Agave Spirits (Tequila & Mezcal)

Agave spirits are distilled from fermented agave sugars, with Mexico’s Denominations of Origin (DO) defining production zones and rules for Tequila and Mezcal. Related regional spirits include Bacanora, Raicilla, and Sotol.

Definition & Base Materials

• Base: agave (for Tequila, Blue Weber; for Mezcal, multiple species including Espadín and wild agaves). Sotol is from Dasylirion (desert spoon), legally separate.
• Cooking: ovens, autoclaves, pits (for mezcal, often imparting smoke/roast).
• Fermentation: spontaneous or cultured yeast; fibers may be included.
• Distillation: pot stills (copper/clay) or columns depending on class.

Key Styles & Terms

• Tequila: Blanco (unaged), Reposado (≥2 months oak), Añejo (≥1 year), Extra Añejo (≥3 years). “100% Agave” vs. mixto (added sugars). CRT oversight.
• Mezcal: Joven (unaged), Reposado (≥2 months), Añejo (≥1 year). Production classes: Ancestral, Artisanal, Industrial; CRM oversight.
• Other DOs: Bacanora, Raicilla, Sotol with their own standards.

Production Highlights

• Roasting/cooking transforms inulin to fermentable sugars; milling via tahona, mechanical shredder, or hand tools.
• Fermentation vessels (wood, stone, plastic) and wild yeasts influence complexity.
• Distillation in clay or copper; cut management critical; proofing often traditional.

Flavor & Use

• Range: roasted agave, mineral, citrus, smoke, herbal, peppery spice; wood influence for aged styles.
• Cocktails: Margarita, Paloma, Oaxaca Old Fashioned, Mezcal Negroni, Ranch Water.

Buying & Storage

• Look for producer transparency (agave species, village, oven/still type). “100% Agave” for Tequila.
• Store upright, cool, and dark; unaged expressions showcase raw material best.