History of our exclusive Mezcals
At Latina, cachaça is our passion. That's why we've made it our mission to bring the best of Brazilian terroirs to Europe.
Mezcal – The Mexican Spirit
"When everything goes wrong, have a mezcal. When everything goes right—have another!"
Mezcal is a traditional Mexican spirit. It is made by fermenting and distilling the juice and fibers of agave plants. In fact, it is produced from the hearts of the agave, also known as “piñas.”
A sibling of the famous tequila, discover everything you need to know about this spirit that’s sure to delight your taste buds!
The word mezcal means “cooked agave” in the Aztec language.
Where Does This Mezcal Come From?
About 85% of this spirit's production takes place in the Oaxaca region of Mexico, crafted by maestros mezcaleros using a traditional method that dates back over 400 years.
If you ever visit Oaxaca, we highly recommend stopping by a mezcalería to experience firsthand the family-run production process behind this unique spirit!
What’s the Difference Between Mezcal and Tequila?
Mezcal and tequila can be considered cousins—or even siblings. But how can you easily tell them apart?
Technically, tequila is made exclusively from blue agave (Agave tequilana Weber), while mezcal can be produced from up to 13 different types of agave (most commonly Espadín).
Tequila comes exclusively from the state of Jalisco, whereas mezcal is produced primarily in the state of Oaxaca.
The production methods also differ. Tequila is often produced on an industrial scale, while mezcal is typically crafted using traditional, family-run methods.
In terms of composition, both spirits may be blended with other sugars, such as cane sugar. In such cases, mezcal must contain at least 80% agave, while tequila only requires 51%.
One of mezcal’s most distinctive features is its deeply smoky flavor, which comes from its traditional cooking methods. Tequila, on the other hand, tends to have a cleaner, more neutral taste, sometimes with hints of vanilla.
Finally, how you drink them differs as well: tequila is often consumed in shots, while mezcal is meant to be slowly sipped and savored.
How to Taste It?
According to tradition, this spirit should be sipped slowly, not taken as a shot. Before beginning your tasting—and to help sharpen the palate of someone new to mezcal—we recommend moistening your lips with the spirit first, to detect its initial subtle notes.
Then, keep the nectar in your mouth for a few seconds to fully experience its flavors. This step is essential to better appreciate the following sips…
Mezcal can also be enjoyed with orange slices, sal de gusano (a traditional spiced salt made with ground agave worms), and chili powder, which you can taste right after sipping.
There are also many cocktails made with mezcal as the base spirit.
WHAT ARE THE DIFFERENT STAGES OF MEZCAL PRODUCTION?
Mezcal production begins with the harvest of mature agave hearts, or piñas, by the maestros mezcaleros. The next step is to cook them for 2 to 3 days in earthen steam ovens, dug into the ground and called “palenques.”
Once the piñas are cooked, they are left to rest in the open air for about a week. This marks the first stage of natural fermentation.
The piñas are then crushed in a stone mill to create a somewhat homogeneous agave mash made of fibers, pulp, and juice—this is the second stage of natural fermentation.
After that, the mash is mixed with spring water and placed in wooden vats for 1 to 4 weeks, where it becomes mezcal.
The resulting liquid is then distilled twice, usually in copper or ceramic stills.
Finally, the distilled spirit is left to rest in barrels, and depending on the length of aging, the type of mezcal is determined.
What Are the Different Varieties of This Mexican Spirit?
There are several varieties of this Oaxacan spirit, each offering a wide range of flavors and aromas that are sure to win over many palates.
Mezcal Joven (Young): A clear mezcal that comes straight from the still, without any aging. It offers a pure expression of the agave.
Mezcal Reposado (Rested): Aged for 2 to 11 months in barrels, giving it a deeper, more rounded flavor and a light golden color.
Mezcal Añejo (Aged): Aged for at least 12 months, sometimes for several years, resulting in a rich, complex spirit with strong wood and spice notes.
Mezcal Minero ("Miner’s Mezcal"): Distilled in clay stills, giving it a distinct and earthy aroma that sets it apart from others.
Mezcal Pechuga ("Chicken Breast"): Infused with fruits such as apples and plums, and then redistilled with a raw chicken breast (or sometimes turkey or rabbit) suspended inside the still. This gives the mezcal subtle fruity and savory notes. A traditional, ceremonial mezcal.
