Abocantes: “Mellowing” agents added to tequila (e.g. caramelo, glicerina, extractos de madera) to simulate the softening effects of aging
internationaltequilaacademy.com. They are legal additives used in tequila oro/joven, not considered official additives by the CRT below certain limitsagavefans.com. (Spanish abocar = to smoothen).
Agave: A succulent plant genus native to the Americas (family Asparagaceae) with ~200 species. Its piñas (hearts) are fermented and distilled to produce mezcal, tequila, and other spirits
lalunamezcal.com. Commonly called maguey in Mexico.
Agave Silvestre: (Wild Agave) Agave plants that grow naturally without human cultivation. Wild agaves often mature over longer periods, develop deeper root systems, and express more complex flavors, but their use raises sustainability and conservation concerns.
Agave Spirit: A distilled alcoholic beverage made from fermented agave sugars. Agave spirits include categories such as tequila, mezcal, raicilla, bacanora, and many more, each defined by specific agave species, production methods, and geographic regulations. These spirits reflect terroir, tradition, and cultural heritage rooted primarily in Mexico.
Aguamiel: Literally “honey water.” The sweet sap extracted from a mature agave’s piña (often by scraping out the heart) before it flowerstuyo.nyc. Aguamiel ferments naturally into pulquelalunamezcal.com. It is the raw material for pulque and, when distilled, for spirits like comiteco.
Aguardiente: Generic term for strong distilled spirits (literally “burning water” or firewater). In Mexico it can refer to homemade or rustic liquors. Historically, some agave mezcals were called aguardiente de maguey (agave firewater) in colonial times.
Ahuacatepec: Raicilla-producing town in Jalisco. A rural community historically linked to traditional raicilla production, known for small-scale, family-run distilleries and the preservation of ancestral techniques.
Ahumado: Smoky. Describes the distinctive smoke aroma and flavor of many mezcals, resulting from cooking agave hearts in wood-fired pit ovens. Mezcal is often noted for its sabor ahumado (smoky taste) due to this traditional roast.
Alambique: Alembic pot still. A distillation apparatus typically made of copper or clay, consisting of a pot (to boil the fermented mash) and a condenser to collect alcohol vaporslalunamezcal.com. Alambiques are used to distill mezcal, tequila, and other spiritsmezcalunion.com.
Amatitán: Tequila-producing town in Jalisco. One of the most important municipalities in the Tequila region, closely associated with large-scale and artisanal tequila production, and home to extensive blue agave (Agave tequilana Weber) cultivation.
Ancestral (Mezcal Ancestral): Category of mezcal made using strictly traditional methods per NOM-070
oldtowntequila.com. Piñas must be cooked in earth pits, crushed by hand or tahona, fermented in natural materials (e.g. wood, stone, soil pits), and distilled in direct-fire clay pot stills
oldtowntequila.com. Mezcal Ancestral techniques date back centuries, yielding very rustic, old-style mezcals.
Añejo: “Aged.” A classification for spirits like tequila or mezcal aged in wooden barrels for at least 1 year (and up to 3 years, beyond which is Extra Añejo)
animalgourmet.comanimalgourmet.com. Añejo tequilas/mezcals typically exhibit darker color and smooth, deep, oaky flavors from the barrel aging.
Arroqueño: A colloquial name for a large agave of the species Agave americana var. oaxacensis, used in Oaxacan mezcal. It has long, straight, sword-like leaves and can take 18–25 years to matureblog.xcaret.com. Arroqueño yields mezcal with intense aroma but smooth, herbaceous flavorblog.xcaret.com. (Also known by local names like maguey blanco, coyote, gordoblog.xcaret.com.)
Artesanal (Mezcal Artesanal): Mezcal category defined by NOM-070 for production with mostly traditional, though slightly modernized, methodsoldtowntequila.com. Agaves can be cooked in pit or masonry ovens, milled by tahona, mallet or mechanized shredder, fermented in wood, stone, or clay (often with fibers), and distilled in copper or clay pot stills (direct fire)oldtowntequila.com. This is the most common category, balancing tradition and efficiency.
Atotonilco (el Alto): Tequila-producing town in Jalisco. A highland town (Los Altos de Jalisco) recognized for producing sweeter, fruit-forward tequilas due to its red soils, higher altitude, and cooler climate.
Azul (Agave Azul): “Blue.” Refers to Agave tequilana Weber var. azul, the blue agave required for tequilalalunamezcal.com. Also called maguey azul. It has bluish-green leaves and matures in ~6–8 years. Agave azul is high in sugars (inulin) and is the sole agave used in tequila, hence sometimes simply called Agave Azul.
Afrutado: Fruity. Tasting term for aromas/flavors reminiscent of fruit (e.g. citrus, tropical or dried fruits). Many mezcals can have sutil notes afrutados (like cooked pineapple, apples, or stone fruits) depending on the agave and production, complementing their smoky or herbal tones.
Bacanora: An agave spirit from Sonora, Mexico. Bacanora is essentially a regional type of mezcal made from Agave angustifolia (called maguey Yaqui or Pacífica) in the Sonora mountainsliquor.com. It was produced clandestinely for decades and gained Denomination of Origin in 2000oldtowntequila.com. Bacanora is typically twice distilled and has a lightly smoky, earthy character.
Bagazo: Agave bagasse or fiber. The shredded, fibrous pulp leftover after crushing cooked agave piñas to extract juiceslalunamezcal.com. In mezcal production, bagazo is often fermented together with the agave juices to add flavor, then removed before distilling. Bagazo can be repurposed as compost or fuel.
Barrica: Barrel or cask. Agave spirits are aged in wooden barricas (often oak) to acquire color and flavor. For example, tequila reposado is aged at least 2 months in barricas, and añejo at least 1 yearanimalgourmet.com. The barrel imparts notes like vanilla, caramel, wood, and softens the spirit.
Barril: A colloquial name for a variety of Agave karwinskii, found in Oaxaca. It is named “barril” (“barrel”) for its thick, cylindrical trunkdiffordsguide.comdelmaguey.com. Matures in ~10–15 years and grows tall (1.8–3 m). Mezcal from maguey Barril often has herbaceous and green flavors with a hint of smoke. (Barril is one of several karwinskii subtypes, related to cuishe and madrecuishe).
Blanco: “White” or unaged spirit. Tequila Blanco refers to unaged or minimally aged (<2 months) tequila, typically clear and bottled soon after distillationanimalgourmet.com. Mezcal Joven is its equivalent (unaged mezcal)mezcalunion.com. Blanco tequilas highlight pure agave flavors (peppery, vegetal, citrus) without oak influence.
Brix: A unit of sugar content in liquids, measured in degrees Brix (°Bx). 1° Brix equals 1 gram of sugar per 100 g of solutiontuyo.nyc. It is used to gauge sweetness of agave juice or mosto; for example, cooked agave may have 25–30°Bx. Monitoring Brix helps producers know when fermentation is complete (sugars converted to alcohol)lalunamezcal.com.
Bruto: A local name in Michoacán for a wild agave of species Agave inaequidenslalunamezcal.com. The maguey Bruto (meaning “brute” or wild) is very large and high in fiber. It’s also called maguey alto (“tall”) around Morelialalunamezcal.com. It can produce mezcal with robust, vegetal flavors but is less commonly used due to its long maturation (~15–20 years) and lower sugar yield.
Bulbillos: “Little bulbs.” These are tiny agave plantlets that form on the agave’s flower stalk (quiote) instead of seedstuyo.nyc. Certain agave species (e.g. Agave americana) produce bulbillos as a form of asexual reproduction. They can be planted to propagate new agaves. In mezcal terms, harvesting maguey de bulbillo means the agave grew from a bulb rather than seed or hijuelo. (Contrast with hijuelos, offshoot pups from the root.)tuyo.nyc
Cabeza: “Head.” In distillation, cabeza refers to the first portion of the distillate collected (also called punta or heads)lalunamezcal.com. It is high in alcohol and volatiles and sometimes separated to avoid off-flavors. In tequila, cabezas can also mean the upper part of the copper still where vapor accumulates.
Capón (Maguey Capón): An agave whose flowering stalk has been cut off (capado) before it blooms, forcing the plant to store extra sugars in the piñalalunamezcal.com. Capón agaves are left in the field for months after decapitation, allowing the piña to become very sweet and concentratedsaborearte.com.mx. These super-mature agaves (piñas caponas) yield richer, more flavorful mezcal. (Capar = to castrate; here, stopping the quiote growth.)
Catador: A taster or spirits judge. Catadores are people experienced in sampling mezcal/tequila to evaluate quality, flavor, and aromalalunamezcal.com. They may work in distilleries or competitions, using techniques of cata (tasting) to describe the spirit’s notes (e.g. catador de mezcal).
Cazo: Literally “basin” or pot. In mezcal, a cazo refers to a large copper pot used in certain rustic distillation setupslalunamezcal.com. For example, in Michoacán some alambiques de madera (wooden stills) use a 200-liter copper cazo over a fire as the boiling chamberlalunamezcal.com. The term can also mean any wide cooking pot (like for boiling aguamiel or fermenting).
Cazuela: “Cooking pot.” In Jalisco mezcal traditions, a cazuela is a clay pot used as the boiling chamber of a filipino-style stilllalunamezcal.com. Also called hoya de barrolalunamezcal.com. Clay cazuela stills are used in raicilla and some tequila locales, giving spirits a distinctive minerality. (Destilado en cazuela indicates clay pot distillation).
Cenizo: “Ashy.” A name given to agaves with grayish or bluish leaves. For example, maguey Cenizo in Durango is Agave durangensis, a grey-leaved agave used for mezcalmezcalistas.com. Cenizo mezcals (e.g. from Durango) often have mineral and vegetal notes. In Michoacán, Cenizo or Cenizo Sahuayo can refer to a local wild agave (see Manso Sahuayo) with ashen-colored leaveslalunamezcal.com.
