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10 Most Popular Mezcals to Try

Different types of mezcal bottles

If you’re a fan of tequila, you might want to give mezcal a try. Mezcal is like the smokier, more mysterious cousin of tequila, made from the heart of the agave plant. It’s got this earthy, complex flavor that’s totally unique, and it’s become a hit with mixologists and spirits enthusiasts.

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Whether you’re into sipping spirits neat or experimenting with craft cocktails, there’s a mezcal out there for you. From young, vibrant mezcals to aged, sophisticated options, there’s a wide range of flavors and styles to explore. So, if you’re looking for something a little different to add to your home bar, the best mezcal might just be your next favorite spirit. Cheers to the smoky, delicious world of mezcal!

Del Maguey Tobalá

Del Maguey Tobalá
Source: delmaguey.com

Del Maguey Tobalá mezcal is made with maguey Tobala, which is a type of agave, and the flavor profile is sweet with fruity notes. It has a 46% ABV and finishing notes of tropical fruit like mango and cinnamon flavor for a perfectly smooth finish. Del Maguey, known as one of the best mezcal brands, is based in Oaxaca, Mexico, and bottles its mezcal in iconic green glass bottles. This unique mezcal is naturally fermented, twice distilled in wood-fired copper stills.


Ilegal Mezcal

Ilegal Mezcal Joven
Source: www.ilegalmezcal.com

Ilegal Mezcal is a brand created by a bar owner in Guatemala. The brand focuses on providing quality mezcal while staying as sustainable as possible. The brand produces three types of mezcal: reposado, anejo, and joven, each made by using 100% Espadin agave. Ilegal Mezcal Joven is an award-winning mezcal, with tasting notes including green apple, fresh citrus, and red pepper. It is a lightly smoky mezcal with lingering heat.

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Rey Campero Tepextate

Rey Campero Tepextate
Source: www.mezcalreycampero.com

This mezcal is made from wild Tepextate agave. Most mezcals are made with cultured agave, where wild agaves grow in the wild under environmental factors that offer different flavors. Rey Campero means King of the Countryside in Spanish, and the brand is about presenting the culture of the small towns in Oaxaca that inspire them. The agave has matured 15-18 years before harvesting, creating the perfect mix of jalapeno and green bell pepper tastes on the nose with a light mint finish. The peppery spice of this mezcal is common in Tepextate agave varieties.


El Jolgorio Barril

El Jolgorio Barril
Source: www.lamezcaleria.ch

El Jolgorio Barril is a mezcal with a delicate balance of sweetness, citrus flavors, and a crisp minerality. It is earthy and refreshing, which makes it a great sipping drink. With a 47% ABV, you should sip this refreshing Oaxacan mezcal. El Jorgorio Barril is made with 100% barril agave, a rare agave plant called Agave karwinskii that grows at higher elevations and produces more complex mezcal flavor profiles. This is the best mezcal to try if you want an earthy flavor with light smoke. The brand is about embracing joy and community, so this is a great mezcal to share with others.


Nuestra Soledad Mezcal

Nuestra Soledad Mezcal

This brand makes its types of mezcal with 100% Espadin agave, and each variety of mezcal is reflective of the village in which it is made. There are six varieties, and each one has flavors that showcase the differences of each village in Oaxaca, while still adhering to the brand as a whole. Each village’s mezcal is made from 100% Espadín agave, but the flavors vary based on the mezcal production processes cultivated over hundreds of years in each village.

See also  13 Most Popular Top-Shelf Mezcals to Try

Bozal Tobasiche

Bozal Tobasiche
Source: www.bozalmezcal.com

Tobasiche is a type of agave that comes from the Karwinskii agave family. It is herbaceous and has cedar-like aromatics giving it an earthy agave finish. It is made in the artisanal method using a copper pot still and has tasting notes of quine, anise, and a strong minerality. The herbaceous taste comes in at the finish to make a well-rounded earthy mezcal. It’s sweet on the nose with a botanical finish and a smoky flavor.


Clase Azul Durango Mezcal

Clase Azul Durango Mezcal
Source: www.claseazul.com

Clase Azul is a brand known for luxury and good taste. The Durango mezcal is made from Cenizo agave that grows in the northern area of Mexico. The mineral-rich soil and natural spring water make this a smoky spirit with complex flavors. It has an herbal and zesty citrus aroma and has flavors of honey, peanut, brown sugar, wood, chocolate, and fruit notes.


El Silencio Mezcal Espadin

El Silencio Mezcal Espadin
Source: silencio.com

This mezcal brand claims to be a return to artisanal mezcal making and a commitment to sustainability. The espadin variety of agave makes a great mixing mezcal with a sharper taste and strong agave flavor. You can sip it on its own or add it to your favorite cocktail. It has a more intense, deeper flavor profile with a slight spice. It is usually enjoyed in a spicy margarita or bloody maria.


Mal Bien Espadin Mezcal

Mal Bien Espadin Mezcal
Source: www.mezcalmalbien.com

Mal Bien Espadin Mezcal is produced using ancient methods to create a mezcal that is true to its roots. The brand is a collection of agave spirits from many small producers throughout Mexico. It is a brand that values history and authenticity. Mal Bien Mezcal represents several mezcal producers from Oaxaca, Guerrero, and Michoacán, each honoring the tradition of making mezcal.

See also  The Oaxacan Old Fashioned

Peloton De La Muerte Espadin

Peloton De La Muerte Espadin
Source: pelotondelamuerte.com

This artisanal mezcal is produced by the Mexican brand, Peloton De La Muerte. The brand has a revolutionary spirit and adheres to traditional ways of making smooth mezcals. The Espadin mezcal is double distilled in copper pots and made from 100% espadin agave. The flavor profile is the perfect balance of agave, herbal notes, and caramel.


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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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