Mezcal
Mezcal
Mezcal (pronunciation: /mɛsˈkæl/) is a distilled alcoholic beverage made from any type of agave plant native to Mexico. The word comes from Nahuatl mexcalli /meʃˈkalːi/ which means "oven-cooked agave".
Etymology
The term Mezcal originates from the Nahuatl words metl and ixcalli, which together mean "oven-cooked agave". The agave plant, also known as maguey, is native to Mexico and is used in the production of Mezcal.
Production
Mezcal is made from the heart of the agave plant, known as the piña. The process involves roasting the piña in a pit oven, which gives Mezcal its distinctive smoky flavor. After roasting, the piña is crushed and fermented, then distilled to produce the final product.
Types of Mezcal
There are many types of Mezcal, which can vary based on the species of agave used, the region of production, and the specific production methods. Some of the most common types include Espadin Mezcal, Tobala Mezcal, and Joven Mezcal.
Related Terms
- Agave: The type of plant used to produce Mezcal.
- Distillation: The process used to produce Mezcal and other spirits.
- Fermentation: A stage in the production of Mezcal.
- Maguey: Another name for the agave plant.
- Piña: The heart of the agave plant, used in the production of Mezcal.
External links
- Medical encyclopedia article on Mezcal
- Wikipedia's article - Mezcal
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski