The word mezcal comes from Nahuatl Mexcalli, which means "oven-cooked agave". Traditionally the word "Mezcal" has been used generally in Mexico for all agave spirits. Most mezcal is made in Oaxaca.
The agave was one of the most sacred plants in pre-Spanish Mexico and had a privileged position in religious rituals, mythology, and the economy. Cooking of the "piña" or the heart of the agave and fermenting its juice was practiced. The origin of this drink has a myth. It is said that a lightning bolt struck an agave plant, cooking and opening it, releasing its juice. For this reason, the liquid is called the "Elixir of the Gods".
There is no such thing as a bad Mezcal.
Some Mezcals just happen to be better than others.
In Elixir of the Gods, there aren’t any additives or sweeteners and it has zero carbs. Rather than feeling heavy and belligerent, Mezcal drinkers feel light, awake and agile, not only reduce cholesterol, helps with digestion as well as the regulation of blood sugars. Mezcal is also naturally gluten-free.
This is why Mezcal is one of the best alcoholic drinks in the world!
In Mexico, mezcal is generally drunk straight, rather than mixed in a cocktail. Mezcal is generally not mixed with any other liquids but is often accompanied with sliced oranges, lemon, or lime sprinkled with a mixture of ground fried larvae, ground chili peppers, and salt called “Sal de Gusano”, which translates as "worm salt".
In the US, Europe, and Japan, Mezcal is increasingly becoming a prominent ingredient on many craft cocktail menus. Often mezcal is swapped for a more traditional spirit in cocktails such as the "Oaxaca Old Fashioned" and "Mezcal Negroni" or original as "Mezcalina" and "Mezcal Frape".
INTERESTING FACT: All tequilas are types of Mezcal, but not all Mezcal is a Tequila.
Mezcal is still a distilled spirit made of Agave but instead of being made of just one type of Agave like tequila, which is made of the Blue Agave, Mezcal is made of over 30 types of Agaves.