Mezcal is a traditional, handcrafted distillate from Mexico, made from various agave species. The name comes from the indigenous Nahuatl language and means "cooked agave".

Unlike tequila, which is made exclusively from the Blue Weber agave, mezcal can be produced from over 30 different agave varieties. This results in a wide range of flavors – from smoky and earthy to fruity and floral.

Mezcal may only be produced in certain regions of Mexico, primarily in Oaxaca, but also in Guerrero, Durango, Puebla, Michoacán, Zacatecas and other states.

Mezcal is made from the heart of the agave plant – the so-called piña . The Espadín agave is most commonly used, but wild varieties such as Tobalá, Tepeztate, Cuishe, or Arroqueño are also employed.

Depending on the agave variety, it takes 7 to 30 years until the plants are ready for harvest.

The manufacturing process is complex and mostly done by hand:

1. Harvest: Mature agaves are harvested by hand.
   
2. Cooking: The piñas are roasted in earth ovens over hot stones – this creates the typical smoky flavor.
   
3. Grinding: The cooked agave is crushed with a stone wheel (Tahona).
   
4. Fermentation: The juice ferments in wooden barrels or stone pits with natural yeast.
   
5. Distillation: Usually, distillation is carried out twice in copper or clay pots.
   
6. Maturation (optional): Depending on the desired style, the mezcal is either bottled directly or stored in wooden barrels.

• Mezcal Joven (Blanco): Unaged, clear and intense in taste – pure agave character.
• Mezcal Reposado: Aged for 2 months to 1 year in wooden barrels. Mild, with notes of vanilla and caramel.
• Mezcal Añejo: Aged for at least 1 year. Darker, more complex, with wood and spice aromas.

Furthermore, there are terms like Artesanal and Ancestral, which refer to traditional manufacturing methods.

Both tequila and mezcal are made from agave, but they differ in production, origin, and flavor. Tequila can only be made from the Blue Weber agave, while mezcal can be made from over 30 different agave varieties. For tequila, the agave is cooked in steam ovens, while mezcal is traditionally roasted in earth ovens over hot stones—hence its characteristic smoky flavor. Tequila is primarily produced in Jalisco, while mezcal is produced in several regions of Mexico, especially Oaxaca. Tequila is generally sweeter and smoother, while mezcal is more complex, earthier, and smokier.

Best enjoyed neat at room temperature.

Serve it in small clay cups ( copitas ) – orange slices and sal de gusano (worm salt) go well with it.

Avoid lime and regular salt, as they will overpower the delicate flavors.

Mezcal has no expiration date. If you store it sealed, in a cool, dark place, it will keep practically indefinitely. Even after opening, it only slowly loses its aroma – not its quality.

Yes! Pure Mezcal (100% Agave) is gluten-free and vegan , as it is made exclusively from plant-based raw materials – without any animal additives.

Yes. Sales are exclusively to persons aged 18 and over .

We conduct age verification during the ordering process, and an age check may take place upon delivery.

We ship within Germany and to EU countries where the shipping of alcohol is permitted.

The available shipping destinations and costs are displayed at checkout.

• Germany: 2–3 working days after receipt of payment
• EU: depending on the destination country, approx. 3–7 working days

Note: There are no deliveries on Sundays and public holidays.

You have the right to cancel your order within 14 days without giving any reason.

The period begins as soon as you or an authorized person has received the goods.

Please send us a clear statement (e.g. by email or letter) regarding your cancellation.

You are responsible for the return shipping costs.

You can find detailed information in our cancellation policy .