Mezcal, abin sha ne mai dadadden tarihi wanda yanzu aka haifi Mexico, yana cikin zurfin asiri da sihiri na tsoffin wayewar kan da suka bunkasa a yankinmu. Ambatonsa kawai yana nuna mana al'adun wasu ranaku.
Masana sun ayyana mezcalero maguey a matsayin tsire-tsire tare da manyan, ganyayyaki masu nama tare da mashi a ƙarshensa. A tsakiyar wurin ne ake samun abarba ko iri da ake amfani da shi don cire ruwan da zai zama mezcal.
Mezcaleros suna amfani da ƙamus mai ƙamus; Wannan shine dalilin da ya sa baƙon abu bane su ji cewa maguey manso shine wanda aka fi samarwa a cikin ƙasashen Oaxacan.
Masu haƙuri suna jiran haɓakar itacen zaren, domin zai ɗauki kimanin shekaru bakwai kafin tsiron ya girma.
A Oaxaca, inda al'adar yin mafi kyau mezcal ke bunƙasa, kalmomi uku mabuɗi ne don kusanci asalin abin sha: espadin, arroquense da tobalá. Tare da su, ana sanya nau'ikan nau'ikan agabe guda biyu wadanda suke daɗaɗa da kuma narkar da kayan lambu da yawa na mezcal.
Espadín da girman kai sune kayan amfanin gona, yayin da tobalá shine agave na daji.
Tsarin yana farawa lokacin da manomi ya raba abarba da bishiyoyi, ganye da kuma tushen da ke kewaye da ita. Da zarar an samo abarba, ana dafa su sannan a nika. An bar bagasse da aka samu don hutawa a cikin manya-manya, kayan kamshi na kamshi. Tuni anan, aikin yana buƙatar nutsuwa da haƙuri don jira don bagasse ya yi ferment; a wannan lokacin ruwan yana wucewa cikin tsayayyar.
Wannan shine lokacin da, wanda ke tattare da haske, mai fasaha, kamar yadda tsoffin masu warkarwa waɗanda suka ƙirƙira ƙwayoyin cuta waɗanda zasu ba da lafiya ko rai madawwami, ya haɓaka hanyarsa ta musamman don ba da mezcal na gaba tare da ɗanɗano na halayya.
Wani tsohon girke-girke da Oaxaqueños ya kiyaye cikin girmamawa, ya bayyana cewa don samun shahararren nonon mezcal, nonon kaji biyu da na turkey dole ne a sanya su cikin ganga, tare da ruwan, wanda, idan aka markada shi da kyau, zai ba mezcal dandano mai ban mamaki . Sauran masana'antun cikin gida sun fi son nono ya zama na kazar kaza, kuma har yanzu akwai wadanda ke narkar da mezcal tare da kirfa, abarba da aka yanka, ayaba, bishiyoyin apple da farin sukari. Duk wannan yana zuwa ƙarshen alamomin, yana ba mezcal daidaito na musamman da dandano.
Don jin daɗin kyakkyawan Oaxacan mezcal, ya zama dole a san cewa dole ne mutum ya rarrabe tsakanin fari da tobalá. Daga cikin farin, bi da bi, an san nau'ikan adadi mai yawa, wanda ake kira minero ya fita dabam, saboda ana yin sa ne a Santa Catarina de Minas kuma a cikin shirinsa ana amfani da abarba abarba daga daji agave da ake kira cirial.
A cikin shirye-shiryen ingantaccen tobalá mezcal, yana da mahimmanci cewa aikin ya gudana cikin tukwanen yumbu.
Magoya bayan wannan abin sha na iya rarrabewa a sauƙaƙe lokacin da suke gaban masana'antar mezcal, kuma idan ta zama wacce aka samu da kyau, ta hanyar gargajiya, ta hanyar masu kera gida.
Kyakkyawan ɓangaren mezcals a cikin kasuwa suna da tsutsa mai maguey a ciki. A ƙa'ida ta ƙaƙa, ana saka tsutsa a cikin mezcal lokacin da ake kwalbanta kuma masanan sun ce tana ba shi ɗan ɗanɗano mai ɗanɗano. Wannan al'ada ta tsutsa ta haifar, tsawon shekaru, ƙirƙirar gishirin da ake samu ta hanyar murƙushe tsutsotsi maguey.
Wani tsohon mashayi ya gaya mani cewa mezcal mai narkewa yana da babban ɗanɗano na duk abin sha.
Amma duk wannan ba zai yiwu ba idan mezcalero maguey bai yi girma a cikin Oaxaca ba, wanda ke sanya kyakkyawar sanarwa da halayyar ƙasa.
Source: Nasihu daga Aeroméxico A'a. 1 Oaxaca / Fall 1996
