Mezcal is a uniquely expressive spirit distilled from agave, with production deeply rooted in Mexican tradition. Unlike its more famous cousin —which must be made from blue agave and follows rigid regulations—mezcal can be crafted from over thirty varieties of agave, lending remarkable diversity to its flavors and aromas. Its bold, smoky notes are instantly recognizable and make mezcal a standout ingredient in modern and classic cocktails alike.
The distinct smoke associated with begins during its production. Traditional mezcaleros roast agave hearts (piñas) in underground earthen pits lined with wood and hot stones. This slow roasting infuses the agave with deep, wood-fired flavors. Once roasted, the agave is crushed—often with a stone wheel called a tahona—and then fermented and distilled, sometimes in small clay or copper stills, preserving rustic flavors.
The unmistakable smoke in mezcal is the result of earth-pit roasting, and it has become a signature characteristic for cocktail enthusiasts. Used well, mezcal adds depth, intrigue, and a lingering savoriness to drinks that might otherwise taste familiar. The use of mezcal in smoky cocktails is not just about making drinks taste ‘burnt’—instead, skilled bartenders leverage its grassy, mineral, and peppery notes to construct well-balanced, multilayered flavor experiences.
The Oaxaca made the case for mezcal as a serious cocktail ingredient and remains a staple at bars worldwide. It’s an adaptation of the original Old Fashioned, swapping part of the for mezcal, layering smoke and spice into every sip.
Not every mezcal works for every drink. For cocktails, bartenders often favor joven (unaged) or lightly aged mezcals made from espadín agave, which balance smokiness with earth, fruit, and pepper notes. Avoid heavily aged (añejo) or aggressively smoky bottles unless the drink calls for an assertive style.