Mezcal’s roots run deep in Mexican culture, where it has been traditionally crafted in small batches for centuries, reflecting a rich diversity of flavors and production techniques. Each mezcalero brings a unique blend of local agave, tools, and methods to the process, creating a spirit deeply connected to its origins and the hands that make it. However, as the spirit has gained international popularity, not all mezcal adheres to these time-honored methods. The industrialization of mezcal production in recent years has introduced methods that stray from tradition, prioritizing volume over the artisanal qualities that define the spirit’s heritage.
What You Need To Know About Mezcal Production Legalities
To protect and define the traditional craft, regulations classify mezcal into three categories: ancestral, artisanal, and industrial (simply labeled as “mezcal”). While ancestral and artisanal mezcals adhere closely to traditional practices, industrial mezcals often incorporate modern conveniences that, detractors argue, dilute the spirit’s authenticity. While supporters believe they offer a way to meet growing demand without compromising quality. The distinctions between production methods, such as the use of pit ovens versus autoclaves and traditional distillation techniques versus modern machinery, underline the tension between preserving traditional practices and embracing innovation.
The complexity of mezcal production extends beyond its classification. Some producers label their spirits as “destilados de agave” to get around these restrictions because the certification process by regulatory organizations like COMERCAM is time-consuming and expensive. This choice often reflects a commitment to traditional methods over regulatory approval, challenging consumers to consider what defines authenticity in mezcal. The Consejo Regulador del Mezcal (CRM) established a regulatory framework that places strict requirements on mezcal production, including the use of 100% agave and particular distillation techniques. While these regulations aim to ensure quality and authenticity, they also present significant challenges for small producers, who may struggle with the financial and logistical demands of certification. This raises questions about the inclusivity of the mezcal denomination of origin and its impact on the diversity of the mezcal market.
A significant volume of mezcal produced in Mexico remains uncertified, either by choice or due to regulatory exclusions. These “destilados de agave” are celebrated for their quality and traditional methods but cannot officially use the mezcal designation. This situation prompts discussions about the value of certification versus the recognition of artisanal practices outside the formal system and the potential for a parallel market of high-quality, uncertified mezcals.
The Environmental Ethos of Mezcal Production
Sustainability is a critical concern in mezcal production, given the long maturation period of agave plants and the high demand for the spirit. Practices such as cultivating diverse agave varieties and adopting ensemble mezcals, which blend different agave types, offer paths toward reducing environmental impact. Replanting initiatives and sustainable harvesting methods are vital for preserving the agave population and ensuring the spirit’s future.
Let’s have a look at some key statistics that highlight the importance of sustainability in mezcal production:
- Agave Maturation: Agave plants can take anywhere from 5 to 30 years to mature, depending on the species. This long growth period necessitates careful planning and conservation to ensure that mezcal production is sustainable over the long term.
- Land Use: The cultivation of agave for mezcal production often takes place in areas with rich biodiversity. Responsible producers implement practices that protect this environment, such as avoiding deforestation and maintaining soil health.
- Water Use: Mezcal production is water-intensive, particularly during the distillation process. Some sustainable producers are adopting rainwater harvesting techniques to reduce their reliance on local water sources.
- Carbon Footprint: The traditional production of mezcal involves roasting agave in pit ovens, which can release significant amounts of carbon dioxide. Innovations in roasting techniques are being explored to reduce these emissions.
- Biodiversity: By cultivating a diverse range of agave species, mezcal producers can help preserve genetic diversity and protect against disease and climate change impacts. This practice also allows for a broader range of mezcal flavors and profiles, enriching the spirit’s cultural heritage.
Supporting Producer-Owned Brands
The surge in mezcal’s popularity has led to many brands, many of which are not directly owned by the producers. This disconnection can lead to practices prioritizing market demands over traditional methods and the well-being of the mezcaleros. When mezcal producers own their brands, the production process is completely under the control of those who are most knowledgeable about the craft. This can lead to a higher quality product and more sustainable production practices, as the producers are likely to prioritize traditional methods that have been passed down through generations over mass production techniques driven by market demand. How consumers can support producer-owned mezcal brands:
- Look for information about the brand’s ownership and production practices. Many producer-owned brands will share their stories and details about how they make their mezcal on their websites or product labels.
- Look for certifications or memberships in trade associations that might indicate a commitment to traditional production methods and ethical business practices.
- If possible, buy mezcal directly from the producers or from specialized stores that have direct relationships with the producers. This ensures more of the profit goes back to the people making the mezcal.
- Follow your favorite mezcal brands on social media and engage with their content. This can provide insights into their production processes and values.
- Learn about the importance of supporting producer-owned brands and share this knowledge with others. Awareness can lead to more informed consumer choices across the board.
Fair Trade and Financial Transparency
The global interest in mezcal has not necessarily translated into fair compensation for the local producers. Efforts toward greater transparency and equitable distribution of profits are crucial. Some brands have taken steps to provide more support to mezcaleros, offering insights into their financial practices and supporting initiatives that benefit the producers and their communities.
Tips For Conscious Mezcal Consumption
When trying Mezcal, note the distinct flavors and your impressions. Ask bartenders or sellers for recommendations to enhance your experience. Mezcal’s market is emerging; only a small portion of its production was sold globally in 2020. There’s much to discover about Mezcal.
Educate Yourself
Before visiting, learn about the differences between artisanal, ancestral, and industrial mezcal. Understanding these distinctions will enhance your appreciation.
Ask Questions
Don’t hesitate to ask bartenders or proprietors about the mezcal’s origin, production method, and agave type. They can offer invaluable insights into each bottle’s unique story.
Taste Comparatively
Try different types of mezcal side by side. This comparison can help you discern the subtle nuances influenced by the agave species, terroir, and production techniques.
Support Small-Scale Producers
Choose bars that source their mezcal from small-scale, traditional producers. This not only provides you with a more authentic tasting experience but also supports the artisans behind the spirit.
Enjoy Responsibly
Mezcal is a spirit rich in culture and history. Savor it slowly to fully appreciate its complex flavors and aromas.
Popular American Bars for Traditional Mezcal
- Los Angeles: Las Perlas is an institution in the city, showcasing over 400 agave spirits focused on artisanal producers.
- San Francisco: Mezcalito sets the tone with its “Ode to Mezcal” mural and offers custom tastings from its extensive collection.
- New York City: Cabinet Mezcal Bar stands out with possibly the largest mezcal selection outside Mexico, featuring tiny-production mezcals and vintage options.
- Denver: La Doña Mezcaleria is known for its agave-painted walls and a wide diversity of mezcals, focusing on sustainable practices and female distillers.
- Las Vegas: Mama Rabbit boasts the largest selection of tequilas and mezcals in the city, embodying the ethos of more is more with its extensive agave spirit menu.
We’re invited to consider the broader implications of our consumption choices for cultural preservation and sustainability. By supporting producer-owned brands and advocating for ethical production practices, we can all play a part in ensuring the future of mezcal remains as dynamic and diverse as its past.