Technically speaking, Mezcal is any fermented agave spirit produced in one of the 9 states in Mexico that make up the mezcal denomination. Much like wine grapes, there are several varieties of agave and each mezcal takes its unique flavor from both the variety of agave plant and the influence of the growing climate from where the agave comes.

The Espadin Agave is the most well-known varietal, but we highlight mezcals produced from Cayote, Tobala, Jabali and more. Many of these agaves are wild and some can take up to 20 years to mature – which drives up the scarcity and the cost! The mezcal takes on its smoky taste when the agaves are first roasted in giant charcoal fired earthen pits. The roasted agave is then pot distilled to produce a clear spirit. The final component which determines the final flavor of the mezcal is the Mezcalero – or the distiller – the person who actually makes the mezcal.

There are 3 main styles of mezcal based on how long they are rested before being released. Far and away, the most popular style is Joven, which is unaged (silver or blanco in the tequila world) followed by Reposado which is aged 2 – 12 months & Anejo which is aged a minimum of 12 months and up to several years.