Martha Rodríguez, Fernando Ramos, Ernesto Bravo, Irasema López, Roberto Montiel, Regina Alfaro, Eduardo Gonzalez, Carlos Bailleres
CONTACT: cavarevista@gmail.com
Editorial Guide for beginners
WIN
Wine Strain
The Wine Trade: From Ancient Greece to Global Markets
Wine Strain
Cap Classique the African Sparkling
Wine Strain
Flavescence Dorée in Vines About Wine
How to Open Wines Easily?
BEER
Brewery
English Beer: The Queen Mother of Beer Brewery
Beer and Spices: An Aromatic Adventure Brewery
Rice Beer: Between the Past and the Future
TOP 99
Mexican Beers 2025 by CAVA TOP
PARTIAL OR TOTAL REPRODUCTION IS PROHIBITED WITHOUT THE STRICT AUTHORIZATION OF THE PUBLISHER. THE CONTENT OF THE ARTICLES IS THE SOLE RESPONSIBILITY OF THE AUTHOR.
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CAVA Magazine, year 10, issue 33, October-December 2025, is a quarterly publication edited by Ariana Toscani, located at Calle 5 de Mayo #1035, Barrio de San Miguelito, C.P. 78339, cavarevista@ gmail.com www.revistacava. com. Editor-in-chief: Ariana Toscani. Rights reserved for exclusive use granted by the National Copyright Institute: pending. ISSN granted by the National Institute of Copyright: pending. Legality of title and content: pending. This issue was printed in October 2025 with a circulation of Col. Jardines del Sol, C.P. 27014, Torreón, Coah. The opinions expressed by the authors do not necessarily reflect the position of the publisher. The total or partial reproduction of the contents and images of the publica- tion without prior authorization is strictly prohibited.
Mead Category About Beer
Types of Fermentation in Beer
MEZCAL
Mezcalería
Desert Mezcales
Mezcalería
Ancient Methods of Mezcal Distribution Mezcals Mx
Mezcal Certification Aboute Mezcal
Similarities Between Tequila and Mezcal
DESTILLATES
Distillery
Distillates from Corn Distillery Mx
Sightseeing in Tequila, Jalisco
GASTRONOMY
Mexican Colonial Cuisine
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DIRECTORY
EDITORIAL
Autumn is approaching, and in cava Magazine, the articles in this issue remind us of its colors. In our wine section, we talk about flavescence dorée, a vineyard disease that reveals itself in the brown and yellow shades of the leaves. We also share more about the wine trade and Cap Classique, the sparkling wine for every celebration in South Africa.
Beer takes center stage in this issue, as we focus on the importance of spices in brewing. We take a trip to England to explore the classic styles of that country, and afterwards you’ll learn more about the role of rice in crafting smooth beers. And what better way to enjoy the articles in the beer section than with one of the brews from our TOP 99, dedicated to the best Mexican craft beers.
The second part of CAVA, devoted to Mexican spirits and mezcal, introduces you to distillates made from corn, the quintessential cereal
of our country. And if there is one spirit that has earned worldwide fame, it is tequila. But what about the place that gave it its name? We tell you more in our article about the town of Tequila.
When we think of mezcal, we usually imagine the producing states of the south. This time, however, we focus on desert mezcals, crafted in northern states of Mexico. Recognized by the Denomination of Origin, mezcals may or may not be certified, which leads us to discuss their traditional forms of distribution, usually tied to family-based and informal economies.
All of this awaits you in issue 33. And to go along with it, how about a little glass of rompope and a good slice of pan de muerto? Iconic dishes today that trace their roots back to colonial Mexican gastronomy.
Cheers!
GUIDEFOR BEGINNERS
ARE YOU NEW TO WINE?
TAKE A LOOK AT THIS SECTION—IT WILL HELP YOU BETTER UNDERSTAND THE ARTICLES AND GIVE YOU A REFERENCE FOR WORDS YOU MIGHT NOT KNOW.
Alder
The black alder (Alnus glutinosa) is a deciduous tree from the Betulaceae family, commonly found in the endemic flora of Europe and southern Asia.
Cap Classique
A type of South African sparkling wine made using the traditional method of bottle fermentation. This process, similar to that used in Champagne production, gives it its distinctive flavor and fine bubbles. It has gained worldwide recognition and prestige, standing out for its authenticity and quality.
