Mezcal

A broader legal category (of which tequila is technically one specific type) that can be made from many agave varieties across several Mexican states, most associated with Oaxaca. Traditional mezcal production often roasts the agave in underground pits lined with hot stones, giving classic mezcal its distinctive smoky character — a key stylistic difference from tequila's typically unsmoked, more vegetal profile.

Profile

Smoky, earthy, vegetal.

Both tequila and mezcal have seen significant premiumization and a quality-focused boom internationally over the past two decades, alongside growing attention to sustainable and traditional agave farming practices. Mezcal pairs naturally with grilled or smoked food — smoke and char complementing smoke and char — and specifically with grilled street corn or other smoky, charred Mexican dishes.