Mezcal
Base spirit — Agave
Mezcal
From the Nahuatl: metl ixcalli — cooked agave
A traditional Mexican spirit distilled from agave and defined by the smoky, earthy complexity that comes from pit-roasting the agave hearts. The ancestor of tequila — older, wilder, and endlessly more varied.
What is mezcal?
Mezcal is a Mexican spirit distilled from the hearts — called piñas — of the agave plant. It’s the broader category that tequila belongs to: all tequila is technically mezcal, but mezcal is not tequila. Where tequila is tightly defined by a single agave variety and specific production region, mezcal is made from over 30 different agave species across nine designated Mexican states, using traditional methods that have remained largely unchanged for centuries.
The defining characteristic of most mezcal is smoke. The agave piñas are roasted in earthen pits lined with hot rocks and wood, which gives the spirit its distinctive earthy, campfire quality. It’s a flavour that divides people — those who love mezcal tend to love it deeply. Those who don’t often come around eventually.
The category has grown rapidly in international recognition over the last decade, shifting from a niche curiosity to a serious cocktail ingredient and sipping spirit in its own right. For a deeper comparison of mezcal and tequila, see the tequila entry.
Mezcal vs tequila
The two are closely related but meaningfully different in almost every practical respect.
🌵 Mezcal
🌵 Tequila
Flavour profile
Mezcal’s flavour is more variable than almost any other spirit — the agave variety, roasting method, water source, and producer all contribute. That said, most share a recognisable family of characteristics.
ABV by category
Agave varieties
The agave variety is the single biggest flavour variable in mezcal. Espadín is the workhorse — accounting for the vast majority of production — but the rarer varieties are where mezcal gets truly exciting.
Espadín
The most widely cultivated agave. Versatile, reliable, and the best starting point for mezcal newcomers.
Very commonTobalá
Wild-harvested, slow-growing, and prized for its complex floral and fruity character. Higher price reflects its rarity.
RareTepeztate
Takes up to 35 years to mature. Intensely herbal and wild — one of the most distinctive and unusual mezcals you’ll encounter.
Very rareMexicano
Produces mezcals with tropical fruit notes, often mango and pineapple. Increasingly sought after by collectors.
Semi-commonCuishe
Citrus-forward with a distinctive mineral character. Usually wild-harvested in Oaxaca.
Semi-commonArroqueño
Large, slow-maturing agave producing rich, earthy mezcals with savoury and dried fruit notes.
RareMadre Cuixe
Wild-harvested with strong herbal and grassy notes. Often blended with other varieties for complexity.
RareEnsemble / Ensamble
Not a single variety — a mezcal made from two or more agave species distilled together or separately then blended.
Semi-commonHow mezcal is made
Traditional mezcal production is almost entirely by hand and takes significantly longer than most other spirits. The process varies by producer, region, and agave variety — but the core steps are consistent.
Harvesting the agave
Palenqueros (mezcal producers) harvest agave at full maturity — which for some wild varieties can take 15–35 years. The leaves are removed to expose the piña, which is then transported to the palenque (distillery) for processing.
Pit roasting
The piñas are placed in a conical earthen pit lined with hot volcanic rocks and wood. They’re covered with agave fibre, earth, and canvas and left to slow-roast for several days. This is the step that creates mezcal’s signature smokiness — the longer and hotter the roast, the more pronounced the smoke.
Crushing
The roasted piñas are crushed to extract the sweet, smoky juice. Traditional producers use a large stone wheel called a tahona pulled by a horse or mule. Some modern producers use mechanical shredders, which is faster but affects the texture and flavour of the final spirit.
Fermentation
The crushed agave fibre and juice are combined with water in open wooden or stone vats and fermented using wild ambient yeasts — no commercial yeast strains. This open fermentation process takes longer and produces more complex, unpredictable flavour than controlled fermentation.
Distillation
Traditionally distilled twice in small clay or copper pot stills. Clay pots are unique to mezcal and produce a rounder, more mineral character than copper. The small batch sizes mean each production run is slightly different — which is part of what makes mezcal so interesting.
Quick facts
Legal definition: Mezcal must be produced from agave in one of nine designated Mexican states and certified by COMERCAM. Unlike tequila, there’s no restriction on agave variety — but all agave must be grown within the designated zones.
Key producing regions: Oaxaca produces the vast majority of mezcal — around 85%. Other designated states include Guerrero, Durango, San Luis Potosí, Zacatecas, Michoacán, Guanajuato, Tamaulipas, and Puebla, each with distinct agave traditions.
Sustainability concern: Wild agave populations are under pressure from increased global demand. Some species take decades to mature and reproduce only once before dying. Responsible producers are investing in agave cultivation programmes — worth looking for on the label.
How to drink it: Mezcal is traditionally sipped neat at room temperature from a clay copita or a small gourd called a jícara — never as a shot. A slice of orange and sal de gusano (worm salt) on the side is the traditional accompaniment in Oaxaca.
Closest substitutes: Tequila is the most obvious substitute in cocktails, though you’ll lose the smoke. Islay Scotch can stand in for the smoky quality in some stirred drinks, though the agave character will be completely different.
Cocktails that use mezcal
Mezcal works brilliantly in cocktails — especially anywhere tequila would normally go. The smoke adds a layer of complexity that lifts even simple recipes.
Recommended bottles
A selection from accessible entry points through to bottles worth seeking out for a special occasion — all widely available in the UK.
Del Maguey Vida
Espadín · Oaxaca · 42%
The bottle that introduced many bartenders to quality mezcal. Accessible smoke with tropical fruit and earthy notes. Brilliant in cocktails and sipping.
Montelobos Mezcal
Espadín · Oaxaca · 43.2%
Softer smoke than most, with herbal and citrus notes dominant. A good bridge bottle for tequila drinkers approaching mezcal for the first time.
El Silencio Espadín
Espadín · Oaxaca · 40%
Clean, approachable, and well-priced. A reliable mixing mezcal without the premium price tag. Good for Mezcal Margaritas.
Koch El Tobalá
Tobalá · Oaxaca · 46%
A step up in complexity and price. Wild-harvested Tobalá with floral and tropical fruit notes that are unlike any Espadín mezcal. Best sipped neat.
Putaendo Ensamble
Ensamble · Oaxaca · 48%
A blend of multiple agave varieties offering genuine complexity. An interesting introduction to how different agaves contribute to a single bottle.
Banhez Mezcal
Ensamble · Oaxaca · 42%
Made from Espadín and Barril agave. Lighter smoke with tropical and fruity notes — approachable and versatile. A great cocktail mezcal.
Storage & shelf life
Mezcal stores well under the same conditions as tequila, though the more delicate wild-agave expressions can be slightly more sensitive to air and light.
Temperature
Room temperature is ideal — around 15–20°C. Avoid anywhere warm or with temperature fluctuations.
Light
Keep away from direct sunlight. Darker bottles offer some protection, but a cupboard is always better.
Sealing
Always reseal after pouring. The more delicate floral and fruity notes in rare agave varieties are the first to fade with air exposure.
Shelf life
Indefinitely if sealed. Once open, aim to finish within 1–2 years for best flavour — particularly for rare or single-variety expressions.