Mezcal 101 · 6 min read
A beginner's guide to mezcal, without the mystique
Bar Manager, Las Ficheras
Certified mezcalier · 9 years behind agave bars
Published 4 September 2026 · Reviewed by the kitchen
It is not "smoky tequila"
Both spirits come from agave. Tequila must be blue weber, mostly from Jalisco, usually steamed in ovens. Mezcal can be made from dozens of agave species, and the hearts are roasted in earth pits over wood - which is where the smoke comes from. Treat smoke as a by-product, not the point.
Three agaves to know
Espadín is the workhorse: cultivated, eight years to maturity, reliably balanced - the right first pour. Tobalá grows wild in the highlands, takes twelve years, and drinks floral and concentrated. Tepeztate can take twenty-five years and tastes green, almost vegetal. The price differences on our list are age and rarity, not quality rankings.
How to drink it
Small pours, room temperature, no ice, no shot glass. Sip and let it sit on the palate. Orange with sal de gusano is traditional in Oaxaca and genuinely helps reset between pours - it is not a gimmick.
Ordering at our bar
Our flight is espadín, tobalá and tepeztate in that order, €22, with worm salt and orange. If you have had mezcal before, tell the bartender what you liked and skip the flight - there are eleven bottles that never make the printed list.
If you remember one thing: mezcal is a category, not a flavour. Tell us whether you want soft, smoky or floral and we'll pour accordingly.