Mezcal is not just “tequila’s cousin who listens to indie music and lives in Oaxaca.” Mezcal is older, bolder, and deeply rooted in Mexico’s culture, community, and land. If you’ve heard whispers about this mysterious, smoky drink but didn’t quite know what the hype was about, bienvenido. You’re in the right place.
Whether you’re sipping for the first time or just trying to pronounce “mezcal” without sounding like you learned it from a burrito commercial (it’s meh-SKAL, by the way), this guide is for you.
So, What Is Mezcal?
Mezcal is a distilled alcoholic spirit made from agave. It’s produced exclusively in Mexico and is known for its earthy, smoky flavor that lingers in the best way.
The word “mezcal” comes from the Nahuatl word mexcalli, which roughly means “oven-cooked agave.” That’s pretty much the heart of it. You take mature agave, roast it underground, ferment it, and distill the liquid gold that comes out. Easy to sip. Hard to forget.
A Brief History (Yes, You’ll Want to Know This)
Mezcal has been around longer than tequila. We’re talking centuries. Indigenous communities were fermenting agave long before Spanish colonizers brought distillation techniques to the mix in the 1500s.
Over time, mezcal became a drink of the people, shared at weddings, funerals, fiestas, and everything in between. Each bottle tells a story of the land it comes from, the hands that made it, and the traditions passed down through generations.
Here at Chicotona, we carry that story with pride. Our mezcal is born from the rugged terrain of Guerrero and reborn in the soulful hills of Puebla. It’s a nod to our abuelo, Don Lauro, who believed mezcal was more than a drink; it was a way to bring people together.
How Mezcal Today Is Made (AKA Magic + Hard Work)
Let’s break it down.
- Harvesting: We start with agave, specifically maguey. These plants take anywhere from 7 to 25 years to mature. Patience is the first ingredient.
- Cooking: Unlike tequila (which steams agave in ovens), mezcal is roasted in underground earthen pits, lined with hot stones. This is where that signature smoky flavor comes in. Think BBQ, but for plants.
- Fermenting: The cooked agave is placed in open-air wooden vats to ferment naturally with wild yeasts. No additives. Just nature doing its thing.
- Distilling: Finally, the fermented agave juice is distilled, often twice, to become mezcal.
At Chicotona, we don’t rush the process. We honor the land and our mezcaleras who treat every batch like art. Because it is.
Mezcal vs. Tequila: What’s the Difference?
Ah yes, the classic comparison.
| Mezcal | Tequila |
|---|---|
| Made from over 30 types of agave | Made only from Blue Weber agave |
| Cooked in underground pits | Steamed in industrial ovens |
| Distilled in small batches | Often mass-produced |
| Smoky, earthy flavor | Clean, peppery flavor |
| Mostly from Oaxaca, but 9 states are legally able to produce it | Mostly from Jalisco |
Put simply? Tequila is mezcal’s polished younger nephew. Mezcal is wild, untamed, and full of character.
Chicotona isn’t trying to be the tequila you mix with soda. We’re the mezcal you sip, savor, and talk about later with your friends, like “Whoa, that was good.”
Flavor Profiles & Regional Vibes
No two mezcals taste the same. That’s part of the fun.
- Espadín: Smoky, balanced, a little fruity. Great starter mezcal.
- Papalometl: Funky and floral. Think grilled veggies meet wildflowers.
- Pechuga: Rich and celebratory. Spiced fruit punch with a savory twist.
Each region has its own flavor fingerprint. Soil, altitude, and agave type. All of it affects the taste.
Let’s talk Puebla for a second, because that’s where Chicotona’s heart beats.
While Oaxaca might get all the mezcal fame, Puebla’s been doing this for generations. Some folks will even argue they were doing it before Oaxaca. The kicker? Puebla didn’t get official denomination of origin status until 2015, which means a lot of the mezcal coming from the region has stayed hyper-local, family-run, and fiercely artisanal.
People here don’t cut corners. They don’t chase trends. They honor technique. Mezcal from Puebla tends to have a greener, more herbaceous profile, thanks in part to the region’s higher elevation, with less of the overt smoke that commercialized mezcal often leans into. It’s subtle, layered, and made with serious pride.
How to Drink It (You’ve Got Options)
Forget the lime and salt. That’s for tequila shots.
Mezcal is meant to be sipped. Slowly. Preferably with orange slices and sal de gusano (yes, worm salt, it’s better than it sounds).
Tips for the First Sip:
- Use a copita (small clay cup) or a wide glass.
- Sip, don’t shoot. This isn’t spring break in Cancún.
- Let it sit on your tongue. Think smoky campfire, earthy rain, wild fruit.
Pro move? Host a tasting night. Pick a few varieties. Compare notes. Add a few friends and some tacos. Congratulations, you’re officially cooler than 90% of the cocktail bar crowd.
Common Misconceptions (Let’s Clear the Smoke)
"It’s just smoky tequila."
Nope. Different agave. Different process. Different soul.
"It has a worm in it."
Only cheap mezcal does that. The good stuff, like Chicotona, never needs gimmicks.
"It’s too strong."
Sure, it packs a punch, but the good ones go down smooth. The key is in the craftsmanship.
"You can only get it in Oaxaca."
False. Mezcal is made in 9 states, including Puebla and Guerrero, where Chicotona’s story lives.
Ready to Try Mezcal the Chicotona Way?
At Chicotona, we believe mezcal should feel accessible, not intimidating. That’s why we’re here, to introduce you to the real stuff. The mezcal that tells stories. The kind you sip on balconies, around campfires, or at dinner with people you love.
We’re proud to offer small-batch mezcal that’s rooted in heritage, but made for this moment.
Follow us on Instagram for more mezcal moments (@chicotonamezcal)
Salud, amigo. You’ve just taken your first step into the smoky side of spirits. We think you’ll like it here.
