Locally called maguey, agave plants live eight to twenty years. Agave spirits are made from the piña or heart of the agave plant. How the piña is prepared creates the flavor distinction between tequila and mezcal. Once distilled, the spirit can be bottled or aged, giving rise to several variations from silver, resposado and añjeo.

STYLES:

Tequila:
Must be made of the agave tequilana or blue Weber agave plant, and in one of five Mexican states that comprise the Los Altos highlands region. Piñas are steamed or baked to give a clean, crisp flavor profile.

Mezcal:

Mezcal is a broader category of spirits that may be made from any agave plant in one of nine designated Mexican states. Piñas are cooked overnight in a pit to impart a deep smokey and earthy flavor.

For cocktails, tequila and Mezcal are almost always interchangeable. We prefer tequila when we’re looking for something sweet and refreshing and mezcal for smoke and earth (cue the bonfire...).