Methanol: Tolerances and Requirements in Norms for Mezcal and Agave Drinks

Abstract

The aim of this article is to promote the discussion and eventual revision of the rules that establish limits of methanol content in Mexican mezcal and other distilled spirits. We review the state of the art on methanol toxicology, norms that regulate mezcal quality, and the institutional processes behind their creation. We consider the techniques, knowledge and social organization for elaborating several agave beverages. Results: some traditional mezcals exceed the maximum methanol limit according with the current Mexican norm, a value transferred from the standard for wine in 1986. This value is below the amount considered to be the minimum toxic for humans, and within other international standards. Conclusions: it is possible a revision of standards on mezcal and methanol mantaining health requirements. We recommend the updated taking on account the diversity of agave species, procedures, knowledge and actors.