Mezcal is one of Mexico's most diverse agave spirits, shaped by agave variety, region and production method.
Unlike tequila, which is based on Blue Weber agave, Mezcal can be made from numerous permitted agave types across designated Mexican regions.
The collection includes producers such as Del Maguey, Ilegal, Clase Azul Mezcal, Domingo, Pescador de Sueños, Koch El Mezcal, QuiQuiRiQui and Los Siete Misterios.
Espadín & Other Agave Varieties
Espadín is the most widely cultivated agave used for Mezcal and provides an accessible introduction to the category.
The wider range extends into more distinctive agaves including Tobalá, Cuishe, Bicuishe, Tepeztate and Cenizo, each bringing different growing cycles, structures and potential flavour profiles.
Rather than assuming one variety is inherently superior to another, it is more useful to consider the producer, region, maturity of the agave and production method together.
Oaxaca, Durango & Regional Mezcal
Oaxaca is the centre of Mezcal production and home to many of its best-known producers.
The collection includes Oaxacan releases from Del Maguey, Koch, QuiQuiRiQui, Los Siete Misterios and others.
Durango offers a different regional expression, including Cenizo-based Mezcal such as Domingo Mezcal Durango Cenizo and premium releases from Clase Azul Mezcal Durango.
Regional identity matters because climate, agave species and local production traditions vary considerably across Mexico.
How Mezcal Is Made
Traditional Mezcal production commonly begins by cooking harvested agave hearts in earthen pits heated with wood and stones.
The cooked agave is then crushed, fermented and distilled, with individual producers using combinations of stone tahonas, open fermentation, copper stills or clay stills.
These methods can contribute smoke, earth, herbs, minerals and fermentation-derived complexity, but no single production technique defines how every Mezcal will taste.
Is Mezcal Always Smoky?
No.
Smoke is common because of traditional pit cooking, but Mezcal can also show citrus, flowers, tropical fruit, herbs, minerals, earth and savoury characters.
Some examples are intensely smoky, while others place greater emphasis on agave variety and fermentation.
Understanding the individual producer and agave is therefore more useful than selecting Mezcal purely according to smoke level.
Pechuga & Special Mezcal Styles
Pechuga represents a distinctive traditional style of Mezcal involving an additional distillation with ingredients that can include fruit, spices and, traditionally, a suspended piece of meat.
Recipes vary considerably between producers and communities.
The collection includes examples such as Pescador de Sueños Pechuga and specialist releases from QuiQuiRiQui, adding another dimension to an already diverse category.
Choosing Mezcal
For an introduction to Mezcal, Espadín provides a useful starting point, with producers such as Del Maguey and Ilegal offering established references.
Drinkers wanting to explore agave diversity can move towards Tobalá, Cuishe, Bicuishe, Tepeztate or Cenizo.
For a stronger focus on region and traditional production, look closely at the agave variety, village or state of origin and the individual producer rather than judging the bottle by smoke alone.
Shop Mezcal & Artesanal Agave at Kent Street Cellars
Explore Mezcal and artisanal agave spirits from Oaxaca, Durango and other recognised regions, including Espadín, Tobalá, Cuishe, Cenizo and Tepeztate releases from leading producers.
Delivery is available Australia-wide, with same-day delivery also available across eligible Sydney metropolitan areas.