Crema de Mezcal: For those with a sweeter palate, this is a smooth, fruity liqueur made from mezcal blended with fruits, spices, nuts, and agave syrup. Perfect for cocktails or sipping chilled.
Did You Know?
Jacobo Lozano Páez is the creator of Gusano Rojo mezcal, known for introducing a moth larva—which feeds on agave hearts—into the bottle. The idea was purely commercial, designed to catch the eye of foreign consumers with a folkloric touch. However, this practice led to a mezcal with unique flavors that became highly appreciated.
Today, it's common to drink mezcal accompanied by sal de gusano (worm salt), inspired by Jacobo Lozano Páez’s creation.
This traditional salt is made from a blend of salt, spices, and crushed moth larvae, adding a distinctive umami flavor to the mezcal experience.
Why not mix yourself a Devil’s Punch?
This cocktail combines lemons, raspberries, sugar, gin, mezcal, sparkling water, and a hint of nutmeg for a bold and flavorful drink.
Or, try a mezcal twist on the classic Peruvian Pisco Sour with the Mezcal Sour.
This cocktail blends mezcal, fresh lemon juice, simple syrup, egg white, orange bitters, and orange zest—a smoky and elegant reinterpretation.
We also recommend the Mexico Mule, a variation of the Moscow Mule.
Made with mezcal, lime juice, cucumber, jalapeño peppers, cilantro, and ginger beer, it’s a perfectly refreshing and flavorful combination.
Mezcal El Recuerdo
A true source of pride for Oaxaca and Mexico, Recuerdo Mezcal is a producer of authentic mezcal.
“Recuerdo” means memory or remembrance in Spanish.
Recuerdo Mezcal embodies the vibrant, colorful spirit of Oaxaca—its attitude, character, and pride captured in a bottle.
It is a memorable product that reflects and transports our traditions and cultural heritage in every sense of the word.
Crafted from high-quality Espadín agave, Recuerdo Mezcal is made using traditional techniques: the agave is steam-cooked over river rocks using certified pine and oak wood, resulting in an environmentally friendly product.
The river rocks are sourced from the high-altitude streams of the Central Valley of Oaxaca.
Both the rocks and the firewood used in our distillery—located in Oaxaca, the capital of mezcal—are certified by SEMARNAT (Mexico’s Ministry of Environmental Protection), ensuring that we protect the planet’s biodiversity through responsible and sustainable forest management.
Unlike the traditional roasting method, the agave used for this mezcal is steam-cooked, which gives it a softer, fruitier aroma.
This is complemented by gentle herbal notes and a subtly exotic bouquet. On the palate, this unique mezcal is bitter, sweet, and delicately smoky.
Mezcal is a protected designation of origin spirit.
DEGUSTATION
Welcome to the No-Shot Zone!
Recuerdo Mezcal is meant to be savored slowly—in other words, sipped with besitos (Spanish for “little kisses”).
Mezcal is traditionally enjoyed in a veladora glass (which means “candle holder” in Spanish).
For centuries, veladoras have been used to hold candles in churches, hence the name. In fact, a proper veladora glass features a crucifix at the bottom—it’s part of the ritual.
Recuerdo Mezcal is excellent in cocktails, but we tend to sip it neat or, why not, alongside a fresh, crisp beer.
And let’s not forget the elephant in the room—or should we say the worm in the bottle. Yes, you can swallow it! And yes, it’s somewhat of an exotic delicacy, adding a silky texture and a complex flavor that’s quite appealing.
Mezcal producers often add a parasitic agave caterpillar, the Hypopta agavis. These larvae feed on the maguey leaves. There are two types of gusano found in bottles: the white one nests in the leaves, and the red one in the roots.
This practice dates back to around 1940, when a man named Jacobo Lozano Páez, while tasting prepared agave with a partner, found that the worm—sometimes found infesting agaves and present in the piña after harvest—enhanced the agave’s flavor quality.
CONSISTENT QUALITY – SUSTAINABLE PRODUCTION
- 4 traditional brick ovens for authentic mezcal production.
- 27 acres of crops with 14,500 Espadín agave plants.
- Greenhouses for first-generation agave cultivation and protection.
- ISO 9001, HACCP, certified clean industry, using kosher and certified wood.
