Everything about Mezcal: Agaves, artisanal production, and the proper way to enjoy it
Discover the richness of Mexico's most mystical, diverse, and fascinating spirit. Explore and buy online at La Cava Shop.
Mezcal is one of the world's most complex, diverse, and respected spirits. Unlike tequila, which comes only from *Agave tequilana Weber* (blue variety), mezcal can be made from more than 30 different species of maguey, resulting in an infinite range of aromatic and flavor profiles.
From the smoky notes of the ancestral process to the unique character contributed by the terroir, each bottle holds a story of patience, alchemy, and artisanal work.
Types of Agave: The origin of flavor
The type of agave used largely defines the personality of the drink:
🌱 Espadín Agave (*Agave angustifolia*)
This is the most cultivated variety (representing about 85% of production). It takes 7 to 12 years to mature and offers a balanced profile of citrus, herbal, and subtle smoky notes.
Mezcal Urakan Black 45°
🌵 Wild Agaves (Tobalá, Arroqueño, Tepeztate, Cuishe)
These grow wild on hillsides and slopes. Their maturation can take between 12 and more than 25 years (as in the case of Tepeztate), producing mineral, floral flavors and exceptional aromatic concentration.
The Artisanal Production Process
- Cooking: Agave hearts are cooked for days in conical underground ovens using wood and volcanic rock, which gives mezcal its characteristic smoky flavor.
- Milling: This is done traditionally with an axe or by a stone wheel (*tahona*).
- Fermentation: Occurs in open wooden vats using exclusively wild yeasts from the environment.
- Distillation: Typically performed in copper stills or clay pots (resulting in ancestral mezcal).
Categories and Pairing
| Category | Characteristics | Suggested Pairing |
|---|---|---|
| Joven / Blanco (Young / White) | Bottled directly; preserves the purity of the agave. | Seafood, ceviches, and fresh cheeses. |
| Reposado / Añejo (Rested / Aged) | Matured in barrels with vanilla and wood notes. | Moles, meat cuts, and complex moles. |
| Destilado con Pechuga (Distilled with Breast) | Redistilled with fruits, spices, and turkey/chicken breast. | Desserts with dark chocolate or enjoyed on its own. |
"Mezcal is not drunk in one gulp: it is served at room temperature in a veladora glass or jícara and enjoyed with 'kisses,' sip by sip."
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