There are three legally defined mezcal categories, as set out by the Consejo Regulador del Mezcal (CRM): Mezcal, Mezcal Artesanal, and Mezcal Ancestral. Each category dictates the methods and equipment producers can use to make the spirit.
Artisanal production is a clean and natural process. In artisanal production, agaves can be cooked in stone ovens in addition to earthen pits and can be milled by mechanical shredders too.
Most mezcal available in the market falls into this category.