Mezcal: Everything you want to know

100
Of the world's best mezcales Reviewed

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 Mayalen Guerrero
Cupreata

Mayalen Guerrero

Mayalen Guerrero is distilled to proof with wild agave Cupreata. At 54% ABV, this is a macho mezcal that holds full body and flavor.

mezcal Pierde Almas +9 Botanicals
Espadin

Pierde Almas +9 Botanicals

Pierde Almas +9 Botanicals is made from world-class Espadin Mezcal that is infused with the nine classic botanicals of Gin.

mezcal Sotol Coyote Durango

Sotol Coyote Durango

Sotol Coyote Durango is produced by Alejandro Solís in Cuencamé, San Antonio, Durango using Dasylirion Cedrosanum. It is semi-sweet with medium intensity and slight minerality.

mezcal Mala Idea Anejo
Espadin

Mala Idea Anejo

Mala Idea Anejo has aromas of honey, caramel, and toasted wood. It’s aged in American White Oak barrels for five years after distillation.

mezcal Pierde Almas Mezcal de Conejo
Espadin

Pierde Almas Mezcal de Conejo

Pierde Almas Mezcal de Conejo is made in a similar fashion to a traditional Pechuga, except wild rabbit is used in the third distillation.

mezcal El Jolgorio Coyote
Coyote

El Jolgorio Coyote

El Jolgorio Coyote was first released in 2017 as part of a set of wild agave mezcals that came in solid black bottles. It’s rare. If you see it, try it.

mezcal El Buho Tobala – Espadin
Espadin

El Buho Tobala – Espadin

El Buho Tobala – Espadin is the first ensamble released by El Buho as part of their black-bottle series, which is limited in production size.

mezcal Rey Campero Espadin + Pulquero
Espadin

Rey Campero Espadin + Pulquero

Rey Campero Espadin + Pulquero is a rare clay-pot-distilled mezcal from master mezcalero Romulo Sanchez Parada, who uses copper stills for other releases.

mezcal Mala Idea Cuishe
Cuishe

Mala Idea Cuishe

Mala Idea Cuisheis handcrafted in Santiago Matatlan, Oaxaca with agave Cuishe (Karwinskii). It’s double distilled in a copper still.

mezcal El Jolgorio Jabali
Jabali

El Jolgorio Jabali

El Jolgorio Jabali is an extremely rare and limited release. Consider yourself lucky if you have the opportunity to try this mezcal.

mezcal Mezcalero No. 21
Cupreata

Mezcalero No. 12

Mezcalero No. 12 is made from agave Cupreata, which is very rarely distilled for export, yet it makes for a beautiful Mezcal.

mezcal Del Maguey Wild Tepextate
Tepeztate

Del Maguey Wild Tepextate

Del Maguey Wild Tepextate is made with the wild agave Tepextate, which offers a lighter body with notes of candied fruit, cinnamon, and honeysuckle.

mezcal Del Maguey Iberico
Espadin

Del Maguey Iberico

Del Maguey Ibérico is a clay pot distilled pechuga mezcal from Santa Catarina Minas with a unique twist – it is produced with Ibérico ham instead of the traditional chicken or turkey.

mezcal Lalocura Tepeztate
Tepeztate

Lalocura Tepeztate

Lalocura Tepeztate is made by Eduardo Angeles, who got his start alongside his father, the late, great Don Lorenzo of Real Minero.

mezcal Derrumbes Zacatecas
Azul

Derrumbes Zacatecas

Derrumbes Zacatecas is a rare traditionally produced mezcal made with blue agave, which is more widely known for it’s use in tequila.

mezcal Real Minero Tobala
Tobala

Real Minero Tobala

The Real Minero Tobala is spicier than other Tobala Mezcals, but not overly so. It has hints of chipotle, coconut, and orange.

mezcal Mezcalero No. 21
Espadin

Mezcalero No. 5

Mezcalero No. 5 was made with wild agave marmorata (tepeztate) and cultivated angustifolia (espadín) from the distillery of Don Cosmé Hernandez.

mezcal Quiquiriqui San Juan del Rio
Espadin

Quiquiriqui San Juan del Rio

Quiquiriqui Mezcal San Juan del Rio is produced by a fourth generation mezcalero. After the second distillation, the spirit is adjusted using just the heads, hearts and tails of the distillation run.

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