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  1. […] More on Tequila vs. Mezcal […]

  2. Bernardo Gonzalez at |

    The price of a good mezcal is related to the time spent of this elaboration, the same relation in an aged whiskey or cognac. But the difference is in the part of the process this time take place. In those non agave spirits they take a lot of time in the barrels gaining flavor but in the agave this tame take place in the fields.
    For some of the agaves you have to wait more than 15 years to make a bottle of mezcal, during this time the plant capture the flavors of the soil and the air. It results on a wide range of aromas and flavors in the spirits.
    This time in the field requires care by the farmer, which generates a higher cost; in addition these plants are not planted on a small plot as with crops of other varieties of agave. They are scattered in the fields or the hills and the work required to care is much higher. That is why these agaves are more expensive and the result is a mezcal with higher price in the market.

  3. dp at |

    Unfortunately I am leaving Oaxaca in the morning returning to SOCA after spending several days tasting Mezcal in the city as well as along the Caminos del Mezcal. My favorite was a palenque in Matatlan run for 50 years by Don Tacho and his family, Real Matlatl. Had the opportunity to see the production from roasting the pina to sealing the bottle up close and it exactly replicated the pictures in your blog.

    The bottom line is my transition from Tequila to an avid Mezcal “appreciator” is now complete. I am not an aficionado as there is so much more to discover. Thank you for you blog as it has confirmed what I have enjoyed during my stay in Oaxaca. BTW, I saw no evidence of chemical additives or other
    subterfuge in the distillation process.

  4. At home in Austin – ollibatical at |

    […] Cajun craving under a nest of wild parakeets, and Mezcalería Tobalá served a dozen variations on tequila in clay copitas. We also liked Mettle, while it lasted; on the dark side of rapid change, it […]

  5. […] set the record straight, every tequila is mezcal, but every mezcal isn’t tequila. Tequila is made from one plant only (blue agave), whilst mezcal can be a delicious blend of 30 […]

  6. Green elixir at |

    A real good artisanal mezcal is hard to find; due to financial reasons most of the distillers add chemicals to speed up the fermentation process and then dilute the product to extract more liters out of that batch.

    A bottle of authentic artisanal mezcal produced with no added chemistry or diluted should cost at least twice as the most expensive artisanal mezcal you find nowadays.

    Is just for a niche market, not for the masses, hence the difficulty of finding them.

    I have been involved in the mezcal industry on and off for the past 40 years.

    A mezcal produced

  7. Bernardo at |

    Just bought a bottle of Xicaru mezcal. It is delicious, with a subtle smokey flavor and a clean, delightful finish. Your description of journey from tequilas reposado to anejo to mezcal is exactly my story.
    Thanks for the excellent information.

  8. […] savory. But rankings confirmed our qualitative predictions, with lime juice rating most sour and mezcal—a smoky agave-based spirit, related to tequila—most savory. All samples rated less than 2 out […]

  9. […] a Del Maguay Vida Mezcal. For those of you who always assumed mezcal was a type of tequila, you’d be wrong. And in for a serious tastebud […]

  10. […] Posted by Mezcal PhD on August 18, 2012 in Mezcal 101 | 132263 Views | 57 Responses […]

  11. Lucien at |

    Mezcal PhD – you mentioned that Mezcals are produced in “Oaxaca, Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, and the recently approved Michoacan.” I have a trip to the Yucatan (Merida) and am dying to see a the real artisanal mescal process, but unfortunately due to wedding engagements etc. I will not have the opportunity to travel far outside of the Yucatan (although I will have a rental car). I’ve googled and found places like the Mayapan Traditional Agave Distillery and Destileria Artesanal de Agave (both near Valladolid), do you know anything about them or would you recommend anywhere else to go in Yucatan or Campeche? Your opinion would be much valued!! It would certainly gain you another trooper in the Mezcal vs. Tequila battle 😉

    1. Marilyn B at |

      Lucien, we visited the Mayapan Distillery in Valladolid a couple weeks ago. Was it the best drink I ever had? No? Was it the most interesting and very informative tour, yes! Would highly recommend it. We were able to taste directly from the batch being processed, as well as their 4 variations: silver, gold, reposodo, and extra aged (I’m not likely using the right terminology on that last one). Being just the two of us there was plenty of time to pause and ask questions. Betty, our guide, was very knowlegible of the process.
      I wouldn’t hesitate to recommend a stop at Mayapan if you’re in the area.

      1. Lucien at |

        Marilyn, thanks very much for sharing your experience! I think we will indeed check it out. Especially if we get lucky and get such a personal tour. Thanks again!

  12. […] via a narrow, concrete passageway painted in brilliant blue is a gallery filled with blown glass mezcal bottles, remnants of the time when this was how the agave liquor was stored. They are hard to find […]

  13. Salted Cocoa Nutella Cupcakes at |

    […] with a love for taco trucks and simple margaritas. Now I’m in a city where there’s a mezcal bar on every corner and the best tacos I’ve ever had in my life are being slung on every […]

  14. Jacob at |

    Sorry if I sound like a grasshopper, but how exactly does an artisan mezcal differ from an artisanal tequila? Certainly most of tequila is industrially produced, but you can find those also made in old fashion way too. On the other hand, you can also run into industrially produced mezcals. In fact, inside of a run of the mill US liquor store, you’re probably much better off grabbing a well selected bottle of tequila than one of mezcals like Zignum or Monte Alban. If you shop around, there exist so me very good honest to god sippable blanco and even reposado tequilas under 30 bucks a bottle. On the other hand, good mezcals are hard to come by when when someone gets me a bottle I feel it lacks in the price-performance ratio. So far have had friends bring me El Seniorio and Illegal reposado and blanco from Mexico, I thought that while being good mezcals, I don’t know if they justify the price vs a well selected bottle of tequila.

  15. Jos Jaspers at |

    Please adjust your text for “palenque” meaning.


  16. Trent Simpson at |


    This is a great post and as I have to answer this question multiple times per night behind our bar! I had a question in regards to law for cooking the pina for Tequila, is using an autoclave oven necessary to create tequila, or just the most commonly used?

    1. Mr Donaldo at |

      Thank you! so bottom line, Mezcal tastes different (fundamentally different) from Tequila because it’s smoked. (Reminds me of the Mad Men episode “It’s toasted.”)

  17. Denise at |

    Why, thank you. This was very informative. I am just now beginning to get away from bourbon and find I am really enjoying the more “clean” (less sweet) flavor tequilas & mezcals. Whenever I asked the difference I seemed to get a lot of hot air. This clears things up.

  18. Chasing Today at |

    […] like no other, listening to funky beats spun by Bassjackers with VIP treatment at Monarch sippin on Mezcal, a smoky tequila, in all the secret hiding spots. Though it could be tough to beat, the nightlife […]

  19. […] its own brand of Mezcal, which is similar and often confused with Tequila. According to the website MezcalPhD.com, all Tequilas are Mezcals, however, there are three distinct […]

  20. […] got a taste of just distilled mezcal, warm and just out of the still. At eighty-percent alcohol her engine was roaring after just a sip. […]

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