The 5 Best Mezcals For Cinco De Mayo

Whenever Cinco de Mayo rolls around, I can always count on a few friends to ask me to explain the difference between two agave-based spirits—tequila and mezcal. Here’s the quick version: Every tequila is a mezcal, but not all mezcals are tequilas. And if you really want to show off at the bar, tequila can only made from from Blue Weber agave while mezcal is produced from any variety of agave or a blend of several.

And both spirits are enjoying a serious boom in America. According to the Distilled Spirits Council of the United States (DISCUS), agave spirits was the second-fastest growing category by revenue ($886 million in 2022) and by volume (there were 3.1 million 9-liter case sold in the U.S.) last year. And along with American whiskey, tequila and mezcal were the leading drivers of premiumization in the U.S.

Personally, I prefer mezcal—because of all those varietals, the flavors and styles of production are more complex—which is why I’ll be pouring one of these five mezcals this week for Cinco de Mayo. And I’ll tell you exactly how I like it—it’s the way they serve it in Mexico: Pour a little mezcal into a copita (or small cup) and pair it with orange slices dusted with sal de gusano (a mixture of ground-roasted larvae from the Hypopta agavis moth, chiles, and salt). Then take a little bite of the orange and a small sip of mezcal. Then, take a little taste of mezcal and bite into the orange.

By the third sip, you won’t care which way is better—and your Cinco de Mayo will be off to a great start. Salud!

Best Mezcals To Enjoy This Cinco de Mayo—and Beyond

In my not-so-humble opinion, there are few celebrity-owned agave spirits worth spending your hard-earned wages on. And Fósforo, backed by Jim Cramer of Mad Money fame, is one of them. For now, there are two expressions: tobalá and tobalá penca, created by fourth-generation master mezcalero Aarón Alva Sánchez in Huehuetlán el Grande—a 90-minute drive from Puebla. The latter, an uncommon style, roasts piña for five to eight days before fermentation for up to two weeks. After being double-distilled, the distillate ages in glass vessels for up to three months amid roasted penca (agave leaves)—which imparts a deep but subtly sweet flavor. And while it’s delicious, it’s better for those who are deep into their mezcal love affair. The “regular” tobalá expression, however, is a winner for any and all kinds of mezcal enthusiasts. It tastes of dark manuka honey and mildly overripe tropical fruit—complete with an understated funk. And while Fósforo’s website details several cocktail recipes, I highly recommended drinking this on its own: It’s complex enough that its profile changes over the course of several sips. Or if you musy, have it with a sal de gusano-sprinkled navel orange wedge.

Fifth-generation head mezcalero Luis Enrique Juárez Ramirez certainly created a beauty with this one. Made in San Agustín Amatengo with wild barril agave harvested at 14 years old, the twice-distilled liquid is made the traditional way—with a few sanctioned modern processes typical of the “artesenal” classification: The piña is cooked in a conical earthen oven and crushed using a tahona; the natural fermentation happens in ahuehuete wood barrels; and copper stills (in lieu of clay pots) are used for distillation. The result is a rich and complex mezcal that is at once vegetal and earthy—with a prominent grassy, green taste that reveals itself after the first two sips or so. Drink a little more and you’ll start to really notice its formidable smoke, which is reminiscent of a mild cigar, but without any sort of real funk. Personally, I love drinking this Paquera expression solo—or alongside a rich, saucy meal, which it’s able to “cut” beautifully (think: birria or menudo or pozole rojo).

This is hands down one of the most approachable expressions in the market that’s fit for novice and experienced mezcal drinkers alike. And at $47, it’s a good entry-level bottle for Siete Misterios, whose expressions are typically priced north of $130. It’s as elegant and as citrus-forward as they come—and it’s been a five o’clock mainstay in our household since I first tried it. So, if you’re the kind of imbiber who needs powerfully serious smoke, look the other way—this is not for you. Doba-Yej is the first mezcal in the Siete Misterios portfolio to be distilled in copper, versus the traditional clay pot stills used in their other expressions. And in case you’re not familiar with the label’s modus operandi, each batch is made by a different mezcalero, so you’re bottle will likely come from one of these three places: Yautepec, Santiago Matatlán, or San Dionisio—all of which are in Oaxaca. But back to the actual liquid: Doba-Yej (which simply means espadín in Zapotec) is fruit-forward on the nose, with a grapefruit and lemon zest vibe that gives way to notes of roasted stone fruit like peaches and pear. There is a little bit of smokiness to it, but it’s oh-so-subtle. But take note, Doba-Yej is not to be confused with Siete Misterios Espadín‚ which follows different production methods. Pro tip: I love drinking it neat with an orange wedge sprinkled with sal de gusano, but definitely try it in a simple mezcal and tonic with a small splash of agave syrup for a refreshing Tuesday afternoon tipple. (I recommend Thomas Henry cherry blossom tonic and Fentimans pink rhubarb tonic, or something less sweet of you’re so inclined.)

Mezcal Amarás Cupreata has always been among my top five favorites for daily drinking and cocktail-making. (It makes for a killer mezcalita.) But in terms of taste and versatility, the Logia Azul is up there as well. Made in Tlacolula, Oaxaca with eight-year-old Tequilana Weber blue agave (the same one used in tequila production), the 86-proof expression explodes with tropical fruit notes of pineapple, papaya, and mango—followed by a citrus-forward bite toward the back of the palate. And while I love drinking it neat, the way God intended, it holds up well a cocktail base for a fabulously spicy drink, like a mezcal Bloody Maria. But try it on its own first—if only to experience that gorgeous lingering finish.

Looking for the perfect bottle for all your mezcal cocktail needs? Or something to introduce a friend to the gloriousness of agave spirits? Then Del Maguey’s newest release, Vida Puebla, is for you. There’s a lot going on in the palate: It’s fruity. It’s floral. It’s spicy. And it’s herbaceous. It’s also relatively mild compared to most other mezcals. Because of these flavor profiles, Vida Puebla is remarkably versatile—a win for the home bartender. The 80-proof mezcal is made in Axocopan, Puebla in a palenque that’s relatively modern—and it’s the successor to Vida Clásico, which is made in San Luis del Rio. And while both expressions are marketed to be used in a wide range of cocktails, the Vida Puebla shines in rich “dark” cocktails like the carajillo or a mezcal negroni because it provides just the right hit of oomph without being overpowering.