DO YOU REALLY THINK THAT MEZCAL IS "SMOKY"? SERIOUSLY?

barronegroathens
4 days ago
4 min read

Updated: 3 days ago

When someone says that is like you are saying Wine is just a grape juice!!! Let's smoke out the whole truth around it

Smoke at Its Core

Mezcal is crafted with techniques deeply rooted in centuries-old Mexican traditions. Unlike tequila, which is made by steaming agave hearts in brick ovens and stainless steel autoclaves, mezcal uses an ancestral method that gives it its smoky identity.

The process begins with the harvest of mature agave plants, typically Espadín, although dozens of others and wild varieties may also be used. The leaves are removed to expose the piña, or heart of the agave, which is then slow-roasted in large, conical, underground pits. These pits are lined with volcanic stones and filled with wood and hot charcoal.

Once the agave hearts are piled in, they’re covered with agave fibers, mats, and earth to trap the heat and smoke. Over several days, the agave caramelizes and absorbs the rich, smoky aromas. This pit-roasting technique is what truly distinguishes mezcal. The smoke doesn’t merely touch the outer layers—it permeates the flesh, bonding with the natural sugars and creating the spirit’s unmistakable character.

Smoke as an Identity

For mezcal, smoke is more than a flavor—it’s a symbol of origin and craft. It ties each bottle to the people, soil, and fire that shaped it. In regions like Oaxaca, where mezcal is most commonly produced, smoke is an intrinsic part of the drink’s terroir.

It’s no accident that mezcal is often described in poetic terms; it evokes memory, ceremony, and connection. The smokiness is a byproduct of ancient processes that were never intended for mass production but for communal and spiritual use.

Each producer, or mezcalero, has a signature touch influenced by the type of wood burned, the size and shape of the pit, and the duration of the roast. The result is that no two mezcals taste the same, even when made from the same agave species.

Additionally, the rocks used in the pit oven can also be different from one area to another. In Oaxaca, for example, river stones are often used due to their abundance, while in other regions, like Durango, the palenqueros, due to their availability, palenqueros prefer to use volcanic rock, using different rocks which absorb and release flavors differently, influencing the level of smokiness and flavor profile of mezcal.

Same as with the wood, different types of wood used in mezcal production—such as encino (oak), mesquite, tepehuaje, and quebracho—create distinct smoke profiles that influence the final spirit’s character. Encino, the most common, burns steadily and imparts a mild, earthy smokiness with subtle sweetness. Mesquite, known for its intense heat and aromatic smoke, delivers a bold, spicy, and savory flavor, often associated with northern mezcal regions. Tepehuaje burns more slowly and produces a drier, more restrained smoke, contributing to a balanced and clean mezcal profile. Quebracho, a dense hardwood, gives off a strong, bitter-woody smoke, resulting in a deeper and more robust mezcal. The choice of wood depends not only on availability but also on regional traditions and the flavor profile the mezcalero aims to achieve.

Beyond the Smoke

While most people associate mezcal with bold smokiness, not all mezcals are intensely smoky. Modern mezcaleros are increasingly refining their processes to express more nuanced flavor profiles—highlighting the agave’s natural sweetness, minerality, and floral or herbal notes.

Some mezcals are lightly roasted, while others use specific wood types that yield a softer, more elegant smoke or are even cooked in brick ovens. Additionally, producers are experimenting with controlled pit-roasting and hybrid techniques to balance tradition with innovation.

When we hear the word mezcal, our minds often go straight to smoke. Yet the smoky character is just one facet of this deeply traditional Mexican spirit.

In truth, mezcal can be made from a vast range of wild and cultivated agave species—each with its own unique flavor profile. Varieties like Tobalá, Tepeztate, and Cuishe offer fruity, vegetal, even floral notes that are too often overshadowed by the focus on smokiness.

Our aim at Barro negro is to shine a light on these rare agave types and highlight the nuanced, complex flavors that mezcal can express. It’s time to stop thinking of mezcal merely as “smoky tequila” and start appreciating it as a vibrant reflection of terroir, plant diversity, and artisanal craft.

This evolution is helping mezcal reach out to a broader audience, including those who may have found it overpowering in the past. It’s important to understand that smoke is a core part of mezcal’s identity, but it doesn’t define every expression. Think of it like wine—the grape is constant, but terroir, climate, and craft create endless possibilities.

Mezcal in the Modern Bar

The modern cocktail renaissance has fully embraced mezcal. Bartenders admire it for its complexity, versatility, and personality. A smoky mezcal margarita offers a bold twist on the classic. A mezcal negroni or Oaxaca old fashioned adds a layered depth to familiar profiles.

Mezcal’s earthy backbone and smoky top notes pair beautifully with ingredients like citrus, ginger, cacao, coffee, and tropical fruits. Its versatility allows it to function both as a base and a modifier—ideal for creative bartending.

Beyond flavor, mezcal brings storytelling to the bar. Each bottle is a tale of a village, a family, a tradition. It sparks curiosity and conversation. That cultural richness makes mezcal not just a drink, but an experience. From upscale cocktail lounges to backyard gatherings, mezcal is becoming a staple for those seeking authenticity in their glass.

Smoke as a Bridge Between Past and Present

Mezcal’s smoke is not an accident—it’s the result of fire, time, and intention. It connects the present to ancestral roots, and tradition to innovation. Whether you’re sipping it neat from a copita or savoring it in a cocktail, every drop of mezcal tells a story shaped by smoke.

At our project in Barro Negro, we warmly invite you to experience a variety of mezcals, discover their unique aromas and characters, share knowledge and insights about their production, tradition, and philosophy and of course, to enjoy mezcal cocktails and explore how this spirit performs and expresses itself within a drink.