The Mystery of Mezcal

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  • By Nick Larson
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The Mystery of Mezcal

Artisan Mezcal has emerged as a mixologist favorite, prized for its small production, smoky flavor and indigenous tradition. Like its more famous cousin tequila, Mezcal is made from agave. With a big difference.

We all know the most popular spirit out of Mexico: tequila. But, have you ever had or heard of Mezcal? If not, boy, do we have a tasting for you!


But first, Mezcal is a distilled alcoholic beverage made from any type of agave.  The word mezcal comes from Nahuatl mexcalli metl and ixcalli which means "oven-cooked agave".


Agaves or magueys are found mainly in many parts of Mexico and all the way down to the equator, though most mezcal is made in Oaxaca . It can also be made in Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, Michoacan and the recently approved Puebla.

It is unclear whether distilled drinks were produced in Mexico before the Spanish Conquest.  The Spaniards were introduced to native fermented drinks such as pulque, made from the maguey plant. Soon, the conquistadors began experimenting with the agave plant to find a way to make a distillable fermented mash. The result was mezcal.


Today, mezcal is still made from the heart of the agave plant, called the piña, much the same way it was 200 years ago. In Mexico, mezcal is generally consumed straight and has a strong smoky flavor. Though mezcal is not as popular as tequila (made specifically from the blue agave in select regions of the country), Mexico does export the product, mostly to Japan and the United States, and exports are growing.


Want to learn more? Want to drink this delicious beverage? Join us on Wednesday, August 29 at 7:30pm at the Boathouse on the Bay for a night of amazing tastes and all the education you can ask for. Call the store to sign up.



At Boathouse on the Bay

190 N. Marina Drive  Long Beach, CA

Wednesday August 29th  7:30 p.m.

For Reservations call Boathouse on the Bay Restaurant at (562) 493-1100


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