Mexican Alcohol – More Spirits from Tequila City

Anyone who still only associates Mexico with sombreros, tacos, and tequila is missing out on the enormous diversity of Mexican culture. Below, we'll explore how Mexican alcohol is conquering the world, and most importantly, how it tastes. We can reveal this much: It's going to be "muy" delicious.

When talking about alcohol from Mexico, you must also mention  Mezcal, as most of the spirits presented here (and even Tequila) are Mezcal. It is made from the pulp of 40–50 agave species (out of a total of approx. 200), which is why it is extremely diverse in terms of taste and appearance. Tequila, for example, is only made from the blue Agave tequilana. Generally, six types of Mezcal are distinguished:

Although Mezcal can be produced from so many different types of agave, the method of production is the most important factor for the taste and quality of the final product. Therefore, in the following, we want to take a closer look at the three types of Mezcal production.

 

Mezcal (industrial)

The industrial production of Mezcal is not subject to any of the regulations based on traditional production and is carried out using more modern methods, mechanically and on a large scale. An example of a successful industrially produced Mezcal is the  Zignum Mezcal Añejo 100 % Agave 40 %. This multi-award-winning Añejo matures for several months in French oak barrels and captivates with a characteristic woody taste.

Mezcal ancestral

Mezcal ancestral is produced traditionally and is the most strictly regulated category. The agaves are exclusively cooked in walled underground ovens. It is ground by hand or with a tahona (Chilean mill) and fermented in small wooden or clay barrels, animal skins, or earth pits. Distillation takes place in clay.

Mezcal artesanal

The  Mezcal artesanal is also produced traditionally. Production is similar to that of Mezcal ancestral, but grinding can also be done mechanically. Distillation takes place in copper, stone ovens, or closed clay and stone ovens. A particularly delicious example is the  Topanito Mezcal Artesanal Blanco 100 % Mague Espadín 52 %. This Mezcal, made from Espadín Agave, is particularly mild and fruity, with notes of mango, juniper, coriander seeds, and grapefruit.

 

Sotol  is technically not a Mezcal, as it is not made from agaves, but from Dasylirions, more precisely from the cooked hearts of the asparagus plant. After cooking and crushing, the "honey water" is pressed out and fermented with yeast. The resulting milky mash is then distilled two to three times. Its taste primarily depends on the Dasylirion species used and the aging process. Here, too, there is a subdivision into Joven/Blanco, Reposado, and Añejo.

A Sotol very much to our taste is the  Hacienda de Chihuahua Sotol Añejo with gold leaf 38 %. This noble Sotol tastes slightly sweet, underpinned by subtle smoky aromas and is ideal for special occasions.

Bacanora, the “Mexican Moonshine,” is a Mezcal made from the Agave angustifolia and has actually only been legal again since 1992; before that, it was prohibited for 77 years. This agave spirit, however, is much, much older. Due to the long period of prohibition, records of Bacanora’s history are missing, and thus its exact origin remains unknown. A spirit that survives 77 years of prohibition must at least be quite delicious – and indeed, Bacanora shines with the typical smoky Mezcal flavor and pronounced sweetness, but often also offers mint notes and a hint of eucalyptus.

Raicilla or Raisilla is another spirit distilled from agave hearts, which has been produced and consumed in the Mexican state of Jalisco for over 500 years. The agave species used are Agave inaequidens and Agave maximiliana. The hearts are – unlike Mezcal – cooked above ground in ovens, which is why Raicilla tastes less smoky. Raicilla is extremely versatile in taste, often more in the direction of Tequila, with peppery and slightly floral notes.

Ever since the Dude in The Big Lebowski and his love for White Russian,  Kahlúa can be found in every well-stocked home bar. Kahlua is a Mexican coffee liqueur that can be enjoyed neat, on the rocks, or as a shot in coffee, but of course it is usually used in combination with milk or cream and vodka. It is made from the finest Arabica coffee and delights the palates of its consumers worldwide with a delicious coffee flavor and subtle vanilla and caramel aromas.

Pulque is a milky, cloudy drink made from fermented agave juice, which, although not a spirit as it is not distilled, is considered a national drink in Mexico, which is why we want to present it here. The Aztecs already drank this beverage with 2 to 6 % alcohol by volume, which is why it was also called Aztec beer and "drink of the gods". However, its exact origin is unknown. Pulque can be made from various agave species (Agave salmiana), tastes somewhat strangely sweet to the European palate at first, but is extremely nutritious and is considered health-promoting (especially for the gastrointestinal tract) as well as invigorating. However, since it spoils quickly, Pulque is hardly available outside of Mexico.

Thus ends our excursion into the diverse and delicious world of Mexican alcoholic beverages. Anyone who previously only thought of a  Tequila bottle with a red sombrero can now look forward to delving into the world of Mezcal, Sotol, Raicilla, and Pulque and experiencing a piece of Mexican culture. ¡Salud!