Mexico produces a wide range of agave alcoholic beverages. Some are called — «agave distillate». Typically, this term refers to a drink that the manufacturer has not classified according to the rules and regulations in force in Mexico. A drink cannot be called “tequila” unless it is made from blue agave, and a drink cannot be called “mezcal” if it is produced outside of certain regions.
Agave distillate — This is not moonshine! This is the same drink as tequila and mezcal, just with a unified name. At least no worse. Thanks to widespread commercialization, agave distillates have won their consumers in many countries. Fans of from find a rich taste in such drinks, and they do not care what the drink is called, as long as it is of high quality. In cocktails, the difference from traditional agave drinks disappears altogether.
Most often, agave distillates are produced by the same producers that produce lesser-known but classified drinks such as bacanora, fromol and raicilla.
Table produced from the plant of the same name in the agave family, similar to yucca. It grows in the mountainous deserts of the state of Chihuahua. Its pith is used to make a type of mezcal with a strong, sweetish taste that is internationally famous. Cfromol takes about 15 years to maturity, and only one bottle of the drink can be made from one plant. In Mexico, the drink table is produced in only three states.
The production technology is very similar to that of artisanal mezcals. The core peeled from the leaves is baked or steamed, crushed and pressed, the juice is fermented and distilled.
The drink fromol is classified by age in the same way as tequila and mezcal: young, aged from two months to a year, and old, aged for more than a year. The strength of sfromol is usually quite high. It is recommended to drink in small glasses or mix in cocktails.
Bacanora comes from the state of Sonora and is produced only here. Since 2000, the name has been protected on the basis of geographical origin. Bocanora is very similar to tequila and mezcal, but it is made only from the Pacific agave, which grows only within the region of production. The production of bacanora was prohibited for many years due to high demand from the common population. Today it is produced on an industrial scale and exported to the USA and other countries.
Traditional bacanora is colorless and has a high alcohol content, up to 55 degrees. Most often it is produced without additives. When tasting, mineral elements stand out, which are combined with the sweetness obtained from the agave core.
Raicilla — this is «mezcal» state of Jalisco. In its production, all kinds of agaves can be used, and two varieties of the drink are distinguished: from the coast and from the mountains. In the highlands, only three types of agave are used to produce raicilla, but increasingly — industrial processing. Traditional handicraft production is still widespread along the coast.
Production involves baking the agave in underground ovens for 3 days, then grinding and fermenting the juice for another 30 days. Agave fiber is added to the juice to enhance the flavor. On the coast, ceramic vats are more often used for distillation; in the mountains — copper stills. In recent years, thanks to new technologies, the production process of raicilla takes less time.
Raicilla is more flavorful than tequila without the signature smokiness of mezcal. It differs in floral and plant tones, the taste very much depends on the place of production. Mountain Raicilla is sweeter, and some batches may have natural hints of pear and orange blossom.
In contrast to tequila and mezcal, raicilla should be drunk cold. They drink it like mezcal, savoring it to feel the floral aroma.