Glossary Of Terms For Mezcal And Tequila
Mezcal And Tequila Glossary, Key Terms And Terminology
Whether you’re new to the world of agave spirits or a seasoned enthusiast, understanding the terminology can enhance your appreciation for mezcal and tequila. Here’s a handy glossary of terms used in the production, tasting, and enjoyment of both mezcal and tequila.
A
Agave
A succulent plant native to Mexico, the primary raw material used in the production of both mezcal and tequila. There are over 200 species of agave, with different varieties used for different types of mezcal and tequila.
Agave Pina
The heart of the agave plant, the part used in the production of mezcal and tequila after the leaves are removed.
Alcohol by Volume (ABV)
The measure of alcohol content in a spirit. Both mezcal and tequila typically range between 35-55% ABV.
Anejado
A term used for aged spirits. In the context of mezcal or tequila, it refers to a product that has been aged in wooden barrels for over a year.
Anejo
Anejo tequila is aged for at least one year but less than three years in oak barrels, giving it a smoother, more complex flavour profile. The ageing process imparts rich flavours of caramel, vanilla, oak, and spices, with a deeper amber colour. Anejo tequila is ideal for sipping due to its refined taste and complexity. It’s often enjoyed neat or with a small amount of water to open up its flavours.
B
Barrel Ageing
The process of aging mezcal or tequila in wooden barrels, which imparts additional flavours, such as vanilla, caramel, and spice.
Bascula
A traditional scale used by mezcaleros to weigh the agave pinas before roasting.
Blanco
Blanco tequila, also known as silver tequila, is the unaged version of the spirit. It is bottled immediately after distillation or after a very short rest period (usually less than two months). This allows the fresh, vibrant flavours of the agave to shine through, with clean, crisp notes of citrus, pepper, and herbal qualities. Blanco tequila is often used in cocktails like Margaritas or sipped neat for those who enjoy the pure taste of agave.
C
Cenizo
A variety of agave used in mezcal production, often found in the Oaxaca region. Known for its herbal and earthy flavours.
Cuishe
A wild variety of agave, prized for its floral, vegetal, and citrusy notes in mezcal.
Coccion
The process of cooking or roasting the agave pinas to break down starches into sugars, essential for fermentation.
Conical Still
A traditional distillation apparatus often used in mezcal production, with a conical shape that helps with vapor condensation.
Copita
A copita is a small, shallow, tulip-shaped glass traditionally used for sipping mezcal (and sometimes tequila). It’s often made of clay, glass, or even ceramic, and its wide mouth allows the spirit's aromas to fully open up, enhancing the tasting experience.
D
Destilacion
The distillation process that transforms fermented agave into distilled spirit. Mezcal is typically distilled twice.
Doble Destilacion
Refers to double distillation, a common method for making mezcal, which helps purify the spirit.
E
En Barro
A unique ageing method where mezcal is aged in clay pots rather than wooden barrels, imparting earthy, mineral flavours.
Espadin
One of the most commonly used agave varieties for mezcal, known for its balanced, smoky, and fruity flavour.
Espiritu
The Spanish word for “spirit,” often used interchangeably with “mezcal” or “tequila.”
F
Fermentacion
The fermentation process, where sugars from the cooked agave are converted into alcohol by yeast. This step is essential for both mezcal and tequila.
Fused Mezcal
Mezcal that is infused with fruits, herbs, or spices, often for a unique flavour experience.
G
Garra
The term used to describe the “claw” or “grip” of a mezcal, referring to its robust or intense characteristics.
H
Habano
A type of agave used in making mezcal, primarily known for its spicy, earthy flavours.
J
Joven
Unaged or young mezcal or tequila. This type is often more smoky and raw compared to aged varieties.
Jima
The process of harvesting agave; the term is used for the cutting and removal of the agave leaves to reveal the pina.
L
Larva
A worm often found in some bottles of mezcal, believed to have medicinal or aphrodisiac properties. It’s typically a red worm that lives in the agave plant.
M
Madrecuixe
A wild agave species that is used in mezcal production, known for its floral, vegetal, and citrusy flavour profiles.
Mezcalero
A skilled artisan or master distiller who crafts mezcal using traditional methods.
Mezcal
A distilled spirit made from agave, typically smoked and earthy, produced in various regions of Mexico, with Oaxaca being the most famous.
N
Navaja
A sharp knife used in the jima process to cut agave.
O
Oaxaca
The region in Mexico most associated with mezcal production. It is renowned for its diverse agave varieties and traditional distillation methods.
P
Pina
The heart or core of the agave plant, the part used in the production of both tequila and mezcal.
Puntas
The first distilled portion of a mezcal or tequila batch, which can be harsher and often discarded or used for blending.
R
Reposado
Reposada is a type of mezcal or tequila that has been aged in wood for 2 to 12 months, resulting in a smoother, slightly more complex profile than joven.
Rico
Refers to the richness of a spirit, often describing the depth of flavours in aged spirits like reposado and anejo.
S
Salmiana
An agave variety used in mezcal production, known for its bright, citrusy, and grassy flavour profile.
Sombra
A term used to describe the shadow or influence that the agave’s natural environment has on the spirit, such as the specific terroir or the techniques used by the mezcalero.
T
Tahona
A large stone wheel used traditionally to crush agave pinas, often drawn by animals like donkeys or horses.
Tequila
A distilled spirit made from blue agave and primarily produced in the Tequila region of Jalisco, Mexico.
Tepeztate
A wild agave variety, highly prized in mezcal production for its herbaceous, earthy, and bold flavours.
V
Vinata
A traditional mezcal distillery where the entire process from cooking to distillation takes place.
W
Wild Agave
Agave species that grow naturally in the wild, as opposed to cultivated agave plants. These often have a wilder, more complex flavour profile.
X
Xaguar
A word sometimes used to refer to highland agave species.
Y
Yeast
Microorganisms responsible for fermenting the sugars in the agave into alcohol. Wild yeasts, naturally present in the environment, are often used in traditional mezcal production.
Z
Zapoteco
An indigenous group from Oaxaca, whose traditional practices and cultural heritage play a significant role in the production of mezcal in the region.