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  Mezcal has a protection of Appellation of Origin status, meaning it can only be produced in seven areas exclusively in Mexico: Oaxaca, Guanajuato, Tamaulipas, Durango, San Luis Potosi, Guerrero and Zacatecas. Having appellation status has helped mezcal gain the visibility of tequila in global markets, and has given the product a turn around in perception of its quality. In Mexico it was mostly seen as the working man’s drink, made and consumed in some of the poorest regions of the country.
• Mezcal, unlike tequila, can be made from many different varieties of agave or maguey plants including espadin, tobala, barril and cupreata; and is roasted in palenques (rock-lined pits) for three to five days to achieve its signature smokey flavor.
• Vicio Mezcal (along with 90% of other mezcal) is made with espadin, one of the highest quality agave plants that can be used to create this beverage.
• It is typically consumed straight, and Vicio Mezcal in particular was designed to be drunk straight, as it has a velvety mouthfeel with a smooth flavor profile that makes it an ideal intro to your journey into learning about and drinking mezcal.
• Mezcals are the ultimate in small-batch, family made, singe-village spirits that showcase the terroir of the particular region in which they’re made; the production methods have been passed down from one generation to the next, so different families have their own signature recipes which don’t lend towards mass production. Hence one of the reasons why the price point for this product tends to be on the higher end.
• As a product, it’s showcased a rapid growth in terms of sales and quality perception, per this case study, “In 2006, only 23% of consumers in Mexico perceived mezcal to be a high quality alcoholic beverage. By 2008, this number rose to 41%, and in September 2009, mezcal was sold in one of the most exclusive stores in Mexico, for the first time.” Overall, mezcal has shown growth in sales, while tequila has slowed down in the global markets.
• Mezcal is marketed in four categories: young, rested (aged 4 months to 1 year), aged (1 year aged in wooden barrels) and semisweet (mezcal that’s been softened with the addition of herbs or fruits).

The design of the bottle’s label was hand-drawn by the son of one of the mezcaleros that distills Vicio. It depicts Axolotl, a Mexican salamander. It’s a type of walking fish that’s native to Oaxaca. They were looking for a symbol that would describe the effects of mezcal. Something that draws you inward. Something about a transformation and growth. The drawing depicts the large salamander with a smaller one inside himself to showcase knowing one’s self.

Vicio Mezcal is 48% ABV with a floral nose, smooth mouthfeel and smoky finish that’s best enjoyed neat in a rocks glass or a tumbler. However if you’d like to mix it, here are a few recipes to try.