Mezcal
Encyclopedia
Mezcal, or mescal, is a distilled alcoholic beverage made from the maguey plant (a form of agave
, Agave americana) native to Mexico
. The word mezcal comes from Nahuatl
metl and ixcalli which mean 'oven cooked agave.'
The maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca
. There is a saying attributed to Oaxaca regarding the drink: "para todo mal, mezcal, y para todo bien también" (for everything bad, mezcal, and for everything good, too.)
It is unclear whether distilled drinks were produced in Mexico before the Spanish Conquest. The Spaniards were introduced to native fermented drinks such as pulque
, also made from the maguey plant. Soon the conquistadors began experimenting with the maguey plant to find a way to make a distillable fermented mash
. The result was mezcal.
Today, mezcal is still made from the heart of the maguey plant, called the "piña," much the same way it was 200 years ago, in most places. In Mexico, mezcal is generally imbibed straight and has a strong smoky flavor. Though not as popular as tequila
(a mezcal made specifically from the blue agave in select regions of the country), Mexico does export the product, mostly to Japan
and the United States, and exports are growing.
Despite the similar name, mezcal does not contain mescaline
or other psychedelic substances.
Upon introduction, these liquors were called aguardiente
(literally fire or fiery water). The Spanish had known distillation processes since the eighth century and had been used to drinking hard liquor. They brought a supply with them from Europe, but when this ran out, they began to look for a substitute. They had been introduced to pulque and other drinks based on the agave or maguey plant, so they began experimenting to find a way to make a product with a higher alcohol content. The result is mezcal.
Sugar cane and grapes, key ingredients for beverage alcohol, were two of the earliest crops introduced into the New World but their use as source stocks for distillation was opposed by the Spanish Crown, fearing unrest from producers at home. Still requiring a source of tax revenue, alcohol manufactured from local raw materials such as maguey was encouraged instead.
The drinking of alcoholic beverages such as pulque was strongly restricted in the pre-Hispanic period. Taboos against drinking to excess fell away after the Conquest, resulting in problems with public drunkenness and disorder. This conflicted with the government’s need for the tax revenue generated by sales, leading to long intervals promoting manufacturing and consumption, punctuated by brief periods of severe restrictions and outright prohibition.
Travelers during the colonial period of Mexico frequently mention mezcal, usually with an admonition as to its potency. Alexander von Humboldt
mentions it in his Political Treatise on the Kingdom of New Spain (1803), noting that a very strong version of mezcal was being manufactured clandestinely in the districts of Valladolid (Morelia
), Mexico State, Durango
and Nuevo León
. He mistakenly observed that mezcal was obtained by distilling pulque, contributing to its myth and mystique. Spanish authorities, on the other hand, treated pulque and mezcal as separate products for regulatory purposes.
family, which has more than 120 subspecies. The mezcal maguey has very large, thick leaves with points at the ends. When it is mature, it forms a “piña” or heart in the center from which juice is extracted to convert into mezcal. It takes seven years for the plant to mature.
Reportedly, the maguey variety known as “manso” is best for the production of mezcal in Oaxaca. Other varieties used include the “espadín,” the “arroquense” and the “tobalá.” The first two are completely cultivated species but the third is of wild origins. Agave/maguey fields are a common sight in the semi-desert areas of Oaxaca state and other parts of Mexico.
The process begins by harvesting the plants, which can weigh forty kilograms each, extracting the piña, or heart, by cutting off the plant’s leaves and roots. The piñas are then cooked for about three days, often in pit ovens, which are earthen mounds over pits of hot rocks. This underground roasting gives mezcal its intense and distinctive smoky flavor. These piñas are then crushed and mashed (traditionally by a stone wheel turned by a horse) and then left to ferment in large vats or barrels with water added.
Old recipes for mezcal require two chicken or one turkey breast to be placed in the mash during fermentation for flavor. Other recipes call for a capon
. Today, variations that flavor the mash with cinnamon, pineapple slices, red bananas and sugar still exist, each imparting a particular character to the mezcal. The mash is allowed to ferment, the resulting liquid collected and distilled in either clay or copper pots which will further modify the flavor of the final product. The distilled product is left to age in barrels for between one month and four years, but some can be aged for as long as twelve years. Mezcal can reach an alcohol content of 55%.
