Riding the tailwind of a decades-long mezcal and tequila boom, a number of new and popular Mexican spirits are thrilling connoisseurs and complementing years of hard work by promoters and producers. Heirloom concoctions like pox and sotol, and experiments with distilling gin and whiskey, suddenly became a hot topic across Mexico and in bars north of the border.
If you haven't heard of some of these, we don't blame you, but if you don't join the mix, you'll be left out. Here are some Mexican spirits you should know about and the best places to try them for the first time.
Pox: the ancestral drink of the Tzotzil family
Hailing from the southern state of Chiapas, pox (pronounced posh) is thought to originate from a drink made from fermented corn by the Tzotzil Maya over a century ago. Today's potent, alcoholic variola is made from a blend of corn, wheat, and sugar cane, and a good variola is high in corn and has an AVB of 40 or higher. In good variola, you will notice its sweetness. piloncillo sugar It has a unique strong corn flavor. Pox is one of the least publicized spirits on this list and has been used for generations in religious rituals and homemade medicine by the region's indigenous peoples. It's only recently that pox have begun moving out of the rural mountains of Chiapas and invading local bars that showcase Mexico's eclectic regional spirit.
For a taste of this time-honoured elixir, try the restaurants in San Cristóbal de las Casas. La Tarumba or Tierra y Cielococktails using local pox, Rayo In Mexico City, there are 10 signature cocktails that blend pox with Maestro Dobel Diamante tequila, purple sweet potato, lime, and palo santo.To buy your own bottle, try Women Owned and Operated Pokusunaa brand from Chiapas, sold at Sabra Dios Liquor Store in Mexico City and La Espirituosa tasting room in San Cristobal.
Charanda: Not your average Cuban Libre person
Charanda is from Michoacán. Official designation of originThis means that both its production and distillation methods are regulated and protected as intellectual property. Anything that does not meet certain conditions cannot be called a Charanda. Charanda from Michoacán, often compared to rum, has special qualities. The highland sugarcane varieties used as raw materials have a higher sugar content than the lowerland varieties, and the region's mountain spring water gives the region's spirit a unique flavor.
When making chalanda, add sugar, piloncillo It is added to sugar cane juice during fermentation, distinguishing this process from the traditional rum process. Charanda can be divided into three categories. Blancamiddle-aged Dorado, And the darkest and mellowest, AñejoIt is often aged in bourbon or sherry casks, which adds further complexity to the flavor. Charanda can be enjoyed just like rum — Cuba Libre, anyone? — but for something a little more advanced, El Gallo Altanero In Guadalajara Duranzo Mohd Contains two types of chalanda, peach, falernum syrup, grapefruit, sweet lime juice, orange liqueur, and black pepper. Uruapan is the birthplace of Charanda. La CharanderiaAt , you can find the widest selection of high-quality chalandas in the country.
Raisilla: Underground mezcal is back
Raicilla manufacturers are quick to let you know that this liquor is a type of mezcal, just as tequila is a type of mezcal, but raicilla is a type of mezcal in a few municipalities in the states of Jalisco and Nayarit. It is made from agave. state.
In contrast to mezcal production, where only the agave core is cooked, crushed, and fermented, some raisilla production includes all parts of the agave plant. This gives these varieties a more fibrous flavor, often less sweet and more woody than mezcal. During colonial times, Spain banned the production of this type of mezcal, so local producers “renamed” mezcal to raicilla, and production went underground. Raicilla's big comeback moment occurred in the 2010s, when consumption and sales of raicila catapulted it onto the national stage.
Most raisilla is still produced 100% by artisans, using only basic equipment such as copper stills and hand mashers in the distillation process. Raicilla became popular with the rise of mezcal and has its own designation of origin for its region and production. Please try the taste of the sauce. La Taverna, a bar run by the Mexican Council for the Promotion of Raicilla (CMPR) in Mascota, Jalisco. Or try the El Cucumber cocktail. Delao In Guadalajara, it's a blend of raisilla japo, lime, green chartreuse, and orange bitters.
