Spirits Showcase – Mezcal

Foreign Good morning good afternoon good evening From wherever it is that you’re joining Us my name is Rafaela De la Vega and I’m A business development advisor here at Wsct Americas I’m very excited today to Be sharing this virtual stage with Mommy Vasquez a really good friend and someone I got to enjoy some Mezcal with earlier This year and before I go ahead and Introduce her to everyone Um just some housekeeping rules so on The bottom of your screen you should Have a nice little chat box please go Ahead tell us where you’re joining us From if you have any comments feel free To give us some love throughout the Presentation we’ve got some good stuff Prepared for y’all a q a box at the Bottom for any questions we’ll get about 10 minutes at the end to answer those Um and of course this is going to be Recorded as always so if you need to Take a pause feel free to go to our YouTube page at the end of this week and Be able to watch it then all right so Real quick on on Mobby before I give it Over to her to walk us through some Mezcal Um she is a co-founder and CEO of Agawache agave specialist educator and Consultant helping a lot of different Mezcal mascularies Um just you know working with their

Products and then she has also achieved Her level three in spirits through WSET She’s also certified judge and taster Helping out with tasting competitions Worldwide and now she is actually based In Norway just moved over from Mexico City recently so she’s definitely Getting a different Taste of of the World of spirits over there so now I’m Gonna pass it over to Mommy to go ahead And give us a little bit more about Herself and walk us through mezcal Give me Take it away Mommy oh yeah Hi hello uh well my name is Mary Vasquez And right now I am in the world Northernmost whiskey Distillery but Today I’m going to tell you about my Favorite Spirit Mexico we will see the General characteristic characteristics Of the spirit how to identify them in a Level and the future challenge of the Industry with its increasing popularity So we will start first what what is So Mezcal is a spirit that must be made 100 from agave and it must be produced Within the Mexican territory protected By the designation of origin Its name comes from escali a word from Our ancient in our language medal means Magay and it’s Kali means cook so Together means Is a common name and Agave the Scientific name

How about the origin of this Agave Spirits there are three theories one Says that Hispanic culture discovered The distillation process 200 2000 years Before class from this point of view Mexico had a ritual used because for the Mesoamerican civilizations the Margate Was a sacred plant Another theory proposes that the steel And the distillation techniques were Introduced by Philippines whom came Along with a commercial trade with Asia In late 16th century And the most widely accepted theory is That the Spanish conquerors brought with Them the Arab alambique to make profit From the book Whichever had been the region the Influence of the three cultures has Remained part of the spirit until now Um both through the native Native Knowledge of the plant it’s farming and The traditional techniques used to Produce mascara Well what makes miscon different to Other Spirits there are three elements Raw material which is agave the Production process that is still using Artisanal techniques from the 16th Century and natural fermentation And that it has a designation of origin Or geographical indication registered With the wall intellectual property Organization this marks the Mexican

State where Mezcal can be produced Here it’s important to point out that Before its creation Mescal was a generic Name for any Agave spirit in Mexico and In line with this concept Mescal exists Before tequila Foreign so let’s start with Well this plan is native from Mexico it Flourished 11 million years ago and one Thousand years ago it was domesticated For our ancestors Agave was a secret Plan because they benefit from all its Power Where they obtained food textiles and Building materials It adapts to different climates and it Travels in extreme conditions for those Reasons Agave Grows All Around Mexico Territory and expressed to United States And Central America From the 2000 220 existing Agave species 150 are located in Mexico and 116 are Endemic To produce some type of agave spirit 40 of them can be used but 28 species Are the most frequently distilled Referring to the plant characteristics The main central body of the plant is Covered with The spiky leaves which are called pancas When the plant-rich maturity it grows a Spike out of the center this is called Chiote and it use all the store energy To power a single spectacular flowering

Event that happens only one time before The plant dies Flowers are pollinated and produce a Large number of seeds that can be spread To the local environment Method of reproduction is by by side Should If they are located next to the base of The plant Are called offsets If they are part of the inflorescence They are called ball Wheels they Essentially a small genetically Identical version of the original plan Once these side should have reached a Particular size they can be detached and Replanted Not all the Agave species develop plants And the only way to reproduce them is by Seed Okay All agavez are similar Share similar and physical Characteristics and communal Aromas Nevertheless there are distinct between Them Um some of them are taller or white There the pain casts change in shape Color and alignment of the tones and Probably the most important issue for Medical Productions some of them have Better sugar gel than others another Thing that is that another similarity Between them is that all the species

