The fascinating history of the MezcalsFrom the Aztecs to modern craftsmanship
Mezcal is far more than just a spirit - it is a piece of living Mexican culture, characterised by history, tradition and craftsmanship. But where do the origins of this unique drink lie? Mezcal & tequila - history and distinction!
The agave: a unique plant with cultural significance
The agave is a remarkable plant that thrives in the dry regions of Mexico. It belongs to the asparagus family and, depending on the species, takes between 6 and 30 years to fully mature. During this time, it stores sugar in its core, the so-called piña, which is later used for fermentation and distillation.
The agave reproduces in two ways: on the one hand, it forms so-called hijuelos, offshoots that are used for vegetative propagation. On the other hand, it can reproduce through pollination - bats play a central role in this. These nocturnal animals pollinate the agave when it forms its impressive inflorescence (quiote). After flowering, the plant dies, but leaves behind new offshoots and thus ensures its reproduction.
The agave was much more than just a plant for Mesoamerican cultures - it was a source of life. In addition to making pulque, the Aztecs and other indigenous peoples used agave to produce fibres, ropes, food and even medicine. Its strong symbolic value is reflected in many ancient traditions in which the agave was considered a divine gift.
The beginnings: Mayahuel and the Aztec gods
The history of mezcal begins with an ancient Aztec legend. Mayahuel, the goddess of the agave, played a central role in the mythology of the indigenous people of Mexico. The god Quetzalcoatl fell in love with Mayahuel and together they fled to earth. But their escape did not go unnoticed - Mayahuel was torn apart and the first agave plants grew from her remains. These were seen as a gift from the goddess to mankind, from which pulque, a fermented agave drink, was eventually created.
Pulque was of great spiritual importance to the Aztecs and was consumed in ceremonial rituals. However, it was the arrival of the Spanish in the 16th century that revolutionised the production of agave spirits.
The arrival of the Spaniards: distillation meets agave
When the Spanish conquistadors reached Mexico, they brought the art of distillation with them. While the locals were already producing pulque, the Spaniards experimented with the fermentation and distillation of agave. The result was a new, stronger and longer-lasting spirit - the first mezcal was born. Production quickly began to flourish, particularly in Oaxaca, a region that is still considered the heart of mezcal today.
The Spaniards introduced copper stills, which improved the quality and consistency of the distillation. This innovation laid the foundations for today's mezcal and tequila production processes.
Mezcal & tequila - history and distinction?
While tequila is known worldwide, mezcal is often regarded as its smoky relative. But what is the difference between the two spirits?
Agave species:
Tequila can only be made from the blue Weber agave (Agave tequilana), while different agave varieties such as Espadín, Tobalá or Tepeztate can be used for Mezcal.
Manufacture:
One major difference lies in the way it is processed. While tequila is often produced industrially, mezcal usually remains an artisanal product. The agave hearts (piñas) are traditionally roasted in earth ovens over hot stones, which gives mezcal its unmistakable smoky flavour.
Distillation:
Mezcal is often distilled in small copper or clay pots, which allows for a greater variety of flavours.
Regulation and the protection of tradition
With the growing popularity of Mezcal and Tequila strict regulations have been introduced to ensure their origin and quality. The most important institutions are
CRT (Consejo Regulador del Tequila):
Controls the production of tequila and ensures that it is only produced in specified regions of Mexico.
CRM (Consejo Regulador del Mezcal):
Monitors mezcal production and advocates traditional production methods.
NOM (Norma Oficial Mexicana):
This standard provides information about the producer and the production methods and can be found on every certified bottle of mezcal or tequila.
Sustainability and the challenges of agave farming
With the global boom in agave spirits, producers are facing new challenges. The high demand for agaves means that many plants are harvested too early, which can jeopardise the quality of the spirits and biodiversity. Wild agaves in particular, which are used for some types of mezcal, are threatened by overharvesting.
Sustainable cultivation methods, reforestation projects and the conscious consumption of certified products are crucial to securing the future of mezcal and tequila.
A piece of Mexico in every bottle
Mezcal is not just a drink, but an expression of centuries-old traditions, combined with craftsmanship and cultural heritage. Its history stretches from Aztec gods through the Spanish colonial period to today's distilleries in Oaxaca and beyond. So when you enjoy a bottle of mezcal, you are not just drinking a spirit, but also a piece of Mexican history.
Are you looking for more in-depth information? Then take a look at the website of the Mezcalería on. You'll find all the information you need about mezcal, tequila, recailla and much more! Have fun!
Experience mezcal & tequila - book a tasting at Tins & Tales!
Would you like to discover the diversity of mezcal and tequila for yourself? Then visit our Mezcal & Tequila Tasting at Tins & Tales! Experience exclusive tastings, learn more about the history and production of these fascinating spirits and savour high-quality agave distillates in a relaxed atmosphere.
Mezcal & tequila - history and differentiation
