What You Need to Know about Tequila, Mezcal, Sotol, and Raicilla

RE: What You Need to Know about Tequila, Mezcal, Sotol, and Raicilla

Kassandra McPherson — Sun, 10 Mar 2024 23:30:11 GMT

I noticed Virginie notes, "Mezcal Artesanal: These agaves can be cooked in stone ovens or earthen pits and milled by mechanical shredders. The fermentation requirements are the same as those for ancestral, without the inclusion of fibers" while the Mezcal DO compendium page indicates that Mezcal Artesanal can include fibers. I am going to assume the Compendium is correct?

RE: What You Need to Know about Tequila, Mezcal, Sotol, and Raicilla

Jacqueline Pelletier — Thu, 01 Feb 2024 01:57:54 GMT

very well written ty!

RE: What You Need to Know about Tequila, Mezcal, Sotol, and Raicilla

Noel Brizuela — Tue, 30 Jan 2024 16:22:20 GMT

Great article. Here to drop the necessary mention for Destilado/licor de agave. There's many families whose original recipes did not comply with regulation when Tequila DO was first established, so they had to downgrade their product from tequila to destilado if they wanted to keep the recipes they'd inherited. See for example Agavero,

RE: What You Need to Know about Tequila, Mezcal, Sotol, and Raicilla

Charles Ferrin — Fri, 26 Jan 2024 22:09:15 GMT

I think the original orange liqueur for the margarita is Licor de Naranja produced by La Madrilena S.A. de C.V. in Mexico City. I could be wrong about that, but it makes sense to me that the first margaritas were made with spirits distilled in Mexico.

RE: What You Need to Know about Tequila, Mezcal, Sotol, and Raicilla

Vojtech Cukor — Wed, 24 Jan 2024 21:09:01 GMT

Great article. Thank you. I just think that the name of the worm is gusano. Guano is bird excrement I think. Also I am not sure that agave syrup is part of the traditional margarita.

RE: What You Need to Know about Tequila, Mezcal, Sotol, and Raicilla

Bob Lipinski — Sun, 21 Jan 2024 13:44:13 GMT

Very informative and easy to read article. Thank you!