25 bottles of mezcal on the wall, 25 bottles of mezcal
take one down, pass it around,
24 bottles of mezcal on the wall
Forgive me for adapting that old drinking song to the occasion. I walked into a grill to get some dinner and found this lovely collection of one of Mexico’s traditional spirits.
Mezcal, a relative of its smoother cousin,Tequila, is distilled from the heart of the maguey plant (a form of agave). In a process that has remained relatively unchanged for centuries, the heart of the plant is cooked in an earthen mound over hot rocks, for about three days. This gives the mezcal its distinctive smoky flavor.
The roasted agave hearts are then crushed and fermented in large vats with water. When fermented, the liquid is distilled in clay or copper pots, and sometimes mixed with fruits and spices, such as apple or cinnamon, or other ingredients as family recipes dictate. Then it is distilled again to raise the alcohol content.
It can be consumed raw at this point, or allowed to age anywhere from 3 months to 4 years, the alcohol content growing yet the liquor becoming smoother with age. The raw liquor is called white due to its color, and reminiscent of “white lightening” in the hills of Appalachia, this aguardiente (literally fiery water) reportedly burns all the way down. And due to its high alcohol content is highly intoxicating.
Mezcal is so much a part of the culture that there is a saying which says something to the effect of “Para todo mal, mezcal; y para todo bien, también., which means “For everything bad, mezcal; and for everything good, the same.”