Tequila, Mezcal, Pulque and Pox

I'll start by saying I feel it's a real shame that Tequila in the Western world has such a negative reputation and the connotations of being an "end of the night drink" to perhaps ensure that "if you weren't drunk yet, you will be by the end of this". That's because in Mexico its cultural roots are strong and deep and its importance and significance in society is huge. You drink it with family and friends, at your wedding, graduation, to celebrate and comiserate and for special occasions. You could almost compare its usage here to that of champagne or prosecco in the UK. "Let's crack open the bubbly" in Mexico would be sharing your finest Tequila. I'll also take the opportunity to talk about the three other liquers I've tried since being here, Mezcal, Pulque and Pox.

MEZCAL AND TEQUILA

Mezcal and Tequila are both made from the Agave plant. The difference is that Mezcal can be made from any Agave plant whereas Tequila is more specifically from the Agave Azul (blue Agave plant). Here are photos of one kind of Agave plant that could be used to make Mezcal, and the Agave Azul (also known as Agave Tequilana) of which you'll notice the clear blue colour.

Agave is an amazing plant. The Mexicans (and indeed, many of the pre-hispanic peoples before them) use the many different species of Agave for so many purposes.

Firstly it can be used for thread to make clothes. When I did the tour of the Teōtīhuacān pyramids we had an introduction to Agave and were able to hold some of the thread and pull it to see how strong it is - and then were able to watch a local weaving using agave and cotton to make beautiful throws and ponchos.

Then many will know of the healing properties of Agave - with it being closely related to the Aloe plant of North America. It can be made into honey and nectar for a healthy alternative for sweetening foods and beverages and can also be used as skin cream and bug repellent.

Before the juice from the Agave is used to make Mezcal or Tequila, it can be fermented to make Pulque, a thick and sticky liquid that is relatively low in alcohol content. You drink it from a painted bowl using two hands. It can be flavoured with fruit such a pineapple and kiwi or can be drunk naturally.

Mezcal is clear in colour as opposed to the golden colour of Tequila. I was surprised to see that everywhere I have been served it I've not been given salt on my hand to lick - just the slice of lime afterwards. In some places they put a salt rim on the glass, in other places, they seasoned the limes with salt and chilli sprinkles. (Note - salt and lime for Tequila, chilli salt and lemon for Mezcal). Photos below are Tequila and Mezcal respectively.

To do a proper Mexican toast (brindis), you should say and do the following. It translates as "Up, down, to the middle, inside!"

¡Arriba! (hold your glass up high)

¡Abajo! (hold your glass down low)

¡Al centro! (move your glass to the centre and chink against others' glasses)

¡Pa' 'dentro! (drink)

These are Margaritas which can be made with either Mezcal or Tequila if you needed something less potent or something more refreshing.

You can often find larvae in lower-end bottles of Mezcal in Mexico - contrary to popular belief it's not in Tequila, in fact Mexican FDA standards prohibit it. The story goes that a Mezcal maker found a moth larvae in one of his batches and according to him, it made it taste better. Since then moth larvae are often placed in Mezcal bottles as a marketing strategy. Eating the larvae is possible, I've heard it tastes like chicken. I tried some Mezcal that had a larvae in the bottle - but am not brave enough to have tried the larvae itself. Photo below - can you see it?

POX

Pronounced 'posh', this drink is native to Chiapas state and is made from corn rather than Agave. It is stronger than both Mezcal and Tequila and has a lingering taste of corn. It is drunk a lot within the indigenous tribes of Chiapas, like the community I blogged about in San Juan Chamula. There is very much the belief that Pox is to cleanse your soul and body and get rid of any illness or bad spirits inside you. The way it burns when you drink it I can understand why! I was able to try Hibiscus flavoured Pox and one that had been blended with raw cacao so it had a thick, chocolatey flavour. Again, this recipe is known for bringing good health and is extremely culturally important.

Because (for safety reasons amongst others) I never drink very much whilst travelling alone I have only done some tasters of all these liquers on tours and have tried to learn as much about their cultural importance as possible.

So next time you're planning on "doing tequila" at the end of a night (not advised!) think back to what you've learnt today and instead impress your company with your excellent cultural knowledge of Mexico and its traditions :)