spirit of the month mezcal

Mezcal is a Mexican spirit made from the agave plant, of which there are many varieties found all around the country. It’s similar to tequila but, whereas tequila can only be made from blue agave, mezcal can be made from many types of agave. It gets its characteristically smoky flavour from how it’s made – the agave is traditionally slow-roasted in underground pits to convert the starch in the plant into sugar that can be fermented into alcohol and distilled.

Similarly to wine, the influence of terroir on the flavour of the agave is very important and contributes to producing complex and intricate differences from mezcal to mezcal. Different regional techniques play a part as well as location and climate.

How to drink it

Mezcal is best enjoyed straight up at room temperature in order to appreciate the nuanced flavour profiles of each different expression. Never ‘shoot’ mezcal, sip it and take your time. If you have never drunk mezcal before, start simple and explore espadín, which is the most common agave varietal. Mezcal is so vast in flavour profiles and complexity, and so ordering the most expensive, rare variety may not be the best place to start. It is important to read the label and avoid any industrially produced mezcals. Go for the labels which say ‘mezcal artesenal’ or ‘mezcal ancestral’. These are made using traditional methods and practices.

Not sure where to begin? Try Koch Espadin San Baltazar Guilavila Mezcal (£39.95/70cl, The Whisky Exchange). Koch mezcal is a great brand which works with many different producers all over Oaxaca and beyond, and this espadín is tropical with a peppery finish. If you want to splash out, Papadiablo Mezcal Especial (£73.87/70cl, masterofmalt.com) is herbaceous, spicy, peaty, and the flavours go on and on. A must for any mezcal enthusiast.

For more on mezcal, check out Omagazine.com