Mezcal in Pre-Hispanic Times
Agave has been a sacred plant for Mesoamerican civilizations since ancient times. Indigenous peoples used agave not only to make textiles and tools but also to produce fermented beverages like pulque, which was used in religious rituals.

However, distillation was not a common practice in Mesoamerica until the arrival of the Spanish in the 16th century. With the introduction of stills, indigenous communities began to experiment with fermenting and distilling agave, giving rise to what we now know as mezcal.

Mezcal in the 19th and 20th Centuries: From Marginalization to Rise
Throughout the 19th century and much of the 20th, mezcal was considered a “rustic” drink, associated with rural and marginalized communities in Mexico. Unlike tequila, which became industrialized and commercially expanded, mezcal remained a handcrafted product made by small producers across different regions of the country.

However, in the last decades of the 20th century, the outlook began to shift. With the movement to revalue traditional products and the search for authentic and artisanal beverages, mezcal started gaining recognition both within and beyond Mexico.

Mezcal in the 21st Century: A Beverage of Global Prestige
Today, mezcal is considered a high-end spirit, appreciated by cocktail experts and sommeliers around the world. Its Designation of Origin protects its production in states like Oaxaca, Guerrero, Durango, Puebla, and others, ensuring its quality and authenticity.
The mezcal renaissance has led to an explosion of brands, each offering different expressions of the spirit—from young varieties to reposados and añejos with complex flavor profiles.

However, mezcal’s true challenge today is to preserve its artisanal essence while facing growing global demand. Sustainable production and respect for mezcal-producing communities will be key to ensuring that this ancient drink continues to evolve without losing its authenticity.
Mezcal has proven to be much more than a passing trend: it is a testament to Mexico’s history, culture, and richness. And as long as there is a master mezcalero willing to share their knowledge, mezcal’s future will be as vibrant as its past.

La entrada The Evolution of Mezcal: From Tradition to the Modern World se publicó primero en Casa Mezcalera el Disfraz.

• 1½ oz / 45 ml Mezcal El Disfraz “Los Tiliches”
• ½ oz / 15 ml Dry Vermouth
• ⅙ oz / 5 ml Maraschino
• 2 dashes of orange bitters
• Juniper mist (optional)

Method
Stir all ingredients in a mixing glass with ice, then strain into a chilled martini glass. Garnish with a lime peel. Spray juniper mist over the top.

La entrada Tiliche Martini se publicó primero en Casa Mezcalera el Disfraz.

• 1½ oz (45 ml) joven mezcal El Disfraz “Los Tiliches”
• 1 oz (30 ml) fresh passion fruit juice
• ½ oz (15 ml) coconut liqueur
• ½ oz (15 ml) fresh lime juice
• ¼ oz (7.5 ml) agave syrup
• 2 oz (60 ml) coconut water (optional, for a lighter version)
• Pineapple slice or orange twist for garnish

Preparation:

1. Mix the ingredients:
   In a shaker with ice, combine the mezcal, passion fruit juice, coconut liqueur, lime juice, and agave syrup.
2. Shake:
   Shake vigorously until the mixture is well chilled.
3. Serve:
   Strain into a highball glass or large cocktail glass filled with ice.
4. Garnish:
   Add a pineapple slice or an orange twist to enhance the tropical aroma.

La entrada Waves of Fire se publicó primero en Casa Mezcalera el Disfraz.

• 1½ oz (45 ml) joven mezcal (preferably espadín agave)
• ¾ oz (22.5 ml) green herbal liqueur (such as Green Chartreuse or Damiana liqueur)
• ½ oz (15 ml) fresh lime juice
• ¼ oz (7.5 ml) agave syrup
• 2 oz (60 ml) brut sparkling wine (Champagne or Prosecco)
• Fresh basil or mint leaves (for garnish)
• Cucumber or lemon slice (for garnish)

Preparation:

1. Mix the ingredients: In a shaker with ice, combine the mezcal, herbal liqueur, lime juice, and agave syrup. Shake vigorously until well chilled.
2. Serve: Strain the mixture into a wine glass filled with ice.
3. Add the sparkling wine: Top the drink with the brut sparkling wine to give it that signature “spritz” character.
4. Garnish: Add fresh basil or mint leaves and a slice of cucumber or lemon to enhance the freshness and add an aromatic touch.

