The World of Mexican Agave Spirits
Diversity
What is Mezcal?
Mezcal is Mexico's original agave spirit. The word comes from the Náhuatl mexcalli, meaning "cooked agave."
Across Mexico, communities have been roasting agave hearts, fermenting their natural sugars, and distilling in small batches for centuries. Today, mezcal remains deeply connected to place, tradition, and craftsmanship.
Unlike many spirits, mezcal is shaped not only by the producer, but also by the region where it is made, the agave species used, and the production methods passed down through generations.
What makes mezcal unique?
- Produced from many different agave species
- Protected by a Denomination of Origin
- Closely tied to regional traditions and local production methods
- Crafted in a wide range of styles across Mexico
How Is Mezcal Made
Step 1
Harvesting
Agave plants are harvested only once, after reaching maturity. Depending on the species, this can take anywhere from 7 years to more than 25 years.
The leaves are removed to reveal the heart of the plant, known as the piña, which contains the sugars needed for fermentation and distillation. During trimming, only the best, clean core is kept, as this influences sweetness, texture, and aroma.
For many producers, deciding when to harvest is one of the most important decisions in the entire process. An agave harvested too early may never fully express its potential.
Step 2
Cooking
Traditionally, the piñas are cooked in earthen pit ovens lined with hot stones and fueled by wood. The agaves are covered and left to roast slowly for several days.
During this time, the starches inside the plant are transformed into fermentable sugars. Once the cooking is complete, the agaves are left to rest and cool before moving to the next stage.
Opening a pit oven is often one of the most anticipated moments of production, revealing cooked agaves that are warm, fragrant, and ready for milling.
Step 3
Milling
After cooking, the agave is cut into smaller pieces and milled to release its fibers and juices. Depending on the producer, this may be done by hand, with a stone tahona, or using mechanical methods.
In some traditional palenques, the process can take many hours of continuous work. The resulting fibers become the foundation for fermentation.
While production methods continue to evolve, many producers maintain traditional milling techniques as part of the identity and character of their mezcal.
Step 4
Fermentation
The milled agave is placed in fermentation tanks, often made from wood, stone, or other local materials. Water is added, and naturally occurring yeasts begin transforming the sugars into alcohol.
Fermentation can take anywhere from several days to several weeks depending on temperature, weather conditions, agave species, and local microorganisms. For many producers, this is one of the most unpredictable and fascinating stages of the process.
Step 5
Destillation
Once fermentation is complete, the liquid is distilled to concentrate and refine the spirit. Depending on the region and producer, this may take place in copper stills, clay stills, or other traditional systems passed down through generations.
Many mezcals are distilled twice, though practices vary. The choice of still and distillation method can have a significant influence on the final character of the mezcal, making this one of the defining stages of production.
