The Past & Present of Tequila and Mezcal

Tequila is a specific type of mezcal that is made from blue agave plants in the region surrounding the town of Tequila, located in the state of Jalisco in Mexico. The production of tequila involves several distinct steps, including harvesting the agave plants, roasting them in an oven, crushing them to extract the juice, fermenting the juice, and distilling the resulting liquid. The use of blue agave plants and the specific production methods used in the Tequila region are regulated by the Mexican government, and only spirits made according to these regulations can legally be called tequila.

The history of tequila can be traced back to the indigenous people of Mexico, who had been fermenting and drinking agave-based beverages for thousands of years before the arrival of the Spanish in the 16th century. The Spanish introduced new distillation techniques to Mexico, and it was through these techniques that tequila as we know it today began to take shape. The first tequila factory was established in the town of Tequila in the late 18th century, and by the early 19th century, tequila was being exported to the United States. However, it wasn't until the early 20th century that tequila began to gain widespread popularity both in Mexico and abroad. Today, tequila is a globally recognized spirit, and Mexico has strict regulations governing its production and labeling.

Mezcal, on the other hand, is a broader category of agave-based spirits that includes tequila as well as other regional variations made from different types of agave plants. Unlike tequila, which is only made from blue agave plants in the Tequila region, mezcal can be made from any type of agave plant and can be produced in several different regions throughout Mexico.

One of the most important factors is the type of agave plant used in production. There are over 200 species of agave in Mexico, and each one has its own unique flavor profile. The most commonly used agave in mezcal production is the Espadin, which is relatively easy to cultivate and has a sweet, fruity flavor with notes of smoke. Tobala agave is smaller and more difficult to cultivate than Espadin, which makes it rarer and more expensive. Tobala mezcal has a more complex flavor profile with notes of citrus, herbs, and spices. It is often described as having a delicate and nuanced flavor, and is highly prized by mezcal enthusiasts. Madrecuishe agave plant has a more herbaceous flavor with hints of eucalyptus and mint. Mezcal made from Madrecuishe agave is often described as having a fresh and vibrant flavor, and is popular among those who enjoy a more herbaceous taste. Tepeztate agave has a stronger and more complex flavor profile with notes of leather, tobacco, and caramel. Mezcal made from Tepeztate agave is often described as having a bold and intense flavor, and is popular among those who enjoy a more robust taste. Arroqueño has a smoky, earthy flavor with hints of chocolate and coffee. Mezcal made from Arroqueño agave is often described as having a deep and complex flavor, and is popular among those who enjoy a more smoky and earthy taste. 

In addition to the flavor profiles associated with each type of agave plant, the region where the mezcal is produced can also have a significant impact on its flavor and aroma. Some of the main regions of mezcal production in Mexico include Oaxaca, Guerrero, Michoacán, Durango, and Zacatecas. Each of these regions has its own unique terroir, which can influence the flavor of the mezcal produced there. For example, mezcal produced in Oaxaca is known for its smoky, earthy flavors, while mezcal produced in Michoacán is often more floral and herbal.

The production methods used can also vary from producer to producer, and can affect the final flavor of the mezcal. Some producers use traditional clay ovens to roast the agave plants, while others use stainless steel or copper ovens. The length of time the mezcal is aged can also affect its flavor and aroma, with some mezcals being aged for only a few months, while others are aged for several years.

Overall, the combination of the type of agave plant used, the region where it is produced, and the production methods used can all contribute to the unique and complex flavors of mezcal. These complexities can come out when mixed with other ingredients to make cocktails or mocktails.

Below are our favourite four tequila based recipes! They can all be made with Sobreo by replacing sugars or liqueurs, or adding in as a flavour shot in a drink like a Vietnamese Star Anise Paloma!

1. The margarita is a classic tequila cocktail that has been enjoyed for decades. It is a refreshing and tangy drink that is perfect for a hot summer day or a night out with friends. To make a margarita, you will need tequila, lime juice, and Valencia Orange. Shake all of the ingredients together with ice and strain into a glass with a salt rim. If you want to get creative, you can add different flavors to your margarita, such as strawberry, watermelon, or jalapeño.
2. The paloma is a simple and refreshing cocktail that is perfect for sipping on a hot day. To make a paloma, you will need tequila, grapefruit juice, and soda water. Mix the tequila and grapefruit juice together in a glass, and then top it off with soda water. Garnish with a lime wedge and enjoy over ice. If you want to add a little extra flavor to your paloma, you can add a splash of lime juice or a pinch of salt.
3. The Negroni is a classic cocktail that is typically made with gin, sweet vermouth, and Campari. The Mezcal Negroni is a twist on this classic drink that uses mezcal instead of gin. This gives the cocktail a smoky depth that is both complex and delicious. To make a Mezcal Negroni, mix together mezcal, sweet vermouth, and Guatemalan Cardamom in a glass with ice. Stir well and strain into a glass. Garnish with an orange twist or a slice of grapefruit.
4. The Old Fashioned is a timeless cocktail that is typically made with whiskey, sugar, bitters, and a twist of citrus. The Mezcal Old Fashioned is a twist on this classic drink that uses mezcal instead of whiskey. The smokiness of the mezcal gives the cocktail a unique and complex flavor. To make a Mezcal Old Fashioned, mix Vietnamese Star Anise with a dash of bitters together in a glass. Add ice, mezcal, and a twist of citrus. Stir well and enjoy.