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Mezcal

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The term mezcal (from the Nahuatl mexcalli, "cooked maguey", from metl "maguey" and ixcalli "cooked") currently has three meanings:

In its original sense, it refers to the food obtained by cooking the lower part of the stem and leaves of the plant. It is the collective name of some species of agave or agave in Mexico. It is the name of the traditional Mexican alcoholic beverage, which can be produced in 9 different states of Mexico and is distilled from the heart of Margarita. There are different types of confusion and each produces a different version of mezcal. Although tequila does not fully meet the traditional definition of mezcal, the most famous is tequila. In short, the tequila is actually a compliment. This has sparked a popular term among connoisseurs: It's called tequila, but it's called mezcal.

The production of mezcal is regulated by the official Mexican standard NOM-070-SCFI-1994.

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Rey Campero Jabalí Mezcal Artresanal Joven Rey Campero Jabalí Mezcal Artresanal Joven
Rey Campero mezcal
Mezcal
€95.00 (tax incl.)
Due to its low sugar content, the wild boar maguey is rarely used for making mezcal. It is a maguey with a lot of presence in the southern highlands of the state of Oaxaca, mainly with a dry climate. It grows wild and...
Rey Campero Espadín Mezcal Artresanal Joven Rey Campero Espadín Mezcal Artresanal Joven
Rey Campero mezcal
Mezcal
€42.50 (tax incl.)
The size of the maguey espadín is 1.5 m wide and 1 m high on average. The one most used in Oaxaca for the production of mezcal, is the maguey with the greatest geographic presence in Mexico, whose morphological...

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