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
Cruz de Fuego Cirial is produced by Carlos Mendez Blas and Margarita Blas at their palenque in Santiago Matatlan, Oaxaca.
Alacrán Joven is a bit smokey with a hint of fruit and herbs. This mezcal is produced by maestro mezcalero Lucio Morales.
Del Maguey San Jose Rio Minas is meant to be a living example of the saying “You don’t find mezcal; mezcal finds you.”
Xicaru Silver is made with agave Espadin in Santiago Matatlan. It is traditionally produced using a stone horno, tahona, and copper distillation.
Tosba Espadin has a light nose with a smooth long-lasting citrus and fruitiness on the tongue. It’s good to enjoy neat, and also makes a great cocktail.
Salvación Tobalá is an exceptionally aromatic and flavorful mezcal, with notes of fruit, spice and wildflowers.
Sotol Coyote Chihuahua is produced by Maestro Sotolero Gerardo Ruelas in Aldama, Chihuahua. It is kind on the palate despite the strong character and has herbal, smoked and mineral notes.
Lalocura Tobasiche is made by maestro mezcalero Eduardo “Lalo” Angeles, who produces some of the most well-renowned mezcal in all of Oaxaca.
Del Maguey Tobaziche is produced by Marcos Cruz in San Luis Del Rio using wild agave Tobaziche. This mezcal is peaty, earthy and smoky with an underlying sweetness of citrus fruit.
Puntagave Rustico Sotol is produced from wild-harvested desert spoon in the Chihuahuan Desert of Northern Mexico. It is produced in a state of the art production facility and fermented with champagne yeast.
Donaji Ensamble is a 50/50 blend of agave Espadin and agave Cuishe. It’s not listed on the bottle, but this is made by mezcalero Don Beto in Miahuatlan.
5 Sentidos Bicuixe-Madrecuixe is the second special exported release from 5 Sentidos. Two separate batches of karwinskii agaves were blended in May 2014. A significant amount of proceeds will be used to build a greenhouse in Zimatlán de Alvarez, Oaxaca.
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.
Erstwhile Tobalá Mezcal is produced in Santiago Matatlán, Oaxaca. This mezcal has aromas of banana, cooked agave and adobo. On that palate, there is a lingering round sweetness of caramel with a hint of spiciness and hot smoke.
Real Minero Espadin y Largo has notes of fresh green herbs, orange blossoms, and wet clay. The two different agave make this feel balanced and smooth.
Ilegal Joven is ideal for cocktails and perfect to be sipped on its own. It has deep agave aromas, and hints of green apple, citrus and white pepper.
Los Cuerudos Reposado is traditionally produced with agave Espadin and aged for eight-months in wooden barrels before bottling.
The mezcalero of Bruxo No. 3, Tio Conejo (Uncle Rabbit) uses donkeys to transport the agave back to his distillery. His Mezcal is exquisite.