15 Jun, 2024
The first thing you notice is the smoke—not the aggressive, overpowering cloud of a bonfire, but something more refined. Subtle. Complex. It dances at the edges of your perception like a half-remembered dream, inviting you deeper into the glass. This is true artisanal mezcal, and it’s nothing like the harsh shots you might remember from your younger days.
At Gringos Mexican Smokehouse, we’ve always been passionate about authentic Mexican spirits, but our recent partnership with three small-batch mezcal producers from Oaxaca has elevated our offerings to an entirely new level. After months of planning, tasting, and careful importing, we’re thrilled to introduce our exclusive mezcal collection—available nowhere else in London.
Mezcal isn’t just another spirit—it’s a centuries-old tradition deeply embedded in Mexican culture. Unlike its more famous cousin tequila (which is technically a type of mezcal made specifically from blue agave), traditional mezcal can be produced from over 30 varieties of agave plants, each imparting its own unique character.
“What makes these mezcals special is their connection to place,” explains our beverage director, Sofia Reyes. “Each bottle tells the story of specific soil, specific plants, specific hands that crafted it, and traditions passed through generations.”
The production process remains largely unchanged over centuries: agave hearts (piñas) are roasted in underground pits lined with volcanic rocks, crushed (traditionally by horse-drawn stone wheels), naturally fermented in wooden vats, and distilled in small copper or clay stills. This labor-intensive process creates the distinctive smoky profile that defines mezcal.
Our new collection features fifteen distinct mezcals from three family producers, each showcasing different agave varieties and production techniques:
From the mountains of Santiago Matatlán, Maestro Román’s third-generation operation focuses exclusively on espadín agave (the most common mezcal variety). His collection demonstrates how terroir, harvesting decisions, and slight production variations affect the final spirit despite using the same agave species.
The standout is his “Espadín Reserva”—aged briefly in glass rather than wood to preserve purity while allowing flavors to marry. It offers remarkable balance between smoke, minerality, and subtle fruit notes.
The Cruz family specializes in wild-harvested agave varieties, including the rare tobalá, tepeztate, and jabalí. These small-batch productions yield extremely limited quantities, as wild agaves can take up to 25 years to mature and are harvested with strict sustainability practices.
Their tobalá mezcal presents an entirely different profile—intensely aromatic with tropical fruit notes, white flowers, and a delicate smoke that supports rather than dominates the experience.
Sisters Elena and Margarita García represent the new wave of mezcal producers, respecting tradition while introducing thoughtful innovation. Their clay-pot distilled “ensamble” (blend of agave varieties) combines cultivated espadín with wild madrecuixe and mexicano agaves, creating a complexity that unfolds in layers.
Most intriguing is their limited pechuga style mezcal—a small batch distilled with suspended fruits, herbs, and traditionally, a raw chicken breast (though the sisters use a vegetarian approach with local mushrooms instead). The result is a rich, earthy spirit with remarkable depth.
To fully appreciate these exceptional spirits, we recommend first trying them in our guided tasting flights, where our trained staff can help you identify the subtle notes that make each expression unique.
Some highlights from our collection include:
For those new to premium mezcal, we suggest starting with the espadín varieties, which provide an accessible entry point before exploring the wilder expressions.
While these mezcals shine when savored neat in traditional copitas (small clay cups), we’ve also developed a special cocktail menu that highlights rather than masks their unique characteristics:
For those who develop a passion for these remarkable spirits, we’ve launched the Gringos Mezcal Club, offering:
Membership is limited to ensure intimate, educational experiences, so inquire with our staff if you’re interested in securing a spot.
We believe these exceptional mezcals create a perfect complement to our smoke-focused culinary approach. Just as our “Fast Eddie” smoker brings authentic Texas BBQ techniques to our Mexican dishes, these fine mezcals bridge tradition and innovation through the transformative element of smoke.
Visit us this month to explore these remarkable spirits and discover why mezcal connoisseurs often cite the old Oaxacan saying: “Para todo mal, mezcal, y para todo bien, también.” (For everything bad, mezcal, and for everything good as well.)
¡Salud!
