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 Kimo Sabe Anejo Azoth

Kimo Sabe Anejo Azoth

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.

mezcal Vago Ensamble – Aquilino
Espadin

Vago Espadin en Barro

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.

mezcal Pescador de Sueños Cuishe
Cuishe

Pescador de Sueños Cuishe

Pescador de Sueños Cuishe is earthy and rich in smoke. It has tasting notes of fresh flint, brown sugar, and crisp apples.

mezcal Mezcalosfera Madrecuixe
Espadin

Mezcalosfera Espadin con Cacao

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.

mezcal Mezcalosfera Madrecuixe
Madre-Cuishe

Mezcalosfera Madrecuixe

Mezcalosfera Madrecuixe is made with wild agave Madrecuixe. This is the first single varietal Mezcalosfera available in the US.

mezcal Mezcalero No. 21
Espadin

Mezcalero No. 2

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.

mezcal 5 Sentidos Jabali-Tobala
Jabali

5 Sentidos Jabali-Tobala

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.

mezcal Pescador de Sueños Espadin
Espadin

Pescador de Sueños Espadin

Pescador de Sueños Espadin is made at a rustic palenque in the beautiful and remote San Juan del Rio region of Oaxaca.

mezcal Gracias a Dios Gin
Espadin

Gracias a Dios Gin

Gracias a Dios Gin was developed by students at Oaxaca State University. Aside from a few differences, this gin is very similar to mezcal.

mezcal Los Nahuales Special Edition No. 2
Cirial

Los Nahuales Special Edition No. 2

Los Nahuales Special Edition No. 2 is another special release from Karina Abad who is one of the pioneer females working in mezcal production.

mezcal Los Javis Cerrudo
Sierrudo

Los Javis Cerrudo

Los Javis Cerrudo is made in Santiago Matatlan, the “Mezcal Capital of the World,” which is just outside Oaxaca City.

mezcal La Medida Tobala
Tobala

La Medida Tobala

La Medida Tobala varies by release. Check your bottle for specific details.

mezcal Marquéz Reposado
Espadin

Marquéz Reposado

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.

mezcal Chango Loco Juan
Madre-Cuishe

Chango Loco Juan

The Chango Loco Juan is one of the most unique Madre-Cuishe Mezcals on the market.

mezcal Amaras Cupreata
Cupreata

Amaras Cupreata

The Amaras Cupreata uses the rare and wild Cupreata agave that can only be found on certain mountain slopes in the Rio Balsas basin.

mezcal Cruz de Fuego Tobala
Tepeztate

Cruz de Fuego Tepextate

Cruz de Fuego Tepextate is produced by Carlos Mendez Blas and Margarita Blas at their palenque in Santiago Matatlan, Oaxaca.

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