Skip to content
Inicio » +12 Liqueurs from Mexico Pre-Hispanic essence with flavor and quality!

+12 Liqueurs from Mexico Pre-Hispanic essence with flavor and quality!

would you like to know which are the Mexican liqueurs? Mexican gastronomy is one of the strong points of this beautiful country, and its liqueurs are part of that rich diversity which has made the Aztec nation a place full of unique delicacies. Spicy flavors, strong but pleasant to the palate are part of the richness of Mexican liquors, that is why, when visiting any of its states, we should not miss the opportunity to taste and savor a delicious pulque, or an incredible mezcal. Mexico’ s liqueurs are drinks full of quality, flavor and ancestral tradition, which has led them to become pillars of Mexican culture.

+12 Liqueurs from Mexico that you can’t miss

Mexico is well known for its tequila, an alcoholic beverage that has gone around the world and enjoys great popularity; however, it also produces other varieties that, although little known, have great quality and powerful flavor. Come with us to discover Mexico’s liqueurs that once you try them you will not be able to stop making them your favorites, and if you are a lover of strong drinks with personality, these will undoubtedly become your faithful friends.

Mezcal

Mezcal is a liquor originating in Oaxaca, Mexico, made from the agave stalk, also known as Maguey, whose origin is closely linked to the ceremonies of the indigenous ancestors and has an alcoholic content of between 36% and 55%. Mezcal presents a wide variety, among which we can find minero, gusano, cedrón or tobalá, in any case, you will enjoy a liquor of excellent quality and potency that will not go unnoticed. The pineapples are taken from the Maguey and then cooked in a rustic wood oven created in a hole under the ground. This process can take between 5 and 6 days, and once the pineapples are ready, they are ground and deposited in large fermentation barrels.

Distillation is part of the final process where it is then packaged and distributed for consumption. The most famous mezcal is that of the worm, so if you come across one don’t hesitate for a second to try it, as you will be consuming a first class mezcal.

Tequila

Tequila is one of the most famous Mexican liquors, it originates from the state of Jalisco, Mexico, and is made exclusively from blue agave, which has a fermentation and distillation process like mezcal. Its history dates back to ancient times, where Aztec hierarchs and priests consumed this elixir to celebrate festivities and religious events. According to its aging and style, there are three types of tequila that are faithful testimonies of its quality and flavor:

  • Tequila blanco: It is bottled after a few hours after its distillation, it has an alcohol content ranging from 35% to 55%.
  • Tequila reposado: It is aged in barrels for a period between sixty days and twelve months, which allows it to reach an alcohol content between 35% and 55%.
  • Tequila añejo: It is aged in barrels for more than twelve months and reaches an alcohol content of 40%.

Tequila is usually drunk neat or as an accompaniment to delicious cocktail recipes ideal for celebrating parties, although the most common and popular way is to drink it in a shot with salt and lime.

Charanda

This is a little known liqueur but it enjoys a very good reputation in Mexico. It is a typical drink from the state of Michoacán, which has existed at least since 1857 and is considered a Mexican rum or aguardiente. Charanda is obtained through a process of distillation and rectification of fermented musts, which are prepared from cane juice or its derivatives, such as molasses, piloncillo, molasses or crystallized sugar itself. Although it is mainly a colorless liquor, when it rests in oak or oak barrels it usually takes on an amber color, its alcoholic content varies from 50% to 55%, which makes it a strong liquor.

Pulque

Pulque is a liquor of pre-Hispanic origin made from the fermentation of the sap, better known in Mexico as aguamiel, of the agave or maguey, particularly of two types, Agave salmiana and Agave atrovirens. Licores de México This drink of the gods, white in color and milky in appearance, has an alcoholic content of between 4% and 8%, which makes it a smooth and pleasant liquor. Its production is a totally handmade and natural process, so it is recommended to be consumed within the first five days after it is obtained.