This recipe is inspired by the name “Green Oaxacan Spritz” and aims to highlight herbal and citrus notes in combination with mezcal. Cheers!

La entrada Spirit of the Mountain se publicó primero en Casa Mezcalera el Disfraz.

• 1½ oz (45 ml) Mezcal El Disfraz “Los Tiliches”
• 1⅓ oz (40 ml) fresh lime juice
• 1 oz (30 ml) blueberries
• ¾ oz (25 ml) blackberry liqueur, such as Chambord
• 8 fresh basil leaves

Garnish

• A sprig of fresh basil
• Fresh blueberries

Preparation:

1. Mix the ingredients: In a shaker, combine the mezcal, lime juice, blueberries, blackberry liqueur, and basil leaves.
2. Shake vigorously: Add ice to the shaker and shake forcefully to muddle the berries and mix all ingredients thoroughly.
3. Strain and serve: Use a strainer to pour the mixture into an Old Fashioned glass filled with ice.
4. Garnish: Add a sprig of fresh basil and a few blueberries as garnish.

La entrada The Outsider se publicó primero en Casa Mezcalera el Disfraz.

• 1½ oz (45 ml) Mezcal El Disfraz “Los Tiliches”
• 1 oz (30 ml) pomegranate juice
• ¾ oz (22.5 ml) fresh lime juice
• ½ oz (15 ml) agave syrup
• Salt for rimming the glass
• Ice
• Pomegranate seeds and a lime slice for garnish (optional)

Preparation:

1. Rim the glass: Rub a lime slice along the rim of an old-fashioned glass, then dip it in salt to coat. Fill the glass with ice.
2. Mix the ingredients: In a shaker, combine the mezcal, pomegranate juice, lime juice, and agave syrup. Add ice and shake vigorously for about 15 seconds.
3. Serve: Strain the mixture into the prepared glass with ice.
4. Garnish: If desired, add a few pomegranate seeds and a lime slice for decoration.

La entrada Pomegranate Margarita se publicó primero en Casa Mezcalera el Disfraz.

• 45 ml De Kuyper Triple Sec (40%)
• 15 ml Mezcal El Disfraz “Los Tiliches”
• 10 ml ginger syrup
• 22.5 ml freshly squeezed lemon juice
• 8 drops Bob’s grapefruit bitters

Instructions:

1. Select and pre-chill a coupe glass.
2. Prepare a grapefruit peel twist for garnish.
3. Shake all ingredients with ice.
4. Fine strain into the chilled glass.
5. Express the grapefruit twist over the cocktail and use it as garnish.

La entrada Smoky Sage se publicó primero en Casa Mezcalera el Disfraz.

The Origin of Mezcal
Although mezcal’s history is steeped in mysticism and tradition, it is believed that its distillation process began after the arrival of the Spanish in the 16th century, who introduced stills. Unlike tequila, which is made exclusively from blue agave, mezcal can be produced from various agave varieties such as espadín, tobalá, madrecuixe, tepextate, and many more. This versatility allows each mezcal to have a unique flavor profile, depending on the agave type, the region where it’s grown, and the production method used.

How Is Mezcal Made?
The artisanal process of mezcal production sets it apart from other spirits. First, the agave hearts (piñas) are harvested and cooked in underground stone ovens, giving them their characteristic smoky flavor. Then, the cooked piñas are crushed using stone tahonas or wooden mallets, fermented in wooden or clay vats, and finally distilled in copper or clay stills.

Every step in mezcal production is essential and varies depending on the region and the mezcal master, resulting in a wide range of flavors, aromas, and textures.

