Mezcal 101

The name Mezcal originates from the Nahuatl words 'metl' and 'ixcalli', which when combined mean 'oven-cooked agave'.

Mezcal is Mexico’s oldest distilled spirit, with roots dating back over 400 years. It originates from the indigenous traditions of roasting and fermenting agave in the production of a drink known as pulque, and mezcal itself was first distilled after Spanish settlers introduced copper stills in the 16th century.

It remains deeply tied to the culture and heritage of the state of Oaxaca, though it is also produced in several other states, including Durango, Michoacán and Puebla.

There are over 50 agave species (known as maguey locally) used in the production of Mezcal but the most commonly used is Espadin. It is prized for its rapid 6-8-year maturation and grows to a height of 6-8ft and in a variety of soils and elevations. It produces a wide range of flavours, from fruity and spicy to herbaceous and earthy.

Mezcal is crafted in three main ways depending on the techniques involved and their relation to the original ancestral methods deployed in the 16th century.

Commercial Mezcal

Commercial Mezcal production utilities modern apparatus such as autoclaves to cook the agave hearts or piña - which derives from the Spanish for pineapple which the hearts resemble when the leaves have been cut off. Distillation can also occur in continuous stills which facilitate larger-scale production.

Artisanal Mezcal

Around 90% of modern mezcal production falls under the artisanal method. This approach straddles old and new techniques with a big nod to time-honoured methods. The heart of the agave, or piña, is roasted in underground pit ovens or above-ground masonry ovens, the former imparting its signature smoky flavour. After cooking, the agave is crushed—often with a stone tahona or by hand —before fermenting in clay, earth, wood, stone or animal skins. Distillation must be over direct fire in copper pot stills, clay pot stills or stainless steel – agave fibres may be included.

Ancestral Mezcal

Mezcal Ancestral - the most traditional production methods are required to be called ancestral. This represents a tiny percentage of the overall industry. Agave hearts must be roasted in pit ovens only; crushed by hand, tahona, Chilean or Egyptian mill. Fermentation must take place in stone, earth, wood, clay or animal skins and distillation must happen in clay pots over direct fire and may include agave fibers.

The six classes of mezcal are:

Blanco or Joven: Unaged and unadulterated mezcal
Madurado en Vidrio/blanco: Mezcal aged in glass for at least a year
Reposado: Mezcal aged in wood for 2–12 months
Añejo: Mezcal aged in wood for more than 12 months
Abocado con: Mezcal with added flavours, such as herbs, fruits or agave worms
Destilado con: Mezcal with ingredients added during distillation, such as fruits, meats, or herbs

The Lineup

Mezcal del Maguey
Vida Clásico 42%

Del Maguey is a renowned producer of artisanal mezcal, founded in 1995 by artist and mezcal visionary Ron Cooper. The brand is headquartered in the state of Oaxaca, Mexico, but its mezcals are produced in various traditional villages across the region. Del Maguey revolutionized the mezcal industry by introducing the concept of "Single Village Mezcal," highlighting the distinct flavors and techniques of individual communities.
**Agave - Espadin**
**State - Oaxaca (San Luis del Rio village)**
Ancestral - Handcrafted, twice distilled, very slowly in small wood-fired, riverside copper stills to flavour specifications that

Gracias A Dios Wild Tobala Mezcal 45%

Gracias a Dios is an artisanal mezcal brand based in Santiago Matatlán, Oaxaca, Mexico, often called the "Mezcal Capital of the World." Founded in 2010, the brand was created by a group of friends passionate about mezcal, including maestro mezcalero Oscar Hernández. Gracias a Dios specializes in small-batch, handcrafted mezcals made using traditional methods, including underground pit roasting, natural fermentation and copper still distillation.
The mezcals are known for their smooth yet complex profiles, balancing smoke, earth, and sweetness
**State - Oaxaca (Santiago Matatlan)**
**Agave - Tobalá,** known as the king of magueys, is believed by some to be the first agave distilled by indigenous Oaxacan producers. Tobalá likes rocky, high-altitude soil, often grows in the shade of oak trees, like truffles and takes 10-15 years to ripen. Tobalá produces a **complex mezcal marked by high minerality**.

Gracias a Dios Mezcal de Pechuga 45%

**State - Oaxaca (Santiago Matatlan)**
Pechuga mezcal is a rare and ceremonial style of mezcal, traditionally produced in Oaxaca. "Pechuga" means "breast" in Spanish, referring to the unique production method in which a raw, skinless chicken, turkey, or other meat (such as venison or rabbit) is suspended in the still during a third distillation. The vapours pass through the protein, adding rich, savoury complexity to the final spirit.
In addition to the protein, mezcaleros often add fruits, nuts, and spices to the distillation, creating a layered and aromatic profile. The result is a smooth, slightly smoky mezcal with a delicate balance of sweet, savoury, and herbal notes. Originally crafted for special occasions like weddings and festivals, Pechuga remains one of the most distinctive mezcal varieties. Many top brands, including Del Maguey and Gracias a Dios, produce Pechuga mezcal, each offering a unique take on this traditional style.

Tequila

Tequila is a distilled spirit made from the Blue Weber agave plant, produced exclusively in designated regions of Mexico, primarily in Jalisco and parts of Guanajuato, Michoacán, Nayarit, and Tamaulipas. The production process includes harvesting and cooking the agave, fermenting its juices and distilling the liquid in copper or stainless-steel stills. Tequila is classified into blanco, reposado, añejo (1 to 3 years), extra añejo (3+) and cristalino (oak-aged and filtered with charcoal) depending on aging time.

The piñas (agave cores) used to make tequila are traditionally cooked in one of three types of ovens:

Stone or brick ovens (hornos) – Traditional method that slowly steams agave over 24–48 hours, enhancing sweetness and complexity.
Autoclaves – Large, pressurized stainless-steel ovens that cook agave faster (6–12 hours), preserving some traditional flavors while increasing efficiency.
Diffusers – Industrial machines that extract sugars using hot water or acid hydrolysis, often skipping traditional cooking, resulting in a lighter, less complex tequila.