Chino: “Curly” or Chinese. In mezcal, Chino can refer to specific agaves or a style. For instance, Agave cupreata is called maguey chino in some regions for the wavy “curly” spines on its leaveslalunamezcal.com. La Luna Mezcal’s “Chino” expression is made from wild Cupreatalalunamezcal.com. Also, an old category mezcal chino existed historically (but today the term mainly denotes that Cupreata agave).
Comiteco: A rare agave distillate from Comitán, Chiapas. Unlike mezcal, it is made by fermenting the aguamiel (sap) of agave Agave americana (maguey comiteco) rather than roasting the piñabackalleyimports.comtasteatlas.com. Essentially, it’s a distilled pulque. Comiteco was popular in the 19th century, nearly disappeared, but recently got a Norma (NOM-199) to revive it. It has a lighter, rum-like profile since the agave isn’t cooked (often cane sugar is added in fermentation)backalleyimports.comdrunkpynchon.com.
Cocción: Cooking. In agave spirits, cocción refers to roasting or baking the agave hearts to convert inulin into fermentable sugarslalunamezcal.com. Traditional cocción methods include earthen pit ovens (for mezcal, giving smoky flavor) and steam ovens like brick hornos or autoclaves (for tequila)oldtowntequila.com. Proper cocción caramelizes the agave, yielding sweet mosto for fermentation.
Colas amargas: “Bitter tails.” The final portion of distillate output, collected at the end of a runlalunamezcal.com. Tails have lower alcohol and heavier compounds; in mezcal called colas amargas for their bitter, earthy taste. Often redistilled or discarded, though some tail cut may be blended back for flavor complexity. Compare colas dulces (“sweet tails”), sometimes referring to the late hearts/early tails which are sweeterlalunamezcal.com.
Colas dulces: “Sweet tails.” A term for the later portion of the distillate run, after the heart, which still contains some alcohol and sweet noteslalunamezcal.com. These “sweet tails” come before the very end bitter tails. Distillers may blend a bit of colas dulces into the heart cut (cuerpo) to adjust flavor/smoothnesslalunamezcal.com. Both types of colas (tails) are high in water and heavier oils, so distillers manage them carefully.
Coa: A specialized long-handled hoe-like tool used by jimadores to harvest agave piñassaborearte.com.mx. A coa de jima has a sharp, circular steel blade at the end of a pole. The jimador uses the coa to chop off the agave’s leaves (pencas) and roots, revealing the piña for harvestsaborearte.com.mx. Mastery of the coa is crucial for efficient, clean harvesting, but it is physically demanding work.
Cono: “Cone.” In mezcal distillation, cono refers to the cone-shaped copper lid or cap on certain stillslalunamezcal.com. For example, in traditional wooden pot stills, a hollow copper cone on top is continuously cooled so vapor condenses on its inner surface and drips downlalunamezcal.com. This cono is integral to the filipino-style still (Philippines-influenced) used in some mezcal regions.Consejo Mexicano Promotor de la Raicilla A.C.: Mexican Raicilla Promotion Council. A civil association responsible for protecting, promoting, and regulating raicilla, including its Denomination of Origin, production standards, and cultural heritage.
Consejo Regulador del Mezcal (CRM): The Mexican Mezcal Regulatory Council. It is the authority that certifies and regulates mezcal under the Mezcal Denomination of Originlalunamezcal.comlalunamezcal.com. Founded in 1997, the CRM (now often rebranded as COMERCAM) ensures compliance with NOM-070, supervises production, and issues the certification labels and holograms on bottles.
Consejo Regulador del Tequila (CRT): The Tequila Regulatory Council. A non-profit industry organization founded in 1994 that oversees the tequila Denomination of Origincrt.org.mxmezcalistas.com. The CRT verifies that tequila producers follow NOM-006 standards, certifies 100% agave and mixto tequilas, registers agave plantations, and generally protects the integrity of tequila. The four-digit NOM numbers on tequila bottles are issued by the CRT.
Cotiledón: Cotyledon – the seed leaf of a plant. Agaves are monocotyledonous plants, meaning their seeds have one cotyledon (unlike e.g. beans which are dicots with two)tuyo.nyc. The cotyledon is the first leaf that emerges when an agave seed germinates, providing initial nutrients to the seedling. This botanical term helps classify agaves as monocots.
Criollo: “Creole” or native. In agave context, criollo refers to a domesticated agave strain that is small, high in sugar, and endemic to an area. For example, mezcal criollo may use a small, heirloom blue agave variant called criollo, known for concentrated sugar and flavorlalunamezcal.com. The term implies a locally adapted variety. In tequila, agave criollo sometimes denotes smaller offshoots of blue agave that are especially sweet.
Cristalino: A modern tequila style where an aged tequila (añejo or extra-añejo) is filtered (often with activated charcoal) to remove colorliquor.com. The result is a “crystal clear” tequila that retains the smoothness of aging but looks like a blanco. Tequila cristalino often has a milder taste with subtle oak and vanilla, marketed as an ultra-smooth premium productliquor.com. It’s essentially a filtered añejo tequila.
Cuchara: “Spoon.” In some traditional copper stills (especially Filipino-type wooden stills), a cuchara is a gutter or tray inside that catches condensed mezcal and channels it outlalunamezcal.com. For example, in Michoacán an olla de madera still uses a copper cone where distillate drips into a copper cuchara, then out to a containerlalunamezcal.com. The term also generically means spoon.
Cuerpo: “Body.” The heart or main cut of the distillate runlalunamezcal.com. Also called el corazón. This middle portion (after heads and before tails) contains the best flavors and moderate alcohol strength. El cuerpo of mezcal is typically saved as the final product – it’s the balanced, soulful center of the distillation, which the mezcalero aims to maximize.
Curado: In general, curado means “cured” or flavored. Pulque curado is pulque mixed with fruits, nuts, or spices (e.g. guava, celery, pine nuts) to add flavor and sweetnesses.wikipedia.org. It’s a traditional way to make pulque more palatable. The term curado in spirits can also refer to mezcal that has been infused with something after distillation (similar to an abocado). For example, mezcal con gusano could be seen as mezcal curado with worm.
Cupreata: An agave species (Agave cupreata), commonly used for mezcal in Guerrero and Michoacán. Known as maguey papalote or maguey chino, it has broad green leaves with occasional reddish tinge. It grows in semi-arid mountain terrains at 1200–1800 mblog.xcaret.com. Cupreata matures in ~8–15 years and yields mezcals with vegetal, floral, and sometimes leather/tobacco notes. It’s the staple agave of Guerrero’s mezcals.
Coyote: A colloquial name for certain wild agaves, often considered a naturally occurring hybrid. In Oaxaca, Agave americana var. oaxacensis is sometimes called maguey coyotebackbarproject.com. It is rare, large, and takes ~15–20 years to maturebackbarproject.com. Mezcal de coyote is prized for its complexity – often deep, earthy, and vegetal with a hint of wild funk. The term coyote can also refer to the mythological origin of mezcal (a coyote dug up fermented agave). (Noble Coyote mezcal takes its name from this agave.)
Destilado con: “Distilled with.” A mezcal category for spirits where something (fruits, meats, herbs) is added into the still along with the ferment for flavorlalunamezcal.com. For example, mezcal destilado con pechuga includes a turkey or chicken breast and fruits hung in the still on the second distillation, giving a rich aroma. The NOM-070 recognizes Destilado con as a special mezcal variation (e.g. pechuga, mole, plum, etc. distilled with the agave).
Destilado de agave: Literally “agave distillate.” A general term for spirits made from agave outside of a DO or not certified as tequila/mezcalmezcalistas.comoldtowntequila.com. Many traditional producers who are outside the Denomination regions or do not seek certification label their products destilado de agave (or agave spirit). It indicates an agave liquor made in mezcal style but legally not “Mezcal” by namemezcalistas.com.
Destilación: Distillation – the process of separating alcohol by heating a fermented liquid (mosto) and cooling the vapors to yield a concentrated spirit. In tequila/mezcal, it is typically done twice in copper pot stills (alambiques)mezcalunion.com. The first distillation (ordinario) produces a low-proof liquid, and the second yields the refined spirit. Distillation separates the heads (cabezas), hearts (cuerpo), and tails (colas).
Denominación de Origen (DO): Appellation of Origin. A legal designation that protects the name of a spirit and ties it to a geographic region and production standards. Tequila, Mezcal, Bacanora, Raicilla, and Sotol all have DO status in Mexico. For example, the DO for Mezcal limits production to certain states and traditional methodsanimalgourmet.com. A drink labeled with a DO (e.g. “Tequila”) must be produced in the specified region under the official normas.
Dicotiledónea: Dicotyledon (dicot) – a category of flowering plant whose seeds have two cotyledons (seed leaves). Agaves are not dicots but monocots. Including this term helps contrast with Monocotiledónea. (E.g. a bean or oak tree is dicotyledonous, having two seed leaves)tuyo.nyc. This botanical classification is more academic, illustrating that agaves belong to the monocot group (like lilies and grasses).
Durango: A mezcal-producing state in Northwest Mexico, part of the DO for Mezcal. Mezcals de Durango are often made from Agave durangensis (maguey Cenizo) which has ashy-colored leavesmezcalistas.com. The region’s high elevation and climate yield mezcals with mineral and citrus notes. Durango received its mezcal DO in 2002, and is known for very wild-grown agaves and use of traditional pit roasting. (Nota: Durango is outside tequila’s region, but within mezcal’s.)
Diffusor (Difusor): An industrial machine that extracts sugars from raw agave fibers using hot water or steam, often with enzymes, instead of traditional roasting. A difusor can process shredded raw agave continuously, producing a juice that is then cooked quickly. It’s used in some large tequila factories to maximize yieldoldtowntequila.com. However, diffusers are controversial as they bypass slow cooking, potentially yielding less complex flavors. (Tequila made via diffuser is generally considered lower quality by purists.)