Cask
It is a large wooden container used mainly for fermenting, aging, or transporting liquids such as wine, beer, or whisky.
Disgorging
From the French dégorger (to slit the throat), this refers to the process in which, after the second fermentation in the bottle and riddling (moving sediment to the neck of the bottle), the accumulated sediment is removed. The neck is frozen,
and the sediment plug is expelled to leave the wine clear, before adding the dosage and placing the final cork. It is a key step in producing sparkling wine that is bright and free of impurities.
Phytoplasma
A microorganism similar to bacteria, transmitted through a vector such as certain insects.
Medieval Gruit
A blend of herbs, berries, flowers, and roots used in the Middle Ages to flavor beer before the use of hops.
Shoot
The growing point of the vine, from which leaves, inflorescences, and stems sprout that will develop into grape clusters.
Teosinte
The common name for several grass species in the genus Zea, wild relatives of maize. It is considered the ancestor of cultivated corn in Mesoamerica.
Wine Strain
CAP CLASSIQUE
THE AFRICAN SPARKLING
WHEN WE THINK OF SPARKLING WHITE WINE, CHAMPAGNE IS INEVITABLY ONE OF THE
FIRST THINGS THAT COMES TO MIND. BUT IN ADDITION TO CHAMPAGNE AND OTHER
EUROPEAN SPARKLING WINES SUCH AS PROSECCO, THERE ARE ALSO BOTTLES FROM AFRICA, A CONTINENT WHOSE LANDS OFFER EFFERVESCENT WINES!
Africa does not have a wine-making tradition like the countries of the Old World, or even Mexico. However, when we look closely, we realize that South Africa is located in the so-called wine belt which, together with other countries in the Southern Cone such as Argentina, Chile, and Australia, has the ideal characteristics for wine production.
The South African climate allows for the production of two categories of sparkling wine. The first, which are good quality, inexpensive, sweet, and well carbonated, are consumed locally and exported to sub-Saharan countries such as Angola, Nigeria, and Mozambique. The second are made using the traditional South African method known as Cap Classique, usually abbreviated to mcc (“Method Cap Classique”). These wines, which are gradually gaining worldwide fame, are produced from Chardonnay and Pinot Noir grapes, imported in the 1980s to South Africa from vineyards in Burgundy, France. While these are the most commonly used varieties, it is also possible to find wines made from Chenin Blanc and Pinotage. With medium levels of acidity and alcohol, mcc wines have notes of ripe apple and citrus, perfect for enjoying on a sunny summer afternoon or for celebrating during the holiday season.
CARBONATED SPARKLING WINE
These wines are made by stopping fermentation early on to preserve much of the residual sugar. They are then carbonated and sold quickly, thus preserving the characteristics of the grape. As you can see, this process is not expensive, making sparkling wine affordable for local markets. The grapes used to make these wines include varieties such as Sauvignon Blanc, which are popular with African consumers.
CAP CLASSIQUE
From Brut to rosé varieties, Cap Classique has become one of South Africans' favorite sparkling wines, selling over 10 million bottles in 2022. Called the Cap Classique Method, Cap Classique, or simply “bubbles” by locals, this 100% South African wine is inspired by the champagne method of production.
mcc is also the name of the winegrowers' association founded in 1992, after the discovery of the Robertson terroir. The Robertson wine valley, rich in limestone and one of the least known in South Africa, is home to more than 50 wineries and tourist attractions in towns such as Ashton, Bonnievale, McGregor, and Robertson. The valley, nestled between the majestic Langeberg and
“
FOR A CAP CLASSIQUE TO BE CONSIDERED AS SUCH, THE MCC ASSOCIATION HAS DEFINED SOME STANDARDS THAT ARE EVEN WRITTEN
INTO THE COUNTRY'S LAW ”
Riviersonderend mountain ranges, boosted local production (mainly Chardonnay and Pinot Noir grapes) to astonishing levels of quality.
For a Cap Classique to be considered as such, the mcc association has defined some standards that are even written into the country's law, which are as follows:
• The wine must undergo a second fermentation in the same bottle in which it is sold. In other words, it is made using the so-called ancestral method.
• The pressure after disgorging must be at least 3 atmospheres (atm), a measure of pressure used to define the amount of carbon dioxide in sparkling wines.
