Tequila is made only from one type of agave, Maguey Azul (A.Tequilana Weber); Mezcal can be made from 40+ agave varieties including Maguey Azul.

Some Mezcals use wild agave, which takes up to 30 years to mature, making every sip extra special. Espadín is the most commonly used agave in the Mezcal world. It’s easy to cultivate, matures in 7–10 years, and produces a wide range of flavors, making it the go-to agave for many mezcal makers.

Mezcal has been made in México for over 400 years, with deep roots in Indigenous traditions.

In Aztec mythology, Mayahuel is the goddess of the agave plant and fertility. She’s often honored as the spiritual mother of Mezcal.

“Agave” comes from Greek, used scientifically. “Maguey” in native Indigenous language Nahuatl is still spoken with pride in México. Two words. One sacred plant.

- Traditional Mezcal uses modern tools like copper stills.– Ancestral Mezcal is ultra-old-school.

- distilled in clay pots, with no metal, and often crushed by hand or with stone tahonas.

Flavor depends on the agave type, region terroir and production process no two batches are exactly the same.

As of now, 9 Mexican states have Denomination of Origin (DO) status for Mezcal, Oaxaca being the heartland and largest producer.

Ancient legends say that 400 rabbit spirits (Centzon Tōtōchtin) were born from Mayahuel and loved to party. They represent the many moods of intoxication—and the joyful spirit of Mezcal.

The word comes from Nahuatl: metl (agave) and ixcalli (cooked).