Here are the best mezcals available to get right now. In the below list, we've taken out a lot of the guesswork involved and selected the Oaxacan Rey Compero Tepextate as our overall favorite. She suggests visiting a mezcal bar and sampling different one-ounce pours to figure out what you like before buying a bottle. Yet, because mezcal production is high-cost-“Agave takes eight to 30 years to mature, and there’s no machine that harvests them, so it’s all manpower,” says Mix-bottles can be pricey. Trying mezcal should be a journey through flavors of flowers, fruits, vegetables, herbs, earth, cheese, or even sour notes until you find the perfect one for you. “Not all varieties taste the same, and not every batch tastes the same. “There are many factors that go into a mezcal’s flavor profile, such as terroir, agave species, and how the mezcalero chooses to cook, ferment, and distill the plants,” says bar consultant Deena Sayers of Drinks By Deena. “It’s like not all scotch is peaty Laphroig.” “But that’s just one of many different types of mezcal,” says Mix. Most Americans know the mezcal of Oaxaca, where Espadín agave is roasted in a hole in the ground to prepare it for distilling, resulting in a smoky spirit. Mezcal is made from an array of different agaves in 13 different Mexican states. “At its most basic, mezcal is an agave distillate,” explains Ivy Mix, co-owner of Brooklyn’s Leyenda and author of Spirits of Latin America, “But it is not just smoky tequila.” Tequila is technically a mezcal, but it is only produced in Jalisco and three surrounding states using at least 51 percent blue agave.
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