The agave plants used to produce Sombra Joven Mezcal grow in the Oaxacan Sierra, close to San Juan del Rio and San Luis del Rio. Famed Sommelier Richard Betts launched the brand in an effort to fight the low-quality mezcal bottles produced solely for use in cocktails.
It is a small-batch, unaged, artisanal, distilled spirit with spicy and fruity notes and just a hint of smoke. The agave spirit tastes good while also establishing sustainable production processes.
The mezcal is produced in their own Plaenque in Santiago Matatlan using organic agave, sustainable wood, solar-powered tools for production, and rainwater.
Let's find out how good this spirit is in our expert review of Sombra Mezcal.
Sombra Mezcal is a sustainable mezcal brand established by Richard Betts in 2006. To produce their Joven Mezcal, Sombra only uses organic agave plants that grow in altitudes of up to 8,000 feet above sea level. During production, Sombra uses sustainable wood for roasting, a solar-powered tahona for milling, and rainwater to cool condensate lines.
Since 2017, the mezcal brand has distilled its spirit in its own Palenque, located in Santiago Matatlan.
Poured in our tasting glass, Sombra Mezcal Joven looks like many other unaged agave spirits. Clear and transparent, and when swirling it, you get a nice and light coating on the glass.
The aroma of the spirit is slightly smoky and spicy, with sweet hints of banana, caramel, toffee, and cotton candy. If you let the flavors develop, the mezcal a subtle floral and fruity scent of mango and stonefruit emerges.
The flavor profile is straightforward, with light smoke and a distinct ethanol flavor. After a few sips, I can detect additional flavors like citrus, pepper, cherry, and tobacco.
The finish pairs strong alcohol notes with white pepper and oak lingering on your palate.
The Joven expression of Sombra Mezcal is a simple and smokey spirit with a simple flavor profile. However, the value for money is quite amazing, that's why we rated it at 3 out of 5 stars.
Sombra Mezcal Joven is made of 100% Espadin agave and has a distinct smoky note that works best in mezcal cocktails. Here are some cocktails, you should try making with it:
Even if it's the traditional way to drink mezcal, this Joven expression isn't the best sipper as it's heavy on smoke and alcohol notes. However, the agave spirit works excellently in mixed alcoholic beverages like cocktails.
Sombra also has offers types of mezcal that are more suitable for sipping. The first is Sombra Mezcal Reposé, a Reposado Mezcal aged in formed Bordeaux wine barrels sourced from a wine estate in St Julien, France. The other is Sombra Mezcal Ensamble, a limited edition spirit made with a ratio of 61% Tepeztate and 39% Tobalá maguey.
Sombra Mezcal, crafted in Oaxaca, Mexico, has introduced a fresh bottle design inspired by Mexican tradition in 2020. The design draws from the "vaso veladora," originally used to hold prayer candles in Oaxacan churches but later repurposed for sipping mezcal.Â
The bottle's subtle grey-shaded glass pays homage to the brand's name, "Sombra," meaning "shadow" in Spanish, and the light smokiness of its flavor. Copper lettering and a refreshed logo symbolize the stills used in distillation.
The bottle shape represents the adobe bricks created by Sombra's Adobe Brick Project, part of their sustainability initiatives, which recycles distillation waste to construct houses for those in need in the local community. This eco-conscious design, in collaboration with Sandstrom Design, not only respects Oaxacan traditions but also aligns with Sombra's commitment to sustainability.
I already mentioned a few things Sombra does to ensure they work sustainably and responsibly. But I want to explain the measures they take in more detail.
The agave plants Sombra uses to produce their mezcal are growing at very high altitudes on the slopes in the Sierra of Oaxaca. The Espadin agave for their Joven Mezcal grows at an altitude of up to 8,000 feet above sea level.
Sombra has contracts with local farmers there and only purchases organic agave plants. They're also hand-harvested and fermented with the help of native yeast.
The hand-harvested piñas are roasted, and for this procedure, any mezcal brands need wood. Sombra uses only certified and sustainable wood. That helps in preventing deforestation.
The milling process of mezcal is performed according to the traditional method using a stone tahona. Usually, this stone wheel is powered by mules or horsed. However, at Sombra, they work without animals throughout the entire production process. Instead, the mill is powered by solar energy installed by Sombra.
Also, the production process is powered mainly by clean energy and utilizes rainwater to cool condensate lines. This rainwater is collected on the factory roof, just like the solar power used in the distillery.
The biggest problem in mezcal production is the waste it produces. Agave plant fibers left after roasting, fermentation, and distillation are often dumped into rivers, lakes, etc., close by a distillery. And with it, also the acidic by-products that contaminate the water.
As if that wouldn't already sound alarming enough, the volume of waste is approximately ten times the amount of the actual end product. So what to do with it? At Sombra, they mix leftover agave fibers with earth to create bricks used to build houses in villages in Oaxaca for people in need.
In our Sombra Mezcal review, we had a closer look at their Joven expression and how it compares when drinking neat and in cocktails. Our result is a solid 3 out of 5 stars, which more or less complies with the customer reviews I read before trying the agave spirit.
The 100% Espadin mezcal works best in cocktails and offers solid value for money. For that reason, If you come across this pretty bottle, grab it and give it a go.
The traditional Paloma cocktail is a simple combination of tequila, grapefruit soda, lime, and salt. It's a perfect drink on a hot day and even better when served frozen. To elevate this recipe, we bring in the smoky flavors of Mezcal and improve the consistency.
Tastewise, this frozen Paloma recipe packs a smoky punch from Mezcal and has the consistency of frozen Margaritas. The best part is, that this frozen twist on the classic is super easy to make.
To make this frozen Paloma slushie, you'll need a smoky Mezcal, fresh grapefruit juice, lime juice, a dash of simple syrup, and sea salt. Put all these ingredients plus ice in a blender, and blend until it has the perfect slushy consistency. Then pour the drinks into your glasses and garnish with some extra salt, a grapefruit wedge, and a bit of chili powder.
