Mezcal is a distilled derived from the fermentation of cooked agave. It is made of a rather rustic way:-agave is roasted slowly in a conical pit in the ground, naturally fermented in wooden vats and distilled in copper pots - and sometimes even clay - stills. Each drink has different characteristics determined by the type of plant, the soil in which it grows and the water in the area, that's why diversity is enormous. The variety of agave is not written in stone. In fact, the breadth and diversity of plants and mezcal which is done is precisely what makes it so exciting and unique. People want to try the next bottle since it may even be better than the last.
