A Spotlight on Mezcal
Posted by Tamsin on 3rd Oct 2025
A Spotlight on Mezcal: Smoke, Soul & Cocktails
A brief history
Mezcal’s roots stretch back to pre-Columbian Mexico, where indigenous peoples fermented agave. The name comes from the Nahuatl mexcalli - "oven-cooked agave". Unlike tequila, which must be made from blue agave in defined regions, mezcal is a broader category: many agave species and several regions (with Oaxaca at its heart) produce it.
Traditional mezcal is made by roasting agave piñas in earthen pits of wood and stone, crushing, fermenting and small-batch distillation. That labour-intensive method is why mezcal often carries a smoky, artisanal character that bartenders and drinkers alike prize.
Key varieties & styles
- Joven / Blanco — unaged, bright agave notes, more floral or citrusy.
- Reposado — rested in oak for months; picks up vanilla, caramel and softer smoke.
- Añejo / Envejecido — aged longer; richer, deeper wood influence.
- Flavoured / Infused — mezcal macerated with coffee, fruit, herbs, etc., for added character.
- Single-agave / Artisanal — expressions from rare agaves (tobalá, madrecuixe) or special distillation styles (pechuga).
Try one of our current favourites:
Flavour profiles — what to expect
| Style / Example | Aromas & Flavours | Best for |
|---|---|---|
| Joven / Blanco (eg. Rosaluna) | Fresh agave, citrus peel, light smoke, floral or herbal notes | Balanced cocktails where smoke supports rather than dominates |
| Reposado (eg. Ilegal Reposado) | Medium smoke, vanilla, caramel, toasted oak, dried fruit | Sipping, Oaxacan Old Fashioneds, richer cocktails |
| Flavoured (eg. Ojo de Dios Mezcal Café) | Coffee roast, dark chocolate, smoke, roasted nuts | Dessert riffs, White Russian twists, neat after dinner |
| Artisanal / Single-agave (eg. Amore Verde Momento) | Distinct agave notes — tropical fruit, minerality, complex smoke | Neat tasting or cocktails for exploration |
Mezcal in cocktails
Mixing tips: choose intensity wisely; pair with citrus, tropical fruit, herbal liqueurs, coffee or chocolate; try mezcal as a substitute for Tequila or Whisky to add smoky depth.
50ml mezcal (Lighter, Joven style), 25ml lime juice, 20ml agave syrup/Cointreau — shake, serve over ice.
Oaxacan Old Fashioned
50ml reposado mezcal, 10ml simple syrup, 2 dashes bitters — stir with ice, serve over a large cube, orange twist.
Coffee Smoke
40ml Ojo de Dios Mezcal Café, 20ml espresso, 15ml cream (optional) — shake and serve up or on ice.