Tequila may get all of the glory as one of the world’s most popular spirits, but the incredibly versatile agave plant it’s made from is also used to create a variety of lesser-known but equally interesting spirits. From the smoky flavor of mezcal to the creamy texture of pulque, Mexico has a long and storied history of using the agave plant to make unique spirits found nowhere else in the world.
Let’s compare agave spirits vs. tequila in terms of their origin, production, and taste. It’s a Mexican spirit guide as we take you to different regions, exploring the rich tradition of how agave has intertwined itself into the fabric of the nation’s culinary culture.
Clearing Up the Misconception of Agave vs. Tequila
While tequila has quickly become one of the fastest-growing spirits in the world, many still don’t know much about how it’s made. This can lead to misconceptions about agave vs. tequila as if they’re two separate things, but tequila is actually made from agave.
For a spirit to be considered tequila, it must be made from at least 51% Blue Weber agave and be produced in the region of Jalisco, Nayarit, Guanajuato, Michoacán, or Tamaulipas. While premium tequilas like Suavecito Tequila are made from 100% agave, mixto tequilas are made from 51% agave and 49% artificial additives. The difference in the amount of agave used in tequila production contributes to some of the confusion regarding agave vs. tequila, but it also impacts the quality and flavor.
So, is all tequila made from agave? Yes, but not all spirits made from agave are tequila.
Cracking the Code of Agave Spirits vs. Tequila
Cultivating, harvesting, and distilling agave into a spirit is a labor of love. Blue Weber agave takes five to seven years to fully mature before it’s ready to be harvested and made into tequila. Other types of agave, such as Espadín, Tobalá, and Salmiana, can take between six to 15 years to fully mature.
Due to these long production times, limited commercial appeal, and strict regulations, it’s often hard to find non-tequila agave spirits outside of Mexico. However, other spirits made from agave are gaining recognition for their unique flavors and artisanal qualities. Non-tequila agave spirits are slowly becoming more accessible, allowing more people to explore and enjoy the rich diversity of Mexico’s history of agave spirits.
Mezcal
A close cousin to tequila, archeologists have found evidence suggesting mezcal production dates back to the ancient Aztecs. Hundreds of years ago, mezcal was incredibly common throughout Mexico, with each region and town having its own unique way of producing the spirit. One town was known for producing the smoothest and most flavorful mezcal in all of Mexico. That town’s name was Tequila.
While modern tequila was born from traditional mezcal production, the two spirits have distinctly different flavor profiles today. The agave plant’s piñas, or heart, is roasted in earthen pits as part of the mezcal production process, giving the spirit a smoky complexity not found in tequila.
Mezcal is often made from Espadín agave, which possesses an earthier quality than Blue Weber agave. It presents flavors of fresh spices and tropical fruit compared to the caramels and citrus often found in tequila.
Other than tequila, mezcal is the most common agave spirit available outside of Mexico.
Bacanora
What could be considered a Mexican moonshine, bacanora is made exclusively in the state of Sonora in northern Mexico, with a history that spans over 300 years. The production of bacanora was banned in Mexico until the early 90s, but free-spirited bootleg distillers continued to carry on to preserve its traditional production methods and cultural significance.
Made only from Agave Pacifica, bacanora involves roasting the piñas in an earthen pit, imparting a mild smokiness to the spirit. When sipped, bacanora presents a slightly sweet, vegetal, and earthly taste with a complex yet smooth flavor profile.
Pulque
One of the oldest alcoholic beverages in Mexican history, pulque’s origins date back to ancient Mesoamerican and Aztec cultures. It’s made from the fermented sap of the agave plant and was considered sacred by the Aztecs, reserved only for nobility and high priests.
Pulque presents a creamy, slightly sour, and yeasty flavor with a very low alcohol content. Its viscous texture makes it an acquired taste you won’t often find outside of Central Mexico.
Tuxca
An ancient spirit made in the highlands of Colima and Jalisco, tuxca carries a rich cultural tradition that dates back to pre-Hispanic times. Unlike mass-produced spirits like tequila and mezcal, tuxca is frequently made in small batches by families using traditional methods and recipes passed down through the generations.
The clay pot distillation technique used to make tuxca imparts a slightly smoky flavor similar to mezcal but often presents as earthier and more vegetal. However, wild-grown agave is typically used to create tuxca, which significantly changes the flavor depending on the family recipe. This makes tuxca a truly unique spirit that carries the very essence of Mexico’s traditions and culture in every sip.
Experience the True Essence of Agave with Suavecito Tequila
At Suavecito Tequila, we celebrate agave’s heritage by crafting our tequila from 100% mountain-grown Blue Weber agave, creating a smooth and unforgettable drinking experience.
Whether you’re a seasoned tequila connoisseur or new to the world of agave spirits, we invite you to discover the distinct flavors and exceptional quality of Suavecito Tequila. Raise a glass and experience the true essence of agave with us by picking up a bottle at a Total Wine & More near you.
