10 Mezcal Myths Debunked by Oaxaca Experts
What the worm gets wrong, why smoke isn't the whole story, and everything else you thought you knew about mezcal
Mezcal has surged from Oaxacan hillside palenques to cocktail menus on virtually every continent — and with that rise has come a tidal wave of misinformation. From the infamous worm to sweeping generalizations about smoke, the myths around this ancient agave spirit have taken on a life of their own. We asked the guides at Mezcal Educational Tours — Oaxaca's original and most respected mezcal tour company — to set the record straight once and for all.
Real Mezcal Has a Worm in the Bottle
The Truth: These days, most palenques peppering the central valleys of Oaxaca and further abroad, do not produce mezcal “with the worm.”
The "worm" — actually the larva of a moth that lives in agave plants, and can actually kill the plant, does serve a few functions. Yes, it was traditionally employed as a marketing tool, with various myths surrounding its ingestion. But it does change the flavor of the spirit, for many, even today, in a good way. Mezcal with the worm fell out of favor around the mid 1990s when quality mezcals made with different species of agave began to gain popularity, and brand owners elected to export from Mexico all except the spirit infused with the larva; and they began to shy away from barrel-aged products as well. Contemporary Oaxacan chefs sometimes make a salsa with the worm, providing a rather distinct flavor. It’s also dried, then crushed with salt and chile to make “sal de gusano,” used to either rim glasses for cocktails, or as a chaser with wedges or either lime or orange. We’ve even been told that palenqueros long ago used to put the worm in the bottle to prove to prospective purchasers that the mezcal was of good, high alcohol content; if not, the worm would disintegrate.
The "worm" — actually the larva of a moth that lives in agave plants, and can actually kill the plant, does serve a few functions. Yes, it was traditionally employed as a marketing tool, with various myths surrounding its ingestion. But it does change the flavor of the spirit, for many, even today, in a good way. Mezcal with the worm fell out of favor around the mid 1990s when quality mezcals made with different species of agave began to gain popularity, and brand owners elected to export from Mexico all except the spirit infused with the larva; and they began to shy away from barrel-aged products as well. Contemporary Oaxacan chefs sometimes make a salsa with the worm, providing a rather distinct flavor. It’s also dried, then crushed with salt and chile to make “sal de gusano,” used to either rim glasses for cocktails, or as a chaser with wedges or either lime or orange. We’ve even been told that palenqueros long ago used to put the worm in the bottle to prove to prospective purchasers that the mezcal was of good, high alcohol content; if not, the worm would disintegrate.
Mezcal and Tequila Are Basically the Same Thing
The Truth: All tequila may technically be termed a mezcal, but not all mezcal is tequila — and the differences are profound.
Tequila which is made with 100% agave is produced exclusively from Agave tequilana Weber, in a designated region, primarily the state of Jalisco. Mezcal, by contrast, can be made from over 40 species of agave, with umpteen sub-species, across ten Mexican states, using a variety of different production methods. The heart of the difference may be said to lie in the roasting: mezcal agave piñas are traditionally (but not always) cooked in underground earthen pits, imparting that characteristic depth of flavor. Most tequila producers use industrial autoclaves or above-ground steam ovens, and more recently some have changed to diffusers. The result is two spirits that share an agave ancestor but diverge dramatically in terroir, flavor complexity, and cultural heritage.
Tequila which is made with 100% agave is produced exclusively from Agave tequilana Weber, in a designated region, primarily the state of Jalisco. Mezcal, by contrast, can be made from over 40 species of agave, with umpteen sub-species, across ten Mexican states, using a variety of different production methods. The heart of the difference may be said to lie in the roasting: mezcal agave piñas are traditionally (but not always) cooked in underground earthen pits, imparting that characteristic depth of flavor. Most tequila producers use industrial autoclaves or above-ground steam ovens, and more recently some have changed to diffusers. The result is two spirits that share an agave ancestor but diverge dramatically in terroir, flavor complexity, and cultural heritage.
All Mezcal Tastes Overwhelmingly Smoky
The Truth: Smoke is one note in a vast orchestra. Many exceptional mezcals are barely smoky if at all.
The smokiness of mezcal is real but frequently overstated. It originates in part from roasting the agave hearts in sealed underground pits over firewood and volcanic rocks, but the degree of smoke varies enormously — by agave species, by region, by the individual producer's technique, the type of firewood used in both baking and distilling, the composition of the fermentation vats, and more. Tobalá tends to be floral and fruity. Tepeztate can be herbal and wild. The assumption that mezcal equals smoke has led many potential enthusiasts to dismiss the spirit entirely. The nuanced truth is that mezcal is one of the most flavor-diverse spirits on earth. We often receive comments in the course of sampling during our educational excursions, something to the effect of “I used to think all mezcal is smoky.
