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Del Maguey is a widespread favorite among bartenders everywhere, and its Vida expression—an organic, double-distilled mezcal made from the Espadín maguey (agave plant) out of the San Luis del Rio village—is an all-around excellent spirit for sipping or mixing in cocktails.
Ryan Fitzgerald, owner of ABV in San Francisco, is among the many enthusiastic bar pros who find themselves constantly reaching for this bottle for more reasons than one. “Del Maguey has the same strong relationships with the same producers [after] more than 25 years. They truly care about mezcal, its culture, and its people,” he says. “They have always been dedicated to preserving the culture and heritage of Mezcal as well as the unique characteristics that each producer contributes to their Mezcal.”
Del Maguey Vida clocks in at 42 percent ABV and is known for its honeyed fruit-forward aromas and banana, citrus, sandalwood, and baking spice notes on the palate.
Mezcal El Silencio’s Espadín expression is an excellent introductory mezcal, offering subtle smoke and salinity surrounding notes of citrus, dried fruit, and sweet potato, to name a few. Katy Guest, New York City Market Specialist for El Silencio, shares her thoughts on mixing with this Mezcal: “The smoked agave does not overpower the drink, nor does it lose the flavor,” she shares. “The flavor profile is green peppery, but not spicy, [and] the body is light but still contains earthy tones.”
This Mezcal is made from 100 percent Espadín agave and has an ABV of 43 percent. El Silencio is a strong advocate for fair wages and labor practices—for example, the brand works directly with local farmers to support their businesses sans middlemen, and their distillery and factory employees are paid 250 percent above minimum wage and are also provided healthcare. It’s a great brand to get behind, and this bottle is as approachable as it is versatile.
"Sustainability is at the heart of Banhez,” says Mariah Kunkel, Brand Development Director for Banhez Mezcal. “The brand is completely owned and produced by a registered non-profit cooperative of families, communities, farmers and distillers [who] control the process 100 percent, from start to finish––the success of this brand directly impacts the people and communities who produce it, a rarity when it comes to agave distillates,” she tells us.
This co-op implements a host of different sustainability efforts, such as planting three times as many agave plants as they harvest. At 42 percent ABV and consistently under $50, the Ensemble expression is made from 90 percent Espadín and 10 percent Barril agave, and as a representation of its region (Ejutla, Oaxaca), it is a lighter-bodied and highly nuanced Mezcal offering tropical notes like banana and pineapple alongside sultry smoke. Kunkel highly recommends either trying Ensemble in cocktails or sipping it on its own.
Joaquin Simo, an owner of beloved New York City bar Pouring Ribbons, stumbled upon his favorite Mezcal of all time in a rather non-traditional manner. While on a tour of the Del Maguey partner palenques (distilleries) in Oaxaca with some industry friends, he was introduced to Rogelio Martinez Cruz, who let the group taste something he’d been working on but was not yet for sale—the group fell in love and ultimately convinced Del Maguey to bring it to the United States.
“We insisted that this distillate was singular, that its delicate floral notes were a pronounced departure from the funky barnyard, intense tropical fruit, and searing minerality of his other bottlings,” Simo shares. Simo and his fellow bar pros each committed to ordering their share of cases, and now Del Maguey’s award-winning Espadín Especial expression is available nationwide (and the story Simo tells is on the back of the bottle). Expect complex notes of butterscotch, green plantain, mango, spice, and subtle smoke.
Erik Delanoy, a longtime New York City bartender, is a big fan of Sombra’s special Ensamble expression, deeming it splurge-worthy for a number of reasons. “Everything that’s special about this bottling stands on top of the foundation of all that’s great about Sombra as a company––they are at the forefront of sustainable mezcal production in terms of what they do for local communities, like their adobe brick initiative, along with countless community outreach and sustainability efforts,” he says.
The first release of Ensamble is just 2,000 bottles, and with an ABV of 51.6 percent, Delanoy notes that the higher proof helps carry the spirit’s strong finish, lingering on the palate following light smoke and leading vegetal notes with layers of citrus. "Made from Tepeztate and Tobala agaves, this is an excellent firsthand taste of the high Oaxacan Sierra as these wild agave plants are very closely tied to their terroir." To offset their harvest of 673 Tobala agaves, Sombra planted 20,000 in their place.
“For sipping, I can't recommend 5 Sentidos Papalometl enough,” says Mezcal ambassador and consultant Carmen Lopez Torres, a food chemist who founded her own Mezcal brand in Zacatecas, Mexico. What’s unique about this Mezcal, she says, is that the producer ferments the agave juice in the skin of a cow, giving the spirit an interesting lactic, floral flavor. “The distillation is also interesting because it's a full-bodied, sort of esther-charged Mezcal.”
This Mezcal’s distiller, Amando Alvarez, is known for his collaborations with a local foundation aiming to reforest indigenous agave species and protect the biosphere in the process.
If you’re looking for a special smoke-forward Mezcal with dried fruit, spice, and umami qualities, look no further than Gracias a Dios Pechuga. This spirit represents celebration and ritual (Pechuga is often used for special occasions, such as an offering for Dia de los Muertos altars)––the Pechuga process typically involves suspending a raw chicken or turkey breast along with local fruits and nuts over the Mezcal during final distillation, which mixes with the liquid’s vapors and imparts subtle flavor to the final product.
This particular expression is double-distilled and offers an ABV of 45 percent. Gracias a Dios is Mexican-owned and is a fully solar-powered distillery, and their factory was built using adobe bricks generated by production waste; 60 percent of the water used to make their Mezcal is collected from the rain (approximately 180,000 liters annually).
Among its many community and ecological efforts, Gracias a Dios is highly prolific when it comes to planting agave, and they pay their workers 25 percent higher than the local standard daily salary in Matatlán.
"In a business traditionally dominated by men, Doña Vega Mezcal was not only founded by a woman, but the producers of the agave and Mezcal are women as well,” says Maximilian Caraballo, owner and bartender at Boys Don't Cry in New York City. “Doña Vega is one of my favorite mezcal brands on the market right now––the Espadín is great for cocktails. Its blend of smokiness and earthy [notes] add robust flavor and complexity to everything, from adaptations of classic cocktails like a Mezcal Negroni to custom creations utilizing fresh fruits and herbs."
Why Trust The Spruce Eats?
Céline Bossart has spent the past seven years writing about all things wine and spirits, and Mezcal has become a personal favorite of hers along the way. Her preferred agave spirit cocktail is a Tommy’s Margarita made with a joven Mezcal.