Mezcal

One of the things I love about Mezcal is the regional variation. The same category produced in different parts of the world tastes completely different. The character shifts dramatically depending on origin, and served chilled those differences are most apparent. If you've only tried one style, you…

After 15 years of drinking Mezcal I'm still finding bottles that surprise me. The category has more depth than it's given credit for by people who haven't explored it properly. Served chilled at its best, the balance between sweetness and bite continues to evolve in interesting directions. My advic…

I resisted Mezcal for a long time based on a bad early experience. Then a friend insisted I try a properly made version served chilled and everything changed. The nose I'd missed the first time was suddenly the point. Been drinking it regularly for about six months now and find myself actively seek…

Something I've noticed with Mezcal: the season changes the experience significantly. In summer neat it's lighter and more refreshing, the finish sitting differently in warm weather. In winter the same drink served the same way feels richer and more substantial. I now think about Mezcal seasonally i…

Mezcal has a specific character that isn't universally appealing and I respect that. Some people find the character overwhelming. Served as a long drink with ice it's at its most polarising — full flavour, no hiding. For those it clicks with, the payoff is enormous. I'm firmly in that camp and have…

I spent years not getting Mezcal. Tried it a few times, found it fine, moved on. Then I had it served chilled by someone who knew what they were doing and the complexity on the palate landed differently. Something clicked. Since then I've been actively exploring the category and find it more reward…

My first serious Mezcal was a gift and it genuinely opened a new chapter in how I think about drinking. The complexity — especially the nose — was unlike anything I'd experienced. Served neat by the person who gave it, with an explanation of what I was tasting. That experience sent me down a path o…

Over the past year I've tried 30 different expressions of Mezcal, ranging from entry-level to premium. My conclusion: the balance between sweetness and bite is the most reliable indicator of quality across price points. Served as a long drink with ice, the differences are pronounced and educational.…

Quality Mezcal sits at the premium end of my drinks budget and that's fine — it's an occasion drink for me. Served in a proper glass at room temperature at the right moment it's hard to beat. The depth of flavour on a well-chosen bottle is extraordinary. That said, the price variation in this categ…

I use Mezcal primarily in cocktails and it excels in that role — the depth of flavour comes through in a mixed drink in ways that complement rather than dominate. Served neat chilled it's fine but not where it shines for me personally. If you're building a home bar, having a quality Mezcal is essen…