What Is Mezcal? An In-Depth Exploration Of Mexico’s Iconic Spirit
Mezcal is more than just a spirit - it is a profound expression of Mexican culture, history, and tradition. While often compared to tequila, mezcal has a distinct identity shaped by its terroir, agave varieties, and artisanal production methods. In this comprehensive guide, we will take a deep dive into mezcal, exploring its origins, the land it comes from, the raw materials used, the distillation process, and the impact of ageing.
The Land: Where Mezcal Comes From
Mezcal is deeply connected to the land it originates from, primarily in the Mexican state of Oaxaca, which produces around 85% of all mezcal. However, it is also legally produced in several other states, including Durango, Guerrero, San Luis Potosi, Zacatecas, and Michoacan.
The terroir, or environmental characteristics of these regions, plays a crucial role in mezcal production. Factors like soil type, altitude, and climate influence the growth of agave and, consequently, the flavour profile of the final product. Some mezcaleros (mezcal producers) even credit the mineral content of the soil for imparting unique characteristics to their spirits.
Learn more about the regions where mezcal is made.
The Raw Materials: Agave And Its Role In Mezcal
Unlike tequila, which can only be made from Agave Tequilana (blue agave), mezcal can be crafted from over 30 different species of agave. Some of the most commonly used include:
- Espadin (Agave Angustifolia) – The most widely cultivated agave, making up about 90% of mezcal production.
- Tobala (Agave Potatorum) – Known as the "king of mezcals," this wild agave produces complex and floral flavours.
- Tepeztate (Agave Marmorata) – Takes decades to mature, resulting in deep, herbal, and intense flavours.
- Madrecuixe (Agave Karwinskii) – A tall, wild agave with earthy and vegetal notes.
Each agave species offers a different flavour profile, which is further influenced by the age of the plant and the environment in which it grows. The agave's sugar content also determines the final alcohol yield and taste intensity of the mezcal.
Explore different agave varieties and their flavour profiles.
The Traditional Distillation Process
Mezcal’s production process is a labour-intensive and largely artisanal craft, following techniques that have been passed down through generations. The steps include:
- Harvesting (Jima) – Agave plants are harvested by hand, their leaves stripped away to reveal the heart (pina).
- Cooking (Horno de Piedra) – Unlike tequila, which is steamed, mezcal's pinas are roasted in underground pit ovens, giving it its signature smoky taste.
- Crushing (Tahona or Mallet) – The roasted agave is crushed either by a stone wheel pulled by a mule (tahona) or manually with wooden mallets.
- Fermentation (Tinas de Madera or Clay Pots) – The mashed agave is placed in wooden vats or clay pots to ferment naturally using wild yeasts.
- Distillation (Alambiques de Cobre or Clay Stills) – Mezcal is traditionally distilled twice in either copper stills or clay pot stills, depending on the region and tradition.
Each of these steps significantly influences the final flavour of the mezcal, and many mezcaleros add unique touches, such as using specific types of wood for roasting or fermenting with agave fibres.
Read more about how mezcal is made.
The Ageing Process: Joven, Reposado, And Anejo
Unlike tequila, mezcal is most commonly consumed in its unaged (joven) form, which showcases the pure essence of the agave. However, some producers age mezcal in barrels to develop different characteristics.
- Joven (Young): Clear and unaged, highlighting the raw agave flavours.
- Reposado (Rested): Aged 2 - 12 months in oak barrels, gaining mild wood and spice notes.
- Anejo (Aged): Aged for over a year, developing deep caramel, vanilla, and smoky undertones.
- Madurado en Vidrio (Aged in Glass): A unique method where mezcal is aged in glass containers, allowing it to mellow without taking on wood influences.
Discover the effects of ageing on mezcal.
How To Experience Mezcal The Right Way
To truly appreciate mezcal, consider these tips:
- Use The Right Glass: A copita or veladora glass allows you to fully experience its aromas.
- Sip, Don’t Shoot: Mezcal is meant to be savoured slowly, appreciating its complex flavours.
- Pair with Sal de Gusano: Orange slices with worm salt enhance the tasting experience.
- Experiment With Cocktails: Mezcal makes a great base for cocktails like the Mezcal Negroni and Mezcal Old Fashioned.
Check out mezcal cocktail recipes for inspiration.
As dedicated wine and spirit merchants with a deep passion for mezcal, we see it as more than just a drink - it is a reflection of the land, the people, and centuries of tradition. Whether you are drawn to its smoky complexity, its artisanal craftsmanship, or its deep cultural significance, mezcal offers an experience unlike any other.