Mezcal, one of the world’s most complex distillates

An equal of whiskey and cognac

For distillates to be recognized worldwide, it is necessary to consider the complexity and richness of flavors, as well as the quality. Mezcal meets all the requirements to be placed at the level of whiskey and cognac.

If we compare mezcal with the renowned distillates from France and Scotland, we can find that the Mexican distillate has the same or more complexity in aromas and flavors derived from the area where it is produced, the raw material used and the production method.

Mezcal is not made only from a single raw material, as in the case of whiskey that uses barley and cognac that uses three types of grapes, more than 40 species of maguey can be used, each one with a characteristic flavor. 

But one of the most important things is that mezcal has the most significant Designation of Origin in the world. The states that produce it according to the rules for its elaboration are Oaxaca, Durango, Guerrero, Guanajuato, Michoacán, San Luis Potosí, Puebla, Tamaulipas, and Zacatecas. Morelos and the State of Mexico are in the legal process to be integrated. Thus covering an area of 500 thousand square kilometers and exceeding by far the regions of their European counterparts.

Its different soil types, climates, and diversity of ecosystems directly influence the characteristics of the product, thus generating a wide variety of mezcals. Mezcal can also be made using three types of processes, each with different production equipment: ancestral, artisanal, and industrial. The first two are the most recognized because they respect the culture and heritage of both producers and maestros mezcaleros.

In the case of whiskey and cognac, only one production unit is allowed, the copper alembic and the «charentais» alembic, respectively. 

In Mezcal Cómplice, we are proud of our land, San Dionisio Ocotepec, Oaxaca, which gives unique aromas and flavors to our variety of mezcals, and because it is a 100% handmade mezcal thanks to the dedication of our maestros mezcaleros.