Mezcal is not as smooth as tequila, as it is generally distilled only once while tequila is distilled twice. Mezcal is highly varied, depending on the species of agave or maguey used, the fruits and herbs added during fermentation and the distillation process employed, creating sub-types with names such as de gusano, tobalá, pechuga, blanco, minero, cedrón, de alacran, creme de café and more.
Not all bottles of mezcal contain a “worm” (actually a larva that can infest maguey plants), but if added, it is added during the bottling process. There are conflicting stories as to why such would be added. Some state that it is a marketing ploy. Others state that it is there to prove that the mezcal is fit to drink, and still others state that the larva is there to impart flavor.
There are two types of mezcal, those made of 100% maguey and those mixed with other ingredients, with at least 60% maguey. Both types have four categories. White mezcal is clear and hardly aged. Dorado (golden) is not aged but a coloring agent is added. This is more often done with a mixed mezcal. Reposado or añejado (aged) is placed in wood barrels from two to nine months. This can be done with 100% agave or mixed mezcals. Añejo is aged in barrels for a minimum of twelve months. The best of this type are generally aged from eighteen months to three years. If the añejo is of 100% agave, it is usually aged for about four years.
Mexico has about 330,000 hectares cultivating agave for mezcal, owned by 9,000 producers. Over six million liters are produced in Mexico annually, with more than 150 brand names.
The industry generates about 29,000 jobs directly and indirectly. Certified production amounts to more than 2 million liters; 434,000 liters are exported, generating 21 million dollars in income. To truly be called mezcal, the liquor must come from certain areas. States that have certified mezcal agave growing areas with production facilities are Durango, Guanajuato
, Guerrero
, Oaxaca, San Luis Potosí
, Tamaulipas
and Zacatecas
. About thirty species of maguey are certified for use in the production of mezcal. Oaxaca has 570 of the 625 mezcal production facilities in Mexico, but some in-demand mezcals come from Guerrero as well. In Tamaulipas, eleven municipalities have received authorization to produce authentic mezcal with the hopes of competing for a piece of both the Mexican national and international markets. The agave used here is agave Americano, agave verde or maguey de la Sierra, which are native to the state.
, are ever sold con gusano, and that only began as a marketing gimmick in the 1940s. The worm is actually the larval form of the moth Hypopta agavis
that lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower quality product. However this misconception continues, and even with all the effort and marketing to represent tequila as a premium—similar to the way cognac
is viewed in relation to brandy
—there are some opportunist producers for the shooters-and-fun market who blur these boundaries.
Recently the Caballeros tequila company marketed a mezcal with a scorpion in the bottle instead of the traditional worm. They do not recommend eating the scorpion, but the stingers are removed for those willing to try.
, the goddess of maguey and the fertility of the earth. While mezcal is generally not mixed with any other liquids, some add salt, or eat lime or orange slices with it.
The most traditional Oaxaca way to drink mezcal is as a shot, with a side plate of fried larvae ground with chili peppers and salt and cut limes. One takes a pinch of the larvae mixture and places it on the tongue, then immediately begins to drink the shot, but slowly. For first-timers, the flavor can be disagreeable, harsh and even cause coughing. It is an acquired taste. Mezcal is popular in the north of Mexico to drink in the morning before breakfast. It is believed that it can help control diseases such as hypertension
and diabetes, and is even an aphrodisiac
.
In the United States, the reputation of mezcal suffered from its association with college binges on cheap mass-produced bottles sold with the agave larvae at the bottom. It has not become as popular as tequila because of its smoky flavor. A number of bartenders, especially on the West Coast, have been working to make mezcal cocktails, but the liquor’s smoky flavor makes this a challenge. There is one that combines the mezcal with agave nectar, yellow chartreuse, pastis
, fresh oregano and lime juice. However, mezcal does not have a signature drink, such as the margarita
for tequila.
festival. In 2009, the Festival had over 50,000 visitors, and brought in 4 million pesos to the economy.