• The second fermentation in the bottle must last at least twelve months.
PRODUCTION OF CAP CLASSIQUE
Producers, mindful of product quality, harvest the grapes by hand in small baskets and then press them in whole clusters. Although not mandatory, this is the recommended process for Cap Classique wines. Producers then separate the different juices obtained from pressing the grapes and use them as needed when blending. It is common to add acidity to the must. Some also ferment part of the fruit in old barrels to give more texture and richness to the higher-end wines.
Whether or not to use malolactic fermentation—a process that softens the acidity of wine—depends on each producer;
there is no general rule. The most prestigious wineries tend to use reserve wines (around 10%) to give more depth of flavor and maintain consistency among their products.
As mentioned above, the minimum time that wine must spend on lees in the bottle is nine months, although many quality producers prefer to leave it longer. The entire traditional process, as you can imagine, involves more work and costs, which is also reflected in the final price.
mcc wines often offer flavors that will surprise white wine lovers. Their taste ranges from citrus to pear and caramel and varies depending on the grape variety used. Unlike many white wines, mcc wines are aged with yeast for some time, giving them a smooth, enveloping flavor with a distinctive character.
SOUTH AFRICAN SPARKLING ROSÉ
In South Africa, sparkling rosé wines are made by blending white and red wines to control color and tannins before the second fermentation in the bottle, or by macerating a red grape variety before the first fermentation (the latter technique is less common).
These explosive blends offer a perfectly balanced effervescence that adds freshness to the palate, with notes of exotic fruits, firm bubbles, and a sweet finish. They are also light wines with an alcohol content of no more than 6.5% abv. At dinner or simply as an aperitif with friends, they are the ideal drink for all kinds of occasions. ▼
IFLAVESCENCE DORÉE IN VINES
IT’S NOT THAT THE VINEYARD TURNS TO GOLD—THOUGH IT LITERALLY LOOKS THAT WAY. FLAVESCENCE DORÉE, ALSO KNOWN AS VINE JAUNDICE, IS A
DISEASE THAT HAS
SHAPED EUROPEAN WINEMAKING HISTORY SINCE THE MID-XX CENTURY.
t's name evokes a golden glow in the leaves, but in reality, it refers to a devastating condition caused by phytopathogenic bacteria that compromise vineyard viability and generate significant economic, social, and environmental consequences.
Flavescence dorée first appeared in the 1950s in southwestern France and gradually spread to other European vineyards. The disease is caused by a phytoplasma, a tiny bacterium that multiplies in the plant’s phloem and is transmitted by an insect vector: the leafhopper Scaphoideus titanus, also known as the yellow cicada. This insect arrived from North America, unintentionally imported along with phylloxera-resistant vines.
For a long time, the European origin of the phytoplasma was suspected but only confirmed after an extensive study analyzing the genetic diversity and ecological cycle of the disease in five European countries over ten years. The research showed that most phytoplasmas associated with flavescence dorée were endemic to European alders, and certain variants had a high epidemic potential in vineyards.
The particular challenge of flavescence dorée is that it is incurable and spreads ep-
idemically, which is why it is classified as a “quarantine disease.” This means its management requires mandatory, collective action.
SYMPTOMS AND DIAGNOSIS
The first visible symptoms appear in summer. Leaves exhibit characteristic curling along with color changes: reddening in red grape varieties and yellowing in white varieties. Leaves become thicker, brittle, and tend to curl. These signs vary by variety and intensify over the season.
In the shoots, the phytoplasma disrupts maturation. Shoots remain green, gummy, and weak, giving the vine a drooping appearance. In the inflorescences and grape clusters, the damage is even more evident: flowers dry out, berries shrivel, and the cluster dies. Just one branch showing these symptoms is enough for the vine to be considered infected, as the phytoplasma is unevenly distributed throughout the plant. Over time, the vine inevitably dies.
Flavescence dorée should not be confused with black wood disease, also caused by a phytoplasma but with less severe consequences. Distinguishing between the two requires genetic analysis in a laboratory.
Wine Strain
“EVEN A SINGLE BRANCH SHOWING THESE SYMPTOMS IS ENOUGH TO CONSIDER THE VINE INFECTED, AS THE PHYTOPLASMA IS UNEVENLY DISTRIBUTED THROUGHOUT THE PLANT. IN THE LONG TERM, THE VINE INEVITABLY DIES.”
