Mezcal Tour in Oaxaca

What to Expect

Oaxaca produces the vast majority of Mexico's mezcal, and visiting a palenque (small mezcal distillery) is one of the most authentic cultural experiences in the state. Unlike industrial tequila production, most Oaxacan mezcal is still made by hand in family-run operations using methods passed down through generations. A mezcal tour takes you into the countryside to see the process firsthand and taste varieties you will never find in a store.

The Mezcal Process

Mezcal production in Oaxaca follows an artisanal tradition:

1. Harvest -- Wild or cultivated agave (maguey) plants are harvested by hand. Unlike tequila, which uses only blue agave, mezcal can be made from over 30 agave species, each producing different flavors.
2. Roasting -- The agave hearts are roasted in underground pit ovens lined with hot rocks and covered with earth for 3-5 days. This gives mezcal its distinctive smoky character.
3. Crushing -- The roasted agave is traditionally crushed by a stone wheel (tahona) pulled by a horse or donkey
4. Fermentation -- The crushed agave and its juice ferment naturally in wooden vats for 5-30 days
5. Distillation -- Distilled in small copper or clay stills, typically twice

Where to Go

Santiago Matatlan

Known as the "World Capital of Mezcal," this small town about 50 km from Oaxaca City has dozens of palenques. Many welcome visitors for tours and tastings.

Other Towns

Smaller mezcal-producing communities in the valleys around Oaxaca, such as San Baltazar Guelavila, Santa Catarina Minas, and San Luis del Rio, offer more intimate, less-touristed experiences.

In Oaxaca City

Mezcalerias (mezcal bars) in the city offer excellent tasting experiences with knowledgeable staff. In Situ, Mezcaloteca, and Los Amantes are well-regarded spots where you can taste a wide range of varieties.

Types of Mezcal

• Espadin -- The most common variety, made from Agave angustifolia, with a balanced, approachable flavor
• Tobala -- A wild agave that produces small batches of complex, fruity mezcal. More expensive due to scarcity.
• Madrecuixe, Tepextate, Arroqueno -- Wild agave varieties producing distinctive, often powerful flavors
• Pechuga -- A special mezcal distilled with a turkey or chicken breast, fruits, and spices hanging in the still. Used for celebrations.

Tips

• Sip, do not shoot -- Quality mezcal deserves slow sipping. The traditional way is to "kiss" the mezcal, taking a small sip and letting it coat your palate.
• Ask about the agave -- Different species create dramatically different flavors. Ask the mezcalero to explain what you are tasting.
• Buy directly -- Purchasing at the palenque supports producers directly and is often cheaper than city prices
• Designate a driver -- If self-driving to palenques, plan accordingly. Tour operators handle transport.

Cost

• Guided tours from Oaxaca City -- 500-1,500 MXN per person, usually including transport, 2-3 palenque visits, and tastings
• Mezcaleria tastings in the city -- 100-500 MXN for a flight of 3-5 mezcals
• Bottles at palenques -- 200-2,000+ MXN depending on the agave type and production

Plan Your Visit

A mezcal tour is essential in the Oaxaca Deep Dive 5-Day itinerary. Combine it with visits to Hierve el Agua and the Tule tree for a full day in the Oaxaca Valley.