Agave
Agave is a genus of monocots. The plants are perennial, but each rosette flowers once and then dies ; they are commonly known as the century plant....
, Agave americana) native to Mexico
Mexico
The United Mexican States , commonly known as Mexico , is a federal constitutional republic in North America. It is bordered on the north by the United States; on the south and west by the Pacific Ocean; on the southeast by Guatemala, Belize, and the Caribbean Sea; and on the east by the Gulf of...
. The word mezcal comes from Nahuatl
Nahuatl
Nahuatl is thought to mean "a good, clear sound" This language name has several spellings, among them náhuatl , Naoatl, Nauatl, Nahuatl, Nawatl. In a back formation from the name of the language, the ethnic group of Nahuatl speakers are called Nahua...
metl and ixcalli which mean 'oven cooked agave.'
The maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca
Oaxaca
Oaxaca , , officially Estado Libre y Soberano de Oaxaca is one of the 31 states which, along with the Federal District, comprise the 32 federative entities of Mexico. It is divided into 571 municipalities; of which 418 are governed by the system of customs and traditions...
. There is a saying attributed to Oaxaca regarding the drink: "para todo mal, mezcal, y para todo bien también" (for everything bad, mezcal, and for everything good, too.)
It is unclear whether distilled drinks were produced in Mexico before the Spanish Conquest. The Spaniards were introduced to native fermented drinks such as pulque
Pulque
Pulque, or octli, is a milk-colored, somewhat viscous alcoholic beverage made from the fermented sap of the maguey plant, and is a traditional native beverage of Mexico. The drink’s history extends far back into the Mesoamerican period, when it was considered sacred, and its use was limited to...
, also made from the maguey plant. Soon the conquistadors began experimenting with the maguey plant to find a way to make a distillable fermented mash
Mashing
In brewing and distilling, mashing is the process of combining a mix of milled grain , known as the "grain bill", and water, known as "liquor", and heating this mixture...
. The result was mezcal.
Today, mezcal is still made from the heart of the maguey plant, called the "piña," much the same way it was 200 years ago, in most places. In Mexico, mezcal is generally imbibed straight and has a strong smoky flavor. Though not as popular as tequila
Tequila
Tequila is a spirit made from the blue agave plant, primarily in the area surrounding the city of Tequila, northwest of Guadalajara, and in the highlands of the western Mexican state of Jalisco....
(a mezcal made specifically from the blue agave in select regions of the country), Mexico does export the product, mostly to Japan
Japan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
and the United States, and exports are growing.
Despite the similar name, mezcal does not contain mescaline
Mescaline
Mescaline or 3,4,5-trimethoxyphenethylamine is a naturally occurring psychedelic alkaloid of the phenethylamine class used mainly as an entheogen....
or other psychedelic substances.
History of mezcal
The maguey was one of the most sacred plants in pre-Hispanic Mexico, and had a privileged position in religious rituals, mythology and the economy. Cooking of the “piña” or heart of the maguey and fermenting its juice was known. The origin of this drink has a myth. It is said that a lightning bolt struck an agave plant, cooking and opening it, releasing its juice. For this reason, the liquid is called the “elixir of the gods.” However, it is not certain whether the native peoples of Mexico had any distilled liquors prior to the Spanish Conquest.Upon introduction, these liquors were called aguardiente
Aguardiente
Aguardiente , aiguardent , aguardente , and augardente are generic terms for alcoholic beverages that contain between 29% and 60% alcohol by volume...
(literally fire or fiery water). The Spanish had known distillation processes since the eighth century and had been used to drinking hard liquor. They brought a supply with them from Europe, but when this ran out, they began to look for a substitute. They had been introduced to pulque and other drinks based on the agave or maguey plant, so they began experimenting to find a way to make a product with a higher alcohol content. The result is mezcal.
Sugar cane and grapes, key ingredients for beverage alcohol, were two of the earliest crops introduced into the New World but their use as source stocks for distillation was opposed by the Spanish Crown, fearing unrest from producers at home. Still requiring a source of tax revenue, alcohol manufactured from local raw materials such as maguey was encouraged instead.
