The agave spirit family (Tequila, Mezcal, Bacanora, Raicilla, Sotol) is gaining in popularity and consumers have refined their palate, asking for higher quality and special releases.
These spirits are produced in Mexico only, where agave grows well.

Tequila is obviously the most popular of all the agave spirits, and can only be made with the agave species “Agave tequilana Weber” that has been grown in the state of Jalisco or in selected cities in four other states (Guanajuato, Michoacàn, Nayarit, Tamaulipas).
It must contain at least 51% of sugar derived from the agave.
There are 5 classes of tequila:
– Blanco, Plata, or silver: not aged (less than two months)
– Joven, oro, or gold: a blanco tequila softened by additives.
– Reposado, or aged: aged between two and twelve months in an oak vessel
– Añejo, or extra-aged: aged for a minimum of one year in an oak vessel
– Extra Añejo, or ultra aged: aged for a minimum of three years in an oak vessel

While tequila can be drunk as a shot with salt and lemon, the high quality of tequilas encourages to drink it neat, the same way one would drink whiskey or cognac.

Mezcal has a GI (Geographical Indication) since 1994, and is produced by small distillers mainly for its cultural aspect. Even, its labeling system is based on heritage practices.
While mezcal can be made with any variety of agave, the Agave Espadin is the most commonly used.
Due to its production process, Mezcal tends to be smokey, and no sugar other than those derived from the agave can be added.
Most of Mezcal is produced with agaves grown is the Oaxaca state, but there are eight other states that can produce Mezcal.
The classes of Mezcal ressemble to the classes of Tequila (there are a few additions though), but Mezcal possesses also three categories based on the types of traditional techniques used: Mezcal, Artisanal Mezcal, and Ancestral Mezcal.

Interested to learn more?

We organize private or corporate tastings with Tequila and Mezcal.