Sustainability in mezcal: the challenges of agave, firewood, water and waste
Mezcal's success has an environmental cost: more agave planted, more firewood, more water and more waste. In Oaxaca, recent studies and reporting document forest loss, degraded soils and untreated waste discharges. The good news is that there are concrete practices for making mezcal more responsibly.
The challenges, with data
| Challenge | Data | Source |
|---|---|---|
| Forests | Over 34,953 hectares of dry tropical and pine-oak forest disappeared in 27 years to make way for agave | La Jornada, 2026 |
| Agave expansion | Plantations grew more than 400% in three decades | La Jornada, 2026 |
| Water | At least 10 liters of water per liter of mezcal for fermentation and distillation | La Jornada, 2026 |
| Soil | 85% of Oaxaca's land shows some degradation; 30% severe | Hernández et al., ELD, 2022 |
| Economic cost | Ecosystem service degradation cost an average of US$19 million a year (2003–2019) in the districts studied | Hernández et al., ELD, 2022 |
Waste: bagazo and vinasses
Bagazo is the fiber left after crushing and distilling the agave. Vinasses are the acidic liquid left in the still. Dumped untreated into rivers and soil, they pollute. Both can be reused: bagazo as compost, building material or fuel; vinasses after treatment.
Best practices from the research
The Economics of Land Degradation study (Hernández et al., 2022) recommends:
- Agroforestry and polyculture instead of agave monoculture.
- Zero chemical inputs and synthetic fertilizers.
- Leaving at least 20% of plants unharvested so they can mature and reproduce.
- Seven-year harvest cycles that respect agave maturity.
- Soil conservation (zero tillage).
- Environmental certifications that reward these practices.
What you can do
- Choose certified mezcals and brands that explain where their agave comes from.
- Treat wild-agave mezcals as something special, not an everyday pour.
- Ask about firewood and waste management.
How it applies to ZUNTE
ZUNTE comes from San Luis del Río and supports its community through family assistance, development projects and sustainable practices. Its core expression, ZUNTE, is 100% farmed Espadín; wild Tepeztate is reserved for its special editions.
FAQ
Is mezcal sustainable?
It depends on how it's made. The mezcal boom has driven deforestation and soil degradation in Oaxaca, but there are practices that reduce the impact.
How much water does mezcal take?
At least 10 liters per liter of mezcal for fermentation and distillation, according to data cited by La Jornada (2026).
What are vinasses?
The acidic liquid waste left after distillation; it must be treated before disposal.
How do I choose a more responsible mezcal?
Look for certification and brands that explain their agave's origin and how they handle waste.
