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
Mayalen Guerrero is distilled to proof with wild agave Cupreata. At 54% ABV, this is a macho mezcal that holds full body and flavor.
Pierde Almas +9 Botanicals is made from world-class Espadin Mezcal that is infused with the nine classic botanicals of Gin.
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.
Mala Idea Anejo has aromas of honey, caramel, and toasted wood. It’s aged in American White Oak barrels for five years after distillation.
Pierde Almas Mezcal de Conejo is made in a similar fashion to a traditional Pechuga, except wild rabbit is used in the third distillation.
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.
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.
Rey Campero Espadin + Pulquero is a rare clay-pot-distilled mezcal from master mezcalero Romulo Sanchez Parada, who uses copper stills for other releases.
Mala Idea Cuisheis handcrafted in Santiago Matatlan, Oaxaca with agave Cuishe (Karwinskii). It’s double distilled in a copper still.
El Jolgorio Jabali is an extremely rare and limited release. Consider yourself lucky if you have the opportunity to try this mezcal.
Mezcalero No. 12 is made from agave Cupreata, which is very rarely distilled for export, yet it makes for a beautiful Mezcal.
Del Maguey Wild Tepextate is made with the wild agave Tepextate, which offers a lighter body with notes of candied fruit, cinnamon, and honeysuckle.
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.
Lalocura Tepeztate is made by Eduardo Angeles, who got his start alongside his father, the late, great Don Lorenzo of Real Minero.
Derrumbes Zacatecas is a rare traditionally produced mezcal made with blue agave, which is more widely known for it’s use in tequila.
The Real Minero Tobala is spicier than other Tobala Mezcals, but not overly so. It has hints of chipotle, coconut, and orange.
Mezcalero No. 5 was made with wild agave marmorata (tepeztate) and cultivated angustifolia (espadín) from the distillery of Don Cosmé Hernandez.
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.