The drinking of alcoholic beverages such as pulque was strongly restricted in the pre-Hispanic period. Taboos against drinking to excess fell away after the Conquest, resulting in problems with public drunkenness and disorder. This conflicted with the government’s need for the tax revenue generated by sales, leading to long intervals promoting manufacturing and consumption, punctuated by brief periods of severe restrictions and outright prohibition.
Travelers during the colonial period of Mexico frequently mention mezcal, usually with an admonition as to its potency. Alexander von Humboldt
Alexander von Humboldt
Friedrich Wilhelm Heinrich Alexander Freiherr von Humboldt was a German naturalist and explorer, and the younger brother of the Prussian minister, philosopher and linguist Wilhelm von Humboldt...
mentions it in his Political Treatise on the Kingdom of New Spain (1803), noting that a very strong version of mezcal was being manufactured clandestinely in the districts of Valladolid (Morelia
Morelia
Morelia is a city and municipality in the north central part of the state of Michoacán in central Mexico. The city is in the Guayangareo Valley and is the capital of the state. The main pre-Hispanic cultures here were the P'urhépecha and the Matlatzinca, but no major cities were founded in the...
), Mexico State, Durango
Durango
Durango officially Estado Libre y Soberano de Durango is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. The state is located in Northwest Mexico. With a population of 1,632,934, it has Mexico's second-lowest population density, after Baja...
and Nuevo León
Nuevo León
Nuevo León It is located in Northeastern Mexico. It is bordered by the states of Tamaulipas to the north and east, San Luis Potosí to the south, and Coahuila to the west. To the north, Nuevo León has a 15 kilometer stretch of the U.S.-Mexico border adjacent to the U.S...
. He mistakenly observed that mezcal was obtained by distilling pulque, contributing to its myth and mystique. Spanish authorities, on the other hand, treated pulque and mezcal as separate products for regulatory purposes.
The mezcal agave or maguey
The agave or maguey plant is part of the AgavaceaeAgavaceae
Agavoideae is a subfamily of monocot flowering plants in the family Asparagaceae, order Asparagales. It has previously been treated as a separate family, Agavaceae. The group includes many well-known desert and dry zone types such as the agave, yucca, and Joshua tree...
family, which has more than 120 subspecies. The mezcal maguey has very large, thick leaves with points at the ends. When it is mature, it forms a “piña” or heart in the center from which juice is extracted to convert into mezcal. It takes seven years for the plant to mature.
Reportedly, the maguey variety known as “manso” is best for the production of mezcal in Oaxaca. Other varieties used include the “espadín,” the “arroquense” and the “tobalá.” The first two are completely cultivated species but the third is of wild origins. Agave/maguey fields are a common sight in the semi-desert areas of Oaxaca state and other parts of Mexico.
Production of mezcal
Traditionally, mezcal is handcrafted by small-scale producers. A village can contain dozens of production houses, called fábricas or palenques, each using methods that have been passed down from generation to generation, some using the same techniques practiced 200 years ago.The process begins by harvesting the plants, which can weigh forty kilograms each, extracting the piña, or heart, by cutting off the plant’s leaves and roots. The piñas are then cooked for about three days, often in pit ovens, which are earthen mounds over pits of hot rocks. This underground roasting gives mezcal its intense and distinctive smoky flavor. These piñas are then crushed and mashed (traditionally by a stone wheel turned by a horse) and then left to ferment in large vats or barrels with water added.
Old recipes for mezcal require two chicken or one turkey breast to be placed in the mash during fermentation for flavor. Other recipes call for a capon
Capon
A capon is a rooster that has been castrated to improve the quality of its flesh for food.-History:The Romans are credited with inventing the capon. The Lex Faunia of 162 BC forbade fattening hens in order to conserve grain rations. In order to get around this the Romans castrated roosters, which...
. Today, variations that flavor the mash with cinnamon, pineapple slices, red bananas and sugar still exist, each imparting a particular character to the mezcal. The mash is allowed to ferment, the resulting liquid collected and distilled in either clay or copper pots which will further modify the flavor of the final product. The distilled product is left to age in barrels for between one month and four years, but some can be aged for as long as twelve years. Mezcal can reach an alcohol content of 55%.
