Triple distilled and lightly smoked, Zacal mezcal wants to win over tequila lovers with its softer side

A new name has joined the growing mezcal movement. Zacal is an artisanal spirit born in the hills of Michoacán. Offering a fresh, modern alternative to the typically smoky profiles of Oaxaca’s famed mezcals, the brand has made its debut with two expressions: Manso, made with 100 per cent Manso De Sahauyo agave, and the more complex Ensamble, made with Manso De Sahauyo and Bruto agaves.

Launched by four friends with a shared passion for the craft, and made in collaboration with third-generation mezcalero Milton Ochoa, the brand aims to bridge the gap between smoky mezcal and the cleaner, fruitier world of tequila.

It’s an intriguing proposition.

Zacal’s creators aim to bridge the gap between smoky mezcal and the cleaner, fruitier world of tequila…

Why Zacal mezcal deserves a place on your shelf

Interest in mezcal is booming, propelled by the wider tequila explosion that has transformed Mexico’s native spirits into international icons. But while both share the same agave heritage, the difference lies in their production.

Tequila must be made from the Blue Weber agave and is generally distilled in industrial ovens, while mezcal can come from any agave variety and is traditionally roasted underground in pit ovens, imparting the characteristic smoky flavour.

Artisanal craft is the name of the game

Appropriately, every detail of Zacal reflects Michoacán’s landscape and heritage. The hand-blown, recycled glass bottles are produced locally, while the Ensamble’s copper stopper is crafted by Michoacán artisans. 

Founded by Phil Clayton (Meta), Andrew Maidment (formerly Wines of Argentina), Ian McCaig (Fiit app), and Cri Osborne (bartender and start-up founder), Zacal is made in partnership with mezcalero Milton Ochoa, whose family has been distilling in Michoacán for generations.

At the family-run vinata, Ochoa roasts organic maguey agaves – specifically Bruto and Manso – over volcanic rock in underground ovens before triple distillation. The addition of a small chimney to the oven gently draws away smoke, resulting in a lighter, more aromatic mezcal that emphasises floral, mineral and sweet notes over ash and tar.

When I met Ochoa during a London tasting, his warmth and pride were unmistakable. Each pour came with a story of volcanic soil, wild agaves, and a passion passed through generations.  

Zacal mezcal tasting notes

Manso de Sahuayo (45% ABV, Master of Malt £69.50)

Made from 100 per cent organic Manso de Sahuayo agave, this mezcal is delicate and approachable. Expect sweet almond and citrus, with only a whisper of smoke. It’s an accessible introduction for newcomers, with a smoothness that makes it ideal for cocktails.

The Manso was awarded Master at The Global Spirit Masters and Double Gold at the International Spirits Challenge 2025.

Ensamble (50% ABV, Master of Malt £119.50)

Crafted from both Manso de Sahuayo and the wild Bruto agave, which takes up to a decade to mature, this step-up expression is more complex and powerful. Here we have herbaceous and floral layers, with a lightly smoked finish and a lingering sweetness. 

Named Best Mezcal at the International Spirits Challenge 2025, this is a pour to savour and appreciate. I rate it as outstanding.

While Zacal is a sipping mezcal at heart, its lighter profile also lends itself to mixology. 

Ochoa recommends using Manso de Sahuayo in a twist on a Tommy’s Margarita or even a Mezcal Old Fashioned, where its gentle smoke enhances rather than dominates. For something refreshing, try Zacal’s own Mariposa, a blend of mezcal, lime, elderflower, and tonic, that captures the elegance of the brand’s modern, balanced philosophy.

Zacal Manso de Sahuayo (£69.50) and Ensamble (£119.50) are available now from Master of Malt.