ECONOMIC AND SOCIAL IMPACT
The impact of flavescence dorée on vineyards is enormous. Beyond reducing yields, the disease can kill vines, threatening the long-term sustainability of vineyards. In severe cases, when over 20% of a plot’s vines are infected, legislation in certain European countries requires the entire plantation to be uprooted. Without a cure, management strategies focus on limiting the spread. These include:
• Strict vineyard monitoring to detect symptoms early.
• Mandatory removal of infected vines.
• Insecticide treatments targeting Scaphoideus titanus to interrupt the transmission cycle. However, systematic insecticide use poses serious environmental and social challenges, sparking debates on the sustainability of these practices.
Recent genetic studies provide new tools to address the problem. Phytoplasma genotyping allows researchers to trace the origin of epidemic strains, identify variants, and design local management strategies tailored to actual risk. In some regions of France, experiments are underway combining reinforced surveillance, genetic analysis, and targeted insecticide treatments—opening the door to more precise management with less environmental impact.
ECOLOGICAL AND GLOBAL PERSPECTIVE
The spread of flavescence dorée must also be understood within a broader ecological
framework. Phytoplasma distribution is related to the planet’s ecozones. The Nearctic region, including North America and part of northern Mexico, was the origin of the insect vector—raising the possibility that the disease could affect wine regions such as Baja California.
The Palearctic region, covering Europe and North Africa, hosts the endemic phytoplasmas responsible for the disease. In this context, three “vector types” of phytoplasmas have been identified, defined by the genetic characteristics of their adhesins and their ability to be transmitted by specific insects.
Adhesins, located on the surface of phytoplasmas, play a key role in invading host cells. Understanding these molecular interactions not only allows scientists to distinguish epidemic variants but also opens new avenues for controlling their spread. In summary, flavescence dorée is far more than a vine disease: it is a complex challenge combining biology, ecology, economics, and agricultural policy. While the golden leaves of affected vines may look beautiful, they conceal the risk of a doomed vineyard.
In the absence of curative treatments, the key lies in prevention, early detection, and intelligent disease management, supported by scientific research and collective control strategies. European experience demonstrates that the fight against flavescence dorée cannot be reduced to insecticides or vine removal alone—it requires an integrated approach that considers both ecosystems and the sustainability of winegrowing communities. ▼
HOW TO OPEN WINES EASILY?
STILL WINES
Opening a bottle of wine: Cut the capsule just below the ring.
Insert the corkscrew and twist it until you reach the second-to-last spiral. Pull the cork out slowly to avoid breaking it.
Cork or screw cap:
Wine lovers hardly notice a difference between screw caps and corks. Many excellent wines are bottled with screw caps.
SPARKLING WINES
Twist the wire cage six times to loosen and remove it.
¡Plooooof!
Hold the cage and cork firmly with one hand while twisting the base of the bottle with the other.
Carefully remove the cork and cage until you hear a gentle “plof.” After opening, keep the bottle at a 45° angle so the pressure escapes without spilling the wine.
Opening a sparkling wine is a ritual that combines care and elegance.
TENGLISH BEER: THE QUEEN MOTHER OF BEERS
WHEN IT COMES TO BEER, THE ENGLISH HAVE NEVER DONE THINGS LIKE EVERYONE ELSE. IN ADDITION TO INVENTING STYLES THAT ARE NOW CLASSICS AROUND THE WORLD AND CREATING ICONIC PUBS, THEY CONTINUE TO DEMONSTRATE BOUNDLESS CREATIVITY IN BREWING. THEIR HISTORY IS FULL OF ANECDOTES AND STYLES THAT MARKED AN ERA AND STILL DEFINE THE IDENTITY OF CRAFT BEER TODAY.
he oldest traces of British brewing can be found at Skara Brae, a Neolithic settlement in northern Scotland, where traces of a barley-based drink dating back more than 5,000 years have been identified. Even the Greek Pytheas observed as early as 325 BC that the inhabitants of Caledonia were skilled in the art of brewing beer.
