Mezcal: A Review of Chemistry, Processing, and Potential Health Benefits

Mezcal is a Mexican alcoholic beverage elaborated by the distillation of fermented maguey (Agave genus) juice. In Mexico, there is an extensive variety of fermented beverages that embody many of the cultural traditions of this country. They are associated with environmental factors, naturally occurring microbiota, and the local availability of raw materials. Fermentation processes for the elaboration of ancestral beverages are an antique technology used by ethnic groups since pre-Hispanic times; however, these beverages are currently being studied with renewed attention as a source of prebiotics, probiotics, synbiotics, and postbiotics. An important sector of these products is Agave beverages, such as pulque, tequila, and mezcal. Despite the increasing demand for the last beverage, there are still relatively few studies about the chemistry, biotechnology, and health benefits of mezcal. The main aspects considered in this document are the definitions used in the mezcal industry, characteristics of wild and cultivated Agave species and varieties, mezcal elaboration technology (including juice extraction, fermentation, distillation, and aging), and potential health benefits related to mezcal, including prebiotics and probiotics, and bioactive compounds, such as phenolics and alcohol. These compounds can make mezcal a potentially functional beverage when consumed moderately.