05/21/2025
Mezcal 101:
Everything You Need to Know About Mexico’s Most Mysterious Spirit
If you’ve ever sipped something smoky and earthy at a craft cocktail bar and wondered, “What is this?”—there’s a good chance it was mezcal.
More than just tequila’s smoky cousin, mezcal is a deeply traditional Mexican spirit made from agave, rich in history, culture, and flavor. Whether you’re a curious newcomer or a mezcal lover looking to deepen your knowledge, this guide will walk you through everything you need to know.
What Exactly Is Mezcal?
Mezcal is a distilled alcoholic beverage made from the agave plant, native to Mexico. Unlike tequila, which must be made from just one type of agave (Blue Weber), mezcal can be made from over 30 varieties, including wild and cultivated plants. This gives mezcal a broad and diverse flavor profile.
Mezcal vs. Tequila: What’s the Difference?
Let’s clear this up right away: all tequila is mezcal, but not all mezcal is tequila.
Here’s how they differ:
Agave type: Tequila = Blue Weber only; Mezcal = dozens of agave types
Cooking: Mezcal agave is roasted in underground pits (hello, smokiness!)
Region: Tequila is mostly from Jalisco; Mezcal comes mainly from Oaxaca
Flavor: Mezcal tends to be more earthy, smoky, and complex
How Is Mezcal Made?
Mezcal is crafted using ancestral methods that haven’t changed much over generations:
Harvest: Agave is harvested after 7–35+ years growth.
Roast: The agave hearts (piñas) are roasted in stone-lined earthen pits with firewood and rocks.
Crush: The roasted agave is crushed—often using a stone wheel pulled by a horse (called a tahona).
Ferment: The mash ferments naturally in open-air wooden or clay vats.
Distill: Finally, it’s distilled in small copper or clay stills—usually twice.
It’s a slow, labor-intensive process—but that’s part of what makes mezcal so special.
Types of Mezcal
Mezcal is usually categorized by how long it’s aged:
Joven (young): Clear and unaged, bold in flavor
Reposado (rested): Aged 2–12 months in wood
Añejo (aged): Aged 1 year or more for richer, oakier notes
You’ll also see mezcal labeled by agave type—Espadín is the most common, but wild varieties like Tobalá, Madrecuixe, and Tepeztate are prized for their unique flavor profiles.
How to Drink Mezcal
Traditionally, mezcal is sipped slowly, not slammed like a shot. It’s often served with:
Orange slices
Sal de gusano (worm salt—yes, really)
You can also mix mezcal into amazing cocktails like:
Oaxaca Old-Fashioned
Mezcal Negroni
Smoky Margarita
Sustainability and Cultural Respect
As mezcal becomes more popular globally, there are rising concerns around:
Overharvesting of wild agaves
Deforestation for cooking fuel
Waste management from production
Sustainable mezcal brands and certified producers are helping to protect the tradition and ecosystems, so it’s worth seeking them out.
Popular Mezcal Brands to Try
Want to start your mezcal journey? Here are some respected names to look for:
Neta, 5 Sentidos, Real Minero, Luneta – known for single-village mezcals
Some of the Banhez, Rey Campero, Vago, Lost Explorer– great for cocktails and also sipping
Susto, Burrito– sustainably made, great for beginners
Bozal, Rincon de Dios, Gusto Historico – bold flavors from wild agaves
Mezcal Vago – small batch, transparent production
Final Sip: A Spirit with Soul
Mezcal isn’t just another liquor—it’s a drink with soul. From the way it's made to the people who make it, every bottle tells a story of the land, culture, and craft behind it. Whether you're drinking it neat or in a cocktail, you're tasting history in every sip.
Pro tip: next time someone says mezcal has a worm in it, you can tell them that’s just a marketing gimmick—not tradition.
Curious to try mezcal? Let me know your flavor preferences and I can recommend the perfect bottle or cocktail recipe!
