Agave Spirit Tasting Protocol | Mezcal and Tequila Sensory Guide

Executive Summary

Use tulip or copita glassware 150 to 200 mL with 30 to 40 mL pours at 18 to 22 C for tequila and 20 to 24 C for mezcal to balance volatility and mouthfeel (CRT 2021-06, COMERCAM 2020-05).
Rest samples roughly one minute per ten ABV points (maximum three minutes) before nosing, swirling only after the first pass to keep ethanol lift controlled (CRT 2021-06, ASTM E1871-19).
Apply three-position nosing with three second inhalations and slightly open mouth to balance esters, phenols, and ethanol perception (ASTM E1871-19).
Execute two to three millilitre sips, coat for three to five seconds, micro-aerate once, and expectorate when tasting more than three samples to limit fatigue (ASTM E1871-19, ADI Sensory 2016-11).
Hydrate with still water at 20 to 25 C and use neutral starch palate cleansers; avoid acidic foods until calibration is complete to preserve acid thresholds (COMERCAM 2020-05).
Dilute tequila with two to five drops of water or five percent when ABV exceeds 45; mezcal dilution remains optional and should be declared in notes due to producer disagreements (CRT 2021-06, COMERCAM 2020-05).
Maintain aroma calibration weekly using fresh agave heart, caramelised agave, lime peel, wet clay, mesquite smoke, vanilla, anise, and fusel references to anchor lexicon intensity (Ríos-González 2013-02).
Connect flavor cues to production choices spanning species, terroir, cooking, extraction, fermentation, distillation, proofing, maturation, and additives to contextualise mezcal versus tequila outcomes (NOM-070 2017-08, NOM-006 2012-06, Escalante-Minakata 2019-07).
Prioritise fault detection covering heads and tails imbalance, smoke taint, diffuser neutrality, heavy filtration, additives, and microbial contamination before awarding quality scores (ASTM E1871-19, NOM-006 2012-06).
Adopt a 0 to 5 rubric across appearance, aroma, palate, texture, finish, typicity, and integration to support repeatable benchmarking and training (ADI Sensory 2016-11).

Tasting Setup and Protocol

Glassware: ISO tulip, Lehmann agave copita, or veladora for mezcal tradition; capacity 90 to 120 mL with 30 to 40 mL pour; avoid shot glasses that disperse volatiles poorly (CRT 2021-06, COMERCAM 2020-05).
Serving temperature: Tequila blanco and reposado at 18 to 22 C, añejo 20 to 22 C; mezcal joven 20 to 24 C, madurado en vidrio 18 to 22 C; chill bottles to 16 C then allow to rise (CRT 2021-06, COMERCAM 2020-05).
Aeration and rest: Observe legs immediately, then rest one minute per ten ABV points (stop at three minutes). Mezcal traditions discourage swirling until after first nose, while tequila guidance permits gentle swirling after initial assessment (COMERCAM 2020-05, CRT 2021-06).
Nosing protocol: Conduct three-position nosing (rim high for esters, rim low for phenols, center for ethanol check) with three second inhalations and mouth slightly open (ASTM E1871-19).
Palate sequence: First sip acclimation; second sip structured evaluation: attack (sweetness, acid), mid-palate (texture, smoke, oak), finish (length in seconds). Mezcal finishes often extend 45 seconds while tequila averages 25 to 35 seconds (CRT 2021-06, COMERCAM 2020-05).
Retronasal: After expectorating or swallowing one millilitre, close mouth and exhale through the nose for two seconds to identify roasted notes, esters, and phenols (ASTM E1871-19).
Spit versus swallow: Expectorate during professional flights or when ABV exceeds 46 to avoid palate numbness; swallow a final one millilitre to evaluate finish length when safe; maintain 250 mL of still water per hour (ADI Sensory 2016-11).
Palate cleansers: Neutral starch (unsalted tortilla, plain cracker) followed by still water. Coffee beans only for occasional smoke reset; COMERCAM discourages frequent use to prevent masking (COMERCAM 2020-05).
Water management: Provide room-temperature still water for hydration and a dropper bottle for dilution tests; document dilution ratio in tasting notes (CRT 2021-06).
Dilution tests: Tequila dilution 2 to 5 drops per 30 mL or five percent reduction when ABV above 45; mezcal dilution reserved for training side cups, not final evaluation, because producers argue smoke balance shifts—record stance in notes (CRT 2021-06, COMERCAM 2020-05).

