What is Mezcal? Everything You Need To Know

By Margot Bigg | Travel Journalist

Last Updated: January 27, 2024

Shot of Mezcal: Guide to Mezcal and what it is

Move over tequila: mezcal is on the rise. Although this agave-based spirit has long been a sipper of choice in Mexico, it has become increasingly popular in North America and Europe, with a predicted compound annual growth rate of 22.6% between now and 2031. In other words, if you’re a fan of spirits and haven’t yet been acquainted with mezcal, that’s likely to change soon.

But what, exactly, is mezcal all about? To find out more, we asked Carlos Ochoa, Chief Operating Officer at Mezcal El Silencio, for the inside scoop. Here’s what we learned.

Table Of Contents

Guide to Mezcal
More Frequently Asked Questions about Mezcal

Guide to Mezcal

What’s the difference between mezcal and tequila?

There’s a lot of confusion about the differences between tequila and mezcal. The simple distinguishing factors are that tequila can only be made from a cultivar of blue agave (Agave tequilana) known as Weber Azul, and to bear the “tequila” appellation, it must be produced in the Mexican state of Jalisco or a handful of other spots in neighboring states.

Mezcal, conversely, is not as geographically restricted and can be made from dozens of different types of agave. That said, to be legally called mezcal per Mexico’s regulatory authority—the Consejo Regulador del Mezcal or (CRM)—the mezcal must come from one of nine states. Of course, there are plenty of beverages produced elsewhere that are, for all intents and purposes, mezcal, despite not being allowed to use the name.

Agave plants used for Mezcal production in Mexico — Endless rows of blue-green agave plants stretch across the sun-drenched Mexican landscape, awaiting harvest for the creation of rich, smoky mezcal.

The methods of production are also different. Tequila “uses a process that involves steaming the agave plant in large ovens before fermenting and distilling it,” Ochoa explains. Traditionally produced mezcal is made a little differently. “With mezcal, the agave plant is typically roasted in pits, giving it the famous bold and smoky flavor it’s known for. Mezcal is also distilled in much smaller batches than tequila, which can result in a variety of different flavors and a more complex taste profile.”

How is mezcal made?

Tahona used to produce Mezcal in Oaxaca, Mexico — A massive, circular stone grinding wheel, known as a tahona, is pulled by a horse, slowly crushing roasted agave hearts in a rustic Oaxacan mezcal distillery.

“Mezcal boasts a centuries-old artisanal process that represents a deep respect, sense of honor and tradition attached to generationally owned family businesses,” says Ochoa. The agave hearts, called piñas, are placed in an underground pit kiln that’s heated with encino oak and mesquite wood, both of which are found in the Oaxaca area. After the piñas are roasted for four to six days, they are put in stone pits and crushed into a pulp with a stone wheel known as a tahona. This pulp is then transferred into vats, where it’s fermented in open air and then double distilled.

How are you supposed to drink Mezcal?

Different ways to drink Mezcal, Mezcal Margarita — Mezcal doesn’t have to be enjoyed neat – savor its unique flavors in refreshing cocktails like this Mezcal Margarita.

While mezcal is traditionally sipped neat, there’s no reason to be a purist about it. “Anyone that tells you mezcal should only be consumed a certain way has never had a Mezcal Bloody Mary or a Mezcal Margarita,” Ochoa says. “…something that we try to do at El Silencio is to make this spirit non-intimidating,” he continues. “Yes, always drink with respect. Mezcal took years to produce, but you do not need to be pigeonholed into believing it should be drunk just one way and that is it.”

Are there different types or varieties of mezcal?

Under the CRM’s rules, mezcal can be classed into one of three categories: mezcal, artisanal mezcal, and ancestral mezcal. Regular mezcal is oftentimes mass produced, using quicker, non-traditional practices to create large batches of the spirit in a timely manner. Artisanal mezcal, conversely, relies on more traditional methods, but often with the aid of modern machinery. Mezcal produced using traditional methods alone can use the “ancestral” label.

Mezcal also has different classes based on how long it is aged and whether it has any additives. Reposado (rested) refers to mezcal that’s aged for two months to a year, that aged more than 12 months is called añejo (old). Mezcal that’s not aged at all is called either blanco (white) or joven (young).

Of course, the type of agave used can also influence how a mezcal turns out. “Espadin is one of the most commonly used agave varieties,” Ochoa points out. “It offers an earthy aroma, carries a rich smokiness, and delivers a floral, fruity and charred finish.” There are also lesser known types of agave that can lead to fantastic results. “Luis Hernandez, our master chemist, is always playing with rare agaves like Tobala, Jabali, or Tepextate,” says Ochoa.

How can you tell if a mezcal is good quality?

Buying a good bottle of something you’re unfamiliar with can be daunting, but doing a bit of research can help you ensure you’re getting a good bottle. “The most important thing to consider when choosing a mezcal is how the spirit was made,” advises Ochoa. “To make an informed decision, I always recommend taking the time to do some research into a brand’s production processes and how they work with their partners throughout the supply chain.”

What are some of the most popular mezcal brands to try?

Del Maguey

Del Maguey offers a range of artisanal, single-village mezcals made using traditional methods. Their Vida and Chichicapa expressions are particularly well-known.

Montelobos

Montelobos is known for its balanced and approachable mezcals, with a focus on sustainable and organic agave farming.

