WHAT IS MEZCAL?

MEZCAL VS. TEQUILA

Mezcal, often hailed as “the mother of all Tequilas,” is a spirit crafted through cooking and distilling the agave plant. There are more than 200 different types of agave species, and more than two dozen of them can be used to make Mezcal – but the most popular agave plant for making mezcal is the mighty Espadín. Mezcal achieves its distinctive smoky, earthy, and floral flavor by fire-roasting the piña, or core of the agave plant, in earthen pits. This sets Mezcal apart from Tequila in several important ways: unlike Mezcal, Tequila is made only with Blue Weber agave and while Tequila is cooked using steam ovens, Mezcal absorbs the flavor of roasting with fire.

MEZCAL'S MYSTIQUE

Mezcal’s enchanting legacy traces back to Aztec lore, where it served as a sacred elixir facilitating communion with deities. Despite assumptions of Spanish influence, historical findings illuminate Mexico’s indigenous distillation practices, rooted deeply in the abundant agave landscapes of the region.

HOW TO DRINK

To savor 400 Conejos® Mezcal, pour it into a wide-mouthed glass, avoiding plastic, and drink slowly to fully appreciate its flavors. For a perfect pairing, complement your sip with a bite of orange slice sprinkled with sal de gusano (worm salt). For a culinary experience, combine mezcal with dishes featuring lemon, lime, orange, strawberries, or tamarind, to enhance the magic.

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What is the mezcal flavor profile?

Smoke – Fire-roasting the agave piña (or core) brings out an unmistakably smoky profile.
Fruit – Keep your tastebuds ready for banana, strawberry, apple, mango and more to burst from each sip.
Floral – Like gardening? Some reported flowery tastes hint of gardenias, lilies and violets.
Sweet & spice – The tip of your tongue may pick up notes of vanilla, nuts, caramel or honey.

How is mezcal made?

Mezcal, derived from agave plants, undergoes fire-roasting, milling, and sugar extraction before distillation. Its creation involves traditional, often ritualistic techniques varying by region. In Tlacolula, Oaxaca, for instance, Espadin agave is carefully harvested, fire-roasted in a cone-shaped wood oven, and fermented in wooden tubs. The cooked piñas are traditionally milled using a Tahona, powered by a horse circling to crush the agave. Some Mezcals are double-distilled in copper pot stills before bottling.

What are some cocktails I can make?

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How do you store mezcal?

Store your Mezcal in a cool, dry space away from sunlight and heat.

CHOOSE MISCHIEF

SAMPLER PACK

Can’t pick one? Try 3 mini magical elixirs.