More Than a Drink, a Cultural Heritage
Mezcal is not just a spirit—it is a tradition passed down from generation to generation. From its Indigenous roots to its international recognition, it remains a symbol of Mexican identity. With every sip, one can taste the history, effort, and dedication of the families who have kept this art alive for centuries.

If you haven’t yet tried a good mezcal, we invite you to discover it. And remember the popular saying:
“For everything bad, mezcal; and for everything good, mezcal too.”

La entrada What Is Mezcal? The Spirit That Represents Mexico se publicó primero en Casa Mezcalera el Disfraz.

Who Are the Tiliches?
The Tiliches are iconic figures of the Putla Carnival. They are known for their outfits made of old, worn clothing—often patched and in vibrant colors. They wear hand-carved wooden masks with exaggerated expressions and large hats decorated with ribbons and feathers.

These characters roam the streets jumping, dancing, and spreading joy to the crowds. Their presence symbolizes chaos and the breaking of norms before Lent, a time of reflection in the Catholic tradition.

The Origin and Meaning of the Tiliches
The origin of the Tiliches dates back to pre-Hispanic times, when the Mixtec peoples performed dances to ward off evil spirits and attract good harvests. With the arrival of the Spanish and the blending of cultures, this practice transformed into the Carnival celebration.

Today, the Tiliches represent the figure of the “old man” or “wise one,” someone who returns from the beyond to remind new generations of the importance of joy, community, and cultural resilience.

A Tradition That Endures
The Putla Carnival is not just a party; it is a manifestation of identity and belonging. With every leap and every laugh from the Tiliches, one of Oaxaca’s most vibrant traditions stays alive.

If you ever have the chance to visit Putla de Guerrero during Carnival, don’t hesitate to join the celebration. The energy of the Tiliches will captivate you and make you part of one of Mexico’s most authentic festivals.

La entrada The Tiliches of Putla: History and Meaning of This Oaxacan Tradition se publicó primero en Casa Mezcalera el Disfraz.

Mezcal in Pre-Hispanic Times
Agave has been a sacred plant for Mesoamerican civilizations since ancient times. Indigenous peoples used agave not only to make textiles and tools but also to produce fermented beverages like pulque, which was used in religious rituals.

However, distillation was not a common practice in Mesoamerica until the arrival of the Spanish in the 16th century. With the introduction of stills, indigenous communities began to experiment with fermenting and distilling agave, giving rise to what we now know as mezcal.

Mezcal in the 19th and 20th Centuries: From Marginalization to Rise
Throughout the 19th century and much of the 20th, mezcal was considered a “rustic” drink, associated with rural and marginalized communities in Mexico. Unlike tequila, which became industrialized and commercially expanded, mezcal remained a handcrafted product made by small producers across different regions of the country.

However, in the last decades of the 20th century, the outlook began to shift. With the movement to revalue traditional products and the search for authentic and artisanal beverages, mezcal started gaining recognition both within and beyond Mexico.

Mezcal in the 21st Century: A Beverage of Global Prestige
Today, mezcal is considered a high-end spirit, appreciated by cocktail experts and sommeliers around the world. Its Designation of Origin protects its production in states like Oaxaca, Guerrero, Durango, Puebla, and others, ensuring its quality and authenticity.
The mezcal renaissance has led to an explosion of brands, each offering different expressions of the spirit—from young varieties to reposados and añejos with complex flavor profiles.

However, mezcal’s true challenge today is to preserve its artisanal essence while facing growing global demand. Sustainable production and respect for mezcal-producing communities will be key to ensuring that this ancient drink continues to evolve without losing its authenticity.
Mezcal has proven to be much more than a passing trend: it is a testament to Mexico’s history, culture, and richness. And as long as there is a master mezcalero willing to share their knowledge, mezcal’s future will be as vibrant as its past.

La entrada The Evolution of Mezcal: From Tradition to the Modern World se publicó primero en Casa Mezcalera el Disfraz.