Tres Papalote Mezcal

Mezcal Varieties

In Mexico, mezcal (also known as mezcal de agave) is a distilled alcoholic beverage derived from the agave plant, a slow-growing succulent that is native to Mexico and parts of Texas and is used to make mezcal. Mezcal was first produced in the 16th century by the conquistadors, who, as invading armies are wont to do in hostile territory, made getting drunk a top priority and experimented with distilling whiskey from whatever they could find in the area they were occupying.

The history of mezcal-making evolved over time to become an essential element of Mexican culture, but it wasn't until Prohibition drove thirsty American visitors to Mexico in pursuit of a legal buzz that mezcal became widely known to drinkers in the United States and around the world.

Mezcal can be prepared from any of the more than 30 different types of agave. Tobalá, tobaziche, tepeztate, arroqueo, and espadn are the most frequent agave varieties used for mezcal production. Espadn is the most prevalent agave variety and accounts for up to 90 percent of all mezcal production.

Tequila Varieties

First produced in the 16th century, when Spanish conquerors ran out of cognac during their expedition to the New World, tequila is made by distilling the juice from the heart of a blue agave native to Jalisco, Mexico. Tequila comes in a variety of colors, from the transparent and unrestrained, known as Blanco, to the darkest aged in Reposado, Anejo and Extra Anejo vats. Popular as a main ingredient in refreshing margaritas, it is also commonly consumed pure or with the addition of lemon and salt.