|Doors to the good stuff|
Another couple hundred yards of driveway and we came to an adobe building as old as the hills and the same color with the exception of the printed sign claiming to be the "Fabrica de Mezcal San Francisco". The excitement was building as we entered the compound. Nobody was around and I took the opportunity to get a couple of photographs of the antique machinery. This was at one time a large scale operation judging by the enormous grinding wheel and press used to process the agave pina for it's sugars, but most of this equipment obviously hadn't been used in many years.
You may ask what the difference is between mescal and tequila? Mainly, in any product distilled from the maguey, it's the type of plant. There are numerous plants that fall into this family. The blue agave that grows within the state of Jalisco is considered and sanctioned by Mexico as 'True' tequila. But, generally speaking, it can be considered tequila if it is produced using only the blue agave plant no matter the region. Mescal (spelled with a z in Spanish) can be made with a variety of plants and raicilla is made with an entirely different plant. In other words, the plant type is the main difference.
|Barrel of Mezcal|
|Plasticos de mezcal|
As we posed for a picture outside I experienced a bit a container envy as I held one of my two 600 milliliter water bottles and compared it to Barry's five (count them 5) full gallon jugs set at our feet.
|Packing to go home|
But, I was preparing to leave San Miguel in a few days and I needed to consider how much I could pack into my checked baggage. I hear you're only allowed 2 liters of alcohol at the most. I've also got some raicilla and a bottle of tequila infused beer that needed to be packed, so this was the most mescal I dared take.
I'm excited to share this mescal with my homebrew club when I return to Santa Cruz and maybe do a taste comparison with the raicilla but for now I need to get busy, I've got a few homebrews to drink before we leave San Miguel. Cheers!