Esp
A clear guide to understanding and choosing mezcal: differences with tequila, styles, label reading, sustainability and where to find it near you.
Mezcal Questions Guide
Artisanal mezcal respects the crafts: cooking in a stone oven, traditional milling, natural fermentation and copper distillation. At Taviche we make small batches and present each bottle as a painted work of art, signed by its author.
Tequila uses a single species(Agave tequilana) and more standardized processes. Mezcal can come from various species and is traditionally cooked in stone ovens, which opens up a range of aromatic profiles.
Overall: Espadín is herbal-citrus; Tobalá, floral-mineral and elegant; Cuishe, dry-spicy with minerality; Jabalí, intense and long on the palate.
“Joven” indicates that it was not aged in barrels. At Quiéreme Mucho we use that class only for Espadín for coherence with its style and lots; the rest is communicated as artisanal mezcal [variety].
Search for agave variety, production region and lot number. This traceability is also shown in our data sheets.
Traditionally, neat and at room temperature, in small sips to open up aromas. It also shines in cocktails if you respect its profile.
Some labels include it as “abocado con”, but it is neither obligatory nor synonymous of quality. At Quiéreme Mucho we prioritize agave in its pure state.
Commercial mezcal is bottled in a wide range according to style and batch. We adjust each expression to balance aroma and structure, and we indicate this on the corresponding card.
Store it upright, well sealed, in a cool, dark place. Avoid sudden changes in temperature; this way you preserve aromas and texture for a longer time.
Origin at Hacienda Guegorene, hand-painted and signed art on glass, responsible ecosystem management and a portfolio by agave. In addition, the brand won 11 international medals (2017), a unique milestone in its category.
Because it takes into account the life of the agave in the sierra until it is harvested, plus the handcrafted elaboration and the rest prior to bottling. It does not involve prolonged aging in barrels.
We don’t flavor mezcal: we defend the character of the agave. If you are looking for combinations, we propose recipes where mezcal is in dialogue with fresh ingredients.