Mezcal is also made from agave, but it's a broader category — over thirty agave varieties can be used, not just blue agave, and production is spread across several Mexican states, most famously Oaxaca. The defining step is how the agave hearts are cooked: in underground pits lined with hot rocks and wood, which is where mezcal gets its signature smokiness.
Great for: adventurous palates · whiskey & scotch drinkers · smoke lovers
Must be made from blue agave only, primarily in Jalisco. Cooked in above-ground ovens — clean, peppery, vegetal, no smoke.
Can use many agave varieties, made across several regions (often Oaxaca). Pit-roasted underground, which gives it that signature smoky, earthy character.
| Mezcal | Flavor Notes | Price |
|---|---|---|
| UnionJoven Blend · Oaxaca & Guerrero |
Smoky, citrus, balanced | $9 |
| BanhezJoven Espadín blend · Oaxaca |
Light smoke, fruity, soft | $9 |
| Los Vecinos del CampoJoven Espadín · Oaxaca |
Bright, smoky, herbal | $11 |
| IlegalReposado Espadín · Oaxaca |
Smoke, caramel, oak | $11 |