Methanol in mezcal: where it comes from, what the standard allows and what's myth
Every mezcal contains some methanol, and that's normal: it forms when heat breaks down the agave's pectin during roasting. What matters is the amount. Mexico's NOM-070-SCFI-2016 requires certified mezcal to contain between 30 and 300 mg of methanol per 100 mL of anhydrous alcohol.
Where does methanol come from?
Agave cell walls contain pectin, a fiber carrying methyl groups. When the piñas are roasted, heat strips those groups off and releases them as methanol.
A study in Revista Mexicana de Ingeniería Química (Solís-García et al., 2017) measured this in ovens at 92 to 122 °C (198 to 252 °F):
- Fresh agave holds a potential of about 3,500 mg of methanol per kilo of piña.
- At 92 °C for 18 hours about 50% was released; at 122 °C for 12 hours, about 92%.
- Most of it leaves with the oven's steam; only 1–2% stays in the juice that gets fermented.
How much methanol does the standard allow?
| Parameter (NOM-070-SCFI-2016) | Minimum | Maximum |
|---|---|---|
| Methanol | 30 mg/100 mL a.a. | 300 mg/100 mL a.a. |
| Higher alcohols | 100 mg/100 mL a.a. | 500 mg/100 mL a.a. |
| Furfural | 0 | 5 mg/100 mL a.a. |
a.a. = anhydrous alcohol, i.e., measured on pure alcohol.
The 30 mg minimum exists for a reason: a mezcal with almost no methanol likely didn't come from roasted agave. Other categories allow more; the European Union, for example, allows up to 1,500 mg/100 mL a.a. in some fruit spirits (González Seguí et al., 2020).
Where does it concentrate during distillation?
Methanol and acetic acid peak in the tails, the last part of the run (Vera Guzmán et al., 2009). That's why the master distiller's cut matters: separating the tails on time keeps methanol within the standard.
Common myths
- "Artisanal mezcal has too much methanol." Certified mezcal is lab-tested and must fall between 30 and 300 mg.
- "Methanol causes the hangover." No spirit should promise otherwise: too much of any alcoholic drink is harmful, and hangovers depend mostly on how much alcohol you drink.
- "If it burns, it has methanol." The burn comes from ethanol and proof, not methanol, which you can't see or taste.
How it applies to ZUNTE
ZUNTE is made in San Luis del Río, roasted for 4 days in a conical stone oven and double-distilled over 35 hours in a copper still, where the tails cut keeps methanol in check. The safest way to choose any mezcal is to look for the Mezcal Regulatory Council (CRM) certification and NOM-070 on the label.
FAQ
Does all mezcal contain methanol?
Yes. It forms naturally when agave is roasted; the standard requires 30 to 300 mg per 100 mL of anhydrous alcohol.
Is certified mezcal safe?
Certified mezcal goes through lab analysis that checks methanol levels.
How do I know a mezcal is certified?
The label must say "Mezcal" and show NOM-070 along with the Mezcal Regulatory Council's certification mark.
Where does methanol concentrate during distillation?
In the tails, the final part. A good cut separates them.
