Mezcal FAQ — The Most-Asked Mezcal & Agave Questions Answered | The Liquor Connoisseur®
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- 1 day ago
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The most-asked mezcal questions — answered by Crystal and Roger of The Liquor Connoisseur®.
What is the difference between mezcal and tequila?
Tequila is made exclusively from Blue Weber agave in Jalisco (primarily). Mezcal can be made from 40+ agave species across multiple Mexican states, primarily Oaxaca. Mezcal is traditionally roasted in underground earthen pits, creating a smoky character tequila doesn't have. All tequila is technically mezcal, but not all mezcal is tequila.
Is all mezcal smoky?
No. Smokiness varies dramatically by producer, agave variety, and production method. Espadín-based mezcals tend to be moderately smoky. Some producers use different roasting methods or agave varieties that produce lighter smoke profiles. Del Maguey Vida (reviewed by TLC) is smoky but approachable — Crystal and Roger call it the ideal gateway mezcal.
What is Espadín mezcal?
Espadín (Agave angustifolia) is the most widely used agave for mezcal production — accounting for roughly 90% of commercial mezcal. It's cultivated rather than wild-harvested, making it more sustainable and affordable than wild-agave expressions. Most entry-level mezcals are Espadín-based.
What is Tobalá mezcal?
Tobalá is a small wild agave that grows in mountainous regions and takes 12-15 years to mature. It produces a distinctly floral, herbal, and complex mezcal with very different character from Espadín. Tobalá mezcals are typically more expensive due to the rarity and difficulty of harvesting wild plants.
What is Bacanora and how is it different from mezcal?
Bacanora is a regional agave spirit made only in Sonora, Mexico from the Pacifica (Yaquiana) agave. Like mezcal, it's roasted in earthen pits, but the Sonoran terroir creates a drier, more mineral, lighter-smoke character. It was banned by the Mexican government from 1915-1992. Crystal and Roger covered it in a three-part series with Kilinga Bacanora — one of the most detailed Bacanora deep-dives in English-language podcast history.
How should I drink mezcal?
Neat in a clay copita (traditional) or a Glencairn glass at room temperature. Add a small slice of orange and a pinch of sal de gusano (worm salt) on the side — traditional accompaniments that contrast and enhance the mezcal's flavors. Never shoot premium mezcal. Take 2-3 minutes with the nose before your first sip.
🥃 Want to Taste and Learn With an Expert?
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