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.
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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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