This smoky Mexican spirit is produced from agaves that are grown throughout the country, but the main territory of mezcal production is in Oaxaca. Mezcal is traditionally prepared with agave hearts that are roasted in earthen pits and are then crushed to a pulp, which would later be distilled.
Though some varieties are still made in this artisan way, mezcal is nowadays also commercially produced using modern ovens. Officially, it can be made in seven Mexican states and with over thirty types of agave, some of which only grow wild. It cannot, however, be made with blue Weber agave, which is used in the production of tequila.
According to age, they are categorized as Joven, Reposado, Añejo, and Extra añejo. Mezcals have similar taste profile as tequila, but are slightly smokier and earthier, with hints of floral or ash aromas.
In the 1950s, the spirit was infamous for red or golden worms that were found inside the bottles, but were only a marketing strategy and do not have any effects on the drink. High-quality, artisanal mezcals have recently been promoted into a fine sipping drink, but they also incorporate well in a variety of complex cocktails.