Encino verde: “Green oak.” Wood from oak that is still green (not fully dry). In mezcal, encino verde is used as fuel in cooking agaves – its moisture content produces a slow, even roastlalunamezcal.com. It’s said that using green oak can help maintain steady heat in underground ovens, properly caramelizing piñas. Mezcal producers often specify the type of firewood (encino, mesquite, ocote, etc.) as it can subtly affect the roast and flavor.
Ensamble: An “ensemble” or blend. In mezcal, ensamble refers to a mezcal made from two or more agave species roasted, fermented, and distilled togetherlalunamezcal.com. For example, an ensamble might combine Espadín and Tobalá in one batch, yielding a complex, layered flavor. Ensambles showcase how different magueys’ characteristics merge. (If different agaves are distilled separately and then blended, it’s often just called a blend, not an ensamble in the strict sense.)
Espadín: The most common agave used for mezcal, Agave angustifolia var. espadín. Named “espadín” (little sword) for its long, narrow sword-like leavesanimalgourmet.com. It is the domesticated form of agave angustifolia, matures in 7–10 years, and has high sugar content. ~85% of mezcal is made from Espadín due to its cultivation and yieldanimalgourmet.com. It produces a versatile mezcal often with balanced smoke, fruit, and herbal notes. Espadín is essentially to mezcal what blue agave is to tequila.
Espadincillo: A sub-variety of Agave angustifolia related to Espadín, sometimes considered Agave angustifolia var. espadín “espadincillo”lalunamezcal.com. It is found in Michoacán and other areas. The name means “little espadín.” It is an “unspecified agave” recognized by the CRM, likely a smaller or slightly different strain of espadín with slight flavor differenceslalunamezcal.com. Mezcal from espadincillo is rare and typically similar to espadín but may have unique local character.
Especiado: Spiced or spicy (in terms of spice flavors, not heat). Tasting descriptor for notes reminiscent of spices such as cinnamon, cloves, pepper, or allspice in a spirit. A mezcal or tequila might be described as especiado if it has noticeable black pepper, vanilla, or baking spice aromas – sometimes coming from aging in oak (which can impart vanilla and pepper notes) or from the agave itself.
Estoma: Stoma (stomata plural) – microscopic pores on agave leaves that allow gas exchangetuyo.nyc. Agaves open their stomata at night (because they use CAM photosynthesis) to breathe in CO₂ and minimize water loss. This adaptation lets agaves survive arid climates by storing CO₂ at night and photosynthesizing during the day with stomata closedtuyo.nyc. Stomata are flanked by guard cells that regulate their openingtuyo.nyc. In spirit context, this term is more botanical detail on agave’s drought tolerance.
Extra Añejo: “Extra aged.” A classification of tequila (and adopted by some mezcal producers) for spirits aged over 3 years in oak barrelsinternetwines.com. Extra añejos are very smooth, dark, and rich, often with pronounced wood, vanilla, and nutty flavors. The category was introduced in tequila in 2006. It represents the oldest and usually most expensive expressions, as prolonged aging in small barrels yields a whiskey-like complexity (but too much can overpower agave character).
Exprimidor: “Squeezer” or press. A device used to press cooked agave to extract its juices (mosto). Traditional mezcal makers rarely use presses, but some modern producers or tequila makers do – for example, a mechanical screw press or hydraulic press that squeezes roasted agave fibers to get the last sugars outlalunamezcal.com. In mezcal glossary context, exprimidor highlights any tool or process that presses agave (as opposed to crushing via tahona or hand).
Fermentación: Fermentation – the biochemical process where yeast (and bacteria) convert sugars into alcohol and CO₂, creating the alcoholic mash (mosto) prior to distillationanimalgourmet.com. In mezcal and tequila, once agave is cooked and crushed, the sugary liquid (mosto) is fermented in vats (wooden tanks, earthen pits, or stainless steel) by wild or added yeastslalunamezcal.com. This may take a few days to weeks. Fermentation develops many flavor compounds (esters, etc.) that influence the final spirit.
Floral: Floral-scented. A tasting note indicating aromas or flavors reminiscent of flowers (like orange blossom, jasmine, or hibiscus). Certain mezcals (especially from agaves like Tobalá or Cupreata) are described as florales – e.g. having a perfume of wildflowersblog.xcaret.com. Aging in wood can also add subtle floral vanilla notes. “Floral” usually suggests a delicate, fragrant quality in the spirit’s nose or taste.
Fotosíntesis CAM: CAM photosynthesis (Crassulacean Acid Metabolism) – a water-efficient mode of photosynthesis used by agaves and cactituyo.nyc. In CAM, agave opens stomata at night to collect CO₂ which is stored as malic acid, then during daylight the CO₂ is used for photosynthesis while stomata stay closed to prevent water losstuyo.nyc. This adaptation enables agaves to thrive in arid environments. For spirit aficionados, this explains why agaves accumulate so much sugar over many years – their slow CAM metabolism leads to long maturation.
Gusano de maguey: Maguey worm. The caterpillar of a moth (Hypopta agavis red worm or Aegiale hesperiaris white worm) that lives in agave plants. Considered a delicacy, it is sometimes placed in mezcal bottles (especially commercial mezcals) as a marketing gimmick or for added flavordelmesaliquor.com. Ground, it’s used to make sal de gusano (worm salt). While not essential to mezcal, the gusano has become iconic – a symbol of Oaxacan mezcal tradition (even though quality mezcal doesn’t actually need a worm).
Guanajuato: A state in central Mexico, part of both the tequila DO and mezcal DO. It’s historically known for tequila (some highland tequila regions overlap here) and more recently for mezcal (DO added in 2015). Guanajuato mezcals often use Agave salmiana (maguey Verde) which grows in the semi-arid areasvintegritywine.com. One example is Mezcal Jaral de Berrio from Guanajuato. Tequila produced in Guanajuato (by law from blue agave) tends to be earthy and herbaceous, reflecting the highland plateau terroir.
Guerrero: A state on Mexico’s Pacific coast with Denomination of Origin for Mezcal. Guerrero’s mezcals are typically made from wild Agave cupreata (locally called papalote) which grows in the mountain regionsmezcalesdeleyenda.com. These mezcals have tropical fruit and green chili notes with a distinctive spicemezcalesdeleyenda.com. Mezcal de Guerrero remained small-scale, often ancestral methods, but is gaining recognition. (Notably, Guerrero’s general spirit “mezcal de Zihuatanejo” was mentioned in literature before its DO.) Guerrero is not within the tequila region.
Herbáceo: Herbal. A tasting descriptor for green, leafy, or herbal flavors/aromas (think fresh grass, eucalyptus, rosemary, or sage). Agave spirits often have herbaceous notes – espadín mezcal can smell of wet hay or thyme, and some tequila has grassy, vegetal agave character. Sabor herbáceo indicates a fresh plant-like quality in the profile.
Hidrólisis: Hydrolysis – the chemical breakdown of complex carbohydrates (like agave inulin) into simple sugars, by adding water and/or heatlalunamezcal.com. In agave cooking, hydrolysis occurs when roasting piñas: inulin (a long-chain fructan) splits into fermentable sugars (glucose, fructose). This is crucial for fermentation. Traditional pit roasting achieves hydrolysis along with caramelization. In industrial processes, autoclaves or acids might be used to hydrolyze agave faster.
Henequén: A type of agave (Agave fourcroydes) historically cultivated in Yucatán for its fiber (sisal) rather than spirits. The henequen industry was huge for rope and twine in the 19th–20th centuries. While not used for mezcal/tequila, one spirit licor de henequén exists (mostly as a novelty). Henequén agave looks similar to blue agave and has a bitter sap. It symbolizes agave’s non-spirit use. (Today, some craft distillers have experimented with distilling henequen, but it’s not common.)
Hijuelo: Offshoot or sucker. Many agave species reproduce asexually by sending out baby plant pups from their base or roots – these are hijuelosmezcalunion.com. Jimadores will transplant hijuelos to propagate agaves (this is common in blue agave farming for tequila). A hijuelo is essentially a clone of the mother agave. In mezcal, using hijuelos vs. semilla (seeds) is debated; hijuelos ensure consistency but less genetic diversity. The term hijuelo implies the agave was not seed-grown.
Hormiga (aguamielera): “Honey ant.” A species of ant that lives around agave plants and feeds on sweet aguamiel. The larvae of these ants are known as escamoles (edible ant eggs, a delicacy). In pulque production, the presence of hormigas aguamieleras is common and they don’t harm the plant or sapanimalgourmet.com. Roasted ants and their larvae are sometimes used to make salt or as a snack with mezcal, similar to gusanos. They contribute to the agave ecosystem, aerating soil.
Hornilla: In mezcal usage, a hornilla is a furnace or combustion chamber, specifically the fire pit below a Filipino still or the fire that heats a cazolalunamezcal.com. For example, in Michoacán, a wooden still sits on a hornilla (wood-fired stove) that heats the mash in the cazolalunamezcal.com. More generally, hornilla means a small oven or burner. It indicates the direct-fire method (as opposed to steam heating) used in artisanal distillation.
Horno cónico: Conical oven. Refers to the traditional underground pit ovens used to roast agave for mezcallalunamezcal.com. A hole is dug and lined with stones, wood is burned to heat the stones, then piñas are buried under maguey fibers and earth to slow-roast for dayslalunamezcal.com. This imparts smoky flavor. Horno cónico de tierra is a hallmark of mezcal production. In tequila, by contrast, they often use masonry ovens or autoclaves instead of earthen pits.
Horno de mampostería: A masonry oven for cooking agaves. Common in tequila production, these are above-ground brick or stone ovens (like big bread ovens) where steam or fire cooks the piñas for 24–48 hours. They look like large rooms that can be sealed. Hornos de mampostería cook agave using steam (without direct contact with smoke), yielding a sweeter, less smoky must. They are also used in some mezcal regions (e.g. San Luis Potosí) instead of pitsoldtowntequila.com. (They require more uniform wood or steam heat.)