Sensory Lexicon

Domain	Mezcal descriptors (intensity 1-5)	Tequila descriptors (intensity 1-5)	Calibration reference
Plant	Cooked maguey 4, aloe 2, epazote 1 to 2	Cooked agave 3, green apple peel 2	Steamed agave hearts, green bell pepper
Roast	Smoked chile ancho 3 to 4, cacao husk 2	Light caramel 2 to 3, toasted agave syrup 2	Lightly charred tortilla, caramelised agave syrup
Fermentation	Pineapple tepache 3, lactic whey 2	Green banana 2, yoghurt 1 to 2	Tepache, yoghurt whey
Distillation	Copper patina 2, metallic 1, yeasty back palate 2	Peppercorn 2, white pepper 2, clean ethanol 2	Copper pipe, white peppercorn
Maturation	Clay vessel minerality 2, subtle vanilla 1	Vanilla pod 3, cinnamon 2, almond 2	Medium toast American oak, vanilla bean
Smoke	Mesquite 4 to 5, moist ash 3	Trace smoke 0 to 1 (barrel char)	Mesquite chips, fireplace ash
Earth or mineral	Wet slate 3, limestone 2	Chalk 2, volcanic dust 2 to 3	Wet river stone, crushed chalk
Sweet	Piloncillo 2, honey 1	Agave nectar 3, citrus candy 2	Piloncillo cone, agave syrup
Acid	Tamarind 2, green mango 2	Lime zest 2, tart green grape 1 to 2	Tamarind pulp, lime zest
Bitter	Chicory 2, dark chocolate 2	Grapefruit pith 2, bitter almond 1	Grapefruit pith, cacao nib
Umami	Roasted nori 2, sesame 1	Cooked agave core 2, light soy 1	Roasted sesame oil (trace), soy dilution
Faults	Acrid smoke 5, rubber 3, nail polish 4	Solvent 4, sulfury onion 3, glycerin slickness 4	Acetone reference, copper penny soak

Intensity scale: 1 trace, 3 moderate, 5 dominant, based on professional panels (Ríos-González 2013-02, COMERCAM 2020-05, CRT 2021-06).

Production-to-Flavor Map

Mezcal

Parameter	Common ranges or choices	Flavor impact in glass	Reference
Agave species	Espadín, Tobalá, Tepeztate, Cuishe; maturity 7 to 35 years	Espadín balanced sweetness 3, Tobalá tropical esters 4, Tepeztate herbal pepper 4	NOM-070 2017-08
Terroir	Limestone valleys, volcanic slopes, karst soils	Mineral notes rise with limestone; altitude increases acidity	Valenzuela-Zapata 2017-05
Maturity	22 to 32 Brix typical	Higher sugar increases cooked agave sweetness while limiting vegetal notes	Escalante-Minakata 2019-07
Cooking	Earthen pit, masonry horno, autoclave (industrial)	Pit delivers pronounced smoke and earth; horno cleaner roast; autoclave reduces smoke	COMERCAM 2020-05
Extraction	Tahona, wooden mallet, mechanical shredder	Tahona preserves fiber oils for body; mallet rustic, shredder cleaner but can over-extract bitterness	Escalante-Minakata 2019-07
Fermentation	Open wooden vats, stone pits, clay jars, wild yeasts	Wooden vats add lactic and fruity notes; stone pits amplify earthiness; clay introduces mineral nuance	Escalante-Minakata 2019-07
Still type	Copper alembic, clay pot, Filipino still	Copper yields clean pepper, clay offers earthy roundness, Filipino retains sweet esters	NOM-070 2017-08
Proof off still	50 to 55 ABV with puntas or colas adjustment	Higher proof retains oils and aromatics; adjustments change head-tail balance	NOM-070 2017-08
Maturation	Madurado en vidrio, limited oak aging	Glass rest softens edges; oak imparts vanilla and spice but monitored for typicity	NOM-070 2017-08
Additives	Water only	Any vanilla, glycerin, or caramel note indicates non-compliance	NOM-070 2017-08

