What is Mezcal?
The ancestral spirit from which tequila descended — while tequila can only be made from blue agave (Agave tequilana Weber) in designated regions, mezcal can use over 30 agave varieties across 9 Mexican states, each producing radically different flavors. The defining production step is roasting the agave hearts (piñas) in underground earthen pits lined with volcanic rocks for 3-5 days — this is the source of mezcal's characteristic smoke. After roasting, the piñas are crushed (traditionally by a stone wheel pulled by a horse), fermented in open wooden vats with wild yeast, and double-distilled in clay or copper pot stills. Espadín agave (the most common) takes 7-8 years to mature; wild tobalá agave takes 12-15 years — harvested only once, then the plant dies. The worm (gusano) in some mezcal bottles is a recent marketing invention, not traditional.
Where is Mezcal from?
Mezcal originates from Oaxaca in Mexico. It is considered one of the defining dishes of Mexico's culinary tradition.
What does Mezcal taste like?
Mezcal has a distinctive flavour characteristic of Oaxaca's food culture.
What are the main ingredients in Mezcal?
The traditional recipe for Mezcal includes: Roasted agave piñas (espadín, tobalá, or other varieties), Water, Wild airborne yeast.
Is Mezcal spicy?
The traditional spice level of Mezcal is 0. Most people find this level comfortable.
Is Mezcal vegetarian?
The traditional recipe for Mezcal is not vegetarian, though vegetarian adaptations exist.
How many calories are in Mezcal?
Mezcal contains approximately 65 per serving.
Where can I eat authentic Mezcal?
The most authentic Mezcal is found in Oaxaca, Mexico. When visiting Mexico, prioritise local restaurants and street vendors over tourist-facing establishments for the genuine experience.
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The ancestral spirit from which tequila descended — while tequila can only be made from blue agave (Agave tequilana Webe...
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