Mezcal is a traditional Mexican distilled alcoholic spirit made from the heart (piña) of various agave plants, unlike tequila, which is made exclusively from blue agave. It’s known for its smoky flavor, which comes from the agave hearts being roasted in earthen pits, and is produced in several Mexican states, with Oaxaca being the most famous region. Mezcal can be sipped neat, often with orange slices and chili salt, or used as a base in cocktails like Margaritas and Old Fashioneds. 

Key characteristics 

• Agave variety: Can be made from dozens of agave types, such as Espadín, Tepeztate, and Tobalá, giving it a wide range of flavors. 
• Production: Traditionally involves roasting the agave piñas in pits, which imparts a smoky flavor, though artisanal methods vary widely. 
• Flavor profile: Ranges from smoky and earthy to fruity and floral, depending on the agave and production method. 
• Regions: Legally produced in nine Mexican states, including Oaxaca, Guerrero, and Durango. 

How to drink it 

• Sip neat: Traditionally enjoyed straight, often with a slice of orange and a pinch of chili salt. 
• In cocktails: A popular substitute for tequila in cocktails like Margaritas, or in modern drinks like the “Naked and Famous”. 
• For beginners: Start with a lower ABV (around 48%) or an unaged (clear) mezcal to experience its pure flavor.