Mezcal is crafted in the state of Oaxaca, located in southern Mexico, using various types of agave, excluding blue agave. The pinas are meticulously cooked in wood-fired ovens, imparting a distinctive smoky essence to the spirit. Traditionally, mezcal is bottled with a worm, although the original rationale behind this practice remains uncertain. Similar to tequila, mezcal employs the terms blanco, reposado, and anejo.

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