Mezcal

Mezcal is a spirit distilled from roasted agave hearts. Unlike tequila (which uses only blue Weber agave), mezcal can be made from over 30 agave varieties, each producing distinct flavors. The roasting process gives mezcal its signature smoky character. Learn more on Spirit Academy.

Tequila is technically a type of mezcal, but made only from blue Weber agave in specific regions. Mezcal uses diverse agave types and traditional production methods — roasting in earthen pits, crushing with a tahona stone, fermenting in open vats. The result is more complex and varied than tequila.

These are agave varieties. Espadin is the most common (similar to blue agave, versatile flavor). Tobala is wild-harvested, smaller, and produces rare, intensely floral mezcal. Other varieties like cuishe, madrecuixe, and tepeztate each bring unique character.

Sip it neat in a shallow clay cup or wide glass at room temperature. Take small sips and let it coat your palate. Orange slices with sal de gusano (worm salt) is the traditional accompaniment. Mezcal also makes exceptional cocktails — try it in a smoky Margarita or Oaxacan Old Fashioned.

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