If there is one flavor that captures the spirit, history, and rugged beauty of Oaxaca, it is Mezcal. More than just a drink, it is a cultural emblem that has been crafted in our mountains and valleys for centuries.

One of our students’ favorite activities is visiting the local palenques (traditional distilleries). There, the air is thick with the sweet, smoky scent of roasting agave, and the “Maestro Mezcalero” guides us through a process that hasn’t changed much in generations.

The Craft: How Artisanal Mezcal is Made

Unlike industrial spirits, artisanal mezcal is a slow, labor-intensive labor of love. Here is how the magic happens:

1. Harvesting (The Jima): Everything starts with the agave plant. After growing for 7 to 30 years (depending on the species), the jimador harvests the plant, cutting away the long leaves to reveal the heart, known as the piña because it resembles a giant pineapple.
2. The Underground Roast: The piñas are placed in a conical stone pit lined with hot rocks, covered with agave fibers and earth. They roast for several days, which gives mezcal its signature smoky profile.
3. Crushing: Once cooked and softened, the piñas are crushed to release their juices. Traditionally, this is done using a tahona, a massive stone wheel pulled by a horse or mule.
4. Fermentation: The crushed fiber and juice are placed in large wooden vats. Here, the mixture ferments naturally with airborne yeasts. No chemicals, just nature doing its work.
5. Distillation: Finally, the liquid is distilled twice in copper stills or clay pots. This concentrates the flavors and creates the crystal-clear spirit we know and love.

The Best Part: The Tasting Experience

After walking through the heat of the palenque and seeing the hard work involved, we reach the highlight of the trip: the Mezcal Tasting.

Oaxaca is home to an incredible variety of agaves, and each one offers a completely different experience for the palate. Our students get to explore the nuances of:

• Espadín: The most common and versatile, known for its balanced herbal notes.
• Tobalá: A wild agave that grows in high altitudes, offering a complex, floral aroma.
• Tepeztate: Intense and peppery, made from plants that can take up to 25 years to mature.

Tasting mezcal isn’t about taking “shots.” As we say here, you drink mezcal “a besitos” (in little kisses). This allows you to appreciate the earth, the smoke, and the history in every drop.