Must grow for several years before are Mature and ready to harvest but Depending on the species these plants Can take anywhere between 5 to 30 years To reach maturity Then they either Bloom and pass on as a Seed or they have said and transmuted Into spirit Here In the image they are the most commonly Agave uses to produce Mescal they are Identified with their scientific name Because they communicate can change from One Community to another But the correspond illustration Represents the name which they are known By traditional producers Can have the scientific name the common Name or vote Um Because it is cultivated with better Sugar dill and only takes five to six Years to reach maturity In 2021 90 of the Mezcal production was Made with this agar Which is also widely cultivated the rest Of the Agaves are white or semi White Sylvester as we call them in Spanish are Plants that self-seat and grow to Maturity in Far Away locations without Human intervention Semiguel Agaves are plants that grow From street at the nursery and Afterwards are transplanted to locations

Where they usually grow as part of the Ecosystem These Agaves take more years to mature Some of them Can take nearly 30 years so the Production of Mezcal with this Agave is Limited besides these Agaves usually Have lower sugar Production process As any Spirit Mexico production starts With the preparation of the raw material To expose the carbohydrates Followed by the fermentation where this Compare these carbohydrates into alcohol Afterwards distillation takes place to Increase the alcohol content and select The consumer that will be in the spirit The process ends with the bottling of The new make spirit or continues with Some post distillation steps such as Aging In Mezcal producers the techniques and Equipment chosen by producers are Influenced by the culture and the Knowledge inherited rather than economic Factors so generally the decisions they Can lead to a process with a low Efficiency and performance Which takes weeks even months to be Completed and involves exhausting human Work but they also have an impact in the Flavor and quality of the products and a Very important aspect they keep with the Uniqueness of the spirit given by the

Complex issue between history social Factors and nature itself All the leaves are removed and the solid Body of the plant that remain which is Called Pinas is a material that will be Cooked they need to be cooked to compare Their complex carbohydrates call it Fructans into fermentable sugar the most Conventional and oldest method you set Is five bits Every mixing oven or pressurizer steam Oven also can be used but they are more Common in the Killer After the cooking the Pinas are crossed Um After the cooking the peanuts are Crochet to extract the sugars the Pina Structure is hard and figure and Producers need to help reduce open up The sugars to them Crushing can be done by hand with Mullets or using a tauna or mechanized Milk Is a shallow circular Stone top and a Large circular Crossing stone that Rotates around the center point of the Drop usually the stones are harnessed to An animal such as donkey or a horse When the sugar liquid has been extracted Is moving together with penis fibers Into good containers to begin the Fermentation Traditional fermentation relies on Ambient juice and takes at least four

Days to complete with some taking weeks Bacteria also play a role in this Traditional fermentation Because of the active work of this Microorganism for several days the Alcoholic liquid develops a complex Array of Aromas For distillation a producers can choose From a diverse range of different steel Types including small Clay Pot Stills a Larger but simple pot Stills and column Steel Clay Stills are similar to the Asian Steel type and body Stills are like the European Steel type as the Olympic Charity Both are the most frequently still used In the production of mascara Um when the distillation is finished Then you make a speed can be modeled as An Age spirit Which is called Hoven or white or it can Be matured in glass vessels for more Than 12 months or it can be aged in good Lessons if it is aged from 2 to 12 Months in Wood it’s Um designated as reposal it was if it is Age more than 12 months it is These are the classes of Mezcal the Other two classes are distilled with Uh that is a mascara that has been Redestealed with flavoring ingredients And avocado corn are infused with that Is a Mescal that has been flavored by

Maceration The Jung mascal is a traditional one And also offers Highly expressive Agave Aromas so it Represents almost the 90 percent of the Production for local markets and exports Besides the classes there are Mexican Categories These are the functions of the equipment You said during the production process This differentiation tries to give a Recognition of the traditional and Historic practices And sister Mescal is the category with Less mechanized equipment and more human Force employer it has a great intangible Value also its production is not Efficient so it only represents the 0.6 Percent of the total production of Mascara Artisanal meska It’s almost an 90 percent of the Production And mezcal without last name is produced In a high efficiency process with Technological improvements resulting in A generic experience which lacks of the Real characteristics of Mescal and is Currently 90 percent and 90 percent of The industry Designation of origin or the nomination Of the region And for our spirit is still from Agave To be a label as Mezcal it must be

