Mezcal is made from the Maguey plant, a form of agave, native to Mexico. Although it is made from the same plant, it is a different drink to Tequila. There is a myth behind the drink, it is said that one day a man was walking and he saw a lighting bolt stuck the agave plant cooking it and opening it up to reveal its juice. For this reason the liquid is called the elixir of the Gods! The production of Mezcal is done by harvesting the agave plant and cutting off the plants roots and leaves to reveal its heart. It is then cooked for three days in a pit oven which gives Mezcal its smoky flavour. The heart is then mashed and left to ferment in large vats or barrels with water added. They also add cinnamon, pineapple slices, red bananas and sugar, each imparting a particular character to the mescal. The mash is allowed to ferment with the resulting liquid collected and distilled in clay or copper pots which will further modify the flavour. They are left from 1 month to 4 years and sometimes they can be aged for as long as 12 years. Upon bottling is when the famous worm is added to the spirit. There are conflicting reasons as to why they add the worm, some say it is a marketing ploy, others says it is to add flavour and a select few state that whoever eats the worm will gain good fortune. Lajita is matured for 5 years and different from tequila because of the agave used in the production.
|Tequila / Mezcal Type||reposado / rested|