Sotol: The Gem of the Desert
The corpse resuscitator Cafe de Nadi Mexico City's Flor de Desierto Sierra Sotol is a blend of chinampa vermouth (an infusion of vermouth, white wine, and herbs grown in the city's southern canals), paid bitters and citrus oils. It has a refreshing bitterness and alcoholic taste. . Sotol is often confused with mezcal, but its flavor profile tends to be a bit tangy and is often described as more herbal or citrusy. Desert Spoon Sotol, made from the cactus, is mainly produced in the northern desert states of Chihuahua, Durango, and Coahuila, but it is also found across the border in Arizona, New Mexico, and Texas, but it is generally considered a Mexican spirit. It is being
Its history goes back to the area's indigenous peoples who used the desert spoon cactus to make a fermented beverage, except for the distillation process that came with European colonizers. The process for making sotol is similar to that for mezcal. piña, or the heart of a plant, is cooked in a stone or earthen pit in the ground, then mashed and fermented for several days before being distilled. This is often done multiple times depending on the profile desired by the sotol maker.
Bacanora, the outlaw who rose again
Bacanora is another style of mezcal produced in a group of municipalities in the southeastern state of Sonora, which borders the neighboring state of Chihuahua. Made from a single plant, the Pacifica agave, Bacanora is generally less smoky and more minerally, with a certain woody flavor, than mezcal from Oaxaca. Bacanora can also be distinguished by the yellow and golden hue inside the bottle.
Bacanora's history dates back hundreds of years when the indigenous people of the area made an alcoholic drink from the same type of agave. Its production was temporarily outlawed in 1915, when the governor and future president, Plutarco Elias Calles, decided to crack down on the illegal production of alcohol. This decision was reversed in his 1960s, and Bacanora production was reinstated, regulated, and named the beloved regional spirit. His two great options for bacanora are: batuk and Los Amabisca.Please stop by if you come to Mexico City Tore Cumber Try Vampiro, a blend of bacanora, orange juice, and chili peppers and salt.
Whiskey: A fusion of foreign and indigenous varieties
Whiskey is growing in popularity in Mexico, and while not indigenous to the country's alcohol production, today's producers are combining the unique characteristics of the 59 traditional corn varieties available throughout Mexico with the European-born, It combines the age-old traditions of whisky-making. It was brought to the Americas during the colonial period.
Some of the best Mexican whiskey I've tried is in Tlaxcala Cuatro Volcanes DistillerySince 2019, we have been making sake using locally produced corn in small quantities. Their small distillery and cocktail bar is located in a residential area of ​​the city of Tlaxcala, and in addition to whisky, they also experiment with gin, absinthe, fruit, and more. Brandy and other liqueurs made from local plants and fruits. Mexico City offers a wide variety of spirits to try. Ocho Llanos Tasting Room, All spirits are carefully selected in this article. If you want to branch out even further, there are several other Mexican whiskey options. Juan Del Campo, origin 35 and Grand Tunal.
Fruit brandy: the latest trend in Mexico
Mexican fruit brandies and liqueurs are just beginning to creep onto bar shelves and cocktail menus. Many are made in areas where other spirits or wines are produced, as a way to efficiently utilize leftover fruit production, or in the event of a poor harvest or when producers do not have the money to purchase large quantities of wine. It is used as an alternative to making mezcal. They need agave. In such cases, you may turn to over-harvesting mangoes. Vinos Barrigones, a pandemic event occurred that left the mezcal distillery (located in the middle of a vineyard) without a mezcalo to lead it. They decided to create a cob, and the first brandy was born.
Brandy and liqueurs offer a wide range of flavor profiles depending on the producer and are a great showcase for Mexico's vast cultivated and wild fruit varieties. Tejo coat Some of our wildest experiments include (Mexican hawthorn), nonce, and prickly pear flavors.
If ever there was a zeitgeist moment for Mexican spirits, it's now. With the increased awareness of all these spirits, it's a great time to start branching out into different spirits. The growth of cocktail culture across the country is pushing for new and creative ways to incorporate alcoholic beverages into drink menus. For flavors that truly express Mexico's land and people, the spirit of the region offers a flavor unlike any other.
Lydia Carey I'm a freelance writer and translator based in Mexico City. She has been writing about Mexico for over a decade and has been widely published both online and in print. She lives a double life as a local tour guide, and “ Mexico City skyline: La Roma.Follow her adventures in the city Instagram To see more of her work, www.mexicocitystreets.com.