Barsys

Smoky, earthy, fruity, funky: when you sip mezcal, youre tasting the history of Mexico. Though technically tequila is a type of mezcal, this spirit isnt meant to down in one gulp from a shot glass. (No shade!) Mezcal is something to savor. Made from the distilled heart, or pia, of the agave plantover 30 different varieties, actuallythis spirits cultural roots are as rich and deep as its flavor. Its origins date back to the 16th Century, when the Spanish arrived in Mexico and brought distillation technology with them. Before they arrived, Indigenous Mesoamericans had already been using agave to make pulque, a mildly alcoholic beverage, and these new techniques allowed them to level up. Hence, mezcal was born.

Many of these ancient traditions are carried on today by small, family-run palenques (distilleries) that have been making mezcal by hand for generations. Once agave plants have matured (which can take up to 25 years, depending on the subtype), theyre harvested and roasted in underground pit ovens lined with wood and hot stones, which provide the smoky flavor. Then theyre crushed into mash with a stone tahona, fermented in open-air vats, twice-distilled in clay or copper stills, and bottled with minimal or no additives. The end result of all these authentic techniques is, to put it crudely, the good sh*t.

In terms of tasting notes, mezcal is primarily known for its rich smokiness, but because the techniques employed by each palenque varies considerably, its profile is far more diverse and expansive than one single characteristic. Its range of flavors is dependent on a lot of factors, like the species of agave, the roasting and distillation method, the aging process. Also, like whiskey and wine, each bottle is heavily impacted by the terroir, or taste of place, with characteristics imparted by the soil, water, climate, and microbial environment.

All of these elements add up to make mezcal one of the most complex spirits in the worldearthy, wild, and rooted in traditionand mixologists adore it for its ability to add depth and character to the classics, often swapping it in as a base spirit for a bolder margarita, Old Fashioned or negroni. Despite its strong character, mezcal is surprisingly versatile, pairing beautifully with a citrus-forward or sour mix-heavy cocktail. But it also shines in formats that allow its complexity to take center stage (flights) or when mixed with house-made ingredients that underscore its regional heritage (mole bitters, chili infusions or citrus salts).

For the home mixologist, weve got some pro tips on how to make the most of mezcal. If youre a true beginner, ease yourself in slowly with a 50/50 blend of mezcal and another spirit, like tequila, rum or bourbon. Citrus, bitters and herbs help balance out mezcals flavors without overwhelming its more delicate noteswhen it comes to lemon and lime, keep it all as fresh as possible. Unless your mezcal is more green and bright than it is smoky, definitely avoid combining it with other smoke-forward ingredients. Enjoy!