Mezcal

Mezcal is a traditional Mexican spirit distilled from various types of agave. It is one of the oldest spirits in the Americas and is considered the predecessor of tequila.

Unlike tequila, it is not made exclusively from blue agave but from several species—most commonly Espadín, Tobalá, or Madrecuixe agave.

How mezcal is made

The production of mezcal is a centuries-old artisanal process that Mexicans have carefully preserved. The hearts of the agave, called piñas, are roasted in earthen pits over lava stones, giving the drink its distinctive smoky aroma. After natural fermentation, the liquid undergoes double distillation in copper or clay stills.

Some traditional mezcals even contain a worm called “gusano de maguey,” which adds a slightly salty, earthy-smoky note. Occasionally, a special technique called “pechuga” is used, where the vapors pass through turkey breast, enriching the flavor and aroma.

Types of mezcal

According to aging time, there are three main types:

Joven (Blanco) – young, clear, unaged mezcal bottled right after distillation,
Reposado – aged 2 months to 1 year in wooden barrels, smoother and more balanced,
Añejo – aged for at least 1 year, with a complex profile featuring smoky, woody, and spicy notes.

How to enjoy mezcal

It tastes best neat, at room temperature, ideally served in a veladora or copita glass. It pairs wonderfully with citrus, chili, or chocolate. In Mexico, mezcal is traditionally enjoyed with a slice of orange and a pinch of chili salt.