Types Of Mezcal
Mezcal production has been regulated since 1994 by the Official Mexican Standard 070, which legally defines its geographical, sanitary, and production criteria. This includes the technical definition of the spirit, its various categories, the protected zones where it can be produced, and its chemical parameters.
The 2017 amendment to the standard distinguishes three categories: mezcal, artisanal mezcal, and ancestral mezcal. Each category reflects different levels of traditional production methods and requirements, providing a framework that helps preserve mezcal’s cultural heritage while accommodating modern practices.
The official norm distinguishes three categories: mezcal, artisanal mezcal, and ancestral mezcal.
Official Norms and Regulations
The Mexican government plays a crucial role in regulating the production and quality of mezcal through its established framework, known as the Norma Oficial Mexicana (NOM). This set of standards ensures that mezcal producers adhere to specific guidelines regarding the types of agave used, traditional production methods, and geographic designations. The most relevant regulation for mezcal is NOM-NOM-070-SCFI-2016, which outlines the criteria for what qualifies as mezcal and helps to protect the integrity of this critical cultural spirit. By enforcing these regulations, the government aims to promote fair trade practices, support local communities, and preserve the unique heritage of mezcal production.
Definition and Classification of Mezcal
The NOM defines mezcal as a distilled alcoholic beverage made from the mature heads of various species of agave using traditional methods. Based on its production process and aging time, mezcal can be classified into several types: Mezcal, Artisanal Mezcal, and ancestral mezcal, each offering different levels of traditional craftsmanship and complexity.
Raw Materials
The regulation stipulates that mezcal must be produced exclusively from agave, with specific varieties recognized for mezcal production under the Denomination of Origin. To ensure a high-quality final product, the agave used must be allowed to mature adequately before harvesting. This careful maturation process not only enhances the flavor profile of the mezcal but also contributes to the unique characteristics associated with different agave varieties. Additionally, producers are encouraged to adopt traditional methods that honor the cultural heritage and artisanal practices of mezcal making, further enriching the authenticity of this cherished spirit.
Mezcal Production Process
A spirit must adhere to specific production processes outlined in the NOM to be labeled mezcal. These include traditional cooking methods (such as earthen pits for Mezcal Ancestral), fermentation in open vats, and distillation in either pot stills or continuous stills, depending on the classification of the mezcal. The NOM also regulates the use of additives to preserve the natural character of the spirit.
| Mezcal Type | Cooking | Grinding | Fermentation | Distillation |
|---|---|---|---|---|
| Mezcal | Pit ovens. Elevated masonry ovens. Autoclaves. | Tahona. Trapiche. Chilean or Egyptian mill. Millstone. Roller mill. | Wooden containers. Masonry pits. Stainless steel tanks. | Alembics. Continuous stills. Copper or stainless steel columns. |
| Mezcal Artisanal | Pit ovens. Elevated masonry ovens. | Canoe mallet. Tahona. Chilean or Egyptian mill. Trapiche. Desgarradora mill or roller mill. | Stone, soil, or tree trunk pits. Masonry pits. Wooden or clay containers. Animal hides whose process may include agave fiber (bagazo). | Direct fire in copper alembics or clay pot stills with clay or wooden mounts, copper or stainless steel columns. The process may include agave fiber (bagazo). |
| Mezcal Ancestral | Pit ovens. | Canoe mallet. Tahona. Chilean or Egyptian mill. | Stone, earth, or trunk containers. Masonry tanks. Wooden or clay containers. Animal skins whose process may include maguey fiber (bagazo). | Direct fire in clay stills and clay or wood mounts whose process must include maguey fiber (bagazo). |
Mezcal Aging Categories
Mezcal, a traditional Mexican spirit made from the agave plant, can be classified into several distinct categories based on its aging process. Each category brings unique flavors and characteristics to the final product.
- Joven (Young): This category includes mezcal, either unaged or aged for less than two months. Joven mezcal is typically known for its vibrant and bold flavors, allowing the natural essence of the agave to shine through. Because it is unaged, it often exhibits a fresh, earthy profile with pronounced herbal notes. This type of mezcal is perfect for cocktails or enjoyed straight for a lively tasting experience.
- Reposado: A mezcal falls into the Reposado category when it is allowed to rest in wooden containers for a period ranging from two months to one year. The aging process in wood imparts a subtle complexity to the spirit, softening its harsh edges while adding flavors derived from the wood, such as vanilla, caramel, and spices. Reposado mezcal balances the raw qualities of joven mezcal and the deeper, more refined flavors found in aged varieties.
- Añejo: Aged for a minimum of one year in wooden containers, Añejo mezcal offers a richer and more nuanced profile. The extended time in wood allows for more significant interaction between the mezcal and the barrel, resulting in a smooth, well-rounded spirit that displays a wide array of flavors, including oak, dried fruits, and subtle smokiness. This makes Añejo mezcal an excellent choice for sipping, allowing enthusiasts to appreciate its complexity fully.
The NOM (Norma Oficial Mexicana) meticulously defines the specific aging conditions for mezcal and establishes the standards governing production. These regulations dictate the aging duration, the types of wood used, and the size of the aging containers, ensuring that the integrity of mezcal is maintained throughout its production process.
Understanding these categories helps consumers appreciate the nuances of mezcal and choose a variety that best suits their palate, whether they prefer bold and fresh flavors or complex and aged profiles.
Labeling and Marketing
The NOM establishes strict guidelines for labeling mezcal, requiring labels to include the type of mezcal, the production process, the agave species used, the alcohol content, and the producer’s information. This transparency is designed to inform consumers and protect the integrity of mezcal.
Certification and Traceability
To ensure compliance with NOM standards, mezcal must be certified by an accredited body authorized by the Mexican government. This certification process includes inspections of agave fields, production facilities, and laboratories to verify adherence to the NOM. Certified mezcals are granted a unique NOM number, which consumers can use to verify the product’s authenticity and trace its production.
Protection of Denomination of Origin
The NOM-070-SCFI-2016 works in conjunction with international agreements to protect the Denomination of Origin for mezcal, ensuring that only mezcals produced in designated regions according to traditional methods can be marketed under the name “mezcal.”
Mezcal can be further categorized based on its aging process: Joven (unaged or aged less than two months), Reposado (rested in wood containers for between two months and one year), and Añejo (aged in wood containers for a minimum of one year).
The Mezcal Regulatory Council (CRM)
The Mezcal Regulatory Council (CRM) was established in 1997 and started its activities in 2003. This group of producers is dedicated to ensuring that NOM-070 is being correctly applied and that facilities and production in the areas covered by the Mezcal Designation of Origin (DO) are properly certified.
More Mezcal Producers
Up until 2018, the DO included nine protected regions. However, the Mexican Institute of Industrial Property (IMPI) chose to add three more states (Morelos, State of Mexico or Edomex, and Aguascalientes). This decision caused quite a bit of controversy, and a judge ended up stopping the entry of these new regions.
It’s worth noting that the DOM has been expanding since its inception. It’s the most significant geographical indication in the world, covering over 500,000 km² and a diverse and extensive area. This expansion shows how important it is in safeguarding and promoting the distinct cultural and production methods linked to mezcal.