WHAT IS MEZCAL? This earthy spirit is made from agave (usually agave espadín), which is also used in tequila production. The core, or piña, is roasted in stone pits, then crushed to release the juice. This is then fermented, distilled and sometimes aged. It’s made in small batches almost exclusively in Mexico, usually in Oaxaca. There are many types available, depending on the agave used, flavours added during fermentation and any ageing that takes place.
WHAT’S THE DIFFERENCE BETWEEN TEQUILA AND MEZCAL? Mezcal is any agave-based spirit, so all tequilas are mezcals, in the same way that single malts and bourbons are whiskies. But, not all mezcals are tequilas, as tequila has geographical restrictions and can only be made from blue agave. They’re usually made in different areas of Mexico, and tequila involves steaming rather than roasting the agave.
HOW DO YOU SERVE MEZCAL?
Drink it neat, on the rocks or in cocktails. Most mezcals have a smoky flavour, but they can also have fruity, floral or spicy notes, which work well in tequila-based cocktails, such as a paloma or margarita, or in drinks like negronis and old fashioneds. For more inspiration on using mezcal, check out our collection of mezcal cocktail recipes at bbcgoodfood.com/recipes/mezcal.