Mezcal is a Mexican spirit distilled from the agave plant. That is the whole definition, and it is broader than most people think: all tequila is mezcal, but not all mezcal is tequila. What sets mezcal apart is its range - it can be made from dozens of agave species, mostly in Oaxaca, and it usually carries a distinct smoke that comes from how the agave is cooked. At Aitch, our agave lounge on King West, mezcal is half the reason the room exists. Here is what it actually is.
How mezcal is made
The heart of the agave, called the pina, is harvested after years of growth, then roasted, crushed, fermented and distilled. The step that defines mezcal is the roasting: traditional mezcal cooks the pinas in underground pits lined with hot stones, wood and charcoal, which is where the smoke comes from. Tequila, by contrast, steams its agave in ovens, so it stays clean and smokeless. Same plant family, very different result.
Which agave, and where
Tequila can only be made from blue Weber agave, grown mostly in the state of Jalisco. Mezcal can be made from many agave species - espadin is the most common, but tobala, tepeztate and others each bring their own character - and it is produced across several Mexican states, with Oaxaca as the heartland. Because the agave and the region vary so much, no two mezcals taste quite the same.
What mezcal tastes like
Smoke is the signature, but it is rarely the whole story. Underneath it you find earth, minerality, roasted fruit, green herbs and sometimes a bright citrus edge, depending on the agave and the maker. Good mezcal is sipped slowly and neat, often with a slice of orange - not shot. The smoke is meant to unfold, not overwhelm.
Frequently Asked Questions
What is mezcal?
Mezcal is a Mexican spirit distilled from the agave plant. It can be made from many agave species, is produced mostly in Oaxaca, and is known for a smoky character that comes from roasting the agave in underground pits.
Is mezcal the same as tequila?
All tequila is technically mezcal, but not all mezcal is tequila. Tequila must be made from blue Weber agave and is steamed, so it stays smokeless; mezcal can use many agaves and is pit-roasted, which gives it smoke.
Why is mezcal smoky?
The agave hearts are roasted in underground pits lined with hot stones, wood and charcoal before fermentation. That roasting infuses the spirit with its characteristic smoke.
How do you drink mezcal?
Sip it slowly and neat, often with a slice of orange, so the smoke and agave character have room to unfold. Mezcal is made for savouring rather than shooting.