Mezcal

Mezcal is a distilled alcoholic spirit made from the agave plant, primarily the Espadín agave. It originated in Oaxaca, Mexico and can only be made in certain states.

To make mezcal, the heart of the agave called piña is roasted in underground pits, imparting a smoky flavor. The piña is then crushed to extract the sugary juice for fermenting and distilling.

Unlike tequila which must use only blue agave, mezcal can be made from multiple agave varieties, each imparting distinct flavors. Types of agave mezcal include:

• Espadín - The most common agave used today, with floral, fruit notes.
• Tobala - Made from rare wild agave, with a complex, fruity taste.
• Cuish - Smooth, light mezcal from the lowlands of Oaxaca.
• Madrecuixe - Robust, earthy mezcal with hints of tropical fruit.
• Tepeztate - Wild agave making rich, complex mezcal.

Upscale mezcals are often single-varietal from specific regions. They are traditionally unaged with around 40-50% ABV. When sipped, flavors like roasted agave, smoke, herbs, and minerality emerge.

Mezcal has been produced for centuries but has only recently gained international popularity. Yet it still remains a quintessential Mexican spirit, perfect for sipping slowly and appreciating its terroir.