I had not heard of mezcal before I visited Oaxaca but it’s a core aspect of Oaxacan identity. Mezcal is a spirit similar to tequila in taste and strength but the culture of mezcal is unique.
Mezcal’s cultural heritage
Almost all of Mexico’s mezcal is produced in and around Oaxaca, using agave plants as its main ingredient.
The production of mezcal is an ancient tradition. Rather than being industrialised and mass-produced, it is often still made by hand at family farms in the Oaxacan hills, some of whom use recipes passed down through generations. Not only that but mezcal can be made with over 30 species of agave. The result of all of this is that there are many unique varieties and flavours of mezcal.
This makes mezcal a uniquely Oaxacan drink and a must-try for any trip to Oaxaca.
Mezcal is a non-vegetarian option
Vegetarians must watch out when drinking mezcal, as some mezcal is bottled with a worm in it. The reason for this is not entirely clear but it allegedly improves the flavour of the mezcal (or it’s a marketing ploy – you decide). You’re unlikely to find the worm in your glass though so you can drink your cocktail without worrying about that.
Another non-vegetarian aspect of mezcal production which is more difficult to ignore is that some mezcals are dripped through a raw chicken or turkey breast to give it a particular texture. Apparently the strength of the alcohol removes the risk of bacteria from the raw poultry. I gave it a go but it was all I could think about when trying my chicken-breast-infused mezcal cocktail. If you see pechuga (breast) on the menu in the description of your mezcal cocktail, you have been warned!
Where can I try mezcal?
Any bar in Oaxaca will serve mezcal cocktails but you can also find designated mezcal bars including:
- La Casa de Mezcal
- Marsupial – La Mezcalería
If you’re looking for a safe option for a cocktail without risking salmonella, go for a mezcalita – it’s just a margarita with mezcal instead of tequila.
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