Hoya de Barro: “Clay pot.” A term for a clay still pot used in distillation, especially in communities of Jalisco/Michoacánlalunamezcal.com. See Cazuela. In context, hoya de barro refers to traditional clay pot stills (Filipino stills) where the boiling chamber is a clay cazuela sealed to a wooden barrel. Clay pot distillation (destilado en barro) can add unique minerality and softness to the spirit.
Indaparapeo: A town/municipality in Michoacán, Mexico, about 25 km northeast of Morelia. Indaparapeo is notable in mezcal as it’s home to Mezcal 🐝 production (La Luna’s main vinata is located therelalunamezcal.com). It lies within the Michoacán Denomination of Origin zone. Mezcal from Indaparapeo often uses agave Cupreata (Chino/Papalote) and reflects the highland pine-oak forest terroir.
Inflorescencia: Inflorescence – the flowering structure of the agave (the entire arrangement of flowers on the quiote)tuyo.nyc. Agaves produce a tall quiote (stalk) that bears clusters of flowers (inflorescences can be spicate, paniculate, or racemose depending on speciestuyo.nyc). This is the reproductive pinnacle of the agave’s life. Once an agave’s inflorescence blooms, the plant dies (agaves are monocarpic). Mezcaleros usually cut the inflorescence early (see capón) to save sugars for fermentation.
Inulina: Inulin – a type of complex carbohydrate (fructan) stored in agave hearts as an energy reserve. It’s not fermentable until broken down by heat. Cooking agave triggers hydrolysis of inulin into simple sugars (fructose, glucose)lalunamezcal.com. Agaves accumulate inulin over years; for instance, an agave at flowering can have 20–30% of piña weight as inulin. During roasting, inulin turns into fermentable sweet syrup (honey-like). In short, inulin is the “sweet stash” that mezcaleros unlock by cooking the piñas.
Jabalí: “Wild boar.” A colloquial name for a wild agave used in mezcal, Agave convallis (or an A. karwinskii hybrid), which is notoriously difficult to distill. Maguey Jabalí grows in Oaxaca’s Sierra and takes ~12–18 years to matureblog.xcaret.com. It foams heavily during fermentation and distillation (due to high saponin content), often requiring a third distillation or special techniquesblog.xcaret.com. Mezcal de jabalí is rare but prized by connoisseurs for its intense, gamey, piney flavors.
Jimador: A field laborer who harvests agaves. The jimador uses a coa to cut away the spiky leaves and unearth the piñasaborearte.com.mx. It is a term most associated with tequila production in Jalisco, where jimadores expertly harvest blue agave (often 100+ piñas per day). Jimadores’ skill affects yield and quality – they must cut close to the piña (removing bitter leaf bases). The role is traditionally passed down through generations and considered an art in itselfsaborearte.com.mx.
Jícara: A traditional shallow cup made from the dried shell of the jícara gourd (Crescentia alata). Jícaras have been used for centuries in Mexico to serve mezcal or pulquemezcalculture.com. They typically hold 1–2 ounces. The wide mouth allows aromas to disseminate, enhancing tastingmezcalculture.com. Often the jícara sits in a ring (rodete) to steady it. Even in modern mezcalerías, jícaras are a common vessel, connecting the drinker to tradition.
Jima: The harvest process of agave. La jima refers to cutting an agave’s leaves and roots to extract the central piña for processinginstagram.comsaborearte.com.mx. It’s a labor-intensive step done when agaves reach maturity. The jimador performs la jima with a coa, rasurando (shaving) all the pencas off until only the pineapple-like heart remainssaborearte.com.mx. Jima removes bitter green parts, ensuring only the sugary core is used. It’s crucial in tequila: only well-jimadas yield clean ferments.
Joven: “Young.” A category for unaged mezcal (clear, bottled shortly after distillation)mezcalunion.com. Mezcal joven is the default type – the pure expression of the agave and process, without any barrel influence. In tequila, the closest equivalent is blanco. However, tequila joven/oro often means a blend of blanco with a touch of reposado or with abocantes (caramel) for color. But for mezcal, joven simply means unaged mezcal, full of bright agave character.
Largo: “Long.” A nickname in some regions (like Santa Catarina Minas, Oaxaca) for an agave in the Karwinskii family, notable for its long, cylindrical trunkmezcalistas.com. Maguey Largo is essentially the same as Tobaziche or Madrecuixe in certain communities, named for its elongated “long” piña. It matures slowly (~15 years) and yields a mezcal with a balance of grassy and sweet notes. In Minas, mezcaleros refer to Karwinskii largo for a tall agave that grows in their chalky soilsmezcalistas.com.
Lechuguilla: Common name for Agave lechuguilla, a small sharp-leaved agave native to Northern Mexico’s deserts (Chihuahua, Coahuila). It’s named after “lechuga” (lettuce) for its lettuce-like rosette shape. While mainly known as a poisonous plant to cattle and a source of fiber, lechuguilla has traditionally been distilled into a rustic spirit by locals (sometimes called sotol colloquially, though sotol is technically from a different plant). This mezcal de lechuguilla is an informal moonshine with a fierce, wild taste. The term “lechuguilla” thus can refer to any strong homemade agave liquor from the North, outside DOs.
Levadura: Yeast. In agave fermentation, yeast (levadura) consumes sugars and produces alcohol and CO₂. Fermentation can occur with wild yeasts present on agave fibers and in the environment, or with introduced yeast strains. A key species is Saccharomyces cerevisiae, found naturally on agaves, which drives most of the alcoholic fermentationlalunamezcal.com. Some mezcaleros add a bit of previously fermented mash (pie de cuba) to inoculate fresh mosto with yeastlalunamezcal.com. The choice of levadura (wild vs. commercial) significantly influences flavor.
Los Altos: “The Highlands,” referring to Los Altos de Jalisco – a highland region (around 6,000 ft elevation) known for growing tequila agaves with higher sugar and yielding softer, fruitier tequila profilesfoodandwine.comtastetequila.com. Towns like Arandas, Atotonilco, and Jesús María are in Los Altos. Tequila from Los Altos often has sweet, floral, and citrus characteristics, supposedly due to red volcanic soil and climate. In contrast, see Valle de Tequila (lowlands). Los Altos is one of the two main tequila terroirs (the other being El Valle).
Maguey: Synonymous with agave. Maguey is the traditional Spanish word (of Indigenous origin, from Taíno) for agave plantstuyo.nyc. Example: maguey espadín refers to the espadín agave. In Mexico one might say “se cosechan los magueyes a los 7 años” (the agaves are harvested at 7 years). The term maguey can also refer to agave fiber or products (like agua de maguey for aguamiel). Essentially, maguey = agave in everyday language.
Maestro Mezcalero: A master mezcal distiller. It’s a title of respect for the artisan in charge of making mezcalmezcalistas.com. Maestro mezcalero implies years of experience and knowledge passed down, often within family. They oversee each step – harvesting, roasting, fermentation, cuts during distillation. The term has become more common recently to honor these craftspeople (many of whom had been unsung farmers). e.g. “Don Fortino es el maestro mezcalero de nuestra palenque.”
Maestro Tequilero: A master tequila distiller/blender. Similar to maestro mezcalero, but in context of tequila’s industrial process. They manage large autoclaves, pot/column stills, barreling, and blending to ensure consistent flavor. Casa Cuervo or Casa Herradura employ maestros tequileros to maintain quality and develop new expressions. It’s both a science and art role, often requiring formal training in chemistry in modern times (unlike the more rustic maestro mezcalero).Maestro Raicillero: Raicilla Master Distiller. A producer who oversees the entire raicilla-making process, from agave selection to distillation, often relying on generational knowledge, oral tradition, and regional techniques.
Madrecuixe: “Mother cuishe.” A variety of Agave karwinskii distinguished by a thicker, taller trunk than regular cuishenetaspirits.com. It is endemic to certain areas like Miahuatlán, Oaxaca. Madre-cuishe has a spherical rosette and can weigh 60+ kg, taking 12–15 years to maturenetaspirits.com. Its mezcal is often earthy with notes of green vegetation and pepper. The name “mother” may imply it’s an older, larger plant from which smaller cuishe offshoots come.
Madurado en vidrio: “Matured in glass.” Refers to mezcal aged (rested) in large glass vessels for an extended period (usually >12 months)agavache.com. Because glass is inert, the spirit doesn’t extract wood flavors or color (it remains clear)agavache.com. Instead, over time it oxidizes slightly and “rounds out” in flavor, developing extra smoothness and complexity without barrel influenceagavache.com. Madurado en vidrio is an official mezcal class per NOM-070 (considered a form of aging, often done by burying glass demijohns underground for temperature stability).
Manso Sahuayo: A local Michoacán name for an agave used in mezcal, literally “tame [agave] of Sahuayo.” It refers to a wild agave of unspecified species (Agave sp.) found near Sahuayo, Michoacánlalunamezcal.com. It has greyish-green leaves, hence is also called Cenizo de Sahuayolalunamezcal.com. “Manso” perhaps because it has no sharp spines (tame). This agave yields a prized mezcal in Michoacán with a gentle, somewhat sweet flavor. It was officially classified as “Agave sp.” by the CRM due to ongoing debate on its taxonomy.
Mayahuel: The Aztec goddess of the maguey (agave) and fertility. In Mexica mythology, Mayahuel is a female deity often depicted as emerging from an agave planten.wikipedia.org. She is associated with the origin of pulque – one legend says she gave her breastmilk (or blood) as the first aguamiel. Mayahuel symbolizes the life-giving aspects of agave and is revered as the mother of nourishment and intoxication. Tequila and mezcal bottles or bars often reference her. The phrase “Elixir de Mayahuel” poetically denotes mezcal or pulque as her gift.
