Is mezcal high in gos?

Watch for

• Histamine C and tyramine C, both moderate.Wild open-vat fermentation and a pot still that is not built to strip congeners are what put mezcal above vodka here, and reposado and anejo expressions add barrel time on top of that. Blanco or joven is the gentler end of the category
• The bigger histamine issue with any spirit is not what is in the glass.Alcohol suppresses diamine oxidase, the enzyme that clears dietary histamine, so a mezcal drunk alongside aged cheese, cured meat, anchovies or wine can change how you handle the entire meal rather than just adding its own moderate load
• Clean on FODMAPs, and that surprises people who know agave is one of the richest natural sources of fructans.Days in a roasting pit convert those fructans to simple sugars, fermentation consumes them and distillation carries over none of what remains. Agave syrup in the cocktail is the opposite story and is a high fructose sweetener in its own right
• The smoky character is phenolic aroma picked up from the pit before fermentation ever starts, and carried over the still.It does not put mezcal in the same bracket as smoked or cured foods, which earn their grades from nitrites, amines and long curing rather than from smoke aroma
• Sulfite B is modest and incidental, but pro-inflammatory D and a poor fit for both DASH and Mediterranean patterns are worth naming.That is the ethanol talking, and it is true of every spirit on the shelf regardless of how artisanal the production is