The smokiness of mezcal is real but frequently overstated. It originates in part from roasting the agave hearts in sealed underground pits over firewood and volcanic rocks, but the degree of smoke varies enormously — by agave species, by region, by the individual producer's technique, the type of firewood used in both baking and distilling, the composition of the fermentation vats, and more. Tobalá tends to be floral and fruity. Tepeztate can be herbal and wild. The assumption that mezcal equals smoke has led many potential enthusiasts to dismiss the spirit entirely. The nuanced truth is that mezcal is one of the most flavor-diverse spirits on earth. We often receive comments in the course of sampling during our educational excursions, something to the effect of “I used to think all mezcal is smoky.
High ABV Means Better Quality Mezcal
The Truth: Alcohol strength is not a badge of quality.
There's a growing cult around high-proof mezcal, with some bottles reaching 50–55% ABV. While a higher proof can signal that a mezcal hasn't been “watered down,” it doesn't inherently mean superior taste or craftsmanship. The best mezcals are those distilled to the ideal proof for that specific batch — which could be anywhere from roughly 40% to well above 50%. What matters is balance, aroma, and the integrity of the agave. Don't let a number on the label outrank your palate. Regulation dictates that to be called mezcal the spirit must be between 35 and 55 percent. But some distillers prefer their spirit higher, in which case it cannot legally be termed “mezcal,” often referred to as an agave distillate.
There's a growing cult around high-proof mezcal, with some bottles reaching 50–55% ABV. While a higher proof can signal that a mezcal hasn't been “watered down,” it doesn't inherently mean superior taste or craftsmanship. The best mezcals are those distilled to the ideal proof for that specific batch — which could be anywhere from roughly 40% to well above 50%. What matters is balance, aroma, and the integrity of the agave. Don't let a number on the label outrank your palate. Regulation dictates that to be called mezcal the spirit must be between 35 and 55 percent. But some distillers prefer their spirit higher, in which case it cannot legally be termed “mezcal,” often referred to as an agave distillate.
Agave is a Cactus
The Truth: Agave is not a cactus. It belongs to the Asparagaceae family — botanically closer to asparagus than any cactus.
This botanical myth is harmless but persistent. Agave plants look spiky and are drought-resistant, which leads many to assume they're cacti. In reality, agave is a succulent monocot. This distinction matters because agave's unique cellular structure — particularly the carbohydrates stored in its heart — is what, after the carbs through cooking have been converted to complex sugars, makes it fermentable and ultimately distillable into mezcal. Understanding the plant is the first step to understanding the spirit.
This botanical myth is harmless but persistent. Agave plants look spiky and are drought-resistant, which leads many to assume they're cacti. In reality, agave is a succulent monocot. This distinction matters because agave's unique cellular structure — particularly the carbohydrates stored in its heart — is what, after the carbs through cooking have been converted to complex sugars, makes it fermentable and ultimately distillable into mezcal. Understanding the plant is the first step to understanding the spirit.
Mezcal is Made Quickly Like Other Spirits
The Truth: Some agave plants take 6 to 35 years to mature before a single drop of mezcal can be produced.
This is perhaps the most humbling fact about mezcal. Some both wild and cultivated agave species can grow for 25–35 years before reaching maturity — and once harvested, that plant is gone forever. This extraordinary time investment is why sustainable harvesting is a pressing concern in the mezcal world, and in part why certain wild-harvested mezcals command the prices they do. When you sip a little cup of tepeztate, arroqueño or jabalí, you may be tasting decades of sunlight, soil, and rain.
This is perhaps the most humbling fact about mezcal. Some both wild and cultivated agave species can grow for 25–35 years before reaching maturity — and once harvested, that plant is gone forever. This extraordinary time investment is why sustainable harvesting is a pressing concern in the mezcal world, and in part why certain wild-harvested mezcals command the prices they do. When you sip a little cup of tepeztate, arroqueño or jabalí, you may be tasting decades of sunlight, soil, and rain.
Mezcal is a Health Drink
The Truth: Mezcal has no artificial additives, but it is still alcohol — the "hangover-free" claims are somewhat overstated.
Social media has been enthusiastic about mezcal being hangover-free or packed with health benefits. While traditionally produced mezcal is free of artificial additives and preservatives — unlike many commercial spirits — the core substance is ethanol, and its effects on the body are the same as any other spirit. Some drinkers do report feeling better after natural mezcal compared to heavily processed alternatives, but there is little if any scientific consensus that mezcal carries medicinal properties beyond those of any spirit consumed in moderation. However, we can indeed state that while drinking a lot of mezcal in the course of an evening can make you drunk, the next morning while still perhaps feeling the effects of the night before, you will not have a traditional hangover.
