Excomulgado · Education
Know what
you're drinking.
Mezcal is one of the most complex spirits on earth.
This is where to start.
All tequila is mezcal. Not all mezcal is tequila.
Mezcal is a distilled spirit made from the heart — the piña — of the agave plant. It can be produced from more than 30 species of agave, across nine states in Mexico. Tequila, by contrast, is a mezcal made exclusively from blue agave (Agave tequilana Weber) in a defined region, under a strict industrial framework.
The defining characteristic of mezcal is the roasting of the piñas in earthen pits before fermentation. This process — fire, volcanic rock, wood, time — is what gives mezcal its signature smoky depth. But smoke is only one dimension. The real complexity comes from the agave species, the altitude, the soil, the water source, the wild yeasts in the air, and the hands of the maestro.
Mezcal Artesanal — the category Excomulgado works within — requires traditional production methods: tahona or wooden mallet crushing, open-air fermentation in wood or stone, and distillation in clay or copper pot stills. No industrial shortcuts. No additives permitted beyond water for dilution.
in mezcal production
in Mexico
before harvest
The agave is the wine grape of mezcal.
Species defines character.
The most widely cultivated agave. Matures in 7–10 years. Versatile and expressive — smoky, herbaceous, with cooked agave sweetness. The workhorse of the mezcal world, and capable of genuine complexity in the right hands.
A wild, small-leaf agave found at high altitude in rocky terrain. Takes 12–15 years to mature. Mineral, floral, and intensely aromatic — one of the most distinctive expressions in mezcal. Rarely cultivated; almost always wild-harvested.
One of the most prized and rarest agaves. Grows for 20–25 years on steep cliffs and rocky outcrops. The piña can weigh over 100kg. Complex, earthy, and herbal — with notes of green herbs, fermented fruit, and mineral stone. Irreplaceable.
A large, slow-growing agave of the Valles Centrales. Matures in 15–20 years and produces piñas of extraordinary size. Rich, full-bodied, with dried fruit, chocolate, and deep cooked agave character. One of Oaxaca's most celebrated species.
A tall, striking agave found in the Sierra Norte. Matures in 10–15 years. Produces mezcals of unusual elegance — fresh, green, and lightly smoky, with a distinctive vegetal brightness that sets it apart from the richer valley varieties.
One of the most difficult agaves to distil — high in saponins, it foams aggressively and requires multiple distillations to tame. The reward is extraordinary: wild, gamey, intensely mineral, with notes that defy easy description. Only produced by a handful of maestros.
Mezcal rewards patience.
Give it time and it opens.
The glass
Use a wide-rimmed glass — a copita or a jícara if you have one. The point is to let the aromas spread before they reach your nose. A narrow whiskey glass concentrates the alcohol and you'll taste that before anything else.
Temperature
Room temperature. Never cold. Cold kills it. If you've had it in the fridge, let it sit ten minutes first.
The nose
Don't put your nose in straight away. Hold the glass at chin level first and let the alcohol drift. Then approach slowly. Smoke comes first — but wait. Beneath it there's fruit, earth, the agave itself. Give it a minute. Let it change.
The sip
Small sip. Let it sit before you swallow. Notice the texture — oily, light, dry? Then the flavour. Then the finish. A good mezcal has a finish that keeps moving. Watch what it leaves behind.
Water
A few drops of still water opens it — especially at higher ABVs. Add it slowly, drop by drop, and keep tasting. There's a point where it blooms. Beyond that it starts to close again. You'll find it.
Taste with the people
who made it.
We host mezcal masterclasses for groups who want to go deeper — importers, sommeliers, bar teams, private gatherings. Each session is led by someone who has spent time in the palenques and knows the maestros personally.
A typical session covers: the production process from harvest to bottle, guided tasting of four to six expressions across different agave species and maestros, and a conversation about what makes each one distinct. No slides. No scripts. Just mezcal and the story behind it.
Sessions are available in Amsterdam and on request elsewhere. If you are interested in a tasting for your team, bar, or event, get in touch.
"No slides.
No scripts.
Just mezcal
and the story
behind it."