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Mezcal
Where there’s smoke, there’s definitely Mezcal. This centuries-old Mexican spirit is made from agave plants that’ve been cooked in smoky fire pits anywhere between three days to two weeks.
It tastes like a campfire in your glass—one that begs a few s’mores and another round, for good measure. Mezcal’s quickly captured the attention of spirits aficionados, and we can’t exactly blame ‘em.
It tastes like a campfire in your glass—one that begs a few s’mores and another round, for good measure. Mezcal’s quickly captured the attention of spirits aficionados, and we can’t exactly blame ‘em.
Dog Dogson's
Smartass
Corner
Corner
While Mezcal is produced all across Mexico, most of the Mezcal we see is produced in the state of Oaxaca. Interestingly, over 70% of Mezcal is made from the Espadín agave—even though more than 20 types of agave are used to make Mezcal.
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