Mezcal dates back over 400 years, with indigenous people fermenting and distilling agave as early as the 1500s. It’s considered the oldest distilled spirit in North America.
Mezcal
Mezcal is a traditional Mexican spirit made from a wide variety of agave plants, not just blue Weber agave like tequila. It is primarily produced in Oaxaca, though several other states (like Durango, Guerrero, and Zacatecas) are also recognized under the Denomination of Origin.
Origin: Mezcal dates back over 400 years, with indigenous people fermenting and distilling agave as early as the 1500s. It’s considered the oldest distilled spirit in North America. Mezcal production techniques remain deeply tied to ancestral traditions and rural communities.
Production: Unlike tequila, the agave for mezcal is cooked in earthen pits lined with hot stones and covered with agave fibers, earth, and banana leaves. This underground roasting process gives mezcal its signature smoky flavor. After cooking, the agave is crushed (often with a tahona), fermented naturally in wooden vats or animal hides, and distilled—usually in small copper or clay pot stills.
Types of Agave Used:
Espadín (most common)
Tobalá, Madrecuixe, Tepeztate, Arroqueño, etc. (wild varieties with unique profiles)
Classification:
Joven: Unaged
Reposado: Aged 2–12 months
Añejo: Aged at least 1 year
Flavor Profile: Mezcal is known for its smoky, earthy, vegetal, and sometimes mineral-rich flavor. Artisanal and wild mezcals offer incredible diversity—ranging from bright and floral to rich, leathery, and herbal.
Cultural Note: Mezcal is traditionally sipped slowly, often with a slice of orange and sal de gusano (worm salt), and carries the saying: “Para todo mal, mezcal. Para todo bien, también.” (“For everything bad, mezcal. For everything good, as well.”)