Mezcal
Agave spirit from the regions allowed to call it mezcal, mostly Oaxaca, where the hearts are traditionally roasted in earth pits over wood — hence the smoke.
smoky · earthy · fruity agave
Kinds
- Espadín
- The common, cultivated agave: fruity and approachable. The one for mixing.
- Tobalá
- Small and wild: floral, delicate and expensive — for sipping.
- Tepeztate
- Wild and slow-growing: green, peppery, intense.
- Ensamble
- A blend of agaves.
- Artesanal / Ancestral
- Label categories for pit-roasting and small copper or clay stills — the traditional ways.
If you can't find it
Spirit shops.
The same, with a few drops of Islay scotch for smoke
You lose the agave roast — the smoke is peat, not pit.
How much, here
31–31% of the dish by weight — a place to start.
Knowing it
- Where to buy
- The label should name the agave, the producer and the village. Espadín for drinks.
- A little history
- Tequila began as one regional mezcal; the two became separate legal categories in the 20th century.
- Worth knowing
- Use it as a smoke you can measure: a quarter of the base as mezcal, the rest tequila or gin, gives smoke without taking over. It's often bottled stronger than tequila, so taste for dilution.