tequila

How is mezcal made? Milling or crushing – Traditional Molino or tahona

How is mezcal made? Milling or crushing – Traditional Molino or tahona

How is mezcal made? Fermenting the juice or mosto Open air Wild yeasts Con bagazo or sin bagazo

How is mezcal made? Distillation Methods

How is mezcal made? Distillation Methods Traditional Batch – Pot still / Alembic still Mezcal de olla Uses a clay pot instead of copper

How is mezcal made? Distillation Methods Modern Batch – Pot still / Alembic still Copper or stainless steel

How is mezcal made? Distillation Methods First Second Shi-shi (22-30%)

What about the worm? Gimmick leading to ritual of consumption for machismo purposes Gusano is an agave moth larvae & a pest Many myths Symbiotic to plant Hallucinogenic to eat Aphrodesiac to eat If there’s any authenticity at all… Oaxaceños have long consumed dried and seasoned insects and their larvae for protein Today grasshoppers and dried worms with chile, spices and salt are popular snacks Sal de gusano also an accompaniment to mezcal

Concluding remarks Salud y gracias!

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