[3] Mezcal, or mescal, is a Mexican distilled spirit protected by International Denomination of Origin, made from agave (maguey) plants. Aside from its geographical distinction, tequila is differentiated from mezcal in that it is made only from blue agave and the beverages are prepared in different ways. Agave is not a cactus and belongs to the family of lily. Taste Mezcal: Mezcal has a greater range of specialty flavors, as it is made in smaller batches. Tequila is a spirit that is made exclusively from a specific agave plant, the blue agave or Agave Tequilana Weber . It is spiky and leafed member of the Lily family. The slow, underground cooking . Mezcal is gaining ground on tequila in American bars. Tequila and Mezcal are two different kinds of liquors from Mexico.

Tequila, Mezcal, and Pulque are traditional Mexican drinks made using agave succulent plant varieties—but each beverage is distinct and offers different taste experiences.. Tequila. Tequila can be between 35- and 55-percent alcohol content (70 and 110 U.S. proof). Alcohol Percentage Tequila and Mezcal have the same ABV range, from 38% to 55%. Tequila is commonly served neat in Mexico and as a shot with salt and lime around the world.

Commercial Tequila production brings all the modern technologies of yeast genetics and more into play with fancy stainless steel autoclaves cycling 24-7 continuously while artisanal Mezcal producers rely on years of experience and their eyes, ears and nose to create something desirable on a much smaller single batch scale. Related Reading: Mexican Crafts Beers That Are Way Better Than Corona But, adds Jimenez, the process for creating mezcal requires a bit more. Tequila is Mexico’s national drink and one of the icons synonymous with the country. While the two Mexican spirits are both made from agave, that’s where the similarities end. Tequila is a type of mezcal, much like how scotch and bourbon are types of whiskey. “Tequila can only use one type of agave, is steamed inside an industrial oven, and distilled two or three times in copper pots,” he says. Around the first century A.D., one or more of the Indian tribes that inhabited what is now central Mexico discovered that the juice of the agave plant, if left exposed to air, would ferment and turn into a … Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content (70–110 proof). Mezcal is still made in the traditional way in many areas of Mexico and is exported, though no mezcal is as well known as Mezcal de tequila. “Mezcal has tones of earth, ash, smoke, wood, dirt, rock, and farm animal,” says Ray Wicks, mixologist at Wabi Venice in Los Angeles. However, because juice of agave plants is used in making both Tequila as well as Mezcal, people remain confused between these two products. Neat tequila is served in a narrow shot glass called a Caballito but it can also be served in other glasses ranges from a snifter to a tumbler. Here are the key differences According to spirits writer John McEvoy, mezcal is defined as any agave-based liquor. Tequila, and Mezcal, trace their origins back at least two thousand years. However, tequila only comes from the blue weber strain of espadín agave while mezcal can come from different strains, including tobalá and tepeztate, which may take decades to ripen. Mezcal is traditionally Tequila is most often made at 38% alcohol content for domestic consumption while it can be produced between 31 and 55% alcohol content as well.

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