Time to sip on some mezcal history

Mezcal and Mexico go way back. More than 200 years, in fact. It’s a favorite of many in Mexico and beyond; but before you have your next mezcal-filled drink, how about a bit of a history lesson?

The smoky beverage has relished in a bit of a boom the past few years, gracing its way onto cocktail menus near and far. For those who may not know, mezcal is made from essentially any agave plant native to Mexico, particularly to those grown in Oaxaca, where the majority of mezcal is made.

Whereas tequila is made from the blue agave in only select regions of Mexico (particularly in the state of Jalisco) and prepared using a lot of metal, mezcal comes from the heart of the agave plant, called the piña, and is prepared using mostly earth, fire, and clay. The agave plant has a long history within Mexican culture—it was one of the most sacred plants in pre-Spanish Mexico and was constantly utilized in countless cultural events and rituals.

The smoky flavor we all know and love is a delicious by-product of the production process. When mezcal is created, the agave plants are cooked in pits in the ground—crushed, combined with water, and fermented, this process eventually leads to the creation of the distinct taste of mezcal.

Paired perfectly with tacos and ideal for a post-shoot celebration, mezcal is the beverage companion for your next trip to Mexico City. Cheers!