For the frozen version of the Mezcal Paloma, you only need a few ingredients:
To make a pitcher of this recipe is super simple. Multiply the ingredients and blend everything to create 8 servings of frozen Mezcal Palomas.Â
You don't have to drink these batches all at once. After everything is blended, pour the drinks and leave the rest inside your lidded blender in the freezer. Alternatively, you can also store the frozen mezcal mixture in a resealable container. Give it another quick blend before serving round two.
The Paloma (Spanish term for dove) cocktail is a traditional Mexican drink based on tequila. It's an easy-to-make drink featuring Silver or Reposado Tequila, freshly squeezed lime juice, and grapefruit soda like Fresca or Squirt.
The original Paloma cocktail is typically served on the rocks, garnished with a lime wedge, and sometimes a salt-rimmed glass. While this classic is an excellent drink for every occasion, the homemade frozen Paloma is our absolute favorite for pool or beach sessions. You simply add all ingredients to a mixer and blend until they have the smooth and slushy consistency you want.
Similar drinks from Mexico are the Monte Paloma (incorporating Amaro Montenegro), classic Margaritas, made with tequila, triple sec, and lime juice, and the Cantarito cocktail. The latter uses a tequila base with lime and lemon juice, fresh orange juice, grapefruit soda, and a sprinkle of salt. Give the mixture a quick stir and garnish with some lime slices.
Mezcal, a distilled alcoholic spirit derived from various types of maguey plants, has deep roots in Mexico's cultural and gastronomic heritage. The term "mezcal" originates from the Nahuatl word mexcalli, signifying "oven-cooked agave."
While over 70% of mezcal production occurs in the state of Oaxaca, it is crafted and distributed throughout Mexico. Mezcal remains true to tradition, utilizing the agave plant's heart, known as the piña, much as it did two centuries ago.
This spirit boasts a robust, smoky flavor, setting it apart from its close cousin, tequila, which is produced exclusively from the blue Weber agave. Mezcal's popularity is steadily growing beyond Mexican borders, with exports finding favor in countries like Japan, Canada, and the United States.Â
Choosing the right Mezcal for a cocktail can be tricky. Each brand and bottle of Mezcal has a unique aroma, flavor profile, and distinct level of smoky flavors. Some have just a subtle smoky note, others are significantly more smoke-forward.
You can pick any of the different types of Mezcal, but we usually use Joven in a Paloma. Personally, I'm a fan of Mezcal and prefer smokier bottles like Montelobos Joven Mezcal. If you're not keen on too many char notes in your drink, try something like Alipús San Luis Del Rio or look at our recommended bottles of Mezcal for more inspiration.
Plus, here's a quick overview of Mezcals you could try in this recipe:
In case you're looking for more delicious mezcal cocktails you can make with the smoky Mexican spirit, you can almost always use it as a substitute for cocktails mixed with tequila.
Plus, here's a list of the best Mezcal cocktails with some must-try recipes, like:Â
When Dos Hombres started selling their Mezcal, they solely offered a single product. This Joven Espadin Meczal is made of agave plants from San Luis del Rio in Oaxaca.
In December 2020, only about a year later, they extended their lineup with a premium Tobala Mezcal. But as with many celebrity releases, people are skeptical about the Mezcal brand. Is it just another overpriced Mezcal on the market? Or have Aaron Paul & Bryan Cranston, better known as Walter White and Jesse Pinkman, created something that could establish itself on the market, even without celebrity support?
Read our in-depth Reviews on Dos Hombres Espadin & Dos Hombres Tobala Mezcal.
Their Espadin Mezcal is made from Espadin agave plant harvested in San Luis del Rio, Oaxaca. The piñas are roasted in underground oven pits for 7-10 days before the Mezcalero distills the agave spirit with mountain spring water. As per the two creators, their spirit consists of "a unique blend of the finest Espadin agave, hand-selected from the hillsides of a small village in Oaxaca" go into this liquor.
The brand website promotes the Mezcal as fruity with notes of mango, local fruits, wood, and smoke. Let's see how it does in our tasting:
After pouring the Mezcal into our tasting glass, you already get a hint of fruity flavors. It smells of apples and citrus fruit paired with sweet, caramelized agave, soft wooden notes, and a subtle earthy aroma. There's only a light alcohol note in the nose and only hints of smoke.
On the palate, you get roasted agave notes with more a prominent spicy alcohol flavor with subtle smoke in the background. After a few sips, I could detect some sweet mango notes, citrus flavors, and hints of apples, but all were very subtle. It has a surprisingly thin consistency and is not as complex as I would have wished.
The finish was great, with light agave flavors, some pepper, and a spicy kick of alcohol. Nothing too fancy, but a solid finish to round off our tasting.
Dos Hombres Espadin is not a bad Mezcal. It's smooth and does have all the basics an Espadin Tequila needs. So there is plenty of smooth smoke, citrusy flavors, and some fruity notes. However, due to the relatively low proof, the Espadin Mezcal tastes slightly diluted and lacks complexity. That is a chief cause for criticism, mainly because of the high price tag of $60.
Compared to other celebrity Mezcals, this bottle is far from the worst. And I'm sure that if the price were $40 instead of $60, more Mezcal lovers would appreciate this juice. Overall, a solid 3 out of 5 stars.
The Dos Hombres Tobala is a limited edition released in December 2020. At $349 per bottle, it's a pretty expensive Mezcal. But I want to remember how much time and effort went into such a product. The maguey Tobala used in this Mezcal is 25 years old, and some agaves are even close to thirty years old.
The scents of this Mezcal are soft and sweet. Peppery notes that remind of Tepeztate agave pair with sweet and fruity flavors like plum, vanilla, and lavender. In the background, you can find a pleasant smoky note that blends in nicely with this very appealing fragrance.
The Mezcal has a rich taste and a complex flavor profile full of herbal, fruity, and floral notes. Notes of rosemary, oregano, mango, plum, and lavender complement the flavors of cooked agave. The texture and mouthfeel are nice and thick, definitely richer than their Espadin juice.
The finish is soft, sweet, and floral, with raw honey notes and lavender.
The nose is soft and sweet, with a unique character. The taste is complex combining notes of cooked agave, chocolate, dried fruits, dried herbs, and a slightly lactic flavor. An overall pleasant Mezcal to drink neat at a very high price point.
