No worm in Mezcal

No worms or any other species in quality Mezcal from DonJuan Trading.

The worm in the agave bottle can be dated back to a marketing campaign in the post-WWII era. Someone had the brilliant idea of putting a worm in a bottle to distinguish their mezcal on the liquor store shelf, and that little marketing twist came to define mezcal for North Americans. Worms aren’t necessarily terrible, some mezcals with worms have a wonderfully savory flavor, but they aren’t intrinsic to mezcal. Nor are they hallucinogenic. So get that idea out of your head as well.

Our Mezcal are distinguished by quality an taste.

All about Mezcal

Durango is one of the states in Mexico where Mezcal production takes place. Mezcal production involves roasting the agave hearts in underground pits, which gives it a distinct smoky flavor. The agave plants used in Durango Mezcal production, such as Agave Durangensis, contribute to the specific flavor profile of Mezcal from this region.

Cenizo Durangensis

The heart and soul of Durango mezcal is Cenizo Durangensis. While many agaves are commonly referred to as cenizo, meaning ‘ashy’ or ‘ashen’, it was recently decided that only the agave from Durango has the legal right to the name Cenizo. This agave is ashy-green with grayish undertones and can grow quite large– easily standing 2 meters tall when ripe. Cenizo reproduces primarily by seed, which provides a naturally strong biodiversity for the species, with each new plant offering a unique set of genes. This means that Cenizo is ripe for expressing its terroir and producing hybrids, yielding mezcal that is truly unique in every batch. Perhaps because of its strong genetics, Cenizo is an adaptable variety. It takes around 9+ years to mature for mezcal production. Mexcal is made from wild Agave which makes it more exclusive and less commercialized than Tequila and often also more expensive. Mezcal distinguishes with its unique smoky flavor profile, which is achieved through traditional production techniques like roasting the agave hearts in underground pits. Mezcal is seen to be much more complex, holding a variety of taste notes compare to Tequila which has a simpler profile.

Mezcal and Tequila Facts

Mezcal can be made from a variety of agave species, whereas Tequila is made exclusively from the blue agave plant (Agave tequilana Weber). Lower quality of Tequila ma be filled out with spirit made from sugar cane.
Mezcal production involves traditional methods, including roasting the agave hearts in underground pits, which gives it a distinct smoky flavor. Tequila production typically involves steaming the agave hearts in above-ground ovens.
Mezcal is known for its diverse flavor profiles, which can range from smoky and earthy to fruity and floral, depending on the agave species used and the production techniques employed. Tequila, on the other hand, generally has a more consistent flavor profile, with variations ranging from herbal and citrusy to sweet and peppery.
Mezcal and Tequila have protected designations of origin, meaning they must meet specific criteria to be legally labeled as such. Mezcal has a broader designation, allowing for production in various regions, while Tequila is limited to the Tequila region.
Agave spirits such as Mezcal and Tequila have made the second fastest growing spirits category in the past 3 years. Rising at a percentage of 9% each year