3 Ways to Taste Mezcal from Schmo to Pro

If you’re not already a mezcal aficionado or living under a rock, I’m sure you’ve come across this phenomenal spirit known as Mezcal. Whether it’s at a trendy bar or lounge, even at a friend’s get-together and someone brings out a bottle of mezcal. 

Without a doubt, mezcal is experiencing a boom, and you will encounter it more and more. So it is important to understand this agave spirit and respect it so you don’t have a bad experience. In this post, I’ll provide 3 examples of How to taste mezcal – from the ‘schmo’ way of how ‘not to taste’ right up to the ‘pro’ way to taste mezcal, as my colleagues and I taste mezcal as certified mezcal sommelier.

It’s important to grasp the culture and diversity that exists within mezcal for a few reasons. Mezcal isn’t an ordinary spirit, it is one of, if not the most complex spirit in the world. Mezcal has been produced throughout most of Mexico for almost 500 years in some form or another and is made from a variety of over 40 species of agave. Per CRM regulations, 9 states can ‘legally’ produce mezcal, Oaxaca, Guerrero, Puebla, Michoacán, Tamaulipas, Guanajuato, Zacatecas, Durango, and San Luís Potosí. However, almost 80 percent of mezcal producers are uncertified and about 90 percent of certified mezcal comes from Oaxaca. 

Also, there are 3 categories that classify mezcal to help the consumer figure out in some way the quality of the mezcal they are consuming; Industrial, Artesanal, and Ancestral. Other information can and should be found on the label, like the species of agave, place of origin, maestro Mescalero, lot size, and year. 

So, now that you’ve taken this all into consideration and brought your chosen bottle of mezcal home or carefully selected it from a menu, it’s time for the fun part. Let’s taste our mezcal. 

3 Ways to Taste Mezcal

#1 – Shot, Shot, Shot!

The first, and newbie way we’ll touch on is shooting your shot of mezcal. Most who first begin to taste mezcal, usually from their experience with tequila, may be tempted to take it in one shot. But wait, “put some respek on my name!” Said the mezcal. Mezcal has an ABV between 45%-55% with higher than normal acidity – so this may not go down well in a single shot. Like my good friend Brenda so eloquently put it,

“Mezcal is like the woman you love, you make love to her. You don’t just screw her. Go slow, take your time.”

– Brenda, mezcal tour guide

#2 – Mezcal se Toma a Besos – (You “kiss” the Mezcal)

To follow up on the previous quote. You basically want to take your time in tasting your mezcal, to truly take in all the different aromas, flavors, and sensations. The saying goes, “mezcal se toma a besos,” meaning you “kiss” the mezcal by giving it small little tastes.  

Start by using a clear, wide-mouth glass. As trendy as mezcal is getting, yes there are just as many trendy, cool glasses and “copitas,” with fancy designs, made from clay or other materials. These in fact are pretty awesome, and great to have in one’s collection. However, after spending some money on a quality mezcal, you want to take it all in, and that starts with visual observation. With a clear glass, you will notice the clarity, color and density of the spirit you are about to drink. The wide mouth on the glass also allows you to smell the aromas coming from the mezcal.

Now, take a breath, then indulge in your first sip. This sip is to “warm you up” – to prime your palate. Use your tongue to coat the inside of your mouth with the substance, without swooshing or agitating the spirit. Notice the different sensations it creates in the different areas of your mouth. Even notice the feeling you get upon the retro breath as you exhale. 

Now, with the power invested in me, you may now kiss the mezcal. Now enjoy your mezcal with “kisses”, each time noticing the different flavors you recognize, textures you sense as you sample, and learn what pleases you most. 

#3 – Make Notes Like A Pro

Now that you can properly taste mezcal and identify the distinct characteristics that make up each batch, from the region, agave variety, terroir, and maestro mezcalero. Why not take it up a notch? Take notes and create a catalog of the different tasting notes you record. This will reinforce the exploration you’re doing in mezcal, and assist you in conversations as you spread your knowledge and findings. 

As an ASI Certified Mezcal Sommelier, we follow standards for agave spirit service – with consistent and formal techniques applied in the world of Fine Spirits Sommelier Service. It starts with a complete organoleptic observation of any spirit. The form used to record these observations from the type of agave spirit, label information, visual evaluation, smell evaluation, taste evaluation, finishing, pairing notes, and the overall impression is provided by the Agave Spirits Institute.

#Bonus – Get Certified in Mezcal and Agave Spirits

Whether you’re getting deep into mezcal as an aficionado or a working spirits professional, getting certified with the Agave Spirits Institute might be for you. ASI is the first and only official spirits institute recognized by the International Wine Guild, offering 4 levels of certification; Level 1 Mezcal Specialist, Level 2 Mezcal Sommelier, Level 3 Agave Spirits Adviser, and Level 4 Master of Agave spirits. 

Achieve a comprehensive understanding of the world of mezcal and agave spirits; the ancient history, exploration of the various agave species used for mezcal, the different regions of the D.O, working practices of the fine spirits industry, and a 1-week immersive experience in Oaxaca.

If this interests you more, click the link below for a 10% off code with Mezcal Buzz for the Agave Spirits Institute.

Closing

If you’re a newbie discovering mezcal, searching for information I hope this post helps you get a better understanding of this wonderful world you’re getting into. And, if you’re a well-experienced aficionado, I hope this post encourages you to continue your exploration of Mezcal and even motivates you to pursue certification and continue to proliferate the information and good practices around mezcal and agave spirits.