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
Kimo Sabe Anejo is aged for 18 months in American Oak casks, it has notes of spicy vanilla, tropical banana, and licorice with a butter crème finish.
Vago Espadin en Barro is distilled in small clay pots. This process gives the mezcal a strong aroma and taste of wet clay and red earth.
Pescador de Sueños Cuishe is earthy and rich in smoke. It has tasting notes of fresh flint, brown sugar, and crisp apples.
Mezcalosfera Espadin con Cacao is a small-batch traditional mezcal that was released at the same time as the Espadin con mango y chile habanero.
Mezcalosfera Madrecuixe is made with wild agave Madrecuixe. This is the first single varietal Mezcalosfera available in the US.
Mezcalero No. 2 was made with wild agave Tepeztate and Tobala as well as cultivated Espadin from the distillery of Don Cosmé Hernandez in San Baltazar Guélavila.
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.
Pescador de Sueños Espadin is made at a rustic palenque in the beautiful and remote San Juan del Rio region of Oaxaca.
Gracias a Dios Gin was developed by students at Oaxaca State University. Aside from a few differences, this gin is very similar to mezcal.
Los Nahuales Special Edition No. 2 is another special release from Karina Abad who is one of the pioneer females working in mezcal production.
Los Javis Cerrudo is made in Santiago Matatlan, the “Mezcal Capital of the World,” which is just outside Oaxaca City.
La Medida Tobala varies by release. Check your bottle for specific details.
Mezcal Marquéz Reposado from Jaral de Berrio is a reposado mezcal produced in the state of Guanajuato using agave Salmiana. This reposado is aged in American Oak barrels.
The Chango Loco Juan is one of the most unique Madre-Cuishe Mezcals on the market.
The Amaras Cupreata uses the rare and wild Cupreata agave that can only be found on certain mountain slopes in the Rio Balsas basin.
Bruxo No. 2 is not a typical Pechuga. Unlike almost every other Mezcal going by this name, Bruxo No. 2 contains no meat.
Cruz de Fuego Tepextate is produced by Carlos Mendez Blas and Margarita Blas at their palenque in Santiago Matatlan, Oaxaca.
Wild Shot Reposado is aged for 6 months in oak casks after distillation.