During the Middle Ages, when grapevines did not grow well in the British Isles, beer was the everyday drink of all social classes. It is estimated that each person consumed around 300 liters per year. Thus, from the xx century onwards, beer flowed freely in the kingdom of England. In the heart of the villages, the first “alehouses” emerged, the direct predecessors of pubs. More than just bars, pubs were cultural meeting places where music and entertainment were part of. everyday life. They consolidated the community and festive spirit of English beer. But it was in the xvi century that England would leave a definitive mark on beer history with the creation of legendary blends that we still drink today: Ale, Stout, Porter, and India Pale Ale, all born in London.
English beers were classified according to their alcohol content, which also determined the tax payable. As in monasteries with their
doubles and triples, in England Xs were used to indicate strength: one X for Table, two for Small, and three for Strong. Until the end of the xvi century, as in many other countries, it was women who brewed beer. They were called alewives or brewstaris
ENGLISH BEER STYLES
1. Ale: the mother of all English beers
Just as Germany has its lagers, the Czech Republic its pilsners, France its bières de garde and Belgium its lambics, England has its own iconic style: ale. When we talk about Anglo-Saxon beer, many people think of a dark or very hoppy beer. But Ale is, in essence, a top-fermented beer, the basis of most British styles. It has given rise to countless variants: Pale Ale, American Pale Ale, Wheat Ale, among others.
2. India Pale Ale (IPA)
Contrary to it's name, India Pale Ale was not produced in India, but for India. It was brewed in England and loaded onto ships bound for the British colonies, with extra hops to withstand the long, hot journey. Legend has it that in the xviii century, a
“
WHEN WE TALK ABOUT BRITISH BEER, MANY PEOPLE THINK OF A DARK OR VERY HOPPY BEER. BUT AN ALE IS, IN ESSENCE, A TOP-FERMENTED BEER, THE BASIS FOR MOST BRITISH STYLES. COUNTLESS VARIATIONS ARE DERIVED FROM IT: PALE ALE, AMERICAN PALE ALE, WHEAT ALE, AND OTHERS.”
brewer named Hodgson accidentally created this top-fermented beer, which was more hoppy and alcoholic, and arrived in good condition to His Majesty's expatriates. of His Majesty
After almost disappearing in the xx century due to the dominance of lagers, IPAs made a comeback in the 1990s, especially in the United States, and from there they returned to Europe. Today we find English IPAs, American IPAs, Imperial IPAs, and countless variations that have become favorites among those seeking beers with character and pronounced bitterness.
3. Mild Ale
Rather than a fixed style, this is a term used to refer to young beers with a “mild” flavor. In the past, they were mixed with mature beers to deepen the profile. Today they are rare to find, although some craft brewers are attempting to revive them.
4. Bitter
A light variation of Ale where the hops are expressed mainly through their bitterness rather than their aroma. They are divided into Ordinary Bitter, Special Bitter, and Strong Bitter. These are very drinkable beers, classic bar beers.
5. Porter and Stout
The famous dark English beers. Porters, which originated in the xvii century, were popularized by dockworkers (porters), hence their name. Stouts were simply a stronger version of porters, but over time they acquired their own identity. Although today we associate stout with Ire-
land and the famous Guinness, it was in England where thefoundations were laid. Later, Imperial Stouts emerged in Russia, and today Eastern Europe shines with its Pastry Stouts.
6. Cask Ale: The English experience
One of the most iconic images of the British pub is that of the bartender serving beer from a cask. This system, also called “real ale,” consists of serving beer directly from the barrel where it hasfinished fermenting and maturing, without added gas or pasteurization. This method results in beers with mild carbonation, a warmer temperature, and more complex flavors.It is a different experience from the cold, bubbly industrial beer that dominatesin other countries.
ENGLAND IN TODAY'S BEER SCENE
Despite the globalization of beer and the rise of American styles, England continues to defend its identity. Its microbreweries reinterpret classics with modern touches, but without losing respect for the tradition of balance: drinkable beers, with moderate body and a profile where malt and hops dialogue without conflict. The English heritage is also evident in the vocabulary and international beer culture. Words such as “Ale,” “Stout,” “Porter,” and “Bitter” are part of the common language of enthusiasts around the world. We can therefore say that English beer is not just a drink: it is history, culture, and community. From medieval alewives to contemporary microbreweries, via pubs as social centers, the island has kept alive the tradition of innovation without losing its essence.▼
CAFÉ BAZAL
BEER AND SPICES: AN AROMATIC ADVENTURE
BEER AND SPICES ARE AN ANCIENT AND FASCINATING PAIRING. FROM MEDIEVAL
GRUIT TO MODERN CRAFT BEERS, ADDITIONAL INGREDIENTS HAVE BROADENED THE HORIZONS OF THIS AGE-OLD BEVERAGE.
