Mezcal: It's Not Just Smoky Tequila

Most commonly thought of as Tequila’s smoky cousin, Mezcal is a blanket term for all agave-based spirits including Tequila. But there are some distinct differences between Mezcal and Tequila, especially when it comes to their origins, the type of agave used, and how they’re made. Just in time for Cinco de Mayo, we’re doing a deep dive into all things Mezcal.

Yola Mezcal From The Greene Grape

While Mezcal typically hails from the Oaxaca region, it can be made in various states within Mexico. Over 30 different varieties of agave can be used to produce Mezcal, but the one most commonly used is Espadin agave. Mezcal is known for its smokiness, which comes from cooking and smoking the agave hearts (called piña) for three days in a pit in the earth lined with lava rocks. Afterwards the cooked agave is crushed by a stone wheel, traditionally turned by a horse, fermented in large barrels, and then distilled. 

Whether you enjoy Mezcal like a local, sipping it neat with a slice of orange and a pinch of chili salt, or in a craft cocktail, we’ve got you covered with some excellent Mezcal options.

Shop Mezcal From The Greene Grape


Banhez Espadin & Barril Mezcal

This ensemble Mezcal is a blend of spirits distilled from the common Espadin agave, as well as the less-common, wild-foraged Barril variety. The result is a very juicy, nuanced Mezcal, with less smoke than most bottles in the price range, and hints of lime peel, pepper and papaya.

Del Maguey Single Village 'Vida' Mezcal

Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. The Vida is naturally fermented and twice distilled in wood-fired copper stills. Made from 100% Espadín agave, this Mezcal over-delivers on flavor for the price. On the nose, fresh tropical fruit, honey, and roast agave lead to bursts of ginger, cinnamon, burnt sandalwood, banana and tangerine, with a long, soft finish with a satisfying smoky finish. 

Legendario Domingo Cupreata Mezcal

Roasted underground with tepehuaje and encino wood and double distilled in a copper alembic, this expression of Cupreata Mezcal is beautifully aromatic with notes of cedar, green pepper, clove and tobacco. Full and herbaceous with light smoke on the smooth, satisfying finish.

Yola 1971 Mezcal Joven

Handcrafted and organic, this award-winning Mezcal follows a recipe of espadin and madrecuixe agaves crafted in 1971 and later passed down to Yola Jimenez by her grandfather. Easy drinking and delicious, with notes of ripe fruit, pink peppercorns, sagebrush, and citrus flowers, this Mezcal is perfect for both beginners and savants.

Del Maguey Single Village 'Vida' Mezcal From The Greene Grape



From Legendario Domingo

1 oz Legendario Domingo Cupreata Mezcal
1 oz Dolin Red Vermouth
1 oz Campari
Garnish: Orange Peel

Add all the ingredients into a mixing glass filled with ice and stir until well-chilled. Strain into a rocks glass over a large cube of ice. Garnish with an orange peel.

Mezcal Manhattan Cocktail

From Del Maguey

2 oz Del Maguey Mezcal
1 oz Method Sweet Vermouth
2 dashes of Bennet Bitters Cocktail Bitters
Garnish: Orange Twist

Combine the Mezcal, Sweet Vermouth, and Bitters in a mixing glass with ice. Stir until chilled and strain into a chilled coupe. Garnish with an orange twist.

Oaxacan Piña

From Banhez Mezcal

1½ oz Banhez Mezcal
1½ oz Fresh Pineapple Juice
½ oz Fresh Lime Juice
½ oz Cheeky Agave Syrup
Garnish: Pineapple Slice

Combine all ingredients in a shaker with ice. Shake and strain into a collins glass over fresh ice. Garnish with pineapple slice.