Mezcales

Mezcal is a distilled alcoholic beverage produced from any of a number of agave species, and is protected by the Denomination of Origin for mezcal in Mexico. It is traditionally associated with Oaxaca, but production also occurs in several other states within the official mezcal region. The defining features are its agave base, the traditional production methods, and the wide range of flavors influenced by plant species, soil, climate, and processing.

Most mezcal is made by roasting the harvested agave hearts in underground pits, crushing the roasted piñas with a stone tahona or mechanical mills, fermenting the mash, and then distilling the liquid. This often yields a distinct smoky character, though the flavor can vary widely. Distillation is commonly performed in copper or clay stills, with producers pursuing both traditional and more modern techniques.

Mezcal can be produced from many agave species. Espadín (Agave angustifolia) is the most common, but others such as tobalá, tepextate, arroqueño, and many more are used. The species choice, along with terroir and production method, produces a spectrum of styles from intensely smoky to fruity, floral, or herbal.

Labeling typically distinguishes aging: joven or blanco (unaged), reposado (aged a few months to up to a year), and añejo (aged longer). Some producers also offer extra aged or artisanal/industrial designations, reflecting different production approaches.

Mezcal is usually enjoyed neat to appreciate its complexity, though it may be used in cocktails. A marketing association with a worm in the bottle exists in some brands, but it is not a defining feature of the spirit.