Maguey All Day Mezcal Guide

Maguey All Day celebrates mezcal and other agave spirits as cultural heirlooms rather than passing trends. This guide is designed as an approachable introduction for anyone curious about agave, offering a glimpse into the plants, traditions, and people that shape every bottle.

What is Mezcal?

The word mezcal comes from the Náhuatl term mexcali—“oven-cooked agave.” Historically, it referred to any spirit distilled from roasted agave hearts, or piñas. Today, Mexican law reserves the name for spirits made in specific regions using approved agaves and methods. While most mezcal comes from Oaxaca, the official Denomination of Origin (DO) also includes Durango, Guanajuato, Guerrero, Michoacán, Puebla, San Luis Potosí, Tamaulipas, and Zacatecas, with recent extensions into parts of Sinaloa. More than forty agave species are permitted, and most mezcals are still produced in small batches using traditional techniques such as roasting piñas in pit ovens, fermenting with wild yeasts, and distilling in clay or copper stills.

Mezcal vs. Tequila

Tequila is technically a type of mezcal, but there are key differences. Tequila must be made exclusively from blue Weber agave and produced in Jalisco and parts of four neighboring states. Agaves are usually steamed in above-ground ovens and fermented with commercial yeasts. Mezcal allows dozens of agave varieties, roasts piñas in earthen pits, and ferments naturally—yielding a much broader range of flavors, depth and complexity.

Categories and Classes

Mexican regulations recognize three production classes:

  • Industrial mezcal – large-scale production using autoclaves, stainless-steel fermenters, or column stills. Consistent but often less rustic.
  • Mezcal artesanal – the most common certification. Agaves are roasted in pit ovens, fermented naturally, and distilled in copper or clay stills.
  • Mezcal ancestral – the most traditional class, with agaves crushed by hand or tahona and distilled in clay pots over direct fire.

Producers outside the DO, or those who choose not to certify, may use the label destilado de agave or agave spirit. These agave spirits follow traditional methods but sit outside official regulations.

Beyond Mezcal: Other Agave Spirits

Mexico recognizes several regional agave spirits, each tied to its landscape:

  • Tequila – once called vino de mezcal de Tequila, it gained its own DO in 1974. Always made from blue Weber agave and double-distilled.
  • Bacanora – from Sonora, made only with Agave angustifolia (pacifica). Legal since 2000, but with deep outlaw roots.
  • Raicilla – Jalisco’s local spirit, officially recognized in 2019. Coastal raicillas taste tropical and citric; mountain styles are more lactic and earthy.
  • Sotol – not technically mezcal, since it comes from desert dasylirion plants. Its DO spans Chihuahua, Durango, and Coahuila, producing flavors from piney sweetness to leathery earthiness.

Terroir and Agave Diversity

Like wine, mezcal expresses terroir—soil, climate, altitude, and neighboring crops all leave their mark. Agaves from high-altitude pine forests differ dramatically from those grown in valleys beside fruit trees. Some producers even bottle seasonal differences, showing how rains or droughts shape each year’s harvest.

Agave Species

Over forty species can be used in mezcal. A few of our favorites:

  • Espadín (Agave angustifolia) – the backbone of mezcal production; high sugar yields and sweet, versatile flavors.
  • Mexicano (Agave rhodacantha) – bold and full-bodied.
  • Tobalá (Agave potatorum) – small, often wild; floral and delicate.
  • Karwinskii species (madrecuixe, tobaziche, barril) – tall, stalk-like agaves; produce herbal, vegetal spirits.
  • Silvestres (wild agaves) such as tepeztate or arroqueño – long maturation (often decades), producing complex, powerful mezcals.

Some mezcals are ensambles—field blends of multiple agave species roasted and distilled together, offering a snapshot of a harvest.

Culture, People, and Language

Mezcal is inseparable from community life. In Oaxaca, it is poured at weddings, baptisms, and funerals. It’s traditionally sipped from a copita alongside orange slices and sal de gusano (worm salt). Here's some key words to remember:

  • Palenque – a mezcal distillery (elsewhere called taberna, fábrica, or vinata).

  • Mezcalero / palenquero – the craftsperson who makes mezcal, often carrying on generations of family knowledge.

  • Piña – the agave heart roasted for mezcal.

  • Pechuga – a celebratory mezcal re-distilled with fruits, spices, chicken and/or other types of protein, hung in the still.

Enjoying Mezcal Responsibly

Each bottle of mezcal represents years of growth and days of labor. Plants often take a decade or more to mature before harvest. To taste mezcal, sip slowly at room temperature. Pay attention to aromas, textures, and finishes—every batch tells its own story. For cocktails, look for good-value espadín mezcals that balance well without overpowering, but don't be afraid to experiment with other types of agaves.

Above all, honor the culture and environment behind each bottle. Support producers who replant agaves and invest in their communities. Mezcal is not just a drink—it’s a living expression of Mexico’s landscapes, traditions, and people.