Produced within the region authorized by The designation of origin there are nine States which are legally part of it Zacatecas Puebla Durango and Guanajuato And they are ordered for Mexican states That have requested to join it In this image you can see that the States have been added in different Years And the low protection areas of the States not all the states municipalities Are under protection You can also see the percent of a skull Production per state Oaxaca is the main producer with um 85 percent of the total production Producers have mastered their graph of Making Mezcal and it is fairly safe to Say that outside Mexico the majority of Themescals that you will find in the Market come from this state Nevertheless if you have the opportunity To try and mascar from another estate Give it a chance because it will be Different every year has its own natives Agave and production technique drinking From different regions will help you Expand your taste and knowledge of Mascara Um We have reviewed some important aspects Of Mezcal that you should verify are Indicated on the label Search as if it is 100 Agave the name of

Agave um again the process through which It has been done artisanal ancestral or Industrialized the class of Mezcal Joven Reposado Anejo avocado And stay where it comes from This information is required by law As well as the alcohol by volume Millimeters content and a lot number It provides an idea of the Characteristics to expect such as the Color intensity texture maybe a back Notion of the Aromas but it is not a Variety of quality To access quality Joshua tested In addition to these mandatory Information some brands are voluntary Art voluntary information That helps to recognize and appreciate The value and diversity of the speed Some examples of this extra data are the Name of the producer and the age of the Harvested Agave the exact location of The production or the 10 characteristics Of the production process The aim is to give recognition to the Producers or Maestro mescaleros the Communities and the intense level and Skill that goes into making this spirit So if you choose a Mezcal with Meticulous information place it on the Label There is a better chance of succeeding In your purchase Usually the brands that are transparent

About these mothers are related to good Mascalities Mexico Mexico Is a large country with desert forests And rainforests the climate the soil and The biodiversity change from the north To the south of the country from The Valleys to the mountains and the Gods in The same way the history Traditions Costumes and Gastronomy are very diverse Even between regions of the same state They have variations Regarding scar production we should Aware that the environment the Agave the Yeast and the water are not the same in Every region and they will shape the Resulting spirit As they shape the historical things of Their inhabitants Historical taste is how the locals the Original consumers understand and value The characteristics of their mescals To this the persistent use of ancient Equipment and practices make sense The reasons behind the survival of these Practices and methods are the culture And the Heritage that producers still to Maintain Their mascalas represent the original Identity many of the small distilleries Make mezcal Because it is part of the inherited Knowledge rather rather than for Economic profit

There are many natural factors and human Choices that impact the production Process and the style of the final Product It is almost impossible to find two Identical mescales if they are not from The same batch But all the factors contribute with the Uniqueness and complexity of the spirit And with the end the trends and future Challenge of the industry The popularity of Mezcal has had a Constantly increasing since at least 14 Years in accordance with the latest Reports of the Mescal Council from 2020 To 2021 the production increased in 3.2 Percent the exports increased 72.72 Point percent and value of the Category grows to 1 and 440 million of dollars The alcohol e-commerce platform recently Has reported a 600 Percent year on year increased in these Mythical sales These days Mezcal has moved on from Being known as the Smoky coasting of Tequila to have a proper recognition of Its own characteristics The rising methyl popularity has had a Positive impact mainly in the economic Side of the industry it generates 23 thousands of direct jobs and benefits To 17 000 families

It has contributed to reduce immigration To United States because now making the Skull is a viable economic option would Better pay and less than Euros than Illegal work as consequence of this Growing interest on mascal more Entrepreneurs and international Spirit Companies want to be part of this Profitable business and that’s fine but These rise on demand create pressure on The supply of agave and the producer’s Way to life The industry faces many challenges in Particular maintaining a sustainable Supply of agave Agave States so many years to reach Maturity That the cultivate Agave are not enough And currently the population of why Lagaves has been reduced some species May Disappear Completely Now more than ever Mezcal must take Steps to its future and pay attention in These crucial aspects Keeping the speeds quality preserving The tradition in the production process And good practice test Recycling and Reusing the right products safeguarding The environment developing social and Ecological strategies imbalance with Commercial demand and infiltrate that is Not just about paying a fair price but Also increasing the quality of life of The producers and the communities

Thankfully some Brands and concern for The future of their products their agave And the planet are the connection Actions so my suggestion is to look for Them and support the real people behind The liquid don’t believe just in the Stickers of hours on the label but we Are responsible consumer who seeks Further information about the Brand’s History and practices especially from Those who don’t have any At the end you have the most important Said eat all of this with every purchase And everything So this has been an introduction to Understand the complexity of mascara Great thank you so much Mommy I Appreciate you taking the time to walk Us through a little bit more regarding Mezcal Um I know there have been quite a few Questions popping up so I want to make Sure we’ve got we’ve got some time for This we’ll probably go over a little bit In time hope that’s okay for everyone Um one of the questions that we have is Um how to drink Mezcal room temperature Cools with salt and chili yeah Yeah room temperature Uh Without anything just the choose the Liquid without Lemon without orange without salt if you Want to really understand the beverage

