In the previous couple of years, mezcal’s turn into a somewhat of a boutique interest in the United States—and in light of current circumstances. Mezcal is everything city-abiding, cash spending trendy people like out of a soul. It’s cloud. It’s natural. Its little clump. It’s arcane (in a decent manner). Furthermore, above all, it’s artisanal.
This likely sounds equivalent amounts of engaging and befuddling, if you’re new to mezcal. So we should move down a second. Mezcal, like tequila, is made by refining the juice from the centers or piñas—of the agave plant.
Though tequila must be made of the blue agave mixture in Jalisco and a couple of different states in focal Mexico, mezcal more often than not hails from the most distant south of Mexico (read: Oaxaca). The refining process also differs on the grounds that mezcaleros broil the piñas over blazing hot shakes in earthen hills.
This is the place mezcal gets its evidently gritty and radiantly smoky flavor. Once broiled, the piñas are pounded underneath an ancient looking stone wheel pulled by a steed or jackass and afterward refined in wooden barrels or claypots. It’s all, exceptionally artisanal.
The word mezcal originates from the Nahuatl words metl and ixcalli, which taken together signify “broiler cooked agave.” Like tequila, mezcal is made by cooking agave hearts in a stove.
Check out this Mezcal Reviews
Donaji Anejo is aged for 10 years before bottling. This length of barrel aging is almost never seen in the world of mezcal.
Gracias a Dios Pechuga is a special release from Gracias a Dios, as maestro mezcalero Oscar Hernandez wanted a mezcal in honor of the Day of the Dead.
Enmascarado 54 is the higher-ABV release from Enmascarado, which also has an Espadin that is bottled at 45% ABV.
Los Cuerudos Tobala has a wet and earthy flavor that is distinguished and smooth. Its aromas are citric and sweet on the nose.
Rey Campero Tobala is the only Rey Campero Mezcal made from wild agave harvested outside Candelaria Yegolé. San Pedro Martir provides the perfect climate.
Fidencio Tepeztate is a masterpiece from mezcalero Enrique Jimenez. It’s both complex and balanced with notes of jalapeño and candied fruit.
Mezcal Vago Tepeztate is made using 100% agave Texpeztate that is harvested from the nearby region. These batches are small and not always available.
Los Nahuales Special Edition No. 3 is made with four agaves that create a unique experience together. Like other Special Editions, this may be hard to find.
Bozal Coyote is a clay pot distilled mezcal from Sola de Vega. The agave Coyote is particularly rich in clay, which accentuates its delicate character.
Puntagave Rustico Bacanora is produced by Roberto Contreras, a master distiller whose grandfather made artisanal Bacanora during the time of the Mexican revolution.
Mezcalero No. 6 was made with wild and semi-wild agaves Karwinskii (Bicuishe and Madrecuishe) and Rhodacantha (Mexicano) from Don Valente Angel in Santa Maria la Pila.
Mezcal Verás Reposado is traditionally produced in Santiago Matatlan. It won Gold at the 2017 San Diego Spirit & Cocktail Festival.
Mezcalero No. 15 was made with agave Sierra Negra, which is notably suave, and carries an impressive flavor that is unsurpassed.
Cinco Sentidos Jabali-Tobala is made in a small palenque that is built into the side of a mountain about one hour from the nearest paved road.
Scorpion Anejo was named Double Gold & Best Agave Distillate by Tasting Panel Magazine. It’s aged one year in oak barrels.
Metiche 49 Joven is a 98-proof mezcal made with agave Salmiana in the state of San Luis Potosi at an elevation of 6,627 feet.
Mezcal Rayu Ensamble is produced in Miahuatlan de Porfirio Díaz with agaves Madrecuishe, Jabali, and Espadin. It has flavors of tropical fruits, a touch of caramel, along with herbs and spices.
Fidencio Pechuga is triple distilled with the addition of fresh fruit and a raw chicken breast that is hung in the still.