Mezcal Production Raises Environmental Concerns in Oaxaca

Mezcal production in Mexico relies on agave plants and traditional roasting methods, but the process has environmental impacts, especially in Oaxaca where most mezcal is produced.

The beverage is distilled from a wide range of agave varieties, with its distinctive smoky taste resulting from roasting agave hearts in wood-fueled pit ovens. This method uses large amounts of firewood, typically oak, pine, or mesquite, to achieve the desired flavor profile.

For every liter of mezcal produced, between 7 and 10 kilograms of wood are needed for roasting, and the process also generates 10 to 12 liters of vinaza, an acidic byproduct from distillation. The production cycle further requires about 20 liters of water per liter of mezcal, combining the needs of fermentation and distillation.

Agave plants, which use a specialized form of photosynthesis called Crassulacean acid metabolism (CAM), are well adapted to hot and dry climates. These plants help reduce soil erosion, combat desertification, and serve as natural barriers against climate change in their native regions.

What the numbers show

• 7–10 kg of wood are used for each liter of mezcal
• 10–12 liters of vinaza are generated per liter of mezcal
• Approximately 20 liters of water are needed for each liter of mezcal
• Mezcal’s carbon footprint is about 2.1 kg CO₂ equivalent per unit
• Tequila’s carbon footprint is about 3 kg CO₂ equivalent per unit

Oaxaca is the primary center for mezcal production, accounting for around 90% of the country’s output. High demand for mezcal has contributed to increased use of firewood, which has led to deforestation, soil degradation, and loss of natural habitats in the region.

The expansion of agave monocultures to meet production needs has affected local biodiversity and water resources. Wild agave species are being harvested at unsustainable rates, which threatens both their populations and genetic diversity.

Climate change is affecting mezcal production by increasing drought frequency and altering rainfall patterns in Oaxaca. These changes are intensifying water scarcity and creating additional challenges for producers who depend on consistent water supplies.

The roasting process not only imparts flavor but also triggers chemical changes in agave, breaking down lignin and cellulose to create smoky phenolic compounds. Additional reactions during roasting contribute to the complex flavors found in mezcal.

Although mezcal has a lower carbon footprint compared to tequila, its production still generates environmental pressures due to wood consumption, water use, and the disposal of vinaza. These factors are driving ongoing discussions about sustainability in the mezcal industry.

* This article is based on publicly available information at the time of writing.