HOW TO TELL GOOD MEZCAL FROM BAD

+STATEMENT: 100% AGAVE
Although Not all mezcales have to be 100% agave by law, the best ones certainly are.
+TYPE OF AGAVE
There are more that 30 varieties of agave from which to obtain mezcal.Each one has a distinct flavor and style, completely different from the rest.
+STATE/TOWN WHERE IT WAS MADE
The altitude, water and preparation style of each region clearly affect the final result.
+NAME OF THE MASTER DISTILLER
The master distiller would not put his name and signature on a product he is not proud of. Doing it guarantees the quality of the mezcal and makes it an author's product.
+BATCH AND BOTTLE NUMBER
The best drinks in the world are produced in small amounts. In the case of mezcal, in order to keep the age-old production methods which require time and intense labor, these batches become truly limited.
+HIGH ALCOHOLIC VOLUME
Centuries of experience in mezcal making, dictate that the best and purest alcohol components are obtained only between 45% y 55% (90º - 110º proof). A good traditional mezcal should not fall out of this range.
+COMERCAM CERTIFIED
This is the institution that regulates the quality and norm compliance of mezcal. It certifies that the product's contents and production methods are consumer-safe. Its seal should always be present on the label.
+OTHER TIPS
Notice bubbles or "pearls" that linger for a few seconds when shaken or served. Drink in wide-rimmed glass. Mezcal should always be white or "young", an aged mezcal hides the true flavors and replaces them with wooden ones that do not correspond to the taste of the region. Rub a drop on the back of your hand, when it dries, the scent of cooked agave should remain for a few minutes.