Mezcal for Beginners: A Simple Introduction

What Is Mezcal?

If you're unfamiliar with Mezcal, here's a simple introduction. 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 Does It Come From?

Mezcal originated in Oaxaca, Mexico. It's a beloved part of the local food culture and one of the dishes that best represents Mexico's culinary tradition.

What Does It Taste Like?

Mezcal has a distinctive flavour. The combination of Roasted agave piñas (espadín, tobalá, or other varieties) creates a taste that is characteristic of Oaxaca's cuisine. First-time tasters find it boldly flavoured and memorable.

How Do You Eat It?

Neat in a jícara gourd cup or copita, sipped slowly, never as a shot

Where Can I Try Mezcal?

The best place to try Mezcal for the first time is in Oaxaca, Mexico. If you can't travel there, look for restaurants specialising in Mexico cuisine in your city, or try making it at home using our recipe guide.

Is Mezcal Suitable for Me?

Mezcal traditionally contains Roasted agave piñas (espadín. Its spice level is 0, which may require adjustment for those sensitive to spice.