Mezcal is not as smooth as tequila, as it is generally distilled only once while tequila is distilled twice. Mezcal is highly varied, depending on the species of agave or maguey used, the fruits and herbs added during fermentation and the distillation process employed, creating sub-types with names such as de gusano, tobalá, pechuga, blanco, minero, cedrón, de alacran, creme de café and more.
Not all bottles of mezcal contain a “worm” (actually a larva that can infest maguey plants), but if added, it is added during the bottling process. There are conflicting stories as to why such would be added. Some state that it is a marketing ploy. Others state that it is there to prove that the mezcal is fit to drink, and still others state that the larva is there to impart flavor.
There are two types of mezcal, those made of 100% maguey and those mixed with other ingredients, with at least 60% maguey. Both types have four categories. White mezcal is clear and hardly aged. Dorado (golden) is not aged but a coloring agent is added. This is more often done with a mixed mezcal. Reposado or añejado (aged) is placed in wood barrels from two to nine months. This can be done with 100% agave or mixed mezcals. Añejo is aged in barrels for a minimum of twelve months. The best of this type are generally aged from eighteen months to three years. If the añejo is of 100% agave, it is usually aged for about four years.
Mexico has about 330,000 hectares cultivating agave for mezcal, owned by 9,000 producers. Over six million liters are produced in Mexico annually, with more than 150 brand names.
The industry generates about 29,000 jobs directly and indirectly. Certified production amounts to more than 2 million liters; 434,000 liters are exported, generating 21 million dollars in income. To truly be called mezcal, the liquor must come from certain areas. States that have certified mezcal agave growing areas with production facilities are Durango, Guanajuato
Guanajuato
Guanajuato officially Estado Libre y Soberano de Guanajuato is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 46 municipalities and its capital city is Guanajuato....
, Guerrero
Guerrero
Guerrero officially Estado Libre y Soberano de Guerrero is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 81 municipalities and its capital city is Chilpancingo....
, Oaxaca, San Luis Potosí
San Luis Potosí
San Luis Potosí officially Estado Libre y Soberano de San Luis Potosí is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 58 municipalities and its capital city is San Luis Potosí....
, Tamaulipas
Tamaulipas
Tamaulipas officially Estado Libre y Soberano de Tamaulipas is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 43 municipalities and its capital city is Ciudad Victoria. The capital city was named after Guadalupe Victoria, the...
and Zacatecas
Zacatecas
Zacatecas officially Estado Libre y Soberano de Zacatecas is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 58 municipalities and its capital city is Zacatecas....
. About thirty species of maguey are certified for use in the production of mezcal. Oaxaca has 570 of the 625 mezcal production facilities in Mexico, but some in-demand mezcals come from Guerrero as well. In Tamaulipas, eleven municipalities have received authorization to produce authentic mezcal with the hopes of competing for a piece of both the Mexican national and international markets. The agave used here is agave Americano, agave verde or maguey de la Sierra, which are native to the state.
The worm
It is a misconception that some tequilas contain a 'worm' in the bottle. Only certain mezcals, usually from the state of OaxacaOaxaca
Oaxaca , , officially Estado Libre y Soberano de Oaxaca is one of the 31 states which, along with the Federal District, comprise the 32 federative entities of Mexico. It is divided into 571 municipalities; of which 418 are governed by the system of customs and traditions...
, are ever sold con gusano, and that only began as a marketing gimmick in the 1940s. The worm is actually the larval form of the moth Hypopta agavis
Hypopta agavis
Hypopta agavis, whose larvae are known in Spanish as chilocuil, chinicuil, or tecol , is a moth native to North America. Its larvae feed on the succulent leaves of the maguey, although they are not considered a plague, as they have been traditionally used as food in Mexican cuisine...
that lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower quality product. However this misconception continues, and even with all the effort and marketing to represent tequila as a premium—similar to the way cognac
Cognac (drink)
Cognac , named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime....
is viewed in relation to brandy
Brandy
Brandy is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink...
—there are some opportunist producers for the shooters-and-fun market who blur these boundaries.