Tequila

Parameter	Common ranges or choices	Flavor impact in glass	Reference
Agave	Agave tequilana Weber blue, 6 to 8 years, 24 to 32 Brix	Highland fruit-forward notes; lowland mineral, herbal profiles	Valenzuela-Zapata 2017-05
Cooking	Brick horno 48 h, autoclave 6 to 12 h, diffuser with acid hydrolysis	Horno yields caramelised agave; autoclave cleaner vegetal notes; diffuser neutral sweetness	CRT 2021-06, NOM-006 2012-06
Extraction	Roller mills, screw press, diffuser	Roller mills retain fiber oils; diffuser strips phenolics, creating lighter body	CRT 2021-06
Fermentation	Stainless steel with cultured yeast, wooden vats	Stainless yields clean citrus; wood adds lactic complexity; temperature 30 to 35 C affects esters	Escalante-Minakata 2019-07
Distillation	Copper pot, stainless column combinations	Copper removes sulfur for pepper notes; columns create lighter, neutral spirit	NOM-006 2012-06
Proof off still	Around 55 ABV, proofed with demineralised water	Rapid proofing mutes aromatics; slow proof retains oils	CRT 2021-06
Wood regimen	Blanco, reposado 2 to 12 months, añejo 1 to 3 years, extra añejo >3 years (vessels ≤600 L)	Increasing oak adds vanilla, spice, tannin; track integration versus agave core	NOM-006 2012-06
Additives	Caramel, oak extract, glycerin, sugar syrup ≤1 percent combined	Detect slick texture, artificial vanilla, mid-palate sweetness spikes	NOM-006 2012-06

Structured Tasting Method

Single Spirit Workflow

Confirm category, ABV, lot, production notes, glass, and temperature; record planned dilution.
Assess visual by tilting 45 degrees under neutral light; capture clarity, hue, and legs (mezcal ancestral may include particulates) (ASTM E1871-19).
Perform first nose (rim high) to locate volatile faults; pause five seconds.
Execute second nose (rim low) for smoke phenols, roasted agave, minerality; assign intensity 0 to 5.
Take acclimation sip then evaluation sip: attack (sweetness, acidity), mid-palate (texture, smoke, oak), finish (length in seconds).
After expectorating or swallowing one millilitre, conduct retronasal exhale for two seconds and note evolution.
Map sensory cues to production decisions, flag faults, score using rubric, and state service recommendation.

Flight Workflow

Sequence from lightest aroma to smokiest or youngest to oldest; interleave mezcal and tequila only when palate stamina supports the contrast.
Limit to five samples per flight; schedule three minute breaks after sample three.
Present calibration references (fresh agave, caramel, wet stone) pre-flight and between flights.
Record neat versus diluted impressions separately when proof adjustments occur.
Rest palate 20 minutes between flights with hydration and light protein snack to reset.

