Mezcal is Mexican liquor distilled from agave or maguey obtained from the fermented juices of the cooked heart of the plant. Its character and organoleptic sensations are defined by the different types of production in the many villages where it is made. The artisanal production for young mezcal includes harvesting and cutting agave, cooking, mashing, or milling, fermentation and distillation.

Originally agave distilled liquors have been produced all over the south west to north west of Mexico, these beverages have their own cultural names but in the case of Mezcal has been mostly traditionally made in Oaxaca and currently, under a Denomination of Origin, shares production with other 7 States ( Oaxaca, Guerrero, Guanajuato, San Luis Potosi, Zacatecas, Durango and Tamaulipas). This is because around the world exist over 300 varieties of agave - maguey which around 220 are endemic from Mexico, and from these 220 are mostly found in Oaxaca State.

Mezcal production comprehends three different categories: Artisanal Mezcal, Ancestral Mezcal and Mezcal. The differences are based on the way of production from traditional to industrial. Mezcal Campante is originally made artisanal from our Maestro Mezcalero Raúl Rodríguez in Ejutla. This means harvesting the agave-maguey once it's mature, cutting the heart, cooking on the floor oven, grinding in tahona, fermentation in open air barrels, distillation in copper coil.

Once an agave plant reaches maturity, it is harvested by hand, which is no mean feat considering the size of these plants (10 feet or more in height and width and weighing a commensurate amount). Plants must also be harvested before the flower stalk erupts, which makes the plant unsuitable for distilling.

The leaves are removed by hand, leaving just the large central heart of the agave plant, called a piña because it looks a bit like a very large pineapple. The heart must then be dug out of the earth. Over 100 hearts will be required for a single batch of mezcal.

Once ready, the hearts are steam roasted. This converts the starches in the plant’s core into fermentable sugars, which are then converted into alcohol by yeast. A huge pit is dug in the earth, and then a fire is kindled. Hundreds of rocks are heated in the fire, then used to line the bottom and sides of the pit. Then the mezcal hearts are placed into the pit and buried under soil to slowly roast for up to a week.

When the roasting process is finished, the mezcal hearts must be crushed to unlock their sugar content. To do this, they must first be cut up into small chunks, then they are crushed by a large wheel pulled by a bull, ox, or dunkey. The crushing action turns the hearts into pulp, which is then placed in open-air barrels made of wood and allowed to ferment for up to 10 days depending on the weather.

After fermentation stops, the distillation process begins (otherwise, you’d end up with pulque, which is basically agave beer). Depending on the distillery, the mezcal will be distilled two to three times to get the clarity, strength, and flavor desired.

Like wine and scotch, the best mezcal is aged to help its flavors blend and mature. In our opinion, the best mezcal are aged at least eight years, although 2 to 4 years batches offer even more enjoyment for discerning drinkers.

The maturation rate for agave plants can vary a great deal, ranging from six to 70 years, depending on the agave-maguey varietal. Some of the factors that affect maturation include agave variety, soil terroir, moisture, climate, elevation, and more.

Mezcal enjoys a centuries-long tradition in Mexico, dating back to the time of the Spanish conquistadors, although fermented beverages made from agave were enjoyed by the indigenous peoples long before the arrival of the Spanish.

Far be it for us to tell you how you should drink your mezcal – follow your own star. However, if you’re looking for a little guidance, we’re happy to help. Traditionally, mezcal is consumed straight (neat), perhaps paired with an orange slice and a little worm salt (sal de gusano). Lemon or lime slices can also be used if you prefer. For those who want to explore a wider world of flavor, it’s becoming more common to add mezcal to cocktails, such as the mezcal negroni, or the Oaxaca old-fashioned.

Mezcal often has a smoky flavor, although the level of smokiness varies greatly from brand to brand and even from batch to batch. However, mezcal can have many different flavors depending on factors like growing conditions and agave variety, including leather, pine, and even floral notes in some cases.

Yes! Mezcal has traditionally been paired with many different accompaniments, from fruit to entire meals. Orange slices and worm salt are traditional, as is sangritas, nuts, and sliced melons and mangoes sprinkled with tajin spice.

Want something to pair with your mezcal that’s a little more north of the border? The liquor pairs well with just about anything that might tempt your taste buds, from thick-cut steaks seared on the grill to tuna melts with French fries. Feel free to follow your inspiration and create combinations that speak to your own passions for food and drink.

If you’re sensitive to gluten, you can enjoy Mezcal Campante without any worries, as it’s 100% Agave-Maguey.

You might ask if the sky is always blue? No, like the sky, mezcal can be many different colors depending on a range of factors. For example, the class of mezcal you're drinking, if it's aged or not. Mezcal Campante enjoys being young mezcal where you can appreciate the original character of agave-maguey.

You won’t be taking a trip when you sip mezcal. While the names sound similar, mezcal has no relation to mescaline and will not cause hallucinations.

While you will find variances, mezcal averages 40% ABV.

While it shares similarities with tequila (both are made from agave, which means tequila is technically a type of mezcal), it is unique in many ways. Mezcal can be made a 100% from any type of agave, while tequila only comes from blue agave.

Tequila is actually a specific type of mezcal, distilled only from blue agave only. Mezcal, on the other hand, can be distilled from any type of agave maguey that currently in Oaxaca, are used 12 varieties only for Mezcal. Tequila only comes from the state of Jalisco, and farmers and distillers must follow very rigid rules in its production. You will also find that tequila can only be produced by a state-licensed distillery, while mezcal can be distilled by families and often follows centuries-old recipes handed down through the generations.