Recently the Caballeros tequila company marketed a mezcal with a scorpion in the bottle instead of the traditional worm. They do not recommend eating the scorpion, but the stingers are removed for those willing to try.
Drinking mezcal
In Mexico, mezcal is generally drunk straight, not mixed in a cocktail. There are a couple of rituals associated with it. One is saying "Arriba, abajo, al centro y pa ´dentro", (up, down, center and in) before the first shot. The other involves spilling a small portion onto the ground as an offering to the MayahuelMayahuel
Mayahuel is the female divinity associated with the maguey plant among cultures of central Mexico in the Postclassic era of pre-Columbian Mesoamerican chronology, and in particular of the Aztec cultures...
, the goddess of maguey and the fertility of the earth. While mezcal is generally not mixed with any other liquids, some add salt, or eat lime or orange slices with it.
The most traditional Oaxaca way to drink mezcal is as a shot, with a side plate of fried larvae ground with chili peppers and salt and cut limes. One takes a pinch of the larvae mixture and places it on the tongue, then immediately begins to drink the shot, but slowly. For first-timers, the flavor can be disagreeable, harsh and even cause coughing. It is an acquired taste. Mezcal is popular in the north of Mexico to drink in the morning before breakfast. It is believed that it can help control diseases such as hypertension
Hypertension
Hypertension or high blood pressure is a cardiac chronic medical condition in which the systemic arterial blood pressure is elevated. What that means is that the heart is having to work harder than it should to pump the blood around the body. Blood pressure involves two measurements, systolic and...
and diabetes, and is even an aphrodisiac
Aphrodisiac
An aphrodisiac is a substance that increases sexual desire. The name comes from Aphrodite, the Greek goddess of sexuality and love. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and/or pleasurable...
.
In the United States, the reputation of mezcal suffered from its association with college binges on cheap mass-produced bottles sold with the agave larvae at the bottom. It has not become as popular as tequila because of its smoky flavor. A number of bartenders, especially on the West Coast, have been working to make mezcal cocktails, but the liquor’s smoky flavor makes this a challenge. There is one that combines the mezcal with agave nectar, yellow chartreuse, pastis
Pastis
Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40–45% alcohol by volume, although alcohol-free varieties exist.-Origins:...
, fresh oregano and lime juice. However, mezcal does not have a signature drink, such as the margarita
Margarita
The margarita is a cocktail consisting of tequila mixed with orange-flavoured liqueur and lime or lemon juice, often served with salt on the glass rim. It is the most common tequila-based cocktail in the United States...
for tequila.
Exportation of mezcal
In the last decade or so, mezcal, especially from Oaxaca, has been exported. Exportation has been on the increase and government agencies have been helping smaller-scale producers obtain the equipment and techniques needed to produce higher quantities and qualities for export. The National Program of Certification of the Quality of Mezcal certifies places of origin for export products. Mezcal is sold in 27 countries on three continents. The two countries that import the most are the United States and Japan. In the United States, a number of entrepreneurs have teamed up with Mexican producers to sell their products in the country, by promoting its handcrafted quality, as well as the Oaxacan culture strongly associated with it.Festival of Mezcal
The state of Oaxaca sponsors the International Mezcal Festival every year in the capital city. Here, locals and tourists can sample and buy a large variety of mezcals made in the state. Mezcals from other states, such as Guerrero, Guanajuato and Zacatecas also participate. This festival was begun in 1997 to accompany the yearly GuelaguetzaGuelaguetza
The Guelaguetza, or Los lunes del cerro is an annual indigenous cultural event in Mexico that takes place in the city of Oaxaca, capital of the state of Oaxaca, as well as in nearby villages...
festival. In 2009, the Festival had over 50,000 visitors, and brought in 4 million pesos to the economy.
External links
- Mezcales Tradicionales de los Pueblos de México A NGO which promotes historical practices and customs in the elaboration of Mezcal through informative degustations.
- Mezcal Brands Mezcal brands distributed in the United States.
- All About Mezcal Elmezcal.org - Official site about everything mezcal.
- El Rincón del Mezcal Over 300 Mezcals from all parts of México