Social media has been enthusiastic about mezcal being hangover-free or packed with health benefits. While traditionally produced mezcal is free of artificial additives and preservatives — unlike many commercial spirits — the core substance is ethanol, and its effects on the body are the same as any other spirit. Some drinkers do report feeling better after natural mezcal compared to heavily processed alternatives, but there is little if any scientific consensus that mezcal carries medicinal properties beyond those of any spirit consumed in moderation. However, we can indeed state that while drinking a lot of mezcal in the course of an evening can make you drunk, the next morning while still perhaps feeling the effects of the night before, you will not have a traditional hangover.
Fine Mezcal Should Be Mixed in Cocktails
The Truth: Artisanal and ancestral mezcal is generally best sipped neat, at room temperature, from a small glass cup, not from a tall tequila-styled shot glass. It should be given an opportunity to breath, just as in using a snifter for brandy.
Mezcal has earned a place in craft cocktails, a good think. The tradition in Oaxaca however, is to serve mezcal neat, in a small clay copita or dried half gourd known as a “jícara;” but best in something made of glass so as to not have the receptacle impact the flavor. The complexity of a truly artisanal or ancestral mezcal reveals itself over time and across sips — not buried under lime juice and simple syrup. However, mezcal used in cocktails can certainly enhance the aroma, flavor and other nuances of any cocktail.
Mezcal has earned a place in craft cocktails, a good think. The tradition in Oaxaca however, is to serve mezcal neat, in a small clay copita or dried half gourd known as a “jícara;” but best in something made of glass so as to not have the receptacle impact the flavor. The complexity of a truly artisanal or ancestral mezcal reveals itself over time and across sips — not buried under lime juice and simple syrup. However, mezcal used in cocktails can certainly enhance the aroma, flavor and other nuances of any cocktail.
Mezcal is Just a Trendy Drink
The Truth: Mezcal has been produced in Oaxaca for centuries. The global trend is new — the tradition is ancient.
Long before mezcal appeared on bar menus in Brooklyn or Berlin, indigenous Zapotec communities in Oaxaca were distilling agave spirits using methods passed down through generations. The palenque — the small, usually family-run distillery — is not a concept born of the craft spirits movement but a living piece of cultural heritage. The mezcal boom has brought both opportunity and risk to these communities. Understanding this history is exactly why expert-led educational tours exist: to connect the glass in your hand to the hillside family who made what's inside it.
Long before mezcal appeared on bar menus in Brooklyn or Berlin, indigenous Zapotec communities in Oaxaca were distilling agave spirits using methods passed down through generations. The palenque — the small, usually family-run distillery — is not a concept born of the craft spirits movement but a living piece of cultural heritage. The mezcal boom has brought both opportunity and risk to these communities. Understanding this history is exactly why expert-led educational tours exist: to connect the glass in your hand to the hillside family who made what's inside it.
Ready to See It for Yourself?
Mezcal Educational Tours has been leading Oaxaca's original mezcal excursions since the boom's earliest days. Led by social anthropologist Alvin Starkman and bar industry veteran Randall Stockton — both licensed by the Mexican federal government — our fully customized tours take you into the hills, the palenques, and the homes of the families behind this extraordinary spirit. We don't crowd you into a van with strangers. We take you in, up close.
Contact us before you arrive. Availability fills quickly.
Contact us before you arrive. Availability fills quickly.
Frequently Asked Questions
1. How far in advance should I book a mezcal tour with you?
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We recommend contacting us as soon as your Oaxaca travel dates are confirmed. Availability can fill quickly due to limited scheduling.
2. Do I need to be a mezcal expert or a big drinker to enjoy the tour?
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Not at all. Our tours are designed for everyone — from seasoned spirits aficionados to curious travelers who've never tasted mezcal. A significant part of every excursion focuses on the cultural lives of the Zapotec distilling families: their homes, their craft, and their daily rhythms. Many clients come purely for the cultural experience and leave with a genuine appreciation for the spirit too.
3. What makes Mezcal Educational Tours different from other mezcal tours in Oaxaca?
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We were the first mezcal tour company in the state of Oaxaca, and we remain dedicated specialists — not generalist guides who offer mezcal as an add-on. Alvin Starkman and Randall Stockton are formally licensed by the Mexican federal government to lead agave distillate and cultural tours. Every excursion is fully customized to your interests; we never place you in a group with strangers unless you specifically request it.
4. Can I purchase mezcal directly from producers during the tour?
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Yes — and at a fraction of what you'd pay at retail back home. Visiting artisanal and ancestral palenques directly means buying at source pricing. For bar owners, restaurant operators, or those exploring export opportunities, this is one of the most practical and valuable aspects of the day. We can also assist those with a serious business interest in navigating the certified mezcal landscape.
5. Are tours available in Spanish? Can families with children join?
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Tours are led in English. For Spanish-speaking clients, we can recommend a highly experienced bilingual Mexican colleague with deep mezcal expertise. Families with children are very welcome — we're happy to discuss the itinerary in advance to make sure the day works well for younger travelers alongside adults.