You should try it alone without anything If you are in a party with your friends Okay Share it and with other things but the Best way is Only the the liquid on its own nice Um another question regarding kind of The actual drinking part so how many Calories does Mezcal have and is it Recommended with the low calorie diet Foreign Yeah I know that these low in calories I Think it’s 40 calories but I’m not sure I should check it And if you recommend it for a diet Well maybe is better than a cocktail but It has sugar too yeah alcohol Um okay so another question we’ve got is With production focused on ancestral and Artisanal Um which is inherently Small oh yeah which is inherently small Production and limited access to markets What percent of exports do these mezcals Make up what is the change we can find These what is the chance we can find These mezcals outside of Mexico versus The more commercial Brands what’s your Yeah Uh artisano is pretty easy almost than 90 percent of the production and the Experts are artisanal mascara ancestor May Scott Um

It’s a very low production and it’s Easier to find that in Mexico but there Are some brands that and they have our Ancestral mascalates outside Um They usually they have a high price but I think It Values that and and if you find one in The market you should try it Yeah and I think Um there have been quite a few Specialist stores at least and and this Is just speaking of the US right but I Know like there’s one in San Francisco That is so focused on Mezcal and tequila And you can find like such awesome Brands there Um so it might be just like digging Around a little bit further Um I would recommend that Um is there any encouragement to use Wider variety of agave Uh encourage what could you repeat that Please so is there an encouragement to Use a wider variety of agave Um the second part to us has recently Heard a passing comment about agave and Bats what’s the story here so I think It’s kind of the question is blending Agave varieties if I’m reading that Correctly yes you can do a blending it’s They it’s upcoming practice in in Mezcal Production and it’s called Ensemble but

The blending is Is cooked inside of the fire pit inside Of the oven they mix the agave Um when they finish the product they Have all their guys mixing from the Cooking process from the beginning So that is the commune practice and It’s called blending that it’s if you Want to blend Mezcal from one Variety in By the end like a post distillation Process Is Is not a commune practices and it’s not Part of the tradition so yeah some Brands do it because they have a lot of Demand but the tradition is mixing from The beginning in the cooking process And I actually I just saw a question pop Up in the chat that I think is a fun one Can you explain how mescalib sugar is Made It’s a uh mescat ready steal it with Um With a recipe Sometimes they add turkey or chicken Breast and they Um haul the the breasts in uh in the in The head of the of the steel And all the vapors pass through them so But yes they add the meat but usually But not usually always they add another Ingredients like fruits species and Herbs they add Um

Their products local products and they Make a kind of receipt And they they add the flavor pechuga the Meat it’s part of the tradition but They don’t really add flavors like the The rest of the ingredients But yeah it’s a traditional Mezcal for Celebrations usually Um and then the fun question that I Think is something that you see probably Very commonly Um what makes Mezcal so different from Tequila please Can use only tequilauever and mezcal can Use 40 different Agaves and the region Um Tequila designation of origin and They have other states that makes them Miss College in National region they Share some states for example uh Guanajuato Foreign municipalities But yeah it’s Agave the desecration of Origin and the process usually well not Usually tequila it’s a big industry with A high demand so they use equipment And with more Um Efficient to get more soup more sugar And more alcohol by the end so the Process it’s a more technified process Than mascara Awesome and it will just end with one One more question

Um so going back to kind of how to drink The Mezcal Um do salts add to the experience I Recently tried them with different Agave Salts I made of of worm Um and it did seem to augment different Flavors but I’m not sure it was a trick Of the mind if it was a trick of the Mind Yeah with the worm and the little salts With the crushed my gay yeah Well I I I think or in my experience When I tried a Mezcal with a result and The warm salt I think I taste more about A kind of metallic notes with the Mezcal I found more metallic notes in the Beverage Because it I think the result and the World influence the the flavor of the Mascara and yeah maybe they are trying With different cells and maybe you can Have a different experience with the Mascot yeah Awesome great well I am seeing the chat Still have a couple questions come in um But we will have to wrap up because We’re a little bit over time but I do Want to take the time to appreciate Everyone for hopping in Um whether it was early in the morning Or later in the evening thank you so Much

Um what we will do is you know we have Her uh email that was shared earlier Um we’ll make sure to share that again Or her Instagram Um so that y’all can connect with mavi And and ask her some more questions Regarding Mezcal I’m sure she’d be more Than happy to to answer more of your Questions but thank you so much Mommy For for walking us through this this is Awesome Yeah and stay warm stay warm out yeah Thank you awesome thanks everyone have a Lovely rest of your week Bye bye