Meristemo: Meristem – the growth tissue in plants containing undifferentiated cells. In agave, meristems are at the growing point (the shoot apex deep in the rosette) and root tips. The apical meristem is responsible for producing new leaves and eventually the quiotetuyo.nyc. Agave farmers can damage the apical meristem (e.g. by castrating the plant) to induce hijuelos. Meristematic cells allow agaves to grow new tissue; once an agave flowers, the meristem is used up (hence death). This term is more botanical, showing how agave growth is centered in a meristem at its core.
Mezcal: A distilled spirit made from cooked and fermented agave. The word mezcal comes from Nahuatl mexcalli (metl = agave + ixcalli = cooked) – meaning “oven-cooked agave”lalunamezcal.com. By law, mezcal can be made in 9 designated states in Mexico (Oaxaca, Puebla, Durango, etc.), traditionally by pit-roasting agaves, fermenting with wild yeast, and distilling in pot stills. It’s known for its smoky, earthy character. Tequila is actually a type of mezcal (made in specific regions from blue agave)lalunamezcal.com, but generally when we say mezcal we mean the broader category with diverse agaves and production styles.
Mezcalero: A person who makes mezcal – a mezcal distiller. Often a small-scale producer, possibly the maestro mezcalero himself or his team/family. Los mezcaleros might also refer collectively to people in the mezcal trade/culture. A typical usage: “El mezcalero tostadó la piña por cuatro días” (the mezcalero roasted the agave for four days). It connotes hands-on craftsmanship, as most mezcaleros work with traditional methods.
Mexicano: A type of agave – Agave rhodacantha – commonly called maguey Mexicano. It grows wild in several states (Oaxaca, Puebla, Jalisco) and has broad, spearlike leavesmezcaldeleyendas.com. Also known as Dobadaan in Zapotec regionsreddit.com. Mexicano agave matures in ~8–12 years and mezcal from it can have floral, green banana, and pepper notes. The name “Mexicano” might be because it’s widespread or perhaps early Spaniards called it that. In any case, it’s well-regarded by mezcaleros; some say it offers a quintessential mezcal taste.
Michoacán: A state in western Mexico, part of the mezcal DO since 2012. Michoacán mezcals utilize species like Cupreata (Papalote), Agave inaequidens (Alto, Bruto), and Agave americana (Maguey Chino) among otherslalunamezcal.com. The region is known for using wood-fired copper stills with filipino (wood & clay) refiners, giving a unique style. Michoacán’s inclusion in the DO recognized its long mezcal heritage. It’s also one of five states allowed to produce tequila (some municipalities), but its main contribution is distinct mezcals, often with notes of pine, ash, and spice from local oak wood and wild agaves.
Mixto: Refers to tequila that is not 100% agave – it’s a “mix” of sugars. By law, tequila can be produced with a minimum of 51% fermentable sugars from blue agave and 49% from other sources (usually cane sugar)ianchadwick.com. Such a product is known as tequila mixto (it will just say “Tequila” without “100% agave” on the label). Mixtos are typically mass-market tequilas; they may have added coloring/flavor (abocantes) and generally are considered lower quality than 100% agave tequilas. Example: Cuervo Gold (a tequila joven) is a mixto with caramel coloring.
Mineral: Minerally – tasting term for notes reminiscent of wet stone, chalk, or mineral water. Agave spirits, particularly those from certain soils or distilled in clay, can exhibit a pronounced mineral character. For instance, mezcals from Durango (on limestone) or from clay pot distillation often taste mineral. This can manifest as a slight saltiness or the smell of rain on rocks (petricor). It’s generally a positive attribute indicating terroir.
Mixología: Mixology – the art of cocktail creation and bartending. In the context of agave spirits, mixología refers to using tequila/mezcal in innovative cocktails. As mezcal’s popularity rises, many mixólogos (mixologists) craft cocktails that highlight its smoky flavor, pairing it with ingredients like ginger, citrus, or chile. The term implies a refined approach to cocktail making, beyond standard recipesanimalgourmet.com. For example, a Oaxacan Old Fashioned is a triumph of mezcal mixología.
Molienda: Milling or grinding. After cooking, agave piñas must be crushed to release their sugary juice (mosto). Molienda can be done traditionally with a tahona – a large stone wheel pulled by horse or engine that macerates the agave fibers in a pitlalunamezcal.com. It can also be done by hand with mallets (mazos) or via mechanical shredders in modern facilitiesmezcalistas.com. The goal is to break down the fibers and squeeze out as much fermentable liquid as possible. The method of molienda affects flavor: tahona grinding is gentler, yielding richer, fiber-infused mosto, whereas machines can be more efficient but might extract bitterness.
Monocárpico: Monocarpic – a plant that flowers once and then diestuyo.nyc. Agaves are monocarpic: they spend years accumulating energy, bloom a single time (sending up the quiote), and then the mother plant dies after seed production. This life strategy is important in mezcal: it means each agave gives one life for one batch of spirit. It’s why agave cultivation is sustainable only if new pups or plantings replace the harvested ones. The term underscores the sacrifice of the plant in mezcal production.
Monocotiledónea: Monocotyledon (monocot) – a type of flowering plant with one seed leaf, as opposed to two (dicot)tuyo.nyctuyo.nyc. Agaves are monocots, related to lilies and orchids, not to cacti as some think. Monocots typically have parallel leaf veins, flower parts in multiples of 3, and scattered vascular bundles. This term in the glossary emphasizes agaves’ botanical classification. In practical terms, it differentiates agaves from, say, grapevines or grain (which are dicots or different families).
Mosto: “Must” – the fermenting mash of agave, including the sugary liquid and often agave fibers, before distillationlalunamezcal.com. After agave is cooked and crushed, the extracted juice (with or without fiber) is put to ferment – this is mosto. In tequila, mosto typically refers to the agave juice/wort, sometimes called mosto muerto when fermentation is complete. Mezcaleros use mosto for the actively fermenting material as well, which can be quite thick with fibers (bagazo). Once fermented (the sugars eaten and the yeast mostly dead), it’s called mosto muerto (“dead must”)lalunamezcal.com, ready to distill.
Murciélago: Bat. Bats (especially the Mexican long-nosed bat) are key pollinators of agave plants. They visit agave flowers at night to drink nectar and in doing so transfer pollen between plants. This is crucial for agave genetic diversity. In fact, agaves and bats have a mutualistic relationship – agaves open their flowers at night and produce aromatic nectar tailored to attract bats. From a cultural angle, respecting murciélagos (by allowing some agaves to flower) has become a sustainability movement in mezcal/tequila. Some brands are “Bat Friendly,” ensuring at least 5% of their agaves are left to flower for batspuntagave.compuntagave.com. So, while murciélago isn’t a production term, it’s deeply connected to agave ecology and lore (even appearing on some mezcal labels).
Nahuatl: The language of the Aztecs (Mexica) and a number of indigenous communities in central Mexico. Many words in agave spirits come from Nahuatl. For example, mezcal from mexcallilalunamezcal.com, mexcalmetl (an old word for agave)mezcalunion.com, metl (maguey)tuyo.nyc, octli (pulque), tequila (possibly from Tequillan place name). Knowing a term is Nahuatl indicates its pre-Hispanic origin. Nahuatl is still spoken today in some mezcal-producing regions.
NOM (Norma Oficial Mexicana): Official Mexican Standard – a regulatory document that defines how a product must be made and labeled. For spirits, important NOMs are the specific ones for each DO. Every certified tequila or mezcal must comply with its NOM. Distilleries are assigned a NOM number (which appears on bottles). “NOM” on a bottle label followed by a number indicates the producer is registered and the product meets the standardbillystequila.com. For example, see NOM-006-SCFI-2012 for tequila and NOM-070-SCFI-2016 for mezcal.
NOM-006: The NOM regulation that specifies Tequila production (current version NOM-006-SCFI-2012)flaskfinewines.com. It covers approved agave (Weber azul), regions (Jalisco and parts of 4 states), minimum agave sugar content (51%), processing methods, categories (100% agave vs. mixto), aging definitions (reposado, añejo, etc.), and labeling requirements. If a bottle is labeled “Tequila,” it must meet NOM-006 criteria. The CRT enforces this.
NOM-070: The NOM for Mezcal (NOM-070-SCFI-2016). It defines what can be labeled mezcal: the authorized agave species (dozens listed), the production zones (Durango, Guerrero, etc.), and categorization (Mezcal, Mezcal Artesanal, Mezcal Ancestral)oldtowntequila.com. It also outlines allowed techniques for each category (e.g. ancestral must use clay stills) and naming conventions (e.g. “Abocado con…” for pechuga). Mezcal producers must be certified under NOM-070 to use the word “Mezcal” on their bottles, otherwise they must say “Destilado de Agave.”NOM de la Raicilla: Official Mexican Standard for Raicilla. The legal framework that defines production methods, authorized agave species, geographic boundaries, and labeling requirements for raicilla. It ensures authenticity, traceability, and protection of the denomination of origin. (Regulated under Mexican federal law and published in the Diario Oficial de la Federación.) PROY-NOM-257-SE-2021
Oaxaca: The state of Oaxaca is the epicenter of mezcal production, responsible for approximately 85–90% of all certified mezcalcivileats.comanimalgourmet.com. It boasts the greatest variety of agave species used (espadín, tobalá, arroqueño, cuishe, etc.) and a rich heritage in mezcal culture. Key mezcal regions in Oaxaca include Santiago Matatlán (called the “World Capital of Mezcal”), as well as Miahuatlán, Sola de Vega, Tlacolula, and the Mixteca. When people think of “mezcal,” they often picture Oaxaca. The state’s name itself likely contributed to the word mezcal (from Nahuatl Mexihcalli).