Blind Identification Decision Tree

flowchart TD A[Start: Assess smoke intensity] -->|≥3 on 0-5 scale| B{Texture weight?} A -->|<3| C{Sweetness vs minerality} B -->|Viscous, oily| D[Likely mezcal - artisanal pit roast] B -->|Lean, tight| E[Check for clay minerality] E -->|Yes| F[Clay pot distillation probable] E -->|No| G[Consider wild agave species influence] C -->|High sweetness, low smoke| H[Evaluate oak and vanilla] H -->|Vanilla + caramel + slick| I[Tequila with additive or heavy oak] H -->|Citrus, pepper, clean| J[Tequila traditional horno] C -->|Mineral, vegetal| K[Cross-check highland vs lowland cues] K -->|Tropical fruit, floral| L[Highland tequila, autoclave or horno] K -->|Earthy, brine| M[Lowland tequila or mezcal with minimal smoke] D --> N{Ethanol heat?} N -->|Sharp| O[Heads-heavy cut] N -->|Round| P[Balanced cut]

Faults and Red Flags

Heads-heavy cuts: Nail polish remover, solvent burn, short finish; dilution intensifies issue (common in small still mezcal) (ASTM E1871-19).
Tails-heavy cuts: Waxy, wet cardboard, bitter finish, metallic aftertaste; note increased viscosity (ADI Sensory 2016-11).
Smoke taint: Plastic, burnt rubber, acrid phenols from overheated pits or contaminated fuel; intensity above three is defect (COMERCAM 2020-05).
Diffuser signature: Thin body, raw cane sweetness, neutral aroma; note as potential industrial tequila profile despite legality (CRT 2021-06).
Additives: Glycerin slickness, artificial vanilla, caramel colour spike; document suspicion and request lot transparency (NOM-006 2012-06).
Microbial contamination: Butyric (rancid butter), sulfur (rotten egg), bandage notes; often from stressed ferments or sanitation lapses (Escalante-Minakata 2019-07).
Oxidation: Flat aroma, bruised apple, dull colour; check storage, especially for opened mezcal stored warm (ASTM E1871-19).

Flights and Exercises

Espadín terroir comparison: Three espadín mezcales from Oaxaca valley, highland Mixteca, coastal zone; objective: isolate soil-driven mineral differences; prompt: identify highest saline finish and infer water source (COMERCAM 2020-05).
Tequila production method: Blanco tequilas via horno, autoclave, diffuser; objective: detect Maillard versus hydrolysis profiles; prompt: track mid-palate sweetness shifts (CRT 2021-06).
Fermentation vessel influence: Mezcal from wooden vat, stone pit, stainless; objective: evaluate lactic versus clean ester profiles; prompt: rank tropical ester intensity (Escalante-Minakata 2019-07).
Aging progression: Tequila blanco, reposado, añejo, extra añejo from same producer; objective: follow oak integration curve; prompt: note point where oak overtakes agave core (NOM-006 2012-06).
Fault detection clinic: Control sample plus spirits spiked with acetaldehyde, glycerin, smoke taint; objective: establish detection thresholds; prompt: log individual detection point and mitigation ideas (ADI Sensory 2016-11).

Food Pairing Matrix

Dish	Mezcal pairing	Rationale	Tequila pairing	Rationale
Grilled octopus with chile de árbol	Espadín joven 46 ABV with citrus and smoke	Smoke complements char while bright acidity cuts fat (COMERCAM 2020-05)	Tequila reposado 38 to 40 ABV with mild oak	Oak spice mirrors chile while low smoke respects seafood sweetness (Valenzuela-Zapata 2017-05)
Oaxacan mole negro	Tobalá mezcal 48 ABV	Tropical fruit lifts cacao; high proof penetrates sauce richness (COMERCAM 2020-05)	Añejo tequila 40 ABV	Vanilla and caramel resonate with mole sweetness; moderate tannin supports spice (NOM-006 2012-06)
Ceviche verde	Low smoke mezcal ensamble 45 ABV	Mineral backbone matches tomatillo acidity; subtle smoke accents herbs	Tequila blanco 40 ABV	Clean pepper and citrus align with lime juice and raw fish freshness (CRT 2021-06)
Barbacoa de borrego	Mezcal de horno with clay distillation	Earthy clay tones complement lamb gaminess; smoke integrates roasted herbs (COMERCAM 2020-05)	Highland tequila reposado	Floral agave balances fattiness; gentle oak adds structure
Dark chocolate 70 percent	Mezcal madurado en vidrio	Softened smoke and cacao synergy with extended finish	Extra añejo tequila	Vanilla and oak integrate with cocoa butter; sweetness offsets bitterness (McGee 2004-11)

