Mezcal Singapore | Smoky Agave Spirit

Frequently Asked Questions — Mezcal Singapore

What is Mezcal?

Mezcal is a traditional Mexican spirit distilled from any of approximately 30 different agave varieties — produced primarily in nine Mexican states, with Oaxaca as the heartland. The hallmark of Mezcal is the traditional production method: agave hearts (called piñas) are slow-roasted in earth pit ovens lined with volcanic rocks over wood fires for several days, then crushed by stone tahona wheel, fermented in open wooden vats with native wild yeasts, and distilled in clay or copper pot stills. The earth pit roasting gives Mezcal its characteristic smoky character. The result is intense, earthy, complex, and terroir-driven spirit with vastly more variation than Tequila. All Tequila is technically a type of Mezcal historically (Tequila was originally called "Mezcal de Tequila"), but the categories are now legally separate. The Liquid Collection stocks 11 Mezcal SKUs from across Oaxaca, Durango, Guerrero, and Tamaulipas.

What is the difference between Tequila and Mezcal?

Tequila and Mezcal are both Mexican agave spirits, but they differ in geography, agave variety, production method, and character. Tequila must be made from at least 51% Blue Weber Agave (premium = 100% Blue Weber Agave). Production is restricted to five Mexican states, primarily Jalisco. The agave is cooked in above-ground stone ovens or autoclaves. Mezcal can be made from any of approximately 30 different agave varieties (Espadín, Tepeztate, Madrecuishe, Salmiana, Tobalá, Cuishe, etc.), with much wider geographic permissions across nine Mexican states (Oaxaca is the heartland). The hallmark distinction is production method — Mezcal traditionally uses earth pit ovens lined with volcanic rocks and heated with wood fire, giving Mezcal its characteristic smoky character. Tequila produces a cleaner, smoother profile; Mezcal produces a smokier, earthier, more terroir-expressive profile. The Liquid Collection stocks both — Clase Azul tequila plus dedicated Mezcal from Clase Azul (Durango, Guerrero), Topanito, Codigo, Madre, Rey Campero, and Herencia De Sanchez.

What is the most expensive Mezcal at The Liquid Collection?

Clase Azul Durango Mezcal at $886 SGD and Clase Azul Guerrero Mezcal at $855 SGD are The Liquid Collection's most expensive Mezcals — both from Clase Azul's regional Mezcal range, named after the Mexican states (Durango and Guerrero) where they are produced. Each presents in Clase Azul's signature handcrafted ceramic decanter style, hand-painted by Mexican artisans. Clase Azul (founded 1997 in Jesús María, Los Altos de Jalisco, by Arturo Lomeli) is Mexico's most prestigious tequila and Mezcal house. Below the Clase Azul tier, the next-tier premium Mezcals are Rey Campero Cuishe ($148 — Oaxacan single-varietal Cuishe artisanal), Codigo 1530 Mezcal Artesanal ($138), and the Topanito range from Mexico ($138-$113).

What are the agave varieties used in Mezcal?

Mezcal can be made from approximately 30 different agave varieties — the most common is Espadín (Agave angustifolia), used in around 90% of Oaxacan Mezcal because it matures relatively quickly (7-12 years) and is the most cultivated agave for Mezcal production. Espadín produces accessible, well-balanced Mezcal. Beyond Espadín, the prestige category includes wild and semi-wild agaves: Tobalá (mountain-grown, 12-15 years to mature, produces complex floral Mezcal), Tepeztate (rock-grown, 25+ years, intense and herbaceous), Madrecuishe and Cuishe (cliff-growing, distinctive vegetal character), Salmiana (Tamaulipas region, exceptional for its terroir), and many others. Each varietal produces distinctly different Mezcal — the agave variety is to Mezcal what grape variety is to wine. The Liquid Collection stocks Mezcal from 6 different agave varieties including Espadín, Salmiana, Tepeztate, Madre Cuishe, Cuishe, and Ensamble (blends).

What is the earth pit roasting in Mezcal production?

Earth pit roasting (called horno de tierra in Spanish) is the traditional Mezcal cooking method that gives Mezcal its iconic smoky character. The process: a large conical pit is dug in the ground (typically 3-5 metres wide and 2-3 metres deep), the bottom is filled with hot volcanic rocks heated by burning hardwood, the harvested agave hearts (piñas, each weighing 50-150kg) are placed on top, the pit is covered with palm leaves and earth, and the agave roasts slowly for 3-5 days. The wood smoke and volcanic rock heat permeate the agave, breaking down complex carbohydrates into fermentable sugars while infusing characteristic smoky flavour compounds (phenols, guaiacol, eugenol) into the finished spirit. This is fundamentally different from Tequila production, which uses above-ground stone ovens or autoclaves — producing a cleaner, less smoky character. The earth pit method is labour-intensive and inefficient compared to industrial methods, but it is what makes Mezcal Mezcal.