Ordinario: The low-proof distillate from the first run in a double-distillation processlalunamezcal.com. In mezcal and tequila, the first distillation takes the fermented mosto (~5-10% ABV) and yields ordinario at around 20–30% ABV. This cloudy, rough spirit is then distilled a second time (rectification) to produce the finished higher-proof mezcal/tequila (the refino or spirito). Ordinario often has a lot of congeners and water; it’s not consumed as-is (though historically, it may have been in some locales). In some cases, ordinario is used to macerate fruits or meats (as in pechuga) before the second distillation.
Palenque: In Oaxaca, a palenque is a traditional mezcal distillerymezcalistas.com. It usually is an outdoor/roofed artisanal operation, often at a maestro’s home, with a roasting pit, tahona, fermentation vats (tinas), and one or more copper or clay stills. The word means “wooden stake fence” in Spanish, but in mezcal it has come to mean the production site. Visiting a palenque means seeing mezcal being made by hand. (In colonial times, the term fabrica de mezcal was also used, but palenque is the folkloric term in Oaxaca.)
Palenquero: A mezcal maker, specifically one who runs a palenque. It’s essentially a synonym for mezcalero, but emphasizing the person’s role as owner/operator of a palenquemezcalistas.com. For instance, a family might say “Somos palenqueros desde hace cinco generaciones” (we’ve been mezcal distillers for five generations). It underscores the deep tradition and often multi-generational knowledge at each palenque.
Papalote: A local name for Agave cupreata in parts of Guerrero and Michoacánblog.xcaret.com. It means “kite” (perhaps for the shape of its leaves or because the quiote with flowers looks like a kite in the wind). Maguey Papalote is used extensively in Guerrero mezcal – it’s endemic to that region’s hillsblog.xcaret.com. The term is so prevalent that some brands from Guerrero call their mezcal simply “Papalote.” It yields a flavorful mezcal with hints of green peppers and tropical fruit. (Papalometl in Nahuatl, meaning butterfly, is another name for this agave, referencing its broad, wing-like leavesblog.xcaret.com.)
Parada: In Michoacán mezcal terminology, parada refers to the second distillation run and the stopping point when the desired proof is reachedlalunamezcal.com. It literally means “stop.” The process: 160 liters of ordinario are distilled until about 50 liters of refined mezcal (around 50% ABV) have been collected – that point is called la parada, as distillation is haltedlalunamezcal.com. It can also refer to that final yield (the batch itself might be called una parada). Essentially, it’s the cut where the mezcalero decides to finish the distillation, often when the composite comes out to the target strength.
Pechuga: A special style of mezcal distilled with a protein (traditionally a chicken or turkey breast) along with fruits, nuts, and spices during a third distillation. Mezcal de pechuga is usually made in small batches for ceremonies. The word pechuga means “breast” – a raw poultry breast is hung inside the still; as alcohol vapors pass it, they pick up savory, umami notesexperienceagave.com. Meanwhile, fruits like apple, plantain, orange, and spices in the boiler add sweetness and complexity. The result is a rich, aromatic mezcal with a slight fatty, sweet depth. It’s often clear despite the additions. Many regions have their own variations (some use venison, mole, or even iguana). Pechuga is typically consumed at celebrations (weddings, baptisms) and is highly prized.
Petate: A woven mat made of palm or agave fibers. In mezcal, petates are used during the roasting process – after the agave piñas are charred in the pit, they are often covered with moist fiber mats (petates) before sealing with earthlalunamezcal.com. This keeps smoke in and dirt out, and helps control the roast. Petate mats are also used for drying agave fibers or as simple filtration. Beyond mezcal, dormir en el petate means sleeping on a traditional mat. It’s a humble yet strong symbol of Mexican rural life.
Pencas: Agave leaves. The long, often spined leaves of an agave are called pencas. Jimadores cut off all the pencas during jima, since they contain bitter sap and little fermentable sugarinstagram.com. Pencas are sometimes used as covers or seasoning – e.g., in pit ovens, agave pencas are layered on top of piñas for insulation and to lend a bit of flavor (think of how banana leaves are used in cooking). Dried penca fibers can form the petate mats or may be used to tie things. In tasting, nota a penca might describe a green, sappy flavor.
Perlas: “Pearls.” Refers to the bubbles that form when high-proof mezcal is poured or shaken. Good mezcal produces bubbles (perlas) that are sustained for a few seconds; their size and longevity indicate alcohol content and qualitylalunamezcal.com. Traditionally, mezcaleros gauged proof by observing perlas: small, tight bubbles that linger suggest ~50%+ ABV, while big quickly-dissipating bubbles suggest lower ABVlalunamezcal.com. This is also called the “pearls test.” The term perlas thus symbolizes the spirit’s body and richness (a mezcal described as con perlas is strong and well-made).
Pie de levadura: Also known as pie de cuba. It literally means “foot of yeast.” This is a starter or mash used to initiate fermentationlalunamezcal.com. Mezcaleros take a bit of fresh aguamiel or crushed agave juice and allow it to start fermenting (or they use leftover yeasty mash from a previous batch), then add this actively fermenting portion into a new batch of mosto to kick-start fermentation with robust yeast activitylalunamezcal.com. It’s essentially a sourdough starter concept for mezcal fermentation. By maintaining a pie de levadura across batches, they carry forth a house yeast culture, ensuring consistent and complete fermentation.
Pila: Literally “basin” or trough. In mezcal, pila can refer to shallow pit or stone/cement tub where cooked agave is crushed or where fermentation happenslalunamezcal.com. For example, some traditional palenques have stone pilas in the ground for fermenting the mosto. In modern tequila, pila might mean large fermentation tank. The term is somewhat general, but implies a container or receptacle (often in-ground or built from local stone). Pila de fermentación = fermentation vat. Pila de molienda = a milling pit (like the tahona pit).
Piña: “Pineapple.” The heart of the agave, after the leaves (pencas) are removed, due to its resemblance to a pineapplelalunamezcal.com. This is the sugar-rich core that is cooked and fermented to make agave spirits. Piñas can range from 20–40 kg in cultivated blue agaves to hundreds of kilos in wild agaves. Typically, several piñas are needed for one liter of mezcal (e.g., 7 kg of agave per liter, varies widely). The term piña is fundamental in tequila/mezcal: “se hornean las piñas” (the agave hearts are baked). Once cooked, piñas turn soft and sweet (called mezontle sometimes).
Pulque: A traditional, mildly alcoholic beverage made by fermenting agave sap (aguamiel)lalunamezcal.com. Pulque is milky, viscous, about 4-6% ABV, and has a tangy, yeasty flavor. It’s been consumed in Central Mexico for over 1,000 years (called octli in Nahuatl). Maguey pulquero (e.g. Agave salmiana) is cultivated for aguamiel production – the plant’s heart is hollowed and sap is collected daily by a tlachiquero. Pulque does not undergo distillation. It was considered sacred by the Aztecs (the gods Mayahuel and Patecatl preside over it). While pulque is not distilled, it’s the ancient predecessor to mezcal – indeed, some colonial references call mezcal “vino de pulque destilado.” In modern cocktails, pulque remains a rustic ingredient and an acquired taste.
Pulquería: A tavern that specializes in serving pulqueen.wikipedia.org. Pulquerías were wildly popular in 19th-century Mexico (especially in Mexico City), often with colorful names and murals. They traditionally served pulque in glass mugs, sometimes with side dishes. By mid-20th century, pulquerías declined (due to competition from beer and stigma), but some remain and have even resurged in hip urban areas. Visiting a pulquería offers a nostalgic experience – chalkboard pulque flavors, old-fashioned swinging doors, and a slice of drinking culture quite separate from tequila/mezcal cantinas.
Punta: “Tip” or “point.” Another term for the first portion of distillate (same as cabeza) – the heads cut. It’s high in alcohol and impurities like methanol, so usually separated. In mezcal communities, sometimes the term punta specifically means the very strongest mezcal drawn (even within the heart cut, the initial jars might be called puntas if they test extremely high ABV). For example, a mezcalero might say “la punta salió a 60 grados” (the first run came off at 60% ABV). Occasionally punta is tasted or used for special blends, but generally it’s not bottled on its own (being too hot/volatile).
Puebla: A state in central Mexico that obtained Denomination of Origin for Mezcal in 2015milenio.com. It has a long but lesser-known agave spirit tradition. Maguey Puebla (Agave salmiana, known locally as maguey poblano or verde) is prevalent. Traditional mezcal in Puebla (e.g. around Tehuacán and the Mixteca poblana) is called mezcal de penca or simply mezcal, often made with salmiana or agave mixteca and clay pot stills. Since DO inclusion, some brands (e.g. Oaxaca vs Puebla from Del Maguey) showcase Puebla’s terroir – typically a bit lighter roast, sometimes a lactic note, and green herbal qualities. Puebla’s entry into the DO also means it’s recognized that 3 of the 5 highest-producing maguey species are from there.
Quiote: The tall flower stalk of a mature agave, which can reach several meters highlalunamezcal.com. When an agave is ready to reproduce, it shoots up the quiote, which then sprouts many flowers and later seeds. The quiote often grows rapidly (in a few months) and signals the end of the agave’s life. It is sometimes cut off (see capón) to preserve sugars for mezcal. Quiotes can be used in other ways: roasted as a vegetable, turned into didgeridoo-like instruments, or left for pollinators. The presence of a quiote in a field indicates those agaves are beyond harvesting stage.
Quiotudo: Adjective meaning an agave that has a quiote (has flowered). A maguey quiotudo is one that has bolted. For mezcal, a quiotudo agave is usually considered past its prime for use because it has expended sugars to flower (the piña becomes fibrous and low-sugar). Once an agave throws a quiote, it’s essentially signaled its death. Mezcaleros avoid using fully florido (flowered) agaves unless desperate. Thus quitar el quiote (removing the stalk early) is common practice. Describing an agave as quiotudo is like saying “that agave has shot its bolt (literally) and is done.”
