mescal

Mezcal, often spelled mescal in older texts, is a distilled alcoholic beverage produced from the agave plant, primarily in Mexico. It encompasses a range of agave species, with Agave espadín being the most commonly used. While tequila is a type of mezcal made from blue agave in restricted regions, mezcal as a category allows a broader set of agave varieties and production areas.

Traditional mezcal is prepared by cooking roasted agave hearts in earthen pits, yielding a smoky flavor. The cooked cores are crushed to extract fermentable sugars, then fermented with natural yeasts in wooden or metal vessels and distilled, most often in copper stills.

Mezcal is produced in several Mexican states, notably Oaxaca, and is protected by the Denomination of Origin Mezcal. The industry is overseen by the Consejo Regulador del Mezcal, which sets standards for agave species, production, and labeling. Mezcal includes species such as espadín, tobalá, and arroqueño, and is commonly labeled by aging: joven (unaged), reposado, or añejo.

Flavor varies with agave species, terroir, and processing, but mezcal is generally smoky with earthy, mineral, and fruity notes. It is commonly enjoyed neat to appreciate its complexity, though some expressions are used in cocktails. Some bottles indicate traditional methods such as artesanal or ancestral.