This is the journey of mezcal—from maguey’s earliest roles to the modern ways we define, make, and choose it. We’ll step into a world where agave was food and ritual drink, hear how language hints at mezcal’s name, and then watch distillation transform fermented sap into a high-proof spirit tied to colonial trade. From there, the story follows mezcal as it becomes written about, taxed, banned, and controlled, while tequila rises from a regional “vino mezcal” into a separate identity. Finally, we shift into the era of standards, protected names, and today’s debates, then walk through additive-free production and the label clues that help you spot a no-additives, no-cheats bottle on the shelf.