It's hard to judge the fair market value, as you certainly pay extra for branding and limited availability. But if you're alright with that, Dos Hombres Tobala is a worthy addition to your Mezcal shelf. Especially for a Breaking Bad fan.
For our rating, we decided on a decent 3.5 out of 5 stars. It could have been more, but the high price point prevented that.
Dos Hombres Mezcal is made in a small village called San Luis del Rio, located in quite a remote section of Oaxaca. The man responsible for the actual spirit is Gregorio Velasco Luis. Gregorio is a third-generation Mezcalero who also produced Mezcals for renowned brands like Pierde Almas.
As mentioned, his production process for Dos Hombres is very traditional. But what exactly does that mean? The first Dos Hombres release was an Espadin Mezcal. That means the type of agave used for production is Espadin agave. Those agave plants have to grow for at least six years before it's time for harvesting.
After harvesting, the agave piñas are quartered and cooked in earthen pits. The process of roasting in these underground pit ovens lends the spirit its characteristic taste and brings out the natural sugars in the agave piñas. Also, the milling process is traditional: In a round hole, a horse-drawn tahona stone wheel.
This mashed agave is mixed with spring water and fermented for 7 to 10 days. That takes place in large wooden barrels. The result of this process is called "Tepache." Tepache is the base for the distillation process. Then, loaded in copper stills, the mixture is heated to obtain the final Mezcal.
In 2019, Breaking Bad Stars aka Jesse Pinkman & Walter White launched their own Mezcal brand. Two years later, in June 2021, Constellation Brands bought a minority stake in the company.
The Breaking Bad duo has set themselves the goal of creating an excellent Mezcal. Therefore, the production process is strictly traditional. The result is a 100% agave Mezcal made of the finest Espadin agave.
Aaron Paul and Bryan Cranston's Mezcal is just one of many Celebrity Mezcals and Tequilas on the market. Products like Casamigos by George Clooney, Teremana Tequila by Dwayne "The Rock" Johnson, or Eva Longoria's Casa del Sol Reposado are just a few celebrity-owned agave spirits brands.
Particularly their Espadin Mezcal works great in Mezcal cocktails. In combination with other spirits, liqueurs, and fresh ingredients, you'll get smokey drinks with that typical Mezcal punch.
Here are some cocktail recipes with Dos Hombres Mezcal you should try to make at home:
Mezcal and Amaro are a fantastic fit. And this Oaxacan Coffee cocktail is just another proof for that claim. I recommend using an Amaro Montenegro or Amaro Nonino with this one.
Ingredients
Preparation
The Dos Fashioned is an elegant twist on an Old Fashioned cocktail. Balanced and flavored with bitters and maple syrup, this drink is a beautiful alternative to the classic.
Ingredients
Preparation
A simple yet delicious riff on a classic sour cocktail. If you want to elevate this basic recipe, try our Mezcal Sour and use Dos Hombres Espadin as the base spirit.
Ingredients
Preparation
Dos Hombres Espadin Mezcal sells for $60 per bottle. The limited edition Tobala Mezcal is $349 per bottle and comes in special packaging.
Yes, Dos Hombres Mezcal is a good Mezcal but slightly over-priced. It's made of 100% agave and produced by a third-generation Master Mezcalero using quality ingredients and traditional processes.
Dos Hombres Mezcal was co-founded in 2019 by Bryan Cranston and Aaron Paul, better known as Walter White and Jesse Pinkman from the cult series Breaking Bad.
Yes, even after Constellation Brands acquired a minority stake, the majority of the company is owned by the two Breaking Bad stars.
If you're into spirits from Mexico, you will know both, Tequila and Mezcal. The two spirits are closely connected but have distinct features that make each unique. All things considered, Tequila is a type of Mezcal, like Bourbon or Scotch are a type of Whiskey. Meaning that Tequila is always a Mezcal, yet Mezcal is not always Tequila.
Read our guide to learn everything about the two liquors and what the difference is between Mezcal and Tequila.
In short, Mezcal is an umbrella term for various agave spirits made from the hearts (piñas) of different species of agave. Tequila is a distinct kind of Mezcal produced in specific regions of Mexico, mainly in Jalisco. To make Tequila, you can only use one species of agave - the blue Weber agave.
But Mezcal is not just an umbrella term. It also represents a specific type of agave alcohol. This type is smokier than Tequila because the Mezcalero roasts agave piñas in fire pits before fermentation. That is not the case with Tequila, where you cook agave in ovens. But more things make Tequila different from Mezcal.
Tequila is exclusively made from the blue agave plant, also called agave tequilana. Mezcal, on the other hand, can be made from more than 30 different types of agave plants like EspadÃn, Tobalá, and Tepeztate.
It takes years for agave plants to fully mature. Some species require 6-10 years, other varieties take up to 20 years.
Tequilas must be distilled in the states of Jalisco, Guanajuato, Michoacán, Nayarit, or Tamaulipas. That is defined in the so-called Denomination of Origin (DO), which indicates possible production areas. Only spirits that comply with these regulations can legally be called, and labeled, a Tequila. Jalisco, where the town of Tequila is located, produces by far the majority of Tequila.
In comparison, Mezcal can be produced in nine major regions such as Durango, Guanajuato, Guerrero, San Luis PotosÃ, Tamaulipas, Zacatecas, Michoacán, Puebla, and Oaxaca.
Both spirits use the heart of agave plants, the piñas, to get that distinct agave flavor into the spirit. From there, the process of making Mezcal and Tequila is very different.
Tequila is made from the blue Weber agave plant. In the first step, the "Jimador" (the harvester of agave plants) uses a sharp tool called coa to harvest the core and remove the leaves around the agave core, the so-called piña.
In the next step, the distillers steam piñas in large above-ground ovens to cook the aged cores. The cooking initiates a chemical process in the piñas that breaks down complex carbohydrates and turns them into fermentable sugars.
The cooked agave is crushed and milled to release a sweet liquid that is then distilled in copper pots -usually two or three times.
