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Mezcal is a generic term for distilled spirits produced from a subset of agave plants indigenous to Mexico, though in practice, the word is most often associated with the produce of the southern state of Oaxaca. Tequila is a type of spirit produced from the Blue Weber agave plant in and around the town of the same name in the western state of Jalisco (with portions of other western states permitted to use the designation), and Sotol is another type of spirit produced from the desert spoon plant in the northern Mexican states of Chihuahua and Durango just south of the Texas border, and Raicilla is yet another agave-based spirit produced in the southern portion of the state of Jalisco. Keep in mind, however, that just as all Cognac is technically brandy, all Tequila, Sotol, and Raicilla is mezcal (though the inverse is not true).

Artisanal mezcals and other agave-based distillates are widely considered to be the finest indigenous spirits produced in the New World.

Base Material

Agave is a type of succulent indigenous to Mexico and the Southern US with a lifespan of 5-35 years depending on the species. Unlike grapevines and grains, the agave plant can only be harvested once in its lifespan (interestingly, agaves only flower once just before dying, and most field workers have to anticipate this flowering to determine the time of harvest). There are over a dozen species of agave used in the production of mezcal, and each has its own specific characteristics.