Mezcal

Smoky agave spirit for sipping and smoldering cocktails

Tequila's smoky cousin, mezcal carries a deep, earthy smoke from roasting the agave in pits — sip it slow or build a smoldering cocktail. Keep the bottle at room temperature.

Mezcal is the smoky, artisanal ancestor of tequila — a Mexican agave spirit (most from Oaxaca) whose defining trait comes from roasting the agave hearts in underground pits lined with hot stones and wood. That earth-oven process gives mezcal its signature campfire smoke, layered over roasted agave, tropical fruit, minerality, and sometimes a whisper of tar or leather. Made from many agave species (not just blue agave), it's more variable and more wild than tequila. A few drops can perfume a salsa, a marinade, or a cocktail with smoke no other ingredient delivers.

Measured in: ml
Storage: Room Temperature

Find it in

Beverages

Types & varieties

Espadín

Most common agave — balanced smoke, great value

Tobalá

Wild agave, fruitier and rarer

Joven

Unaged, clear, brightest smoke

How to use in cooking

Treat mezcal as a seasoning more than a base — its smoke is potent. A teaspoon stirred into a salsa roja or a black bean stew adds depth that reads almost like roasted chiles. It's superb in marinades for grilled meats and in glazes where the smoke complements char. In a flambé it perfumes the whole dish; in a cocktail it does in drops what other smokes can't.

How to choose

Look for 'mezcal' or 'mezcal artesanal' with the agave species named (espadín is the everyday workhorse and great for cooking). Avoid heavily flavored novelty bottles. The smoke level varies hugely by producer, so taste before committing to a dish.

Common uses

Add smoke to salsas and molesMarinate grilled meatsGlaze ribs or short ribsSpice up black bean dishesMake a smoky margarita or NegroniFinish a tortilla soupDeglaze a charred-pepper pan