Raicilla: A rustic agave spirit from Jalisco, historically produced outside the tequila rules. Raicilla (meaning “little root”) was a local moonshine for centuries. It can be divided into two main styles: de la Costa (coastal Jalisco, using agaves like Agave angustifolia and A. rhodacantha) and de la Sierra (mountain, using Agave maximiliana primarily). It often has very distinctive flavors – floral, cheesy, herbal. Raicilla received its own Denomination of Origin in 2019mezcalistas.com. Traditional raicilla is typically pot-distilled (sometimes with copper in wood trunk stills) and can be quite high proof. Many consider raicilla “mezcal’s rebellious cousin.”
Refinada: “Refined” – referring to the second distillation of mezcal, or the final product of that second distillationlalunamezcal.com. After the ordinario is made in the first run, it is distilled again; this output is sometimes called mezcal refino or mezcal refinado. In some regions, refinada also means a particular cut of the second distillation (the prized heart). Essentially, refinada is what you’d bottle as mezcal – purified, higher proof, and refined in flavor compared to ordinariolalunamezcal.com.
Reposado: “Rested.” A classification for agave spirits aged in oak barrels between 2 and 12 monthsanimalgourmet.com. Reposado tequila typically is aged around 6–8 months in ex-bourbon barrels, gaining light golden color and vanilla-oak sweetness while still retaining some fresh agave character. Mezcal reposado is less common but exists. The term indicates a short maturation – long enough to soften and impart subtle wood notes, but not so long as to dominate the spirit or be classified as añejo.
Romita: Tequila-producing municipality in Guanajuato. A municipality within the tequila Denomination of Origin where blue agave cultivation and tequila production are legally permitted, contributing to the expansion of tequila beyond Jalisco.
Roseta: Rosette – the circular cluster arrangement of agave leaves. Agaves grow in rosette form (a spiral whorl of leaves emanating from the central stem)tuyo.nyc. This term is used in botany to describe agave morphology. For instance, Agave potatorum has a compact rosette about 2 feet wide. The rosette shape allows agaves to maximize water capture at their base and protect the core. In describing agaves, one might say “una roseta de un metro de diámetro” (a rosette one meter across). It’s also relevant to identify species (some rosettes are dense vs. open, etc.).
Salmiana: An agave species, Agave salmiana, also called maguey verde or maguey pulquero. It’s a large agave with broad, green, fleshier leaves and yields a huge piña. Salmiana is traditionally used to produce pulque (its sap is very abundant)oldtowntequila.com, but it’s also used for mezcal in some regions (San Luis Potosí, Zacatecas, Guanajuato). Mezcal from A. salmiana often has a different character – sometimes described as vegetal, tart, or slightly rubbery. It can be challenging to work with due to high fiber and some viscous compounds. Some call it maguey verde (“green agave”)lalunamezcal.comoldtowntequila.com. It’s notable that salmiana ferments differently; in SLP they don’t pit-roast it but steam cook it to avoid overpowering sulfur notescaskers.com.
Sal de gusano: Worm salt. A Oaxacan spice made of sea salt, toasted and ground chile (usually chile costeño or pasilla), and dried, ground maguey worms (gusanos rojos)caskstore.comfoodandwine.com. Sal de gusano is traditionally served with mezcal – often sprinkled on orange slices that accompany a tastingsantaalmagia.com. It has a savory, smoky, earthy taste that complements the agave spirit. In context: “Escarcha el vaso con sal de gusano” (rim the glass with worm salt) is done for some cocktails, or simply “prueba el mezcal con su naranja y sal de gusano.”
San Luis Potosí: A state in north-central Mexico, part of the mezcal DO. It’s notable because mezcal from SLP is often made from Agave salmiana and has a unique traditional process: they typically cook agaves in above-ground ovens or steam (not underground pits)reddit.com, and sometimes ferment in masonry tanks. SLP mezcal has DO protection (granted in 1994). The flavor profile can be quite herbal and slightly funky. SLP is also unique in that one of its distillers (Destilería María de la Paz) historically made a product called “tequila” from salmiana – which led to a legal battle and ultimately inclusion of SLP in mezcal DO. In short, San Luis Potosí’s mezcal is distinctive for its agave (salmiana) and process (often no smoke).
Santiago Matatlán: The most recognized mezcal-producing town. Often referred to as “The World Capital of Mezcal,” this Oaxaca town is historically and culturally central to mezcal production, with hundreds of palenques and deep mezcal heritage.
Sierra Negra: Meaning “black mountain range,” Sierra Negra is also the name of a rare agave (considered a variety of Agave americana or A. vermeera) used in some Oaxacan mezcals. Maguey Sierra Negra takes a very long time to mature (often over 20 years) and is said to be semi-wild. It has dark-hued, large leaves. Mezcal from Sierra Negra is coveted for its depth – notes of spices, earth, and a luxurious mouthfeel. Because of the long lifecycle, productions are tiny and special. The name highlights it’s often found in higher altitude, mountainous terrain.
Suave: Smooth or mild. A description indicating the spirit is gentle on the palate – not too harsh or burning. “Suave” mezcals/tequilas might have rounder, softer flavors (perhaps from good distillation cuts or aging). For example: “Mezcal muy suave, de paso aterciopelado” (very smooth mezcal with a velvety finish). Sometimes this can describe lower-ABV or well-aged spirits. Of course, “suave” can be subjective; one person’s smooth might be another’s bland. But in marketing, you’ll see phrases like “tequila suave al paladar” emphasizing how easy it is to sip.
Taberna: Historically, a rustic distillery, especially for raicilla or bacanora. In the mountains of Jalisco, raicilla producers called their hidden home stills tabernas. The term is Spanish for “tavern” but in this context it meant the clandestine mezcal factory out in the hillsliquor.com. Sonora’s bacanora stills were also called tabernas during the many years (1915–1992) when bacanora was prohibited – producers (taberneros) operated in secretliquor.com. Today, the term is not as commonly used (palenque or fábrica might be used instead), but knowing it is useful when reading historical accounts.
Tahona: A large stone wheel used to crush roasted agave. The classic tahona is a volcanic rock wheel (weighing a ton or more) that rolls in a circular pit, pulled traditionally by a mule or ox (or mechanized)lalunamezcal.com. It macerates the agave fibers, releasing the juices. Tahona grinding is slower and laborious, but it preserves more fiber and can yield a sweet must with good mouthfeel in fermentation. Tequila distilleries like Fortaleza and Patron still use tahonas, as do many artisanal mezcal palenques outside of Oaxaca. The word tahona can also refer to the whole milling area/pit itself. Modern versions include “Chilean” or “Egyptian” mill (tahona chilena/egipcia), which are mechanical crushers similar in functionoldtowntequila.com.
Tamaulipas: A state in northeast Mexico included in the tequila DO (a few municipalities) and recently some municipalities in the mezcal DO as well (2017). It’s not a big producer, but it has some very interesting wild agaves. For tequila, blue agave is grown around Tamaulipas’s Valle de San Fernando. For mezcal, maguey Agave americana and Agave uniola (known locally as mezcalito) can be found. There is an emerging mezcal scene around the Sierra de Tamaulipas. Historically, some spirit called vino mezcal de Tamaulipas was noted in 1800s. Tamaulipas’s contribution remains small and often for local consumption. Worth noting: the CRT had certified a few tequila producers there (like Tequila Chinaco), proving good agave can thrive even in Gulf Coast climates.
Tapado: “Covered” – refers to the traditional underground roasting of agave piñas by covering them. In Mezcal Unión’s context, Tapado means the agave roasting process itself, in which piñas are buried and covered (tapa) in an earthen pitmezcalunion.com. It’s essentially a synonym for horno de tierra. They note it’s similar to barbacoa: piñas are cooked in a pit, then covered with bagazo, petates, soil, etc., and left to bake for daysmezcalunion.com. This slow roast is what gives mezcal its signature smoky, roasted character. In some regions (like parts of Oaxaca) they specifically use the term tapada for when the oven is sealed up and roasting.
Tepeztate (Tepextate): A wild agave species (Agave marmorata) known for its gnarly, twisted leaves and very long life. Tepeztate often grows on rocky cliff sides (even seemingly out of rock)blog.xcaret.com. It can take 15–25 years to mature, sometimes longerroadrunner.la. Its leaves are green with yellow mottling. Mezcal from tepeztate is typically very aromatic and potent, with floral, lactic, and peppery notes, often considered “funky” and complex. Yields are low due to long growth and difficulty harvesting on steep terrain. The name comes from Nahuatl tepetztatl (possibly meaning “stone maguey” because it grows on rocks). It’s greatly treasured by mezcal aficionados.
Tequila: The most famous agave spirit, produced primarily in Jalisco from Agave tequilana (blue agave). Tequila is technically a type of mezcal, but it’s industrialized and regulated separately. It must be made in designated regions (all of Jalisco and parts of Nayarit, Guanajuato, Michoacán, Tamaulipas)lalunamezcal.com. By law, tequila is double-distilled and can be 100% agave or mixto. Tequila typically is not smoky (agaves are steam-cooked, not pit-roasted). Flavor-wise, tequila often has sweet citrus, pepper, and herb notes from blue agave, and aged expressions add oak, vanilla, etc. The name comes from the town of Tequila in Jalisco, which itself likely takes its name from the local Nahuatl language (possibly meaning “place of work” or “place of tribute”). Tequila has been produced since at least the 1600s and has the first Denomination of Origin in Mexico (1974).
