Mezcal Pelotón de la Muerte Mezcal Page 1 of 1

Mezcal is a traditional Mexican distillate made from various types of agave. It is one of the oldest distillates in America and is considered a predecessor to tequila.

Unlike tequila, it is not made exclusively from blue agave, but from several types. Often from Espadín, Tobalá, or Madrecuixe agave.

How mezcal is made

The production of mezcal is a craft process that Mexicans have preserved for centuries. The hearts of the agave, called piñas, are roasted in earthen pits over lava stones after harvesting, which gives the drink its characteristic smoky aroma. After wild fermentation, double distillation follows in copper or clay stills.

Some traditional mezcals also contain the worm “gusano de maguey,” which adds a subtly salty, earthy-smoky note. The less common “pechuga” distillation technique is also used, where vapor passes through turkey breasts, creating a richer aroma.

Types of mezcal

According to aging duration, we distinguish three main types:

Joven (Blanco) – young, colorless, unaged mezcal, bottled immediately after distillation,
Reposado – aged 2 months to 1 year in wooden barrels, smoother and balanced,
Añejo – older mezcal that ages for at least 1 year, with a complex flavor and notes of smoke, wood, and spices.

How to enjoy mezcal

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