Many people tend to mix up Mezcal and Tequila. They both come from Mexico. They both are made from the agave plant. But that is where the similarity ends. Think of Mezcal as a varietal—where it comes from and the soil the agave plant grows in are very important. Just like French wine. Mezcal is highly regulated, it can only come from specific states in Mexico. Oaxca, Durango, and Guerrero are examples of the only places in the world where it can be produced. The agave plant takes anywhere from eight to 35 years to mature. This is one of the secrets of the diversity of Mezcal. While tequila is only made from the blue agave, Mezcal is made from 50 different agave types.
When harvested, the agave plant is fire-roasted in a covered pit. That’s what gives it a smoky tinge—not unlike your favorite Scotch Whiskey. Then the agave is processed. Each producer has their own special way of aging and bottling the spirit. Sometimes they are aged in oak barrels, other times the drink is young or “joven,” but the flavor is a combination of the plant, the soil, the year it was produced and the skill of the distiller. Every batch is slightly different. We hope you have the opportunity to try a few of our many different Mezcals. We have over 50 to choose from on our extensive Mezcal menu. But if you settle on one as your favorite, that’s okay too. ENJOY