In American establishments, mezcal is overtaking tequila in popularity. While both Mexican alcoholic beverages are manufactured from agave, the similarities stop. Listed below are the most significant distinctions between these two brews. Know all the essential features of mezcal singapore.
There are many different types of mezcals and tequilas
In the same way that Scotch & bourbon are both varieties of whiskey, tequila is a mezcal. John McEvoy, a spirits writer, defines mezcal as any agave-based alcoholic beverage. This includes tequila, which can only be prepared from blue agave in specified locations of Mexico (agave tequilana).
Different agaves are used to make them
For mezcal, agave may come in more than 30 different kinds. Mezcal is made from agaves such as tepeztate, arroqueno, tobalá, tepezche, arroqueno, and espadn, which make up to to 90% of all mezcal, according to alcohol writer Chris Tunstall.
They’re made in several parts of the country
Tequila and mezcal originate in distinct parts of Mexico, despite the considerable geographical overlap. Five regions in Mexico are known to manufacture tequila, according to McEvoy: Michoacán, Guanajuato, Nayarit, Tamaulipas, and Jalisco, which are home to Tequila.
Mezcal, on the other hand, is made in nine distinct regions throughout Mexico. A majority of mezcal is produced in the states of Durango, Guerrero, San Luis Potosi, Tamaulipas, Zapotec, Michoacán, Puebla and Oaxaca.
They’re distilled in a distinct manner
The harvested “pia” of the agave plant is used to make tequila and mezcal. However, here is where the parallels in manufacture come to a halt. Agaves are often steam-cooked in large industrial ovens before being put through two or three copper pot distillations. Unlike tequila, mezcal is made by cooking it in earthen pits lined with lava rocks, filled with wood and charcoal, and then distilling it in jars made of clay. Some large-scale tequila producers have embraced contemporary technologies. In contrast, traditional mezcal producers continue to employ this more traditional process, which is the source of the smokiness often associated with mezcal.