What is Clase Azul Mezcal?

Clase Azul Mezcal is Clase Azul's prestige Mezcal range — celebrating the regional diversity of Mexican Mezcal production. Each expression is named after the Mexican state where it is produced, with different agave varieties and production traditions reflecting local terroir. Clase Azul Durango Mezcal ($886) is produced in Durango state using Cenizo agave; Clase Azul Guerrero Mezcal ($855) is produced in Guerrero state. Both present in Clase Azul's signature handcrafted ceramic decanters, hand-painted by Mexican artisans in Santa María Canchesda — taking up to two weeks per bottle for the prestige expressions. The Liquid Collection stocks both Clase Azul Mezcal expressions as the prestige tier of the Mezcal range.

What is Rey Campero?

Rey Campero is one of the most celebrated artisanal Mezcal producers in Oaxaca — based in Candelaria Yegolé, a small village in the Sierra Sur mountains of southern Oaxaca. Rey Campero is widely regarded among Mezcal connoisseurs as one of the producers driving the modern craft Mezcal renaissance globally. The brand produces Mezcal from multiple agave varieties using traditional methods: earth pit roasting, stone tahona wheel crushing, wild fermentation, and copper pot still distillation. Rey Campero Cuishe is a single-varietal Mezcal from Cuishe agave (Agave karwinskii) — a wild and semi-wild agave variety known for distinctive vegetal and earthy character. The Liquid Collection stocks Rey Campero Cuishe at $148 SGD.

What is Espadín agave?

Espadín (Agave angustifolia) is the most widely cultivated agave variety for Mezcal production — used in approximately 90% of all Oaxacan Mezcal. Espadín means "sword" in Spanish, referring to the agave's long sword-shaped leaves. The variety matures in 7-12 years (compared to 15-25 years for wild varieties like Tobalá and Tepeztate), making it the most economically viable agave for commercial Mezcal production. Espadín produces well-balanced, accessible Mezcal with classic smoky character, vegetal notes, and gentle citrus. The Liquid Collection stocks several Espadín-based Mezcals including Topanito Mezcal Artesanal Espadín 52% ABV ($113), Topanito Mezcal Artesanal Espadín 40% ($88), Herencia De Sanchez Espadín ($77), plus Madre Mezcal Ensamble which blends Espadín with Cuishe.

How should I drink Mezcal?

Mezcal is traditionally served neat at room temperature in a small clay copita or veladora glass — sipped slowly and savoured, typically alongside orange slices dusted with sal de gusano (worm salt — a Oaxacan tradition). Avoid shooting Mezcal — like premium Tequila, the complex smoky, earthy flavour developed through traditional production is designed to be tasted, not rushed. For cocktails, Mezcal works exceptionally well as a smoky substitute for Tequila in classic drinks: the Mezcal Margarita, the Mezcal Paloma, the Mezcal Mule, the Mezcal Negroni (a serious craft favourite), and the Oaxaca Old Fashioned (Mezcal + Reposado Tequila + agave + bitters). For Singapore craft cocktail bars, Mezcal increasingly displaces Tequila in cocktails where smoky depth is wanted. Premium Mezcals (Clase Azul, Rey Campero, Codigo) reward neat sipping; accessible Mezcals (Topanito range) work both neat and in craft cocktails.

What food pairs well with Mezcal?

Mezcal pairs exceptionally well with Mexican cuisine — particularly Oaxacan dishes (mole negro, tlayudas, tasajo, chapulines), grilled meats (carne asada, barbacoa), seafood ceviche, and dishes with smoky chili flavours. The classic Mezcal accompaniment is orange slices dusted with sal de gusano (worm salt) and sometimes chapulines (toasted grasshoppers). For Singapore cuisine, Mezcal pairs surprisingly well with smoky and char-grilled local dishes: char kway teow, grilled satay, BBQ stingray, char siu, and pork belly. The smoke-with-smoke principle works exceptionally well. Mezcal also works beautifully alongside dark chocolate, charcuterie with smoky character, and aged cheese.

Do you deliver Mezcal across Singapore?

Yes — The Liquid Collection offers free delivery on all Mezcal orders across Singapore with no minimum purchase. Standard delivery is 3 working days. For Mezcal exploration (the wild agave varieties are exceptional for serious tasting), craft cocktail building (Mezcal Margarita, Negroni, Old Fashioned), or premium Mexican spirits gifting (Clase Azul Mezcal is among the most prestigious bottles globally), WhatsApp +65 9680 5856 for personal recommendations across the Mezcal range — from Clase Azul Durango/Guerrero through Rey Campero Cuishe, Codigo 1530 Mezcal Artesanal, Topanito (3 varietal expressions: Tepeztate, Salmiana, Madre Cuishe), Madre Mezcal Ensamble, and Herencia De Sanchez Espadín.