We all know that fermenting was practiced in Mexico courting to a number of thousand years in the past with the extraction of aguamiel (honey water) from sure species of the majestic agave succulent, which when left to ferment turns into pulque. And that agave itself in any other case has a historical past of getting used as a supply of vitamin going again roughly 10,000 years. However there is a huge distinction between (1) permitting fruit, agave nectar or anything to ferment, inhibiting its decomposition and enabling its imbibers to grow to be inebriated, and (2) deliberate advance planning and the use sure instruments, leading to distillation (i.e. the manufacturing of mezcal).

Maybe the story of distillation and the historical past of mezcal in Mexico begins with the arrival of the Spanish throughout The Conquest within the first quarter of the 1500s. Or with Filipino seamen within the Manila galleon commerce who reached the nation’s western shores that very same century. Or with indigenous cultures some 2,500 years in the past. Mezcal in fact is Mexico’s iconic agave distillate, typically regarded as a generic time period, one subset of which is tequila, its extra well-liked cousin.

We additionally know with an affordable diploma of certainty many specifics in regards to the international historical past of distillation and types of nonetheless manufacture, all of which aids us in our conjecture. However it have to be stored in thoughts that almost all is scientific hypothesis typically based mostly on inference, no matter how adamant our historians, geographers, chemists, biologists and anthropologists may be of their discourse (or me in mine).

The Moors invaded the Iberian Peninsula about 711 AD. We’ve got them to thank for the introduction of many meals merchandise together with rice and saffron, integral within the preparation of Spanish paella. Regardless of their Islamic beliefs along with a prohibition towards imbibing spirits, Moorish affect in Spain is linked with the distillation of mezcal.

Throughout or in regards to the ninth century, the fashionable alembic, or nonetheless, made with a serpentine condenser alongside, arrived in what’s now Spain as a consequence of the invention by Arab alchemist Jabir ibn Hayyan. Non-Muslims who have been already fermenting grapes rapidly realized that distillation, for no matter function initially supposed, might lead to manufacturing of a excessive alcohol content material spirit extraordinarily agreeable to the palate.

And so when The Conquest started, the Spanish armed with this data got here throughout indigenous populations which have been already consuming pulque, and sure baked candy agave piñas (pineapples, or reasonably the hearts of the carbohydrate-rich agaves) which had been fermented. The bridge had been gapped. It’s this fashion of nonetheless, the 2 sided alembic, which is continuously utilized in mezcal manufacturing at this time. It has been steered nevertheless, that the expertise had its first utility within the distillation of sugar cane which the Spanish imported for rum manufacturing.

However all through varied components of Mexico there’s a completely different sort of nonetheless being employed to make agave spirits together with mezcal. It’s a single unit comprised of two or extra items stacked on high of each other, made primarily of wooden, metallic and/or clay. It’s continuously encountered in Oaxaca, Michoacán, and elsewhere all through Mexico together with tequila nation (i.e. Jalisco and thereabouts).

It has been steered that this sort of nonetheless was launched to what are actually Colima, Guerrero and/or Jalisco, throughout the 16th century by immigrants from the Philippines and the Solomon Islands who established a neighborhood for the aim of creating coconut plantations. Native supplies used of their homelands for fashioning small but efficient gear for making their coconut distillate, principally clay (and sure reed), have been obtainable on this new North American atmosphere. Actually, to this present day the time period tuba, the fermented coconut liquid which was thereafter distilled, is utilized in some components of Mexico to explain fermented agave, regardless of its origin.

Numerous sources affirm that the beginnings of and motivation for the prohibition period in Mexico (sure, we additionally had prohibition) have been to guard the pursuits of Spanish brandy importers and rum producers, and to guarantee tax income. Banning manufacturing, sale and consumption of pulque, tuba and coconut distillate began the motion which ultimately result in full-scale prohibition. However it was the portability of those small single unit and simply normal predominantly clay stills which (along with under floor ovens and stone fermentation chambers) made detection of distillation, together with the manufacturing of mezcal, all however unattainable by the “revenuers.”


The 2016 publication of El mezcal, una bebida prehispánica at minimal makes us rethink our understanding of the origins of agave distillation in Mexico. Authors Mari Carmen Serra Puche and Jesús Carlos Lazcano Arce along with their associates from varied disciplines spent in extra of a decade researching in Oaxaca and Tlaxcala. They’ve purportedly debunked all earlier theories, having uncovered ovens containing burned stones with runoff stains they concluded after evaluation had been created by baked agave piñas. However has actually tons of of years of analysis and umpteen publications been thrown to the wind? Actually not. The foregoing discovering in and of itself isn’t determinative, because it suggests nothing greater than changing carbohydrates to sugars, and an affordable chance of fermentation thereafter. It is the unearthing of pre-Hispanic pottery fragments they recognized as components of stills, which is most important, suggesting pre-Hispanic distillation courting to maybe 2,500 years in the past. Others have beforehand proposed related theories, however that of Serra Puche and Lazcano Arce is probably the most complete and convincing so far.

For the reason that guide’s publication there was a substantial quantity of chest beating, a renewed or further sense of delight that the indigenous peoples of Mexico didn’t want the Spanish nor the Filipinos to distill mezcal. In fact there’s tutorial significance to the newest work. However no matter origins, one can by no means take away from our Mexican brethren of predominantly pre-Hispanic heritage, that mezcal, the pre-eminent agave spirit, owes its latest and exponentially rising reputation to not international pursuits, however reasonably to its devoted artisanal producers, starting with subsistence way of life agave growers, and concluding with skilled distillers.

Agave is Mexican. It has been of such significance over millennia that it warranted its personal goddess, Mayahuel. Her husband, Patecatl, was the god of pulque. But curiously there isn’t any pre-Hispanic deity for an agave distillate. Meals for thought.

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