Mezcal is a distillate produced in the state of Oaxaca, in the south of Mexico, by different varieties of agave, but not by agave azul (from which tequila is distilled).

The pinas are cooked using wood-fired ovens in the earth, hence the more or less smoky notes that characterize this distillate. In the mezcal, in addition to the use of different types of agaves, we find different modes of production. The ancestral mezcal are distinguished from those called artesanal for their distillation not in pot still but into the olla de barro, i.e. the traditional pottery vessel.

The mezcal produced instead in the state of Jalisco takes the name of Raicilla.