Mezcal

Any type of agave can be used to make mezcal, which is also written mescal. The Nahuatl term Mexicali, which means "oven-cooked agave," is where the word mezcal originates. Mezcal is a term that has historically been used to refer to all agave spirits in Mexico, and it is still frequently used today. Mezcal is also regarded as a beverage with an artisanal provenance.

Mezcal has historically been created in various ways throughout Mexico, the most well-known of which is tequila, which is prepared solely from blue agave (Agave tequilana) and is named for a town in the state of Jalisco. The term "mezcal" came to denote the types produced mostly in southern Mexico, especially Oaxaca, and often using traditional (nonindustrial) methods after the mass manufacturing of tequila made it popular around the world. Mezcal distillers slow-roast the agave plant's heart in an underground fire pit, whereas tequila distillers heat it in an oven, giving the finished product a smokey flavor. Artisanal mezcals have recently gained popularity outside of Mexico and even made it into drinks.

Origin: Mexico