For making Mezcal, the harvesting process is quite similar to making Tequila, with the difference that the Jimador can harvest other agave plants than the agave tequilana. However, in the next step, the Mezcalero roasts the agave piña in underground fire pits lined with hot rocks for several days.
This charring accounts for the smoky flavor Mezcal is famous for. After roasting, the piñas are milled using a tahona (large stone wheel), traditionally pulled by mules.
After distillation, the product rests in wooden barrels or clay pots for fermentation. The resulting agave mash is distilled twice in copper stills.
When the distillation process is completed, Mezcal and Tequila may age in wooden barrels to develop more mature flavors. The aging categories are similar but not exactly the same. Here's how both spirits compare regarding aging:
For a more detailed explanation, read this article about the different types of Mezcal.
For a more detailed explanation, read this article about the different types of Tequila.
Taste is one of the key differences between Mezcal and Tequila, as Mezcal often has a prominent edgy, smoky flavor and subtle sweet and earthy notes. But that's just a tiny part of the differences in the flavor profile.
The taste of Tequila depends on the exact growing region of the blue agave plant and the aging time. Blanco Tequila has a sweet and crisp taste with flavors like spice, pepper, citrus, and a distinct cooked agave note. Reposado Tequila tastes sweeter, more mellow, and has a better balance of flavors. Añejo and Extra Añejo Tequila have a dark color and a distinct balance of oak and agave flavors. They're often sweeter than young Tequila and contain sweet flavors like vanilla and caramel along with wooden oaky notes.
Mezcal, on the other hand, is made from a variety of agave plants. That makes the flavor profile very diverse. Mezcals can have a wide array of flavors ranging from floral, herbal, and citrusy to earthy, mineral, and spicy. You can also find Mezcal bottles with unique flavors like chocolate, chipotle, lychee, and meat. That makes it one of the most diverse of all Mexican spirits.
Common ways to drink Tequila is in the form of a shot served with salt and lime. Depending on the specific bottle, you can enjoy it neat or on the rocks. However, Tequila pairs so well with lime juice that the best way to drink it is in classic Tequila cocktails like a Margarita, Paloma, or a Tequila Sunrise.
The best way to drink Mezcal is neat at room temperature. In Mexico, a side of worm salt, orange slices, and fried grasshoppers is commonly served along with a glass of Mezcal.
When people talk about Mezcal, they usually mean a liquor category of its own, not the umbrella term for agave spirits. And in that context, there are many differences between Tequila and Mezcal. Yes, both are agave spirits, but that is where the similarities stop. They use different agave, come from different regions, are distilled differently, and have other aging categories.
Here's an overview of all the differences between Mezcal and Tequila:
Although the insect is sometimes called a Tequila worm, the worm in the bottle is only found in Mezcal bottles. Also, technically, the worm is not a worm but a moth larvae. These larvae are commonly known as maguey worm, as it lives on agave plants.
The legend says that in the 50s, a Mezcalero found a maguey worm in a batch of Mezcal. Thinking the presence of the larva had improved the taste, he placed a maguey worm in each bottle. That was such a huge success that other manufacturers followed soon, and it became a popular marketing strategy.
The right way to drink Mezcal is with a side of Sal de Gusano (worm salt) sprinkled on a slice of orange. Whereas Silver Tequila usually comes with a side of salt and lemon.
No, it is the other way round. Every Tequila is a Mezcal, but not every Tequila is a Mezcal. A Tequila is a specific type of Mezcal, like a London Dry Gin is a type of Gin. Tequila can be produced only in restricted regions in Mexico. And also, Tequila can be made only from the Blue Weber Agave (Agave tequilana).
Yes, you can, yet there's a but. The distinct smoky note in Mezcal often shines through in cocktails. When using Tequila instead of Mezcal, you will still get agave flavors, but not the distinct smoky taste of Mezcal. If you keep this in mind, you can certainly use both interchangeably.
Most cocktails are served cold. So there's something unique about a warm cocktail, especially when you combine warm chocolate notes with coffee and some smoky notes.
Our Christmas Mezcal hot chocolate recipe does bring all these together in one perfect holiday drink.
Christmas cocktails should be part of every Christmas party. There's nothing better to serve when your family and friends sit together and celebrate.
And by combining a crowd pleaser like hot chocolate with a smoky punch from Mezcal and some coffee notes, you'll get a warm, cozy, and festive cocktail that's perfect for the occasion.
If hot cocktails or Mezcal aren't your thing, here's an overview of our best Christmas cocktails for this year's festive season.
Mezcal is the start of this cocktail. -The smoky spirit is produced in the Mexican state of Oaxaca. And fittingly, Oaxaca is not only known for producing excellent agave spirits but also for making amazing chocolate and hot chocolate.
The wonderful, possibly surprising, thing about these two products is that they go exceptionally well together. By adding Mezcal to hot chocolate, you add a beautifully peppery and earthy note to it.
To get a bit more sweetness into the cocktail, we use coffee liqueur combined with a dark and salted chocolate liqueur. Apart from the sweet flavors, these two elements also bring a slightly bitter note to the cocktail.
To round off the Hot Christmas Mezcal Cocktail, simply add a dash or two of orange cocktail bitters. These go extremely well with every single ingredient.
So, this is what we'll need:
The base for our Christmas Mezcal drink is hot chocolate. I recommend using dark chocolate to get those slightly bitter notes. Plus, dark chocolate also pairs better with chocolate and Mezcal.
To keep it traditionally Mexican, you could even look for Oaxacan chocolate. And you can either use a regular bar and cut or grate it or save yourself some time and buy dark chocolate chips.
For one serving, you need 4oz milk and three tablespoons of dark chocolate. If you're making more than one drink, scale up the ingredients and make the hot chocolate in one batch.
Heat up the milk gently, add the dark chocolate and stir until the chocolate melted completely. Use low or low-to-medium heat to avoid getting skin on the milk.
To season the chocolate base, add a pinch of cinnamon to the mix.
Also try some of our other favorites for the cold season:
Almost everyone has tried a Mule Cocktail before. The vodka-based cocktail is one of the most popular and influential drinks in the world. This refreshing mix of tangy lime and spicy ginger beer paved the way for many Mule variations, and the Mezcal Mule is one of them.
