Mezcal is one of Mexico’s most iconic beverages, rich in history, flavor, and tradition. While tequila often takes center stage abroad, mezcal is steadily gaining international recognition thanks to its distinctive smoky flavor and remarkable versatility. Let’s take a deep dive into what mezcal really is, how it’s made, the types you’ll find, and why it’s capturing the attention of spirit lovers everywhere.
The origins of mezcal: An ancestral tradition
Mezcal’s story goes way back—all the way to pre-Hispanic Mexico. Its name comes from the Nahuatl word mexcalli, which means “cooked maguey.” Long before distillation arrived, indigenous communities were already fermenting agave to make sacred and celebratory drinks. Once European techniques were introduced, those ancient brews evolved into what we now call mezcal.
Today, mezcal holds Denomination of Origin status, meaning it can only be legally made in certain parts of Mexico like Oaxaca, Guerrero, Durango, Zacatecas, and Puebla. Each region puts its own stamp on the spirit, shaped by the local agave species and time-honored production methods passed down through generations.
How is mezcal made?
What makes mezcal stand out is how rooted it is in traditional craft. Unlike tequila, which is often produced in massive facilities, mezcal is usually made in small batches by artisans. It all begins with agave, particularly varieties like espadín and tobalá.
Roasting the agave: The agave hearts, called piñas, are slow-roasted in rock-lined pits dug into the earth. This is where mezcal gets that signature smoky kick.
Crushing and fermenting: After roasting, the softened piñas are crushed—often using a giant stone wheel called a tahona. The resulting mash is then left to ferment naturally in open wooden vats.
Distillation: The fermented juice is distilled in either copper or clay stills, depending on local customs.
This whole process is painstaking and mostly manual, which adds to the uniqueness and richness of every bottle.
The flavor of mezcal: A unique experience
The taste of mezcal is like nothing else—complex, bold, and layered. You might catch hints of sweetness, herbs, smoke, or even earthy minerals. It’s definitely a spirit to sip slowly and appreciate, not something to throw back in a hurry.
I had my first mezcal while staying in Mexico, and ever since, there’s always been a bottle in my kitchen. There’s just something about its depth that makes it feel more personal than other spirits. I especially enjoy sipping it after dinner, paired with a slice of orange dusted in worm salt. That combo brings out the smoky notes beautifully, while the citrus and salt cut through with a nice contrast. It’s become my little post-meal ritual.
Types of mezcal: Aged to perfection
Mezcal comes in a few aging styles, each offering something different:
Young (joven) or white (blanco): This one is bottled right after distillation, so it keeps the raw, wild essence of the agave. Great for purists.
Reposado: Aged for two months to a year in wood barrels. It smooths out a bit and picks up faint vanilla or oak tones.
Añejo: Aged over a year, this version gets richer and deeper, with more pronounced wood and spice flavors.
Mezcal in mixology: Where innovation meets tradition
Traditionally, mezcal is served straight, no ice, no fuss. But lately, bartenders have been experimenting, especially at beachside spots across Mexico.
I’ve had mezcal cocktails with flavors like mango or passion fruit, and they’re pretty refreshing—ideal if you’re in the mood for something fruity but with a smoky backbone. That said, I wouldn’t suggest sipping those flavored versions on their own; they really come alive when mixed into a well-balanced drink.
The price of mezcal: Something for every budget
Mezcal isn’t cheap, but you don’t have to break the bank either. Prices vary depending on the agave type, how it’s made, and who’s making it. Bottles typically run anywhere from 500 pesos to several thousand.
Some of my go-to brands in the mid-range are Ojo de Tigre and Bruxo. Both strike a solid balance between affordability and high quality.
Mezcal vs. tequila: Key differences
They might be agave cousins, but mezcal and tequila are pretty different animals:
Agave type: Tequila is strictly blue agave. Mezcal? It can be made from over 30 varieties.
Cooking method: Tequila is steamed in ovens; mezcal is roasted underground—hence that smoky flair.
Geographic origin: Each has its own designated regions where production is allowed.
In my book, mezcal just has more personality. It’s gutsier, smokier, and more versatile—the kind of drink you remember.
More than a drink: Mezcal as a cultural symbol
Mezcal isn’t just a drink. It’s a piece of Mexico’s soul. Every bottle tells a story—about the land, the people, the tradition, and the time it takes to make something truly special.
Whether you sip it neat, with orange and worm salt, or in a creative cocktail, mezcal delivers an experience, not just a buzz.
So next time you want something real, rich, and rooted in culture, give mezcal a shot. As folks say in Mexico: “Para todo mal, mezcal. Y para todo bien, también” (For everything bad, mezcal. And for everything good, too.)
