Mezcal
Origins
For years, mezcal has had a bad reputation of being a “rotgut” spirit on the bottom shelf and not worth the time to enjoy. We would argue that that is 100% false and that mezcal is one of the most beautiful and delicate spirits in the world. Mezcal is a spirit that is rich with cultural heritage that has been woven into the very fabric of Mexican culture and society. Mezcal has been used to celebrate marriages and the birth of children, as medicine, and in ritualistic ceremonies dating back to Mesoamerica.
When talking about mezcal in the world of spirits, it’s important to consider that cultural heritage. Those bad mezcals that you’ve had in the past? They’re probably produced by those looking to make a quick buck and ignore the traditions of those families that have been making it the ancestral way in small villages around the country of Mexico. Mezcal is unique in that it is made all over Mexico, but each variety is directly tied to the villages where it comes from in regards to flavor, technique, and style. Much like writing or clothing, mezcal plays an important part in this culture and history of the region.
What Makes it Mezcal?
How is it made?
Mezcal, being the broad category for agave spirits, has looser definitions than those of Tequila, Sotol, etc. However, there are still some strict guidelines that must be followed along the way.
Legal Specifications?
• The piñas, the hearts of the agave plant, must be roasted in pit ovens, elevated stone ovens, or autoclaves. (Ancestral mezcals allow only the use of pit ovens; Artisanal mezcals allow for pit ovens and stone ovens)
• Grinding must done using a Tahona, Chilean or Egyptian mill, trapiche, shredder, or a series of other mills.
• Fermentation must be done in wood, stone masonry, or stainless steel vats. (Artisanal and Ancestral mezcals allow the use of clay pots in fermentation)
• Distillation must take place in continuous or column stills made of steel or copper. (Artisanal and Ancestral mezcals must be distilled in clay pots over direct fire)
• ABV must be between 36-55%
• Mezcal can be flavored up to 5% total volume with insects, fruits, herbs, meat, honey, and coloring additives.
• Label must include the Category, the Class, the species of agave, and length of aging, among other things.
Where can it be made?
Mezcal can be made anywhere in Mexico! However, the majority of mezcals are made in the Oaxaca region.
Tasting Notes & Popular Expressions
Mezcal, being the umbrella term for all agave spirits, is going to have a wide and vast array of flavors compared to the narrower specific categories of agave spirits on the other pages of this site. This is like the term whiskey being used to describe both scotch and bourbon and think how different those are! We can say that most mezcals will have smoky, vegetal, herbal, and slightly salty flavor profiles.
The difference in these flavors is mezcal today can be made from over 50 different varietals of the agave plant that all grow in different terrains, have different climates, produce varying amounts of sugar content, and have different growing seasons. Each of these factors produce many different flavors. Distillers are also using these agave varietals in combination with one another to create even more unique flavor profiles as well.
Suggested Brands - Del Maguey, Vago, Bozal,
& Sombra
Suggested Cocktails - Medicina Latina, Naked & Famous, Oaxacan Old Fashioned, Division Bell, and our favorite post shift drink - the M&M (Mezcal and Amaro Montenegro)
Agave Spirits: A Tasting Guide
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Understanding Tasting Agave Spirits
Agave spirits are an incredibly nuanced category and one that most don’t dabble into beyond tequila and mezcal. This makes tasting agave spirits fun, exciting, and eye-opening all a the same time. It’s also great to taste through these and experience all of the history and culture behind each of the spirits. You can distinctly start to realize how much climate and terroir matter when tasting agave spirits.
Compared to tasting other spirits, agave as a category is very different. Here you’ll be looking for minerality, vegetable and herbal notes, acidity, and smokiness. The best way to taste all of these spirits is to place them side by side to see much they differentiate themselves from one another.
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The Art of Tasting
Tasting through mezcals is great experience - especially if you’ve only ever really had tequila in your life (there’s nothing wrong with that!) The best part about trying all of these is that you get to see how different types of agave plants can give you drastically different flavors. When you’re going through each individual spirit, think about the following questions below to help you take some notes on them.
- Dry or Sweet? (How much sugar?)
- Smooth or Rough (Alcohol content!)
- Clean or Dirty (What texture does it have?)
- Is it light and delicate or bold and aggressive?
- Soft or Biting?
- Does it dissipate quickly or linger?
- Is it fruity, earthy, vegetal, or floral?
- Is it smoky? How smoky? Was the spirit roasted in an oven? A pit?
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Sample Flight
We recommend placing the following side by side and tasting them to get a full spread of the different styles of agave that are out there. The best way to do this is to get several glasses and pour one ounce samples of each. To taste, take a small sip. Then take a second sip and let it swirl around your mouth and tongue before swallowing. Then, take a third sip and repeat step two. Don’t worry, you don’t have to swallow all of these spirits (you can if you want to!). Many of us professionals will swish the spirit around our mouths and then spit it out into a separate receptacle. We always make sure we’re as responsible as possible when tasting spirits so we don’t get inebriated when trying multiple spirits or drinks. Don’t forget! - take a sip of water between each new sample to cleanse your palate!
1 - Fortaleza Blanco
2 - Siete Leguas Reposado
3 - Del Maguey Vida Mezcal
4 - La Venenosa Raicilla
5 - Sotol Por Siempre
6 - Cielo Rojo Bacanora
7 - Sombra Mezcal
Want to get extra crazy? Have a friend place them in front of you without you knowing which are which. This is what we call a “blind” tasting because you won’t know what you’re drinking until the very end! This allows for the most non-judgmental tasting approach to find out which is your favorite!