If you want to try something that shows you a totally new side of an all-time, classic, grab your shaker and try this complex low-ABV drink.
This Mezcal Mule recipe adds a few extra ingredients to the basic template of a Mule. This riff does a little more than merely replace the base spirit. So, you need:
As you can see, all elements of a Mule are there: spirit base, ginger beer, and lime juice, but the maracuja pulp brings an unexpected fruity note.
To balance the usually quite smoky taste of mezcal and to help it blend with the other ingredients, you need a dash of agave nectar. That adds sweetness and, at the same time, emphasizes the agave notes from the mezcal.
In his original recipe, creator Jim Meehan used sweetened passion fruit puree. However, I prefer the sour taste and freshness of fresh passion fruit pulp.
What I like most about this cocktail is the complexity. There's really a lot going on: it's sweet, sour, smoky, fresh, and tangy, mixed with the characteristic taste of ginger beer in the background.
Typically, a Mule cocktail is dominated by ginger beer. However, the smoky taste of mezcal challenges the ginger beer quite a bit. For some, the unusual flavor profile is a no-go. To others -including me- it makes the cocktail super alluring.
If you are unsure if smoky drinks are for you, pick a mezcal that's a bit more restrained in that regard.
If you're new to mezcal and haven't had a chance to pick your favorites, we can help you with our recommendations for our Mezcal Mule recipe. Ultimately, the best choice depends largely on personal preferences, but here are our two favorites:
If you want to experiment with the base spirit, find inspiration in this list with our current mezcal recommendations.
The preparation of the Mezcal Mule slightly differs from a traditional Mule because it is considerably more complex, not only in taste but also in the number of ingredients:
Be gentle when you muddle the cucumber slices, agave nectar, and passion fruit pulp in a cocktail shaker. Don't use too much force. If you crush the kernels of the passion fruit, they release a bitter taste, and the tiny pieces are difficult to filter out.
Secondly, consider double-straining for the best result. I like to use a Hawthorne strainer, place it neatly onto the shaker tin and then hold a fine mesh strainer between the copper mug and the Hawthorne when pouring the drink.
Last but not least, make sure the mug and the ginger beer are chilled properly.
A classic Mule cocktail is garnished with mint, and you could do the same with the Mezcal Mule, too. However, the complexity of taste and the different flavors combined in this cocktail offer more possibilities. You can garnish it with cucumber slices, half a passion fruit, or candied ginger.
Yes, the Mezcal Mule itself is already a variation, so technically we're not talking about riffs on that but on the original recipe. However, they are worth trying either way. Some of these variations even turned into modern classics themself:
Our Mezcal Mule recipe is based on a creation from Jim Meehan, a famous bartender and a pioneer in the craft cocktail movement. Meehan invented his version of a Mule cocktail when he worked for the famed NYC bar PDT. - A speakeasy bar he once helped founding but has since left to follow new projects.
His cocktail is one of my favorite riffs on a Mule cocktail. The addition of mezcal and passion fruit adds multiple layers of flavors to an already complex drink without making it confusing.
Talking about a Mule drink with mezcal in general, it's hard to give specifics about who was first. As you may know, most Mule cocktail riffs swap the base, and that's been done with all sorts of spirits before. Now, because this concept is so common makes telling who created the first mezcal-based twist pretty much impossible.
The Mezcal Paloma is a smoky version of the classic Paloma Cocktail. This refreshing drink is perfect for avid mezcal lovers but is also a great way to introduce people to the smoky agave spirit.
With our recipe and the right choice of mezcal, you can create a drink you, your friends, and your guests will love and certainly remember.
The Mezcal Paloma recipe is a mix of five ingredients: grapefruit, lime, mezcal, and agave syrup, and, of course, it sports the salt rim expected of a traditional Mexican cocktail.
As mentioned, mezcal is available in different degrees of smokiness. And, like many other spirits, you can also get it in aged and unaged versions.
For this drink, I recommend an unaged type of mezcal. It adds a bit of an edge to the mix and is more affordable than barrel-aged products.Â
If you want a mezcal that's more on the smoky side, try the Montelobos Joven. For a Mezcal Paloma Cocktail softer on the smoke, go for the Alipús San Luis Del Rio.
Take a look at this overview for more Mezcal recommendations.
The salt rim is optional with a Mezcal Paloma, but it, sure enough, lifts the cocktail to the next level. I recommend sea salt or Fleur de Sel for the perfect salt rim. It has a flaky texture and a slightly more restrained saltiness.
Alternatively, you can also try TajÃn salt or worm salt. The first is a Mexican seasoning made from a blend of chile powder, dehydrated lime juice, and salt. The latter is a mix that contains the maguey worm - in powder form, of course.
If you want something even more refreshing than this recipe, you can make a frozen version of the Mezcal Paloma. The overall flavor is pretty similar, but it works without the grapefruit soda and the salt rim.
Another option is the cocktail that brought forth the Mezcal Paloma, the classic Paloma made with tequila - a subtype of mezcal. The Paloma, in turn, is a twist on the Margarita.
Another Mexican drink that's directly related to this recipe and might even have played a role in the creation of Paloma drinks is the Cantarito. -A mix of various citrus juices, tequila, soda, and salt.
Mezcal is an agave spirit from Mexico with a long tradition. What was formerly known as a cheap spirit is more and more evolving into a quality product. It has been trending in the US for years and is now gaining traction outside North America.
If you want to know more about the mezcal and how it relates to other Mexican agave spirits, here are some interesting reads:
Are you looking for other drinks to mix with your favorite mezcal? You can basically use it as a substitute for any cocktail mixed with tequila.
Or, if you want some inspiration, head over to our list of the best cocktails made with mezcal.
Did you buy too many grapefruits? Here are some recipes that call for this bittersweet citrus fruit:
Ten years ago, only a few people outside of Mexico had heard of Mezcal. Tequila, yes. But other spirits coming from Mexico? No, not really. But in the early 2010s, that started to change. Suddenly, awareness of the smoky agave spirit spilled across the border into the US. Now, fast forward ten years, Mezcal is seemingly everywhere. It's still not as well-known as Tequila, of course, but if you're frequenting cocktail bars on a more or less regular basis, you surely came across Mezcal already.
