Okay so this one’s a little different for our site. Most of what we post is for people who run restaurants, but we get asked about mezcal alot, both by guests and by owners who want their staff to explain it better. And since Rum Bar Mezcal is our sister restaurant (same owner, same family, we’re not pretending otherwise), we’ve watched a lot of first-timers order it. Quick map: Rum Bar Mezcal was created in Toronto, at the family’s original King St W and Church St restaurants (both now closed), and now lives in Manchester, CT. In Toronto, the family runs Casa Mezcal on Dupont, at 252 Dupont St in The Annex, their only current Toronto spot. Here’s the guide we’d give a friend.
So what even is mezcal?
Mezcal is a spirit made from agave. The heart of the plant (people call it the piña) gets cooked, crushed, fermented and distilled. Traditionally that cooking happens in pits in the ground, which is why so much mezcal tastes smoky. A lot of it comes from Oaxaca, though it’s made in other parts of Mexico too.
Tequila is also an agave spirit, but it’s made from blue agave in specific regions and usually isn’t cooked the same way. That’s why mezcal tends to taste more smoky then tequila, and more earthy. Not every mezcal is a smoke bomb though. Some are fruity, some are kind of herbal, some are almost sweet.
The agave you’ll see most often is espadín. If a menu lists other agave types, those are usually rarer and can taste pretty different, so ask.
Sip it, dont shoot it
This is the big one. Mezcal isn’t a shot spirit, even if your cousin’s birthday party said otherwise. Pour, smell it first, take a small sip and let it sit on your tongue for a second. The first sip is often a bit of a shock. The second one is where you actually start tasting things.
You’ll often see mezcal served with orange slices, sometimes with a salt mixed with chili (and sometimes worm salt, yes, really). The idea is a little bite of citrus between sips. Not every bar does it, so don’t be shy about asking.
How to order at the bar
If you’re nervous, just tell the bartender what you already like. “I like margaritas but not too sweet” or “I’m a whisky person” gives them plenty to work with. Smoky whisky people tend to love mezcal right away.
If you’re totally new, a mezcal cocktail is the easiest way in. The smoke takes the edge off and you still get the flavor. Then if you’re into it, try one neat next time, or go for a flight so you can taste a few side by side. At Rum Bar Mezcal’s Manchester, CT bar, that’s exactly what the “Smoky Pours” and “Craft Flights” are for, and if you want the bartenders’ own thing, ask about their house “mescalinas.”
People search for the best mezcal cocktails in Toronto all the time, and honestly the best one is whichever matches what you’re eating. Which brings us to food.
What to eat with it
Mezcal is really good with food that’s bright, spicy or a little bit rich. On the Rum Bar Mezcal dinner menu, a few things work especially well:
The Al Pastor tacos. Guajillo pork with pineapple is sweet, savory and a bit spicy, and smoke loves all three.
The Ceviche de la Casa. Fish or shrimp with citrus, red onion, cucumber and avocado. The acid keeps things fresh between sips.
The Birria tacos or the Quesa-Birria. Rich brisket and broth can stand up to a bigger, smokier pour.
The Street Corn. Mayo-chipotle and Tajin with mezcal is a combo you’ll want again.
And for dessert, churros or flan with a sip of mezcal is weirdly perfect. Sweet plus smoke, trust us.
A note for the bar owners reading this
If you run a mezcal bar in Toronto or anywhere else, the thing that makes guests comfortable is permission. Let them sip slow, tell them it’s okay not to like the first taste, and give them a food pairing so the drink has context. That’s it. Most people who “don’t like mezcal” just had it as a shot once.
FAQ
Is mezcal stronger than tequila?
Not really by default. Both are usually bottled at similar strengths, though some mezcals are bottled stronger. It can taste stronger because of the smoke.
Should I drink mezcal neat or in a cocktail?
Either. Cocktails are a good starting point, neat is how you really get to know it.
Do I have to like smoky drinks to like mezcal?
Nope. Smoke levels vary a lot. Ask for something lighter.
If you’re in Connecticut and want to try it with the food above, Rum Bar Mezcal at 867 Main St in Manchester is the spot, and you can book a table ahead on its site. In Toronto, the same family’s Casa Mezcal is at 252 Dupont St in The Annex. Casa Mezcal does mezcal-forward margaritas and cocktails, plus flights and signature cocktails, and a bunch of the pairings above work there too, like the al pastor and birria tacos, the quesa-birria, the ceviche and the tres leches. So if you’re looking for a mezcal bar in Toronto, that’s where to start. Casa Mezcal is open Monday 5 to 10 p.m., Tuesday 11 a.m. to 11 p.m., Wednesday 11 a.m. to midnight, Thursday noon to 11 p.m., and Friday to Sunday 11 a.m. to 11 p.m.