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
Pierde Almas Mezcal de Conejo is made in a similar fashion to a traditional Pechuga, except wild rabbit is used in the third distillation.
Mezcalero No. 19 was aged for over two years in glass after distillation. The glass aging leaves this mezcal incredibly composed.
Wild Shot Reposado is aged for 6 months in oak casks after distillation.
La Venenosa Raicilla Sur is soft and sweet on the palate, with a fruity earthiness and bright, smooth floral touches.
Salvación Tobalá is an exceptionally aromatic and flavorful mezcal, with notes of fruit, spice and wildflowers.
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.
Marca Negra Sanmartin is made with agave Sanmartin in Ejutla, Oaxaca. It’s clean on the nose with rich texture on the palate.
Sunora Cream De Bacanora Mocha is a bacanora cream with a blend of rich dairy cream and coffee mocha flavors
Burrito Fiestero Joven is made with a keen eye for sustainable ecological and economic development in El Mezquital, Durango.
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.
The strain of agave used to make Vago Mexicano is native to not just the region or the valley, but to the actual hillside owned by the mezcalero.
Scorpion Silver Tobala is a more rare bottle from Scorpion and it may go by the name Escorpión depending on where you find it.
Koch Espadin has sweet, fruity tones and a light taste of coconut mixed with herbs and spices. It’s made with 100% farm-grown agave Espadin.
Los Nahuales Anejo is made at Los Danzantes distillery in Santiago Matatlan, Oaxaca. It’s traditionally produced and well-renowned.
Mezcalero No. 12 is made from agave Cupreata, which is very rarely distilled for export, yet it makes for a beautiful Mezcal.
Del Maguey Barril is fermented with nothing but airborne microbes for thirty days, then twice-distilled in an ancient style clay still with bamboo tubing.
Mezcal Marquéz Plata from Jaral de Berrio is a joven mezcal produced in the state of Guanajuato using agave Salmiana.
Los Javis Tobala is made in Santiago Matatlan, the “Mezcal Capital of the World,” which is just outside Oaxaca City.