Mezcal is a spirit made from charred agave plants. And it is kind of the family name of a number of agave spirits of Mexican origin, with the most prominent among them being Tequila.
But even though Tequila is a type of Mezcal, when ordering a Mezcal in a bar, no one ever will serve you a Tequila. You get something that's way smokier and earthy in flavor. So again, technically that means, two things: first, Mezcal describes a group of Mexican spirits. And second, it is treated as an autonomous member of said category.
The word Mezcal itself derives from the Aztecan language Nahuatl and is a combination of the terms mexicalli metl and ixcalli, which translates to oven-cooked agave. And that's a pretty adequate description.
Like the Aztec language so precisely describes it, Mezcal tastes like roasted agave. It has a quite a smoky flavor, which could be pretty surprising, should you never have tried the Mexican spirit before. The level of smokiness in some Mezcal certainly isn't for everyone. But there are products available where the smoke is not overly present.
The general concept is comparable to that of peated Scotch. But the underlying flavors are very different, of course, and more similar to Tequila. So, besides its main and outstanding characteristic, Mezcal usually has a herbaceous, vegetal, earthy flavor.
If you are not sure now if Mezcal is something for you, remember, they come in different levels of smokiness. If you're in a bar and want to try one, but are unsure, ask for a milder version first. And make sure to get worm salt and orange along with it. That's the proper way to drink Mezcal.
Mezcal can be made from a whole variety of agave plants, unlike Tequila, for which only the Blue Weber Agave is allowed. And depending on the species and where the plant grows, the character and flavor profile of the resulting Mezcal will turn out.
First, one should know that agave plants can take up to 30 years to mature. And once the person in charge deems them ripe, they are hand-harvested. -Sounds not too complicated, one could think. But agave takes forever to mature, and once ripened, it quickly starts to bloom. And an agave in full bloom is unsuitable for Mezcal production. So, there's a lot of expertise required. Otherwise, years of work could be wasted.
Once the plants are ripe, farmers chop off the strong leaves with the help of machetes and extract the hearts (piñas) from the earth.
They then throw the piñas into a pit with a fire and hot rocks below, cover them with soil and/or banana leaves, and let them roast for anything from a few days up to a couple of weeks.
This process is responsible for the distinct smoky flavor that made Mezcal popular beyond Mexico.And every brand and every Mezcalero - the person in charge of production- have their own techniques for charring the agave.
Once the charring is done, the roasted piñas get crushed by a large stone wheel, traditionally pulled by a bull.
However, with an increasing production volume, producers started to switch from bulls to machines. And who can blame them? with the rapidly rising demand for Mezcal, there's no way around replacing humans and animals with mechanical tools. Plus, with machines operating the wheel, the question of animal cruelty is also resolved.
The mashed agave hearts are filled into barrels to ferment for a number of days - the exact time depends on environmental conditions and the desired outcome. And that outcome is a milky, white alcoholic juice called pulque. The pulque then gets distilled at least twice, as required by law, and sometimes even three times. And then you finally have a Mezcal with an ABV of 40% or more.
By the way, traditional producers usually bottle the Mezcal at the ABV with which it comes out of the still. They don't water it down exactly to a pre-decided proof. But naturally, bigger brands have stricter regulations and want their product to be consistent.
As mentioned above, Mezcal derives from the Aztecan words mexicalli metl and ixcalli and means oven-cooked agave. And legend has it that an agave plant was struck by lightning and caught fire. That cooked the heart of the plant and released the precious juice. That is also why Mexicans praise the liquid as "the spirit of the Gods".
However, the reality is less romantic. Spanish conquerors brought the technique of distilling into the country in the 1500s. And before distillation became a thing, Mexican cultures already used agave for all sorts of things: they made clothes, building materials, paper, and even tools from the robust leaves and used the juice from the piñas for cooking. And they also made pulque, an alcoholic drink made from fermented agave juice. This beer-like drink was available mainly to the upper classes and reserved for spiritual ceremonies.
But when the Spanish arrived, they quickly ran out of their aguardiente supplies. And soon, they had to look for a replacement and discovered the juice from the agave plants. And only 400 years later, it is so popular that even celebrities release their own Mezcal. The two most famous ones are Dos Hombres Mezcal and Casamigos.
Oaxaca is widely known to be the home of Mezcal. And until today, the state in Southern Mexico is responsible for about 90% of Mezcal production. What, by the way, is a major environmental issue. Especially with the demand for Mezcal continuing to rise.
And the remaining 10% come from Mexico, as well. Because in 1994, Mezcal was granted an international Denomination of Origin (DO). Since then Mezcal had to be from either Oaxaca, Guerrero, Durango, San Luis Potosà or Zacatecas.
In the years that followed, four more Mexican states joined this list of approved states: Tamaulipas, Puebla, Michoacán, and Guanajuato. But unlike the initial five states, not 100% of their territories are deemed sufficient for Mezcal production. Only some municipalities qualified.
Mezcal can be classified into aging times, the diverse agave plants used, and different production methods.
For the aging times, there are the following four categories:
As for the agave plants, about 50 out of more than 200 species are officially approved for Mezcal production. And by far the most common is the EspadÃn agave. It produces almost 85% of all Mezcal on the market. Another popular, very hard to grow and harvest and therefore expensive one is Tobalà .
The different production methods are called Mezcal, Mezcal Artesanal, and Mezcal Ancestral, with the first being the most modern, industrial one. Mezcal Ancestral refers to 100% traditionally produced Mezcal. And consequently, Artesanal ranges in between.
If you want to know more and learn some details on the topic, you can do so in this article about the different types of Mezcal.
Because Mezcal has such a distinct flavor, it is a brilliant ingredient for cocktails. That is also a nice way to enjoy your Mezcal when you kind of like some smokiness in your drink but don't want it to be too overpowering.
