Mezcal 101

Why Mezcal Matters (Beyond the Smoke)

If you've tried mezcal before and only remember "smoky tequila," you've barely scratched the surface.

Mezcal is one of the last major spirits still made by hand. While whisky, vodka, and even most tequila are produced in industrial facilities, traditional mezcal is crafted by families on small farms called palenques. A horse crushes the agave. Wood fires heat clay pot stills. The master distiller (maestro mezcalero) tests alcohol content by watching bubbles in a gourd—no digital instruments.

When you drink mezcal, you're tasting terroir, tradition, and time. A Tepeztate mezcal comes from a plant that took 25 years to mature. That's older than most bartenders.

The 5 Things Every Beginner Should Know

1. Mezcal ≠ Smoky Tequila

Yes, mezcal is often smoky. But that's like saying wine is "grape-flavored." The smoke is just one note in a symphony. Depending on the agave type, you might taste:

• Floral and perfumed (Tobalá)
• Spicy with jalapeño heat (Tepeztate)
• Mineral and earthy (Cuishe)
• Sweet and fruity (Espadín)

The smoke comes from the cooking process—not all mezcals are equally smoky.

2. The Agave Makes the Flavor

Unlike tequila (which must use only Blue Weber agave), mezcal can be made from over 40 different agave species. This biodiversity is mezcal's superpower.

Think of it like wine: Chardonnay and Pinot Noir come from different grapes and taste completely different. Espadín and Tobalá mezcals are just as distinct.

3. "Joven" is Usually Best

Unlike whisky or tequila, aging mezcal in barrels (reposado or añejo) is not necessarily better. Most mezcal experts prefer Joven (unaged/young) mezcal because it lets you taste the pure agave character without oak interference.

If you want smooth, look for a good Tobalá—not a barrel-aged bottle.

4. Price Reflects Rarity, Not "Quality"

A $150 Tepeztate isn't "better" than a $40 Espadín—it's rarer. Tepeztate takes 25 years to mature and can't be farmed. Espadín matures in 7 years and is cultivated sustainably.

A well-made Espadín from a skilled mezcalero can be more enjoyable than a poorly made rare agave. Start with Espadín, then explore.

5. Sip, Don't Shoot

Mezcal isn't tequila. Don't throw it back. Instead:

1. Pour into a wide glass (traditional: a copita or jícara gourd)
2. Smell it first—most of the experience is aroma
3. Take a small sip and let it coat your tongue
4. Breathe out through your nose to capture the finish

Traditional accompaniments: orange slices with sal de gusano (worm salt with chili).

The 3 Official Mezcal Categories

Mexican law defines three categories based on production methods. Understanding these helps you know what you're buying:

Most quality mezcal you'll encounter is Artesanal. It's the sweet spot between authenticity and availability. Ancestral mezcals are special-occasion bottles—the clay pot distillation adds earthy, mineral notes.