Learn what mezcal is and why it’s so universally beloved

Since you’re bound to ask this question eventually, we may as well address the issue of mezcal vs. tequila right off the bat.

Question: Is mezcal tequila?

Answer: Nope.

Think of it this way — mezcal is the overarching term for spirits distilled from the agave plant, while tequila is simply a type of mezcal. In order to be classified as tequila, the drink must consist of more than 51% blue agave.

It was four centuries ago when Spanish conquistadors began arriving in Mexico. While what happened upon their arrival was not one of humanity’s shining moments, there is some interesting liquor history in there too. Pre-Spanish Mexicans regarded the varieties of agave plant as a mythical, sacred plant. When cooked, its insides — called the piña — release juices that people referred to as the “elixir of the gods."

The Spanish had brought along their own stash of booze, but it soon ran out. Desperate for a substitute but discouraged by the Crown from using grapes or sugarcane to distill liquor, they found a new ingredient to craft liquor.

This history still lies close to the heart of mezcal today. The vast majority of mezcal is produced in Oaxaca, where 11 different types of plants are used, with the most common one being espadín agave.

The piña is roasted underground in a wood-fired bit, then distilled in copper pots in small batches. It’s still the ceremonial drink of Oaxaca and you’d be hard-pressed to find a baptism or wedding without it on the guest list. 

There is the small issue of the worm floating in your drink (okay, it’s not in every bottle of mezcal). In fact, what you’re looking at is a moth larva. In the 1950s, a mezcal maker discovered one of these insects floating in his batch and found that he rather liked the taste that resulted. Today the trend persists, though some speculate it’s largely a marketing ploy.

Like any timeless liquor, mezcal has plenty of variations and cocktail recipes you can dive into.

The really good stuff like Del Maguey Chichicapa Mezcal with its smoky flavors of caramel is well worth the price tag. El Jolgorio Tepeztate costs the most and delivers an extremely interesting, rich experience. El Jolgorio ages their spirits for 25 years! For those of you seeking a wild card option, Mezquila from Sammy Hagar is a blend of tequila and mezcal.

Choose El Silencio Espadin or Montelobos Mezcal Joven to enjoy a good smoky flavor, while Bozal Tobalá brings a fruit-forward brightness to the dance. There’s also plenty of variation to be enjoyed in Derrumbes San Luis Potosí Mezcal and Michoacan Mezcal. 

Drinks like añejo and reposado are the favorites of big wigs like George Clooney and Mike Meldman. Añejo is simply mezcal that has been aged for one to three years in an oak barrel and reposado has been aged for a minimum of two months, but no more than a year.

Any mezcal infused with other flavors is called abocado or "flavored with" and can include ingredients like lime, orange, mango, honey, and even the famous worm.

Bartenders worth their salt will always have some fine mezcal on the shelf. Whether you’re sipping it alone or as part of a margarita or negroni, you’re in for a delightful ride.