The default way of incorporating it is to substitute it for Tequila in drinks like the Margarita or the Paloma. But you can also be a bit more creative and turn a Negroni into a bitter-sweet-smoky burst of flavor. Or it also works well with ginger beer in a Mezcal Mule. For more ideas, check out our 7 favorite Mezcal cocktails.
And if you are unsure which Mezcals to use, which ones are good for people new to the spirit, which have less and which more smokiness, here are some Mezcal recommendations.
Everybody knows Tequila, and lately, more and more people know Mezcal. But few know that Tequila, in fact, is a type of Mezcal and even fewer are aware that there are way more Mexican spirits. And not all of them are made from agave - even though, admittedly, the majority are.
This article is about traditional Mexican spirits. Of course, Mexico also produces Whiskey and a lot of other stuff, too. But those do not originate in Mexico, and I save those for another time.
So, here is our overview of traditional Mexican Spirits, starting with the most popular one.
Tequila certainly is the clear number one on this list. The spirit is made from one particular kind of agave, the blue weber agave. And it has to be produced in one of the five Mexican states of Jalisco, Guanajuato, Michoacan, Nayarit, or Tamaulipas. Tequila comes in different types, classified by their quality and by the time they are aged.
Tequila also is one of the most famous spirits to have as a shot. And for some of us, this may have led to bad ideas and severe hangovers in the past. So, if you've had your share of Tequila shots already, try one of the many Tequila cocktails instead. For instance, the Spicy Grapefruit Margarita, the Tommy's Margarita, or another riff on a classic, the Oaxaca Old Fashioned. If it's close to the festive season, a White Chistmas Margarita Punch is quite an eye-catcher, too.
Mezcal is becoming more and more popular in recent years. The spirit is also made of agave, has a distinct smoky taste, and is not as strictly regulated as Tequila. It must be double-distilled and can be made of 30 different agave species, with the most common being Espadin. And just as for Tequila, you can get different types of Mezcal.
There are also fewer geographic restrictions, which brought the spirit on the radar of celebrities. As a result, we now have Casamigos Mezcal by George Clooney. Or Dos Hombres Mezcal by two of our favorite Breaking Bad actors, Bryan Cranston and Aaron Paul.
Yet, the majority of Mezcal still comes from Oaxaca, Mexico. If you have never tried Mezcal before, try a sip neatly to get an idea of what smoky taste means in the context of agave spirit. It can be quite an experience. To balance the intense smokiness, you can also beautifully incorporate Mezcal in cocktails.
Should you need advice on which Mezcal to buy, check out this list with our Mezcal recommendations.
Sotol has had a bit of a difficult childhood. Once belonging to the category of Mexican agave spirits, it was re-classified when the plant used to make it, the so-called desert spoon, suddenly wasn't considered an agave anymore. But apart from the scientific/botanical aspect, Sotol nonetheless is closely related to Mezcal and Tequila.
The taste of Sotol is closer to Tequila than it is to Mezcal, simply because the production process doesn't involve roasting the plants, and therefore it's not a smoky spirit. The plant used for making Sotol grows anywhere between Texas, US, and Oaxaca, MX. And the taste of this Mexican spirit strongly depends on the territory where the plants get harvested.
Except for the Desert Door Distillery in Texas, Sotol is distilled only in Mexico, with Chihuahua, Coahuila, and Durango being the main producers.
Pox is the first spirit on this list that is in no way related to agave. Its base is fermented corn, wheat, and sugarcane. And it is even more of a niche product than Sotol. But, like Sotol, this ancient Mayan spirit slowly starts to gain some international recognition. In case you were wondering, Mexicans pronounce the "x" like "sh". So the correct way to say it would be "Posh".
Because the product is not legally regulated, you can get a whole variety of different Pox with flavors ranging from sweet, slightly rum-like to notes reminding of smoky corn tortillas.
When you want to use Pox in Cocktails, you can substitute it for Rum or for Gin even. Despite being a Mexican spirit, it's not the best choice for classic Mexican cocktails like the Margarita or the Paloma.
Charanda is best described as Mexican Rum. And it is made from sugarcane in the form of either juice, molasses, piloncillo, or a combination of those.
Piloncillo is unrefined sugarcane in solid form. After fermenting the sugar cane, the mash is distilled twice before being bottled.
The Mexican spirit is commercially available unaged only, but some experiment with barrel-aging.And even though it is referred to as Mexican Rum because of its base product, it tastes nothing like Rum. It has some unexpected floral and fruity notes mixed into the spiciness coming from the sugarcane.
In the Purépecha language, Charanda means red-colored soil, which derives from the hill range Cerro de la Charanda, where the first distillery was built in the 16th century. And the characteristics of the spirit depend a lot on the territory of origin.
Therefore, since 2003, Charanda has been officially a protected denomination of origin spirit. Since then, only products made from sugarcane growing and being distilled in one of 16 municipalities (from a total of 113) within the Mexican state of Michoacán can be called Charanda. So the territorial restriction is a lot stricter than it is for Tequila.
However, the passion for distilling Charanda also is way less than for Tequila. And where once were almost 100 distillers, there are only about 6 or 7 left today. And because the name is so little known, these producers write aguardiente or artisanal Rum on their bottles. But with the rise of Mezcal and Sotol, Charanda, too, prepares for a comeback.
Now we're back with the Mexican spirits from agave again. Raicalla basically is a Mezcal produced outside the designated Mezcal states. Funnily enough, the largest part of the production happens in Jalisco, the state primarily associated with Tequila.
As for Mezcal, the agave hearts are roasted before distillation. But unlike other Mexican spirits that need to be double-distilled, Raicilla is usually single-distilled. It has a four times longer fermentation process than Mezcal and can be made of any agave species.
Because of the extended production process and the countless agave varieties used, the flavor profile of Raicilla is hard to pin down. It has a massive range. Yet, usually, it is pretty acidic and not the ideal Mexican spirit to use in cocktails.
Raicilla once was the drink of the poor and, as such, first prohibited and then heavily taxed. Production moved underground, quite similar to the Irish PoitÃn. And because taxes were only on spirits made from the piña, peopled lied when tax collectors became suspicious. They said they used the roots instead of the piña - of course, they didn't. But it still manifested the name Raicilla or little root.
