mezcal

Mezcal is a distilled alcoholic beverage produced in Mexico from the heart of the agave plant. While tequila is the best known mezcal-style spirit, mezcal is a broader category that uses a variety of agave species, with Espadín (Agave angustifolia) accounting for a large share of production. Mezcal can exhibit a wide range of flavors, from citrus and mineral notes to pronounced smoke, reflecting differences in agave species, terroir, and production methods.

Production begins with harvesting mature agave piñas (hearts). The piñas are cooked in underground pits lined with rocks and wood, creating a characteristic smoky profile. After cooking, the roasted hearts are crushed to extract juice, which ferments in open vessels using natural yeasts. The fermented mash is then distilled, often in copper stills but sometimes in clay or wooden stills, typically in one or two passes. Some producers age the spirit in wooden casks, producing mezcal varieties labeled joven, reposado, or añejo.

Mezcal has a Denomination of Origin (DO) in Mexico, with Oaxaca historically central to its identity and many producers there. The DO covers several other states, including Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, and Michoacán, among others, reflecting regional diversity. Legal and labeling practices emphasize the use of agave as the fermentable source, and many mezcales are marketed as 100% agave.

Common consumption practices include sipping mezcal neat to appreciate its aroma, though it also appears in cocktails. Some brands market bottles with a worm in the cap as a marketing feature, a practice not indicative of quality.