Discover Mezcal – The Smoky Spirit of Mexican Heritage

Mezcal is more than a drink — it’s a centuries-old cultural tradition. With smoky complexity, regional diversity, and artisanal production methods, mezcal is Mexico’s most expressive spirit. Whether you're new to the category or a seasoned sipper, Elevated Spirit Shop helps you explore what mezcal is, the history of mezcal, different types of mezcal, and the smoothest mezcal options from the most popular mezcal brands available today.

What is Mezcal?

Mezcal is a distilled spirit made from the heart of the agave plant, also known as the “piña.” While often associated with its cousin tequila, mezcal is a broader category that can be made from over 30 types of agave, each offering a different flavor profile. What sets mezcal apart is its traditional production method: roasting agave in underground earthen pits lined with hot stones and covered in earth, which gives mezcal its signature smoky aroma and taste.

Key Facts About Mezcal:

ABV: Typically ranges from 40%–55%
Agave Types: Espadín, Tobalá, Madrecuixe, Tepeztate, and more
Flavor Profile: Smoky, earthy, floral, fruity, herbal, mineral-rich
Region: Primarily produced in Oaxaca, but also in Durango, Guerrero, Puebla, and others
Certification: Labeled as “Mezcal” under Mexico’s Denomination of Origin laws

Mezcal is often sipped neat to appreciate its complexity, but it can also be used in cocktails to add depth and character.

The History of Mezcal

The history of mezcal is steeped in Mexican culture, folklore, and ritual. Long before the Spanish arrived, indigenous peoples of Mexico were fermenting agave juice into pulque, a ceremonial drink. When the Spaniards introduced distillation in the 16th century, pulque was transformed into what we now know as mezcal.

Historical Highlights:

Pre-Colonial Era: Agave used for food, drink, and textiles by indigenous Mesoamerican cultures
1500s: Distillation introduced to pulque-like liquids, birthing mezcal
1700s–1800s: Mezcal spread through rural Mexico via small palenques (family distilleries)
1990s–2000s: Artisanal mezcal experiences global recognition as a premium spirit
Today: Mezcal is protected by Mexico’s Denomination of Origin laws and produced traditionally by certified maestros mezcaleros

Each bottle of mezcal carries the story of its region, its agave species, and the hands that made it.

Types of Mezcal

There are several types of mezcal, classified by production method, agave type, and aging style. These categories offer an incredible range of flavors and textures to explore.

Based on Agave Type

Espadín: The most common agave used (90% of mezcal), approachable and affordable with smoky and vegetal notes
Tobalá: Wild agave that grows in high altitudes, often fruity and floral
Madrecuixe: Cylindrical, stalky agave with earthy, vegetal, and mineral flavors
Tepeztate: Takes 25–30 years to mature, complex with spicy and herbal notes
Cuishe, Arroqueño, and others: Wild and rare agaves, each contributing a distinct terroir-based expression

Based on Aging

Joven (Young): Clear, unaged mezcal bottled soon after distillation
Reposado: Aged in oak barrels for 2–12 months, softening the spirit and adding light wood and vanilla notes
Añejo: Aged for more than a year, deepening the color and flavor (similar to aged tequila or whiskey)

Based on Production Method

Artesanal Mezcal: Made with traditional tools like stone tahonas and copper stills
Ancestral Mezcal: Uses clay pot distillation and hand-mashed agave, the most traditional and rare form