If you enjoy alcohol, chances are you’ve tried mezcal—something less likely a decade ago. Mezcal’s popularity has soared, with production increasing by over 700% in the past 10 years. Still, many drinkers aren’t familiar with this agave-based Mexican spirit.
The uninitiated might have heard tales of a smoky, tequila-adjacent bottle that has a worm in it. After two decades of writing about alcohol and traveling to Mexico, I can tell you that the latter is totally false (there’s no worm in the bottom of the mezcal bottle) and the former is at best complicated.
Is mezcal smoky? Yes, but not always. There’s much more to it. Keep reading for a deeper dive into this unique agave spirit.
What is mezcal?
Before we discuss whether mezcal is smoky, it’s important to explain what mezcal is. You might be more well versed in tequila, but you definitely should be more well-acquainted with mezcal, it’s agave-centric counterpart. The two are more intertwined than you probably know.
Spirit writers often say that, like bourbon and whiskey, all tequila is mezcal, but not all mezcal is tequila. Mezcal is the umbrella term for all Mexican-made agave-based spirits, but it is also a category of spirit in its own right.
Made from the fermented heart of the agave plant (also known as the piña), it’s often made the traditional way of roasting the piña in underground, earthen pits. These pits are often lined with hot rocks, and the agave hearts are left to roast for days. It’s then crushed (often using a stone wheel), fermented, and finally distilled.
Tequila is made only from Blue Weber agave, while mezcal can be made from over 30 species. Espadin is most common, but Tobalá and Tepeztate are also popular.
Just like the idea that tequila’s heart is the town of Tequila in Jalisco, the heart of mezcal (with most of the production taking place there) is Oaxaca. But it can be produced in nine Mexican states, including Durango, Guerrero, and Puebla.
Is mezcal actually smoky?
Now that we’ve explained a little about mezcal, it’s time to get into what you’re really here for: Is mezcal smoky? As we mentioned earlier, that’s complicated. Slow roasting in earthen pits is known to impart a distinctive smokiness to mezcal. But to say that undeniably all mezcal is smoky just isn’t true. Some mezcal is smoky, and some isn’t. Just like some single malt Scotch is smoky and some isn’t.
Mezcal’s flavor varies by maker and method. Some are very smoky; some have none. Other flavors might be earthy, fruity, vegetal, oaky, or savory.
Bottom line
The amount of smoke on the palate can be influenced by a variety of factors, including the aforementioned earth-pit cooking, the length of time the agave hearts cool, the specific agave variety, the distillation process, and even the type of wood used for aging. All in all, if you want a smokier mezcal, do your research and find expressions that fit your campfire criteria. If you don’t, opt for something fruitier and sweeter instead. Whatever your preference, explore different mezcals, savor the experience, and enjoy the journey.
