Mezcal is a spirit made from agave. But it’s more than just a drink. To appreciate it is to share an important understanding that biodiversity, sensorial experience, and cultural variety, are all worth experiencing and preserving.

Understanding artisan mezcal can be an awakening for some of us in wealthy parts of the world that our modern consumption habits are not only unsustainable, but less fun, less fulfilling, and less tasty than following traditional methods and being led by our natural environment.

Mezcal can be almost unbelievably delicious.

The word mezcal is hundreds of years old and comes from Nahuatl mexcalli, which means "cooked agave", from metl and ixcalli.

Some 26 of Mexico’s 32 states produce spirits from agave. But in recent years, regulation largely carried over from the tequila industry has given just 9 states the legal right to certify their product as “Mezcal”, and only if certain production parameters are kept to.

Conversations about the suitability of current regulation and the modern use of the the word are in constant development, and we often get deep into them at our tastings and events.

In order to promote the incredible variety that existed long before the regulations, and to be able to offer you these distillates exactly as they have been enjoyed for generations, we label our bottles as “agave spirits”.

But sticking with the basics, mezcal is simply a spirit distilled from any type of agave.

Whether you’re making industrial tequila in a big modern factory, or distilling raicilla in a tree trunk on a mountainside, the process of turning raw agave into a spirit will follow the five main steps above.

The fascination for us lies in the ingenious and incredibly varied ways different communities and artisan producers have adapted to their environment to come up with highly localised solutions to each step, and how these different processes impart different flavours on the ultimate product.

Use a small glass or ‘copita’. Not as small as a shot glass, but not as big a a tumbler - a vaso veladora is our vessel of choice. Pour the mezcal and let it breathe for a minute or two before drinking.

Then… drink it slow… slower than anything else. Literally just touch the liquid to your lips and tongue, and let the flavour spread back across your palate.

Generally these spirits come in at very high ABV. They are very rare (somewhere between 30-200 litres ever produced) and have been many years in the making. We’re lucky to be experiencing them… so… enjoy!

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