Mezcal

Question 1

Original states of production for Mezcal

Answer 1

Oaxaca
Guerrero
Durango
San Luis Potosi
Zacatecas

Question 2

Agave Karwinskii is associated primarily with the production of this spirit

Answer 2

Mezcal

Question 3

What percentage of additives are allowed in Mezcal

Answer 3

5% insects,
fruit
herbs,
honey,
coloring agents,
and meat

Question 4

Mezcal must be bottled in Mexico, unlike tequila in a bottle with Max ___L

Answer 4

Max 5 L

Question 5

Labels on Mezcal must include this

Answer 5

Class
category
species of agave
name of state
Anejo and matured in glass must give age in years

Question 6

Authorized agave varieties for Mezcal

Answer 6

Agave Angustifolia (Espadin) 90% of Mezcal
Agave Asperrima
Agave Weberi
Agave Potatorum (Tobala)
Agave Salmiana

Question 7

What are criollo or Campestre

Answer 7

Whatever varieties are available to mezcaleros

Question 8

Why is Espadin (Angustifolia)
Most widely used in Mezcal

Answer 8

High sugar, concentration yields are larger

Question 9

How much Espadin is required to make one Liter of Mezcal

Answer 9

20 pounds

Question 10

One Piña, the heart of the agave weighs this many pounds

Answer 10

120-150 pounds

Question 11

Madurado en Vidirio

Answer 11

Matured in glass 12 months in a cool dark place

Question 12

White and Joven Mezcal

Answer 12

Young Mezcal (Joven is being fazed out)

Question 13

Reposado Mezcal

Answer 13

two months oak barrel

Question 14

Anejo Mezcal

Answer 14

Mezcal, Aged in Oak no more than 1000 L for at least one year

Question 15

Mezcal Artesanal

Answer 15

Cooking: Pit Oven or cement
Milling: wooden floor, bats, stone wheel, mechanical shredder
Fermentation: stone vessel, cement, wood, clay, earthenware, or animal skin can include Vergazo or McGay fiber
Distillation: fire on Alembic, copper, small or large clay vessel, wood, copper or stainless can include Bagazo

Question 16

What is a tahona

Answer 16

Grinding stone wheel for piña

Question 17

What is a horno?

Answer 17

Underground pit oven used to roast agave piña

Question 18

What is a Mazo?

Answer 18

A wooden mallet or bat used to pound and mash the agave fibers in Mezcal, very common and ancestral production

Question 19

Mezcal ancestral

Answer 19

**Cooking pit ovens (Horno)
Milling wooden bats (Mazo) or Tahona (Stone wheel)
Fermentation, stone vessel, cement, wood clay earthenware or animal skins must include bagazo
Distillation: **direct fire **on small or large clay vessel must include bagazo

Question 20

In 2016 these three labeling categories were created for Mezcal

Answer 20

Mezcal
Mezcal Artesenal
Mezcal Ancestral