Tepache

Tepache is a fermented drink of Mexican origin, which has been consumed since pre-Columbian times. It is made with ingredients such as pineapple peels and contains probiotics that contribute to the intestinal flora. Tepache has a sweet flavor, with an intensity that varies according to the time it has been left to ferment and does not have an alcoholic content as high as other Mexican liquors. It can be found in almost all the Aztec country, but the places where it is most recognized are Oaxaca, Veracruz, Puebla, Jalisco and Morelos. Tepache is an ideal liqueur to accompany hot days, it is recommended to be drunk well chilled and it is usually a great companion for a variety of dishes such as tacos al pastor or delicious quesadillas.

Sotol

Sotol is a Mexican liquor very similar to mezcal and tequila, but it differs thanks to its smokier flavor and its elaboration process is much more artisanal than the other liquors. It is originally from Chihuahua and is made from the Sereque plant. According to legend, the first inhabitants of the desert, northern Indians, discovered that the meat of the soto pineapples, when cooked in subway ovens, became sweet and nutritious, so they began to use them almost exclusively as food in pre-Hispanic times. Sotol does not enjoy the same popularity as tequila or mezcal, however, it is a very high quality product with an alcohol content of 40%.

Damiana Liqueur

Damiana liqueur is a Mexican alcoholic beverage made from the roots and leaves of the Damiana plant, which is a natural aphrodisiac herb that produces aromatic flowers and fruits similar in appearance to figs. Its origin comes thanks to the Mayans, who apparently let the leaves and roots of the damiana dry and then let them macerate in an alcohol-based liquid, which soon gave way to this enchanting drink. Producers of damiana liqueur usually add sugars and other ingredients to make it tastier. After letting the main ingredient soak for at least five days, they usually add vanilla peel, orange, honey, almonds and chocolate sauce.

Colonche

Colonche, also known as nochol, is a Mexican liqueur from San Luis Potosí, Aguascalientes and Zacatecas. It is made from the fermentation of the pulp of the prickly pear, fruit of the nopal or opuntia, specifically, the cardona prickly pear is used, so the drink is reddish in color. Colonche is a sweet and effervescent drink, for its elaboration the nopal fruits are peeled and crushed to obtain the juice, which is boiled for 2 to 3 hours. Once cold, the juice is left to ferment for a few days. Some people sometimes add old colonche as a fermentation starter, although tibicos are also used.

Xtabentun

Xtabentun is a liqueur of Mayan origin, produced in the state of Yucatan, from the honey of bees that have been fed with the xtabentun flower, which has organoleptic characteristics very similar to anise. It is an excellent aperitif and digestive, its aniseed flavor offers the perfect contrast for Yucatecan gastronomy. It is recommended to be taken alone, with ice and honey, or served in coffee. And although it does not cross borders, little by little it has been gaining followers thanks to its flavor and quality.

Comiteco

It is a Mexican liquor produced in the state of Chiapas, from the fermentation of the sap of the maguey comiteco, from which it takes its name. This liquor is of pre-Hispanic origin and little by little has been conquering palates. The sap is decanted daily from the hollowed heart of the living plant, from which a drink similar to pulque is obtained, which is then distilled. The peasants consumed it without distilling it before the arrival of the Spaniards, and it was in the 16th century when the Spanish Dominican friars brought the stills that would later be used for its distillation.

Bacanora

Bacanora is a distillate originating from the municipality of Bacanora in the state of Sonora, Mexico. It is made from the decoction, fermentation and distillation of agave type Angustifolia Haw, which is also known as agave espadín. Bacanora is a colorless beverage with a high alcohol content, which usually varies between 38% and 55%, and is produced in an artisanal way, using an oven, a fermentation pit and a group of metal cans, each with a capacity of two hundred liters.

Beer

Mexico produces its own beers, and in this field there have been many handcrafted beers that are recognized for their quality and excellent flavor, which is why it is part of the Mexican liquors that you must try. Mexican beer has many benefits, among which we can mention its richness in natural extracts, which makes it a good appetizer because it stimulates the taste buds and whets the appetite, it is also rich in phosphorus and B vitamins.

Leave a Reply

Your email address will not be published. Required fields are marked *