Tequilana: Short for Agave tequilana, the species name of blue agave (also called Agave tequilana Weber var. azul). Often just referred to as “Weber Blue Agave.” It was named after Fr. Weber who classified it in the 20th century. Agave tequilana is native to Jalisco and surrounding areaslalunamezcal.com. It’s relatively fast-growing (6–8 years) and reproduces heavily by hijuelos. Tequilana has blue-green leaves and can reach about 5–7 feet in height (excluding quiote). It’s the only agave permitted for tequila. So if one says “tequilana” in a mezcal context, they mean blue agave being used outside of tequila, sometimes labeled as mezcal de agave azul. Some mezcaleros in Oaxaca have begun experimenting with blue agave – but they can’t call it tequila due to DO, it would be an agave spirit or mezcal if made traditionally.
Tequilero: Adjective or noun relating to tequila. As an adjective: industria tequilera (tequila industry), zona tequilera (tequila zone). As a noun: it can mean a person from the town of Tequila, or someone involved in tequila making. E.g. Maestro tequilero (master distiller), productor tequilero (tequila producer). “Tequileros” (plural) historically also refers to bandits who smuggled tequila to the US during Prohibition – there was a gang called Los Tequileros in the 1920s. In general, if something is described as tequilero, it’s characteristic of tequila production or culture.
Terroso: Earthy. A tasting note indicating soil, clay, or damp earth-like aromas/flavors. Many mezcals have a tono terroso due to traditional production (earthen pits, clay stills) and the agave’s mineral uptake. For instance, mezcal from clay-pot distillation might smell a bit like wet mud in a pleasing way. Also, agaves grown in certain soils (limestone vs. volcanic) might impart different earthy nuances. Terroso is often used along with mineral or ahumado to describe the base tones of a mezcal.
Tobaziche: An agave (and mezcal) term from Oaxaca, referring to a member of the Agave karwinskii family. Tobaziche (also spelled tobasiche) has a slender, cylindrical pina like cuishe, and typically takes over 10–16 years to maturedelmaguey.comdiffordsguide.com. It grows in the wild in sandy, rocky soils (often the Miahuatlán region). Mezcal Tobaziche is known for being extremely herbal and sometimes a bit spicy or creamy. The name’s origin is unclear; it might be Zapotec. Some communities use “tobaziche” as a catch-all for wild karwinskiis, whereas others distinguish further (largo, tripón, etc.)instagram.com. Del Maguey’s Tobaziche and other single-varietal releases have drawn attention to this maguey.
Tlachiquero: The person who harvests aguamiel (sap) for pulquemezcalistas.com. A tlachiquero uses a long gourd (acocote) to siphon out aguamiel from the hollowed core of a maguey every day. They often have to remove a thin layer off the cavity each time to keep sap flowingpuntagave.com. The term comes from Nahuatl tlachiqui (to scrape). Tlachiquero is a specialized profession – historically they were highly respected pulque harvesters. In modern context, the term might come up in relation to pulque-based spirits (like comiteco, which involves sap collection by tlachiqueros)backalleyimports.comlaroussecocina.mx.
Tina: “Tub” or vat. In mezcal, tinas are open fermentation tanks, traditionally made of wood (like pine or cypress)lalunamezcal.com. After cooking and crushing, the maguey fibers and juice are placed into tinas to ferment, usually for 3–8 days depending on temperature. Wooden tinas can be just large cylindrical tubs, or in-ground lined vats. In modern facilities, stainless steel tanks are used but often still called tinas. The material can subtly influence fermentation (wood can harbor native yeast and bacteria). Also, in some regions clay or animal skin fermenters exist, but wooden tinas are most common in Oaxacan palenques. For tequila, large steel tanks (sometimes wood) are used, but they usually call them “fermentadores” more often than tinas.
Tinacal: A traditional place or container for pulque fermentation. In large pulquerías or haciendas, the tinacal was the hall where aguamiel was fermented into pulque – often in huge round open vats carved into the ground or built of masonry. In modern description, a tinacal can also be the large fiberglass or cement tank used for pulque (the Puntagave article described them as traditional fermenters)puntagave.com. For mezcal, one might use the term if referring to fermenting in a similar pit. Essentially, tinacal = pulque brewery. It’s mentioned here for completeness as part of agave vocabulary; less directly used in mezcal except if discussing pulque or destilado de pulque.
Tobalá: A prized wild agave (Agave potatorum) known as the “king of mezcals.” Tobalá is a small agave with wide, round leaves (often called “conejo” or “rabbit ear” in some locales) and typically grows under shade of oak/pine at high altitudesblog.xcaret.com. The name comes from Zapotec origin (tobala meaning “hot/cooked on the ground” or Nahuatl papalometl meaning “butterfly agave”)blog.xcaret.com. It matures in about 10–15 years. Tobalá mezcal is renowned for its rich, complex flavor – often described as sweet, floral, and tropical (notes of mango, cinnamon, honeysuckle). It’s usually small yield – many tiny piñas needed. Cultivation of tobalá has begun by planting its bulbils or seeds, but wild tobalá remains highly sought after, often fetching a higher price. Oaxacan mezcal lore places tobalá on a pedestal as one of the most delightful expressions of terroir.
Valle de Tequila: The lowland valley region in Jalisco around the town of Tequila and Amatitán. Tequilas from El Valle (the valley) are generally known to have more earthy, vegetal, and peppery profiles compared to highland (Los Altos) tequilastastetequila.comkegnbottle.com. The valley soil is rich in volcanic minerals and the climate warmer, which can yield agaves with slightly lower sugar but more mineral content. Examples of valley tequila distilleries: Herradura (Amatitán), Sauza and Cuervo (Tequila town). The valley vs. highland flavor dichotomy is often noted by aficionados – valley tequilas = bold, spicy, herbaceous; highland = sweet, floral, smooth.
Veladora: A traditional mezcal glass – originally a small glass used to hold prayer candles (velas) in churchesmezcalistas.comvisualsp.com. It’s a short, thick-walled glass with a distinctive cross at the bottom (from its origin as a candle holder). Mezcal is often served in veladoras in Oaxaca – they hold ~2 oz. The broad mouth of the veladora allows one to smell the mezcal’s aromas well. Reusing these candle glasses for drinking is a great example of upcycling. They’ve become iconic in mezcal culture. Many tasting rooms still use veladoras, though some prefer clay copitas or brand-specific vessels. The word veladora itself means “votive candle” or the glass containing it.
Vinata: In Michoacán (and some other states), vinata is the regional term for a mezcal distillery – equivalent to palenquelalunamezcal.com. Ex: “Vamos a la vinata de Don Fabio.” It likely comes from “vino de mezcal”, highlighting that mezcal was seen as a type of wine. The term was also historically used in Sonora for bacanora stills. A vinata typically includes the hornos, crushing area, fermentation troughs, and stills. The word is not as widespread today outside Michoacán – but within that state you’ll hear it frequently. (Note: Vinatero thereby is a mezcal producer, as in Sonora’s vinateros of bacanora).
Vinatero: Literally “wine-maker,” but in context of agave, it refers to a mezcal distiller, especially in northern states. Sonora’s bacanora producers proudly call themselves vinaterosmezcalistas.com, since bacanora was long known as vino de mezcal. In raicilla, some documents refer to vinateros de raicilla. The term harks back to the colonial classification of distillates as “wines” (because they were called vino de mezcal, vino mezcal, etc.). While not common in everyday speech in Oaxaca, it is still used in historical or regional contexts (e.g. Asociación de Vinateros de Sonora).
Vino de mezcal: An old term for distilled agave spirit – literally “mezcal wine.” In the colonial period and 19th century, what we call mezcal was often referred to as vino mezcal or vino de mezcalmezcalistas.com. Even tequila was originally called vino de mezcal de Tequila. The term emphasizes it came from fermented agave (thus an agave wine that was then distilled). Today, one might encounter it in historical texts or when locals differentiate traditional mezcal from other liquors. For example, a family might say “mi abuelito hacía vino mezcal en barro.” It’s essentially synonymous with mezcal, but using vino underscores the heritage and perhaps the more rustic, pre-industrial identity of the spirit. Some traditional labels or cultural discussions still use the phrase to pay homage to the past.
Xerófilo: Xerophilous, meaning adapted to a dry climate. Mexico’s central plateau and many agave-growing regions are characterized as matorral xerófilo (xerophilic scrubland)animalgourmet.com. Agaves are quintessential xerophile plants – they thrive in arid/semi-arid conditions with minimal water, thanks to adaptations like CAM photosynthesis, thick cuticles, and water-storing tissues. A xerófilo ecosystem is one with sparse rainfall, where you find agaves, cacti, yuccas, etc. In descriptions, one might say “esta planta es xerófila” or “el agave crece en climas xerófilos.” Knowing this term helps appreciate why agaves can survive and even need harsh sun and drought to develop their sugars (too much water can make agave bland and bloated).
Zacatecas: A state in north-central Mexico with a long mezcal history and DO protection. Zacatecas traditionally produced mezcal de tequilana – i.e., mezcal from blue agave – because many blue agaves were cultivated there (just across Jalisco’s border). In fact, mezcal from Huitzila, Zacatecas, made of blue agave, is nearly identical to tequila but is labeled mezcal due to historical reasonsmissionliquor.commoorebrothers.com. Derrumbes Zacatecas is a well-known example, using Weber agave cooked in clay ovens above ground (since tequila had exclusivity on autoclaves, they used brick ovens and gave it mezcal DO). Zacatecas mezcals can also use Agave salmiana in other areas. The state is one of the top traditional producers by volume (El Zacatecano is a large brand of mezcal from blue agave there). In short, Zacatecas is unique as a mezcal region for focusing on blue agave, giving a spicy and slightly sweet profile, essentially a “tequila-style mezcal”missionliquor.compacificedgesales.com. The DO for mezcal recognized Zacatecas in 1994, and the industry there remains important, if under-appreciated by craft mezcal circles.Zona del Silencio: Mezcal Denomination of Origin region in northern Mexico. A remote desert area spanning parts of Durango, Chihuahua, and Coahuila, recognized within the mezcal Denomination of Origin and known for producing distinctive desert-style mezcals.
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