3 Must Know Mexican Spirits Worth Your Basket

I bet you can order a tequila-based cocktail at almost any American bar. And in many big cities you can probably get tequila for that smoked cousin, mezcal. The American market is boiling with the spirit of Mexican alcoholic beverages. Just last year, Mexico almost exported one billion liters tequila to the USA.

Whether you have one or two of these popular agave spirits sitting in your stroller, make room for a few extra bottles. Finally, Mexico’s oldest և most delicious spirits are finally making their way to the US և we’s here for that.

Mexico’s rich cultural and culinary history և biodiversity landscape is reflected in its alcoholic beverage offerings և far more than mescal և tequila. Little known in the United States, Pox, Satol and Racilla are three delicious Mexican spirits that deserve more attention.

Cesar Estrada, director of food and beverages Thompson ZihuatanejoThe 5-star resort in southwestern Mexico directs guests to taste Mexican alcoholic beverages, including flower, satol and racilla. “Some of the success of these spirits is the fact that they have a truly lonely personality,” says Cesar Cesar. Read on to find out more about Mexican Individual Spirits.

Photo by Skurnik Wines & Spirits


Pox (pronounced “posh”) is a corn extract made by the Jotzil Mayans for centuries in the Chiapas Mountains of southern Mexico. Traditionally used in medicine for physical and mental illnesses, the flower also has symbolic significance for the Jotzil Mayans.

«[Pox] It is a symbol of the resistance of the natives. ” writes Ximena N. Beltran Quan Kiu. Quan Kiu explains that in the 16th century, the Jotzil Mayans successfully defended their land and culture from Spanish missionaries, defending their customs and traditions, “including the use of chicken pox in rituals.”

Unlike more basic alcohols, the ingredients and production of which are strictly controlled by the Mexican government և regulatory organizationsChickenpox growers have a lot to say about what goes into them the spirit և How is it prepared?

Chiapas-based distillation plant zero century It is one of the few manufacturers imported to the USA to make flowers. Siglo Cero crushes water with sugar cane to make piloncillo, then combines it with wheat bran, four types of ground corn, and ferments for 10-18 days. The end result is a double distilled transparent alcohol filled with a creamy roasted corn flavor և aroma, silky texture և with a clean, gloomy finish. Senor Cesar suggests trying chicken alone as a digestive tract to really enjoy its “corn’s sugar soul”.

Photo by Skurnik Wines & Spirits


Sotol in northern Mexico is the same as Mescal in the south. It is a non-agave alcohol that can only be made in Chihuahua, Durango or Coahuila, Mexico, as it has had its own name since 2002. Sotol is distilled from a bush called. dasylirion wheeleri:better known as “sotol” in Spanish or “desert spoon” in English, native to the deserts of northern Mexico.

Sotol is a plant of the Asparagaceae family, yes, that: asparagus. Like the famous spring asparagus that comes out somewhat ridiculousSotol plant blooms with a tall, slender bead that rises from a low bush. Unlike the agave plant, which blooms once in a lifetime, the sage matures for many years and blooms several times.

To make sotol, the heart (or pin) of the bush is collected, roasted, crushed and fermented. Master Sotolie Jose “Chito” led by Fernandez Flores, Desert Flower’s Sotol Sierra: It is made from 18- to 20-year-old rye plants, which are harvested wild in Chihuahua, then cut and cultivated by hand.

Flor Del Desierto uses large copper pots to distill their salt not once, but twice. Their soot clearly smells of green herbs և grass clippings (best, with extremely fresh eggs). Its taste is super-pure, delicious, full of mint, pine-eucalyptus. The notes of Sotol herbs are perfectly combined with lime, fresh herbs or even ginger in a cocktail. try replacing it with tequila in one of my favorite cocktails: Grapefruit-rosemary Margarita.

Photo by Skurnik Wines & Spirits

Reykjav :k

The most tequila-like tequila in this bunch, rye, is agave alcohol, which is welcomed in southwestern Jalisco, Mexico, and is known for its agave production. Although tequila is made only from blue agave grown in Jalisco, raisins can be made from several types of agave, depending on where it is harvested in Jalisco, at sea or in the mountains. Like other agave spirits (ոլ sotol from its plant of the same name), rice is made from the heart of the agave plant, which is distilled.

the time Distillery Stay: La Estancia de Landeros, Jalisco, Maestro Raicillero Alfredo Salvatierra և his team use more traditional methods in their production process. Agava is roasted in large lime kilns, fermented in lightly porous clay pots called amphoras, aged in oak, and then distilled twice in copper and steel.

45% for ABV the root of staying Surprisingly smooth, with a hint of herbs, citrus. Known for its milder, sweeter taste, raisins can be enjoyed on their own or mixed into a cocktail. “Raicilla ուժ has the power խառն to mix or serve alone, to drink slowly,” says Senor Cesar. «[Try it] combined with vanilla, cinnamon or chocolate desserts. ”

Have you tried any of these Mexican spirits? Let us know in the comments!

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