El Silencio

As we’ve discussed here, El Silencio produces a range of mezcals, including their signature Espadín and a blend called Ensemble.

Ilegal Mezcal

Ilegal Mezcal offers a range of expressions, from the more approachable Joven to the aged Añejo. They are known for their smooth and approachable flavor profiles.

Mezcal Vago

Mezcal Vago works with several master mezcaleros to produce small-batch mezcals from different agave species, each with its unique flavor profile.

Alipús

Alipús is a collection of artisanal mezcals sourced from different regions in Oaxaca, Mexico. Each expression represents the unique terroir and mezcal-making traditions of the specific region.

Rey Campero

Rey Campero is known for using wild agave species to create their mezcals, resulting in distinct and complex flavor profiles.

Dos Hombres

Dos Hombres, founded by ‘Breaking Bad’ actors Bryan Cranston and Aaron Paul, is a popular mezcal brand offering a unique spirit crafted from Espadín agave. Their artisanal mezcal, produced in San Luis del Rio, Oaxaca, stands out with its smooth, complex flavor profile, a result of traditional, sustainable practices and a commitment to quality.

Does mezcal usually have a worm in the bottle?

Worms in Mezcal — Carlos Ochoa, COO of Mezcal El Silencio, dispels the worm myth: ‘Adding the worm to mezcal bottles is purely marketing, not affecting flavor. Quality producers avoid this practice.

Repulsed by the idea of drinking from a bottle with a worm in it? Don’t fret: creepy crawlies are not traditionally part of the mezcal experience. “The practice of adding the worm to the bottle has no effect on the flavor of the mezcal and is purely for marketing purposes,” says Ochoa. In fact, it wasn’t until the 1940s that so-called tequila worms (which are actually not worms at all, but the larvae of agave redworm moths), began making an appearance in mezcal bottles. Fortunately, producers of high-quality mezcal eschew the controversial practice.

More Frequently Asked Questions about Mezcal

What is the flavor profile of mezcal and how does it vary between different types?

Mezcal is known for its unique and complex flavor profile, which is characterized by smoky, earthy, and fruity notes. The flavors can vary significantly between different types of mezcal due to factors such as the variety of agave used, the production process, and the region in which it is produced.
The primary source of mezcal’s distinctive smoky flavor comes from the traditional production method, where the agave hearts (piñas) are roasted in earthen pits lined with hot stones. The roasting process imparts a deep smokiness to the final product, which distinguishes mezcal from other agave-based spirits like tequila.

Different types of agave can also contribute to variations in mezcal’s flavor profile. There are more than 30 varieties of agave that can be used to make mezcal, with each variety offering distinct flavors and aromas. For example, Espadín is the most common agave used for mezcal and often yields a more approachable flavor, while Tobalá, a wild agave variety, produces a more delicate and floral mezcal.

The region where mezcal is produced can also influence its flavor. Factors such as the soil composition, climate, and altitude can all impact the characteristics of the agave plant and, ultimately, the taste of the mezcal. For instance, mezcals produced in the highlands may exhibit brighter, fruitier flavors, while those from the lowlands can have more pronounced earthy and mineral notes.

How do I pair mezcal with food for the best flavor experience?

Pairing mezcal with food can elevate the dining experience by complementing and enhancing the flavors of both the spirit and the dishes. When looking to create the best flavor experience, it’s essential to match the intensity of the mezcal with that of the dish. For instance, a robust, smoky mezcal would pair well with grilled or barbecued meats, while a lighter, more floral mezcal might be better suited for seafood or ceviche.

Consider the flavors and ingredients in the dishes as well. Mezcal pairs beautifully with traditional Mexican cuisine, as the smoky, earthy notes of the spirit can accentuate the spices and flavors in dishes like mole, tacos, and salsas. However, mezcal’s versatility extends beyond Mexican fare; it can also be paired with dishes from various cuisines, like Asian-inspired dishes with bold flavors and spices, or Mediterranean dishes featuring herbs and citrus.

Lastly, don’t forget about dessert. Mezcal can be a delightful accompaniment to sweet treats, as its smokiness can contrast nicely with the sweetness and richness of desserts like chocolate, fruit tarts, or caramel-based dishes. Experiment with different combinations to find the perfect mezcal and food pairings that suit your personal taste preferences and create a memorable dining experience.

Can you cook with mezcal, and what are some popular recipes that use it?

Absolutely, cooking with mezcal can add a unique depth of flavor to various recipes. Its smoky, earthy, and fruity notes make it an excellent ingredient for enhancing dishes, particularly in Mexican and fusion cuisines. One popular use for mezcal in cooking is in marinades for grilled meats, such as chicken, pork, or beef. Combining mezcal with citrus juice, garlic, and spices can impart a smoky flavor to the meat while the citrus adds brightness and acidity.

Another way to incorporate mezcal into your cooking is by using it in salsas and sauces. A splash of mezcal can elevate traditional salsas, mole sauces, or even barbecue sauces, adding a smoky complexity that complements the other ingredients. Mezcal can also be used in salad dressings, where its distinctive flavor pairs well with fresh, zesty ingredients like lime, cilantro, and jalapeño.

Desserts can benefit from the addition of mezcal as well. For instance, drizzling a mezcal-infused caramel sauce over a chocolate cake or using mezcal-soaked fruits in a tart can create a delightful contrast between sweet and smoky flavors.

What is Mezcal? Everything You Need To Know

Guide to Mezcal