Tequila’s wilder, smokier cousin, mezcal is made from agave — and Oaxaca is its heartland. Unlike industrial spirits, traditional mezcal is still made by hand in village palenques.
From plant to bottle
Agave hearts (piñas) are roasted in earthen pits, crushed by a stone tahona, fermented in wood, and distilled in copper or clay. The roasting is what gives mezcal its signature smoke.
A protected origin
Mezcal has held a Denominación de Origen since 1994, regulated by COMERCAM; you can read about the protected region on its denomination of origin page.
Taste it right
Sip, don’t shoot. Try an espadín first, then a wild tobalá. Our mezcal day tour visits a working palenque.