Scoring Rubric and Tasting Sheet

Category	Mezcal weighting (0-5)	Tequila weighting (0-5)	Record this
Appearance	5	5	Clarity, hue, legs
Aroma complexity	5	5	Descriptor breadth, balance, faults
Aroma intensity	5	5	0 none to 5 explosive
Palate structure	5	5	Sweetness, acidity, bitterness, smoke
Texture or body	5	5	Viscosity, heat integration
Finish length	5	5	Seconds of flavor persistence
Typicity	5	5	Alignment with NOM expectations
Overall integration	5	5	Harmony among components

Scoring guidance: 0 unacceptable, 1 flawed, 2 acceptable, 3 benchmark, 4 outstanding, 5 reference. Totals above 40 indicate top benchmark; log additive suspicion separately (ADI Sensory 2016-11, NOM-070 2017-08, NOM-006 2012-06).

Tasting sheet fields: sample code, category, ABV, proofed yes or no, visual notes, ranked aroma descriptors, palate descriptors, texture cues, finish time, production inference, faults, score, recommendations.

Simplified Tasting Framework

Use this step-by-step framework when guiding friends, guests, or new team members. Each stage pairs a technical checkpoint with plain-language cues so any agave drinker can understand what they are experiencing.

Step	Assess	Expect
Prep	Choose glass, measure pour, note temperature, set rest timer, decide on water use	Copita or tulip glass (like a small wine glass) with 30 to 40 mL pour; liquid should feel cool but not cold (roughly room temperature after a short chill). Let it sit one to three minutes so first sniff is not dominated by alcohol.
Compliance check	Note label details, ABV, category, any mention of additives or maturation	For tequila look for NOM-006 class (blanco, reposado, etc.); for mezcal note category (artesanal, ancestral). A quick photo of the back label keeps this info handy for later comparison.
Visual	Hold glass over white background, tilt and rotate slowly	Expect clear liquid; slight haze can be normal in artisanal mezcal. Legs running down the side show texture: slow, thick legs hint at fuller body while quick legs suggest leaner feel.
Nose	Hover nose above rim, breathe for three seconds with mouth slightly open, move from rim to center	First pass may smell like baked agave (similar to roasted sweet potato or caramel). Lower your nose to catch smoke or roasted notes. If you smell nail polish remover, burnt plastic, or rotten egg, flag it as a fault.
Palate	Take a small sip (about 2 mL), coat tongue for three to five seconds, then either spit or swallow a tiny amount	Notice first impression: sweet like agave syrup, bright like lime, or earthy. Pay attention to heat level; well-balanced spirits warm gently instead of burning. Texture can feel silky (like light olive oil) or sharp (like vodka).
Finish and retronasal	After expectorating or swallowing 1 mL, close mouth and breathe out through nose	Time how long the flavors linger. Mezcal might evolve from smoke to mineral over 40 seconds; tequila commonly shifts from pepper to citrus in 25 to 35 seconds. A long, pleasant finish is a quality marker.
Production inference	Match key aromas or textures to production choices	Heavy campfire smoke suggests pit roasting (mezcal). Vanilla or baking spice in tequila often signals barrel aging. A slick, almost syrupy mouthfeel can indicate legal additives in tequila or a tails-heavy cut in mezcal.
Calibration and score	Compare with household references, record impressions, assign simple score	Keep bowls of lime zest, agave syrup, wet stones, and light smoke (toasted tortilla) nearby to refresh your memory. Log sweetness, acidity, bitterness, smoke, and texture on a 0 to 5 scale and note any suspected faults or additives.

Encourage tasters to jot one or two descriptive words per step rather than long paragraphs. Short, consistent shorthand (for example “sweet 2, smoke 3, pepper 1”) makes comparisons easier after multiple samples.