Tequila, Sotol, Mezcal, Raicilla, and Bacanora

TEQUILA

Created from the Blue Agave (or century plant)

  • Only made in five designated regions of Mexico
  • The state of Jalisco is most associated with Tequila
  • Can only be made with Blue Agave
  • Two types of Tequila
    – 100% Blue Agave
    – 51%+ Mixto
  • Piñas are pressure cooked in industrial ovens called “autoclaves”
  • Cooking does not impart any particular flavor characteristics
  • One plant can produce 5-10 bottles
  • Plant cannot be re-used

SOTOL

Created from the Desert Spoon (not a true agave plant due to recently changed taxonomy) they are actually part of the asparagus family of plants.

  • Can only be produced in three states (Chihuahua, Coahuila and Durango)

~ They are harvested WILD

  • Plants take 15 years to mature
  • One plant produces one bottle
  • Silver is called Plata
  • Only ¾ of Piña is used
  • Plant can be re-used by replanting remaining ¼ piña. The roots are not harvested or damaged so it can grow back – so more sustainable.
  • Piñas are cooked in above ground ovens no smokiness)
  • There are only a handful of Sotols imported into the US

MEZCAL

Created from any agave plant (40-50 types of agave)

  • Mezcal can only be made in eight designated regions in Mexico
  • Mezcal was only recently regulated (1994) and certified (2005) in Mexico
  • Cooked in below ground oven in earthen ovens or enclosed barrel that allows the flavor to develop over an extended period.
  • Results in smoky taste profile
  • There are approximately 70 Mezcal brands imported into the US

* There are 30 – 50 varieties

* Mezcal may be distilled once, twice, or three times. But double-distillation is the Norm in Oaxaca and most of Mexico.

RAICILLA

Created from the Agave Maximiliana or Agave Raicilla

  • There is no “date of origin” for Raicilla but there is an official council to promote
  • The council has 70 members
  • Is produced in Jalisco
  • Piñas are cooked in above ground ovens
  • No smoky taste
  • Raicilla is typically single-distilled
  • The epicenters of raicilla are on the coast south of Puerto Vallerta (“de la costa”), and in the Occidental Mountains (“de la sierras”).

BACANORA

~ Created from wild Agave Pacifica

  • Can only be made from agavePacifica
  • Can only be made in the state of Sonora
  • Named after the town of Bacanora in Sonora
  • Regulated by Consejo Sonorense Promotor de la Regulacion del Bacanora
  • Piñas are cooked in below ground ovens
  • Cooking results in smoky flavor profile
  • Cooked for two days
  • Cooled for two days
  • Fermented 6-12 days
  • Distilled at least 2 times