An Artisanal Choice, Made from the Heart

This Mexican distillate differs substantially from other types because it is dependent on the influence of the land, the choice of raw materials and the hand of the producer. In fact, at the foundation of production there is a unique and undiscovered world that conceals the scrupulous and passionate work of many artisans. It is said that this distillate is perhaps one of the most romantic, as it was born from the passion and love of Mexican farmers, the campesinos. The story goes that in order to infuse the plant with love, luck and fertility, the farmers would carve their initials, followed by those of their loved ones, on the pointed leaf of the thorny plant, known as penca. This technique became popular in the 1980s following a Mexican song by Vicente Fernandez, which went like this: "I wrote your name on the pointed leaf and intertwined it with mine, as proof before the law of the mountain that our love was born there". Therefore, when drinking Mezcal, it is important to spend a minute contemplating it, as it is likely that hidden behind that sip is a declaration of love between two people!

The production process of the best Mezcal begins in the most remote areas of Mexico (actually it is produced in all areas, with Oaxaca being one of the most famous production states), where the agave plants grow. For a decade, these succulent plants mature in the arid, hot Mexican countryside before an expert jimadores cuts the leaves and extracts the heart, known as the pine cone. More than 30 different varieties of succulents can be used, each offering a different characteristic. The Espadin Agave is the most well-known and wild, characterised by a fairly neutral profile, the Americana type is sweeter and more honey-like, while the Karwinski is very herbaceous and has a larger, thicker shape. The core or pine cone is cut in two by the blow of a pick axe and then slowly roasted in terracotta ovens (hence its classic smoky flavour). It is then crushed and ground, mixed with water, and left to ferment in tanks. Once it has been distilled two or three times, it is left to age in wooden barrels and, depending on how long it has been maturing, it may be fresher (joven) or smoother (anejo).

There is a rumour that the best Mezcal had to be bottled with a worm, which, if it remained intact, indicated that the alcohol was sufficient and that the bottle was qualitatively pure. Over the years, myths and legends have spread about this little insect, to the extent that those who ate it were given magical and aphrodisiac properties.

Mezcal vs Tequila

These are two distillates that convey the Mexican spirit: Mexican Mezcal on the one hand and its relative Tequila on the other. The relationship is significant because Tequila is actually nothing more than a subcategory of the smoked drink.

First of all, the origin and production area is different, since Tequila originates near the town of the same name, in the region of Jalisco, where blue agave plants are cultivated, in the Weber variety. Mezcal has its origins in the city of Oaxaca and then spread throughout the region. There is no specific agave for its production, but instead there are more than 30 different varieties grown throughout Mexico.

The production process is also different: sugar can be added during the fermentation of Tequila, while it is completely forbidden for the smoked distillate.

Finally, when tasting Mezcal, an intense smoky note dominates, accompanied by toasted and spiced hints depending on the period of ageing (present, for example, in Mezcal Ilegal), while Tequila has a smoother and more harmonious body (especially in the Anejo version) with notes that vary depending on the type, from fresh and herbaceous hints of agave to notes of coffee and cocoa.

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