Taste the cultural heritage of Mexico in trending spirits that will shine this summer. Those big, spiky, aloe vera-looking plants you’ve seen thriving in desert regions are agave, or maguey . In Mexico, it has long been used for food, as a weaving fibre and in ceremonial and medicinal beverages. Some varieties are cooked, crushed, fermented and distilled into spirits that can be made only in Mexico, such as tequila and mezcal. Look for the abbreviation NOM ( Las Normas Oficiales Mexicanas ) on the bottle: it shows the distillery number and proves the spirit’s Mexican authenticity. Only Weber Blue Agave, grown in certain Mexican regions, is used to make tequila; mezcal is made from any agave type. Some agave grows wild ( silvestre ), but most plants are cultivated in plantations, where they can take several years to mature. Increasingly, agave is farmed with the long-term sustainability of these slow-growing crops in mind.
Tequila: For Every Taste & Occasion
Tequila producers can use purely the sweet liquid extracted from cooked blue agave, or they can add other sources of sugar, such as cane or corn syrup or molasses, to the liquid that’s fermented, then distilled, into tequila. If the label says tequila but doesn’t state “100 percent agave,” it has been made this way. These bottlings offer tequila’s distinctive taste in every age category that follows—at great value. Many well- priced bottlings in this category come from NOMs that also make prestigious 100 percent agave tequilas. Sip tip: Pour into big-batch margaritas or use in fruit punches like Mexican cantaritos . 100 Percent Agave Tequila: Pure & Simple If a tequila label states “100 percent agave,” it’s made from only Weber Blue Agave, often resulting in intense fruity or funky aromas and savoury flavours, from cucumbers to brine or roasted peppers. When not aged in oak, tequilas are labelled as blanco, silver or plata. Where agave grows also impacts its flavour: around the town of Tequila, in the Jalisco region, for instance, highland ( los altos ) agave often carries more floral and citrus notes, while lowland ( el valle ) tequilas can be earthier and more peppery. Sip tip: Try blanco in a Ranch Water highball, with soda water (ideally Topo Chico!) and a lime wedge.
As travellers to Mexico know, sipping a flight of agave spirits side by side can be revelatory, illuminating differences and refining your taste. Here’s what to sample.
Mezcal: Where There’s Smoke… Many mezcal fans seek out its smoky aroma and taste. After the spiky pencas are removed, agave is called piña (pineapple, which the plant resembles) and is roasted in firepits or ovens. Fine mezcal balances smoke with tropical fruit, brine and vegetal notes. Mezcal labelled “ancestral” must use ancient, labour-intensive methods. Artisanal mezcal can use a wider range of processes; bottles marked “mezcal” can use modern machinery and methods. Mezcal labels must also state the region and the variety of agave; the most common is Espadín. Sip tip: Serve straight or over ice, with orange wedges on the side to dip in spicy chili salt.
Reposado: Oak Makes the Magic
Reposado means “rested,” and tequila labelled this way has spent at least two months napping in oak. That time gives it a golden or amber colour and flavours like vanilla, toffee, spice and pepper, in balance with agave’s distinctive taste. Whisky drinkers often find oak-aged tequila a pleasant change of pace because of the familiar oak-maturation notes. Some reposados can be lightly sweetened to round out the flavour or texture. Sip tip: Use in spicy margaritas or swap for whisky in an old-fashioned or vodka in a Caesar.
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