Mezcal is produced in the state of Oaxaca in southern Mexico, from several varieties of agave, but not blue agave. The pinas are cooked using wood-fired ovens, giving the spirit a pungent smokiness. Traditionally bottled with a worm (the original reason for this being unclear), mezcal uses the same terms as tequila: blanco, reposado and anejo.
Gusano Rojo Mezcal is one of the most popular mezcals in Mexico, and is made with 100% agave. Named Gusano Rojo (red worm) after the 'worm' that is sometimes found on the Agave plants used for the production of mezcal.
Del Maguey Crema de Mezcal is made with 80% mezcal from San Luis Del Rio, mixed with 20% pure agave syrup, so expect it to be quite sweet. As the bottle proudly proclaims, "For women only...and a few strong men".
A very modern mezcal, eschewing some traditional methods and using agave roasted in brick ovens. This leads to a more fruit led mezcal, helped along by the small ceramic stills used to produce the spirit.
A joven (joung) Mezcal from Wahaka. This is an incredibly pure, artisanal Mezcal, in which you can truly taste the agave plant itself. From the agave-rich aroma right through to the smokiness of the pit and the sweetness of the cooked agave. One to sip and enjoy!
A single varietal Mezcal using Madre Cuishe agave. This species of agave grows in low-lying volcanic terrain areas, leading to a drier and more minerally spirit. the producers recommend pairing this with exotic fruits - well any excuse...
The Alipus label is dedicated to finding and distributing traditionally made small village mezcal. San Andrés is made from Espadin agave in Xitlapheua by Don Valente García Juárez. Winner of Tequila.net's 'Best of the Best' Judge Favourite award for Joven (young or unaged) mezcals in 2012.