The Origins of Mezcal

Unlike its cousin tequila, mezcal is not easy to produce commercially, limiting its export. And even with a boom in international interest, local mezcal maestros have focused on quality production in small batches. Witnessing the traditional process at a palenque, or artisanal distillery, is one of the few ways to understand mezcal’s cultural significance.

Maguey, or the agave plant used to make mezcal, can take seven to 30 years to mature. There are roughly 30 different species used to make mezcal in Oaxaca, each with a distinct flavor: tobalá, which takes an average 15 years to grow, has a smooth, fruity taste, while tepeztate, which matures in about 25 years, is strong and earthy; you can really taste the plant.


From “Oaxaca’s Potent Secret, Mezcal Is Born of Time, Tradition and a Slow-Growing Plant” written and photographed by Brett Gundlock for the New York Times

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