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
Mezcal Mortal Espadin is double distilled in copper stills and has a leather and smoky essence, followed by a fresh herbal sent.
Pescador de Sueños Tepextate is made at a rustic palenque in the beautiful and remote San Juan del Rio region of Oaxaca.
Mezcalero no. 18 is yet another Mezcalero release from maestro mezcalero Don Valente Angel. This was produced in 2013, rested for 4 years before bottling.
Nuestra Soledad La Compania is made at an elevation of about 5,000 feet. The Mezcal has notes of high-toned fruit and green pepper.
El Yope Cuixe is made by Don Ismael Rosales. Though his family has produced mezcal for generations, it’s just now being bottled for wider distribution.
Mezcalero No. 8 was made with wild and semi-wild agaves karsinskii (Madrecuishe), rhodacantha (Mexicano), and potatorum (Tobalá) from Don Valente Angel.
Derrumbes Durango is made by Urial Simental with agave Cenizo. In this case agave Cenizo is referring to agave Durangesis.
Donaji Olla de Barro is traditionally produced in Sola de Vega, which is widely known for it’s clay pot distillation.
Mezcalosfera con Mango y Chile Habanero is a small-batch traditional mezcal that was released at the same time as the Espadin con Cacao.
Lalocura San Martinero is made in Santa Catarina Minas, which is home to some of the most talented clay-pot distillers in all of Mexico.
Noble Coyote Jabali is made with the wild and temperamental agave Jabali in Santiago Matatlán by José Pérez Santiago.
Pierde Almas Espadin has flavor notes that include a bit of smoke, pepper, and hints of chocolate with a long savory finish that holds strong in the mouth.
Zignum Reposado is more like a tequila than a traditional mezcal. It’s made in Tlacolula de Matamoros, Oaxaca at a large, modern production facility.
Bruxo X is a post-distillation blend of 80% agave Espadin mezcal and 20% agave Barril mezcal with notes of citrus peels, fruit, chamomile, mineral notes, and light honey.
Mala Idea Anejo has aromas of honey, caramel, and toasted wood. It’s aged in American White Oak barrels for five years after distillation.
This ensamble is distilled in both copper and clay. Every batch of Corte Vetusto Ensamble will use different types of agaves.
Real Minero Tripon is made with agave Tripon, which is not commonly seen. It has a smooth and vegetal character that coats the palate.
Marca Negra Tepeztate is produced in limited quantities due to the scarcity of the agave Tepeztate, which takes 25-30 years to reach maturity.