Mezcal is a centuries-old tradition and one of Mexico’s most distinctive spirits. Known for its smoky character and incredible variety of flavors, mezcal has been gaining worldwide attention as both a cultural icon and a unique tasting experience.
But what exactly is mezcal, how is it different from tequila, and why is it so special? In this complete guide, we’ll explore everything you need to know about the smoky spirit. Let’s check it out!
What Is Mezcal?
Mezcal is a distilled spirit made from the agave plant, with its name meaning “cooked agave” in the Nahuatl language. While some people use “mezcal” to describe any agave spirit, the official term refers to specific production methods and regions.
It usually has 40–55% alcohol and can taste earthy, fruity, herbal, floral, or smoky, depending on how it’s made.
Where Mezcal Comes From?
Mezcal is legally protected under Mexico’s Denomination of Origin, allowing production only in about ten certified states. The most notable region is Oaxaca, which makes around 80% of the world’s mezcal.
It can be crafted from over 30 agave species, with each type of agave and regional terroir (soil, climate, altitude, water) giving unique flavors, making every mezcal distinct.
Mezcal vs Tequila: What’s the Difference?
Many people wonder what distinguishes mezcal and tequila. Tequila is a specific kind of mezcal, but not all mezcal is tequila. Let’s break it down further here:
1. Tequila is a Type of Mezcal
Tequila is a type of agave spirit made under stricter rules, requiring only blue agave and production in specific regions, mainly Jalisco and nearby states. Mezcal, on the other hand, can be produced from various agave species across a wider range of regions.
2. Production Differences
- Cooking / roasting: Mezcal often involves pit-roasting of agave hearts in underground earthen ovens over wood and stone, which imparts smoky, charred flavors. Tequila production often uses above-ground ovens or industrial ovens / autoclaves or steam ovens (less smoky).
- Agave mixture: Tequila may be “mixto” (only 51 % agave sugar + other sugars) or 100 % agave. Mezcal is typically 100 % agave (especially those certified).
- Distillation methods: Mezcal is often made by small-scale, artisanal, double distillation in copper or sometimes clay stills, while tequila is more industrialized.
- Aging classes: Tequila commonly is sold as Blanco, Reposado, Añejo, etc. Mezcal also may be sold in unaged or aged forms, but many mezcals are consumed "as is" (unaged or lightly aged), with emphasis on raw flavor rather than barrel influence.
3. Flavor & Character
Mezcal offers smoky, earthy, and complex flavors from varied agave and roasting, while tequila is more regulated with cleaner citrus and herbal notes. Tequila is one type of agave spirit, but mezcal is broader in style. So all tequila is mezcal, but not all mezcal is tequila.
How Mezcal Is Made (Step by Step)
Mezcal is crafted through a traditional process that blends time, skill, and natural elements. Here’s a step-by-step look at how mezcal is made.
1. Agave Maturation & Harvesting
Agave takes 7–15 years to mature before its leaves are cut to reveal the piña, which may rest briefly in the field before being taken to the distillery for mezcal production.
2. Cooking / Roasting
Agave piñas are roasted to turn starches into sugars and build flavor. Traditionally, they’re slow-cooked in underground pits with wood and stone, though some regions use brick or masonry ovens. This roasting creates the smoky, caramelized, and earthy notes that define mezcal.
3. Crushing / Milling
The crushed agave, including its fibers and juices, is placed in fermentation vats where natural wild yeasts ferment it for three to seven days or more. This process, influenced by factors like temperature and sugar levels, develops mezcal’s complex flavors through compounds such as esters and acids.
4. Fermentation
Crushed agave ferments naturally in vats with the help of wild yeasts, a process lasting several days that develops the complex flavors and aromas of mezcal.
5. Distillation
After fermentation, the “mosto” (fermented mash) is distilled, typically twice. Stills may be made of copper or sometimes clay or hybrid materials. The first distillation yields a lower-alcohol spirit ("ordinario" or “ordinario”), and the second refines it.
Some mezcals may use unusual methods or special stills, but double distillation is common. The output is then collected, proofed (diluted with water if necessary), and bottled.
6. (Optional) Aging / Resting
Some mezcals are bottled immediately, while others may be aged in barrels or casks (wood, oak, sometimes unusual woods) to develop additional flavors. Aged mezcal may develop notes of vanilla, caramel, spice, wood complementing the smoky base.
Why Mezcal Has a Smoky Aroma
Mezcal’s smoky flavor comes mainly from roasting agave in underground pits with wood and stone, which creates and infuses smoky compounds that survive fermentation and distillation.
The intensity of smoke depends on factors like roasting time, heat, wood type, and natural reactions within the agave. Because mezcal is often made using traditional, artisanal methods, it preserves these smoky, wood-derived notes.
Now You Learned About Mezcal!
If you’ve enjoyed learning about mezcal, you might also be interested in exploring our tequila guides to see how these two iconic agave spirits compare. Both carry unique traditions, flavors, and experiences worth savoring.
And when you’re ready to taste for yourself, you can find and buy high-quality mezcal at Minuman.com. From smoky, earthy varieties to smoother, fruitier expressions, there’s a bottle waiting for every palate. We provide lots of selections ranging from 400 Conejos-Joven Mezcal, Montelobos-Espadin Mezcal and many more!
Order your mezcal and other alcoholic beverages only at Minuman.com, your trusted source for premium selections delivered with convenience!
