One of the most traditional Mexican drinks is Mezcal. It is originally from the Southern part of the Mexico, mainly the rugged mountainous areas of Oaxaca. The name is from Náhuatl and roughly means “cooked cactus”. It is believed that this highly alcoholic beverage has been prepared by indigenous peoples in Mexico since 400 AD.
The cactus used is called “Agave” which has several variant species, each one able to produce a different type of Mezcal. The most commonly known type of Mezcal is Tequila, made mainly in the central provinces of Jalisco from the Blue Agave.
The Mezcal process starts with harvesting the Agave. Depending on the species, it can take between 8 and even 30 years for it to mature. Its’ leaves (cladodes in Latin or “pencas” in Spanish) are then cut off. The hearts of the cactus are then cooked in an earth-oven in the ground for about three days. After this time, the plants are then crushed with horse-pulled stones to extract the juice. This liquid is then cooked more and then distilled in clay or copper pots. The final product is usually aged in clay jars for months or even years.
This whole process allows the traditional, high-quality Mezcal to absorb the smoked aromas and flavors of the earth and the wood.
Although it is relatively easy in Mexico to buy highly synthetic Mezcal, it’s only in Oaxaca where you can find the real thing. It’s where the tradition of Mezcal has been passed on from generation to generation, obtaining the highest awards from environmental and gastronomic organizations world wide.
The Cenote Azul Restaurant is honored to be one of the few places in all Mexico City where you can find traditional, artisan made Mezcal. One of the most-liked brands offered is “A Punto de Veneno”, made by the Union of Towns from the Southern Oaxacan Sierra (Unión de Pueblos de la Sierra Sur de Oaxaca or UPSISUR); a collective of mainly indigenous communities in the Miahuatlán Oaxacan area that prepare Mezcal from more than 20 different types of Agave. Their Mezcal is made from wild and cultivated cacti and contains no artificial chemicals. Every time that you order a drink with their Mezcal, you are contributing to the economy and well being of their towns, as well as to the preservation of century-long family traditions.
Just as a note, artisan-made Mezcal is at least 45 degrees alcohol and takes a lot of work and time to make! So it’s not a shot drink! Enjoy its history and its natural, earthy flavors and aromas sip by sip! Relax and take pleasure in one of the great Mexican cultural gifts to the world… Mezcal.
DID YOU TRY SOME MEZCAL? HOW WAS IT? ANY ADVICE? PLEASE POST!!!
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