WHY IS MEZCAL SMOKY?

The Cooking Method

The singular reason for mezcal's signature smoky flavor is the traditional roasting of the agave hearts (piñas) in a conical, underground pit oven. Unlike tequila, which is steamed, mezcal is cooked using fire. The pits are lined with hot volcanic stones and filled with wood (such as oak/encino or mesquite) and charcoal.

The Slow Roasting Process

The piñas are piled into the pit, then covered completely with agave fibers, mats, and earth. This creates a kind of natural pressure cooker. The agave is then slow-roasted for several days (often 3 to 5 days). This process traps the heat and smoke inside the pit, causing the agave to both caramelize its sugars and become deeply permeated by the wood smoke, which locks in the flavor.

The Nuance: Variation in Smoke

It's crucial to note that not all mezcal is intensely smoky. The level of smokiness depends on several factors: the Type of Wood used (mesquite usually imparts a bolder smoke than oak), the Cooking Duration (longer time often means more smoke saturation), and the Type of still used later in distillation (clay pots can sometimes absorb or alter the smokiness).