Discover the Fascinating Pre-Hispanic History of Mezcal in Mexico

Discover the Fascinating Pre-Hispanic History of Mezcal in Mexico

Mezcal, a drink rooted in the history and culture of Mexico, has its roots deeply intertwined with the country's pre-Hispanic civilization. Since ancient times, maguey plants, also known as agaves, have been used by indigenous communities for a variety of purposes, including obtaining food and making fermented beverages.

The regions of Mexico have witnessed a rich diversity of mezcal magueyes, which have adapted to a variety of climatic and geographical conditions. From the north to the south of the country, these plants have thrived in a wide range of environments, from arid climates to tropical rainforests.

The term "mezcal" comes from the Nahuatl "metl" which means maguey and "calli" which means cooked, originally referring to the process of cooking agave pineapples to obtain food. Over time, the term also came to refer to the distilled beverage made from the fermented juices of the maguey.

The diversity of agave species used in mezcal production is impressive, with more than 50 species distributed throughout the country. Each region of Mexico contributes its own variety of mezcal, with unique flavors and characteristics derived from the agave species, the climate, the fermentation and distillation process, and local tradition.

The history of mezcal distillation dates back to colonial times, when distillation techniques were introduced by the Spanish and the Filipinos. These methods were combined with pre-Hispanic knowledge of fermented agave drinks, giving rise to the production of mezcal as we know it today.

At and, we invite you to explore this fascinating pre-Hispanic history of mezcal in Mexico. Discover how this iconic drink has evolved over the centuries, retaining its place as a symbol of Mexican identity and tradition.

Join us on this journey of discovery and experience the authenticity and diversity of Mexican mezcal!