Mezcal: Is it Really a Worm in the Bottle?

April 16, 2015 – Cinco de Mayo is around the corner and tequila will be flowing.  But what about mezcal and that pesky worm?  What’s the difference in the two?

The term “mezcal”, an Aztec word, refers to any alcohol made from agave.  So all tequila is mezcal but not all mezcal is tequila.  Mezcal is also spelled mescal.

Tequila by law is made from only one type of agave, the blue agave, and only in designated areas, primarily the state of Jalisco.  Mezcal, on the other hand, is produced throughout Mexico and uses eight approved species of agave.  Most comes from the state of Oaxaca

Agave isn’t cactus; it’s from the lily family.

Tequila agave is baked in steam ovens converting the starch to sugar.  Mezcal is baked in underground ovens then crushed to produce the sweet juice.  Underground baking, which takes a few days, imparts the smoky flavor for which it is known.  Both tequila and mezcal are distilled in pot stills.

To be sure you are paying for and getting a high quality tequila check that it says 100 percent agave on the bottle.  Otherwise it might be a “mixto”.

The famous worm is actually a moth larva from moths that live on the agave plant.  Well, that’s so much better!  The history and reason for its inclusion in the bottle is unknown.  One explanation is that the pickled larva is proof of the level of alcohol in the bottle. Many higher-end mezcals are wormless but we’re told swallowing it is quite harmless.

Until the last 15 or 20 years, Mezcal had a bad reputation as low-end tequila.  Regulating what can be called mezcal has improved its image.  A simple way to try its flavors is to serve it on the rocks with a splash of club soda and fresh lime.