Comiteco is yet another agave spirit, but it is solely made in one town in Chiapas, Comitán de DomÃnguez, and from the juice of one type of agave, the maguey Comiteco.
It is quite a smooth drink with an herbal and earthy aroma, but none of the smokiness we know from Mezcal or Raicilla. For Comiteco, neither the piña (heart) nor the pencas (leaves) of the agave are used. Instead, only agave sap is extracted from the piña and then distilled. This sap is also called aguamiel, which literally translates to honey water.
In the mid-1900s, the production of Comiteco was almost on one level with Tequila, but a dramatic shortage of maguey Comiteco brought it to a sudden halt. And to protect the few plants left, the spirit was banned in the 60s. And that ban was lifted only in the 90s when the population had fully recovered. Thankfully, these days, the production of Comiteco is way more sustainable than it used to be in the 1950s.
It's hard to pinpoint the taste of Comiteco. It's a bit like Rum mixed with agave and a hint of honey. But because it's so smooth, it makes a decent good cocktail ingredient.
Like Tequila, Bacanora is a sub-type of Mezcal. The Mexican spirit was issued an origin denomination bill in 2000 and since then can be made only from agave growing in designated municipalities in the state of Sonora.
And to round up that article nicely, tastewise, it occupies a spot right between Mezcal and Tequila, with the production method being more similar to that of Mezcal. It has a complex and peppery aroma with an earthy finish. And it carries a subtle smokiness, too.
First, Bacanora could be made from any wild agave plant, but the more popular it became, the more refined got the production process. And eventually, only Agave Pacifica was deemed suitable for making the spirit.
And Sonorans loved this new, smooth spirit. So much, in fact, that government put an end to it. Not because of any shortage in agave, but because people drank it every day, and things started to get out of hand. That was in the late 19th century, and it took almost 100 years for the ban to be lifted again. Since 1992, Sonorans can enjoy their favorite spirit in public again. Cheers to that!
Mezcal is a bold agave spirit with a complex flavor profile and distinct smoky notes. It's closely related to Tequila -Actually, Tequila is a specific subtype of Mezcal.
However, the taste of Mezcal is far different from that of Tequila. It can be very, very smoky.
Therefore, use it carefully in mixed drink recipes. Using too much can be overwhelming, especially for people new to the spirit.
Here's our list of the best Mezcal cocktails to make at home. There is something for everyone: From complex recipes to more simple Mezcal cocktails.Â
A Margarita not only works when made with Tequila. In fact, it is one of the top Mezcal cocktails. The smoky notes from the Mezcal and the simplicity of the recipe make the Mezcal Margarita the perfect cocktail for mixing at home.Â
If you like tart cocktails and drinks with a salty rim, give this one a try. And to make this recipe even funkier, you can apply a mix of salt and tajin spice to the glass. That adds a nice spicy touch to the cocktail that works well with the smoky flavor. Get Recipe
This Mezcal cocktail is a riff on the classic Negroni cocktail. To me, it is one of the best smoky Mezcal cocktails. It brings subtle smokiness into the boldly flavored aperitivo cocktail.
The Mezcal Negroni is an equal parts cocktail that is easy to make but tastes fabulous. And when served over a large chunk of ice and garnished with an orange peel, it has a truly elegant visual, as well. Get Recipe
The Oaxaca Old Fashioned was one of the main reasons Mezcal became so famous in the mid-2000s. When Phil Ward came up with the recipe while working at Death & Co in New York City in 2007, only a few had heard of Mezcal up until then.Â
In contrast to the Mezcal Old Fashioned, Ward's drink uses a split-base of Mezcal and Tequila. That adds very subtle notes oz Mezcal, perfect for people new to the bold and smoky flavors. Get Recipe
Overall, my favorite Mezcal cocktail is the Mezcal Sour. The recipe is well-balanced and complex in flavor, yet still super easy to make.
In addition to the Mezcal, there's a second flavor bomb with the Italian Amaro. This burst of flavors incorporated into the sour cocktail template and combined with a frothy egg white foam is just fantastic.
This cocktail has a sensational mouthfeel, is complex, and, at the same time, super refreshing. If you don't like the thought of using raw egg white in cocktails, you can replace the egg with aquafaba. This way, you turn the drink into a vegan cocktail. Get Recipe
If you're looking for smoky Mezcal cocktails, this version of an Old Fashioned might be perfect for you. By using your favorite smoky Mezcal as a base spirit, you can create a fantastic smoky Old Fashioned.Â
There's just a little bit of sweetness that comes from the syrup. And the cocktail bitters round off the drink. But still, the Mezcal remains the star of the show. Get Recipe
Mezcal works great with spicy flavors. And therefore replacing Vodka with Mezcal in a classic Moscow Mule is a great thing to do.
The Mezcal Mule is a gorgeously smoky and spicy cocktail. The kick from ginger beer, the smoky notes of the agave spirit, and the tangy bite of fresh lime juice are a superb combination of flavors. Serve it in a copper mug and garnish with fresh mint, just like the iconic classic Moscow Mule. Get Recipe
Besides the Margarita, the Paloma is probably the most popular Mexican cocktail. The recipe for making an outstanding Mezcal Paloma is simple: Fresh grapefruit juice, lime juice, Mezcal, agave syrup, and chilled soda water.Â
The result is a delightful cocktail that ticks all the boxes. It is smoky, sweet, sour, fruity, and super refreshing. Garnish it with a rim of flaky sea salt, and the Mezcal Paloma is the perfect poolside sip. Get Recipe
Similar to Tequila, there are many different types of Mezcal available. The classification depends on the production process, the agave used to distill the spirit, and the aging time in wooden barrels.
The results are very diverse in flavor and complexity. For instance, Joven Mezcals are typically crisp and fresh. Añejo and Extra Añejo Mezcals will be much rounder and mellow in taste.
If you want to try Mezcal neat, check out how to drink Mezcal the right way.
There are a number of recipes that will make Mezcal shine. And if you're searching for the best Mezcal drinks, look no further.
