From neat pours to crafted cocktails, bartenders reveal mezcal’s many moods

Mezcal has always had a way of sparking conversation at the bar. From its smoky, earthy backbone to the wild diversity of agave varietals, this spirit has become a favourite canvas for bartenders eager to showcase both tradition and innovation.

For this edition of Tasting Panel, we asked six bartenders across Canada to share the bottles that excite them most and the cocktails that best show off their chosen mezcal.

This issue’s panel features Chris Enns, Andrew Kong, Taylor Kare and Chey Haima from British Columbia as well as Matt Sinagoga and Emma Osmond from Ontario.

Chris Enns

Solmano Mezcal Espadín con Mango
44% ABV, BC: $98, 750 mL

For Chris Enns, the beverage manager of Peya in Vancouver (@chrisenns), running an Indian-French-inspired bar means balancing bold, layered flavours. Solmano’s Espadín con Mango fits seamlessly into this world, bringing roasted agave, tropical mango, pineapple, caramel and vanilla into play. He finds it a natural fit for Peya’s cuisine, pairing the smokiness of mezcal with vibrant fruit.

Suggested cocktail: His cocktail of choice is the Blanco Mezcal Negroni, a twist on the early-2000s classic White Negroni. By swapping gin for Solmano, he amplifies aromatics and stretches the finish into something long, dry and bitter with notes of gentian, vanilla, citrus and red fruit roaring through each sip. “It’s all gas, no brakes, to flavour country,” he says.

Andrew Kong

Solmano Mezcal Espadín con Mango
44% ABV, BC: $98, 750 mL

At Vancouver’s Bar Supernova, Andrew Kong (@amkong20) has also fallen for Solmano’s mango-distilled Espadín. He calls it “a mezcal that marries the sipping and mixing worlds,” where tropical fruit meets roasted agave and earth. Notes of vanilla, pineapple and even a cheeky “sunscreen on the beach” quality make it memorable.

Suggested cocktail: His creation, a Mezcal Sour with Mango & Parsnip, leans into unusual flavour pairings. Using acidified parsnip juice and a mango-coconut syrup, Kong builds a cocktail that’s as playful as it is precise. The result is tropical and creamy with a vegetal edge—a true testament to what happens when bartenders experiment with mezcal beyond the usual lime and smoke.

Taylor Kare

Derrumbes San Luis Potosí
44.1% ABV, BC: $117, 750 mL

At H Tasting Lounge in Vancouver, bar manager Taylor Kare (@taylorkare) finds inspiration in Derrumbes San Luis Potosí. Made from salmiana agave, a varietal that can take up to 25 years to mature, it’s a mezcal he loves for its vegetal, lactic funk. “It’s the bottle I use to show guests how diverse mezcal can be,” he says.

Suggested Cocktail: Taylor’s favourite cocktail is what he calls the M&M&M or Mezcal & Maíz & Montenegro. By infusing mezcal with charred tortillas and corn silk, and Montenegro with blistered poblano peppers, he creates a spirit-forward cocktail that’s vegetal, bitter, smoky and complex. For him, it’s proof that simplicity and nuance can coexist beautifully in a glass.

Chey Haima

Brij3 Mezcal Espadín
43% ABV, BC: $145, 750 mL

At El Gato Gab Gab and Rosewood Hotel Georgia’s Reflections in Vancouver, bartender Chey Haima (@cheymonet101) champions Brij3 Espadín. The mezcal’s hand-painted bottles are as eye-catching as the liquid inside. Its profile, according to her, is lightly smoked, citrusy and herbaceous, with a smoothness that makes it easy to sip neat. “It’s incredibly balanced,” she says. “None of the flavours overwhelm.”

Suggested cocktail: Haima’s cocktail inspiration comes from the Vesper Martini. Her riff, called the Vesperado, pairs Brij3 Espadín with a citrus sake, Lillet Blanc and vermouth, creating a clean, crisp drink that showcases mezcal’s brighter, citrus-driven side. The result is refreshing, elegant and a testament to how mezcal can elevate even the most classic of cocktails.

Emma Osmond

Del Maguey Puebla Single Village
60% ABV, BC: $68 / ON: $66, 750mL

At Odd Duck Wine & Provisions in Kitchener, Ontario, bar manager Emma Osmond (@emmathebarwitch) often reaches for Del Maguey Puebla. She praises it as approachable for newcomers yet complex enough for seasoned drinkers. With flavours of roasted agave, citrus, pine, earth and gentle smoke, it carries a mineral-rich terroir. “This single-village mezcal comes from Puebla, near the Popocatépetl volcano, which lends both a sense of place and a touch of mystique to the spirit,” she says.

Suggested cocktail: Her favourite serve, the Frequent Flyer, is a mezcal twist on the Paper Plane. Built with amaro, a bitter aperitif, lemon and a salted honey syrup, it’s bittersweet and bright, with just enough salinity to highlight the mezcal’s minerality. To Osmond, it feels both familiar and adventurous, like a classic that’s taken a detour through Mexico.

Matt Sinagoga

Ilegal Mezcal Joven
40% ABV, BC: $78 / ON: $66, 750 mL

For Toronto’s Matt Sinagoga (@mixology_matt), the man behind Mixology Matt bartending services, mezcal discovery is about finding spirits that stand out in the glass. “I like a mezcal that is the star of the show in a cocktail, and enhances the drinking experience,” he notes. That’s why his current pick is Ilegal Mezcal Joven, an unaged Espadín with eucalyptus and mineral aromatics, notes of green apple and bright citrus. This mezcal gives cocktails both structure and depth, while remaining dynamic enough to also sip neat.

Suggested cocktail: Sinagoga’s cocktail, the Huatulco Passion, blends passionfruit, lime, cinnamon and mezcal for a drink that evokes the tropical spice combinations he encountered in Mexico. Balanced yet bold, it’s a Daiquiri-meets-Daisy riff where mezcal shines as both anchor and highlight. The mezcal’s fresh, vegetal brightness anchors passionfruit and spice without overpowering the drink.

—Compiled by Reece Sims