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10 Things you probably didn’t know about mezcal 

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To celebrate Mexico’s exquisite Mezcal drink here are ten cool facts you probably didn’t know about mezcal. 

  1. The word Mezcal is derived from the Aztec word Mexcalli, which incorporates Ixcalli (means cooked) with Metl (meaning maguey, also referred to as agave). So, Mezcal means “Cooked Agave.
  2. Mezcal is not a type of Tequila, but Tequila is a type of Mezcal.  Mezcal is any liquor made from agave, where only one form of agave, called Weber ‘s blue agave or agave tequilana, can be made from tequila.
  3. Often found in Oaxaca, it is the blue agave that makes the mezcal they make taste familiar to even the most experienced tequila drinkers. The spirit is produced in the vicinity of the city of Tequila Jalisco and is made from the plant, which is made from the blue shade of agave. 
  4. At least 50 types of agave are used to make mezcal which is produced using more modern mechanized methods. Tequila is one of the mezcal varieties produced and is part of a category known as “mezcals,” which means “agave spirits produced in a region officially designated as Mexican.” 
  5. Mezcal is produced in nine regions, but 85% of all mezcal is produced in Oaxaca. Just as real champagne can only be produced within the Champagne region of France, the real mezcal comes from Oaxaca, one of Mexico’s eight states and the largest. Tequila is produced in Michoacan, Guanajuato, Nayarit, Tamaulipas and Jalisco, where the actual cities of Tequila are located. In this case, tequila comes from the so-called “Appellation de Tequilas de México,” which covers all tequila regions of Mexico. The designation of origin Tequila also means that it is produced in five Mexican states, including the state of Jalisco, where the spirit was first discovered. 
  6. Mezcal can be made in eight different Mexican states, but the majority of it comes from the Mexican state of Jalisco. There are nine states that can legally make mezcal, and although they can make it, tequila is only made in one of them, Oaxaca. One of the really nice things about Madre is that it is considered the main production site for Mezcal and there are one or more cities in Oaxaca, like the city of Tequila and the city of Tamaulipas. Most of the meZcal will come from Mexico’s Oaxaca province, but very few distilleries operate there, as the law has been relaxed in recent years to produce tequilas in other “Mexican states” that do not include the actual tequila cities such as Guanajuato and Nayarit. 
  7. Another fact that should be noted that just because you like smoky Scotch or Tequila, it doesn’t mean you’re necessarily going to enjoy Mezcal. Mezcal cocktails are becoming increasingly popular in Mexico, as it is difficult for people to drink hard alcohol, and although it is not traditional, it is certainly something to enjoy. There is even a palenque in Playa del Carmen, Mexico, where you can see and view the process of production. Even if you don’t find elves in caves, you may find some of the world’s most popular cocktails in a cave, such as the Mezcals of Mexico.
  8. A cooking class is a great way to learn about the history of Mezcal, the ingredients and the different types of recipes. Check out our cooking classes offered by the best chefs, chefs and chefs in the world from all over the world to learn their favorite recipes and recipes for Mezcal. 
  9. Mezcal is traditionally native to the states of Oaxaca and the regions of Guerrero and Michoacan, but until recently it was actually considered a peasant drink, and there are still some who believe it is made from horse pee or gasoline. Mexico is home to the blue used in tequila, an endemic species you probably have never heard of, as well as a number of other species. Tequila is native to Jalisco, while the most famous and popular form of mezcal, tequilas, is traditionally produced by Don Cenobio’s son Don Eladio, who shot Cuervo in the streets of Tequinas in the 19th century. 
  10.  According to legend, when a lightning struck an agave plant, Mezcal was originally made, opening and cooking it, and eventually releasing its inner liquids. This is why Mezcal is referred to by people as the ‘elixir of the gods.’