The videos are infinitely improved once you finally realize that’s a goat bleating incessantly in the background.
We’ve been back in the States for a few weeks now after a 10-day galavant around central Mexico. While I’m usually itching to get back to New York City after a week or two elsewhere, you could have left me in Mexico with a few pesos and a bottle of potable water and I would’ve figured out the rest. While Mexico may have her issues, doubtless she is a gorgeous country filled with incredible people set to the backdrop of a vibrant and rich history. And, like any other great nation, Mexico of course has her own regional liquor.
Don’t let it’s simple look deceive you–this little liquor packs an incredible punch! Mezcal is commonly chased with a bite of an orange slice sprinkled with ground worm and salt, which go down quite easily compared to the mezcal itself.
Mezcal is made from the fermentation of the agave plant. First, the roots and leaves are chopped off until only the heart of the plant (or la piña, as it resembles a pineapple) is left. The heart is then pit roasted, smashed into a thick fibrous pulp, and placed in a wooden vat where natural yeast floating in the air lands, colonizes, and oversees the fermentation process. Next the mixture is heated in a distillation chamber, so the alcohol may leave the fermented mush as a vapor. It is then funneled into a second tube which is passed through a coolant (in this case cold water) so the alcohol vapors can re-condense and, finally, be bottled!
That famous agave plant.
An enormous vat of agave pulp, with the unmistakable strong scent of fermentation. Smells just like kombucha!
Oh yeah, and here is the gorgeous view from both sides of the mezcal factory in Matatlán. #swoon
Originally posted July 5, 2015.
About The Author:
Caylee Clay, RDN is a Registered Dietitian Nutritionist who specializes in autoimmune diseases. As a graduate of New York University and Hunter College, Caylee has studied under leaders in the health and nutrition world, including completing an independent study and graduate course with Marion Nestle, author of Food Politics. She has 5 years experience in community nutrition, working with a wide variety of patients including infants and young children, HIV+ low income New Yorkers, school aged children, expecting mothers, and minority communities.
eat yer veggies
Caylee Clay is a Registered Dietitian-Nutritionist & yoga teacher specializing in psoriasis & food sustainability. By following her own health path with a goal of naturally putting her psoriasis into remission, she is a top resource for other psoriasis sufferers. Also, she believes that healthy living & sustainability go hand-in-hand — every bite you take has the power to improve both the world and your health!