Mezcal
Crafted using centuries-old traditions, mezcal is one of the world's most expressive artisanal spirits. While tequila relies solely on Blue Weber agave, mezcal can be produced from dozens of wild and cultivated agave varieties—most notably Espadín, Tobalá, and Tepeztate. Traditionally roasted in underground stone pits over wood fires, mezcal acquires a legendary depth of smoke, earth, and mineral complexity. Whether you are curious to try your first Mezcal Negroni or hunting for a rare, small-batch ancestral bottling, explore hand-selected releases chosen by the team behind The Spirits Business, the world’s only international trade magazine and website dedicated to the global spirits industry.
About Mezcal
Mainly produced in Oaxaca and select Mexican states, mezcal represents the raw, handcrafted side of agave distilling. The distinctive signature of traditional mezcal comes from pit-roasting the agave hearts (piñas) for days, allowing them to absorb deep wood smoke and earthiness before fermentation in open wooden vats.
Flavour & Style Guide
— Espadín: The staple agave of mezcal, accounting for roughly 80% of production. Balanced, approachable, and versatile, featuring sweet agave, gentle herbs, and campfire smoke.
— Tobalá: A small, wild agave found at high altitudes. Yields a floral, delicate, and fruity mezcal with subtle, velvety smoke.
— Tepeztate: Harvested from wild agave that can take up to 25–35 years to mature on steep cliffs. Complex, spicy, and intensely herbal with a long, earthy finish.
— Ensamble: A master blend of different agave varieties roasted, fermented, and distilled together for a multi-layered flavour profile.
How to Choose the Right Mezcal for You
— For Cocktails: An Espadín mezcal is ideal for swapping into classic drinks—try substituting it for gin in a Negroni or for tequila in a Margarita for a subtle smoky twist.
— For Traditional Sipping: Sip mezcal neat at room temperature out of a wide glass or traditional shallow clay cup (copita), accompanied by fresh orange slices.