The first rule in this field is that there are no absolute rules. In theory, any spice can be incorporated into any beer style and at any point in the brewing process. Each brewmaster decides how, when, and how much to add. But of course, not all experiments end well. There are combinations that simply don't work and bad practices that can ruin an entire production.
AROMATICS, SPICES, AND ADDITIVES: WHAT IS THE DIFFERENCE?
Before delving into the subject, it is worth clarifying some terms that are often used as synonyms, even though they are not. Distinguishing between these concepts is useful not only for speaking accurately, but also for labeling beers correctly, which is essential if you want to sell them professionally.
An aromatic is a fragrant substance of plant origin, such as parsley, thyme, or dill. In beer, their main contribution is not so much the flavor as the aroma they give off, that olfactory trace that rounds out the drinking experience.
Spices, also of plant origin, have one important difference: they usually come from different parts of plants (seeds, bark, flowers, bulbs) and are almost always used dried or processed. Their main function is to enhance flavor and, sometimes, add color.
An additive is any substance added to beer in order to improve its properties. This includes
spices, aromatics, sugars, and mineral salts. In this text, we will use the term solely to refer to spices and aromatics.
SPICES AND AROMATICS IN BEER
Although today we think of hops as an essential ingredient, for centuries they were just another aromatic. Before their dominance, medieval brewers used gruit, a mixture of herbs and spices intended to add flavor and, incidentally, mask any fermentation defects. Sage, juniper, coriander, and mugwort were all part of these recipes.
The use of spices and aromatics is therefore not a recent trend, but part of the brewing tradition. The difference is that today we do it in a more controlled way and with an almost infinite range of possibilities. In theory, any additive can be incorporated into beer. However, in practice, the choice depends on three factors:
1. The ingredients that define a particular style.
2. The desired flavor combination (not all mixtures are good).
3. Consumer expectations.
For example, in a Christmas beer, the public expects to find warm notes of cinnamon, nutmeg, or ginger. An overly experimental twist could be more disconcerting than surprising.
“ THE USE OF SPICES AND AROMATICS IS NOT A RECENT FAD, BUT RATHER PART OF BREWING TRADITION. THE DIFFERENCE IS THAT TODAY WE DO IT IN A MORE CONTROLLED MANNER AND
WITH AN ALMOST INFINITE RANGE OF POSSIBILITIES.”
SOME POPULAR SPICES IN BEER BREWING ARE:
• Anise: enhances the malted nuances in strong beers.
• Cinnamon: the queen of winter beers; it also pairs well with chocolate or roasted malts.
• Cardamom: with its intense aroma, it can easily dominate the blend.
• Coriander: its seeds add citrus and spicy notes, very common in Belgian witbiers.
• Curry: as a blend, it offers a lot of versatility; depending on the variety, it can be fragrant, pungent, or spicy.
• Ginger: powerful and fresh, it works excellently in beers to accompany seafood.
• Nutmeg: another winter favorite, used alone or in blends.
• Pepper: accentuates the spicy character of some yeasts.
• Cayenne pepper: adds a fruity and spicy touch, although it should be used with care.
AS FOR AROMATICS, THE FOLLOWING STAND OUT:
• Basil: highlights the hop profile in beers with low hop content.
• Lavender: very fragrant, used sparingly to add unexpected floral notes.
• Mint: extremely intense, can be overwhelming if overused.
• Parsley: fresh, herbal, with a hint of mint.
In general, chilies are not recommended except for very specific beers, as their intensity can throw off the balance.
TECHNIQUES AND DOSAGES
One of the risks of using spices is contamina-
tion. To avoid this, it is recommended to soak them in a strong spirit (such as vodka) for a few minutes beforehand. Another option is to prepare an infusion and add it at the time of bottling. The method of integration must also be considered: adding spices during the cooking of the must is not the same as adding them at the end or even when cold. Each moment offers different results in terms of the extraction of aromas and flavors.
Another key question is how much to use, and there are no magic formulas here. The right amount depends on the spice, the style, and the brewer's taste. Some recommend calculating an ideal dose and reducing it by half on the first attempt. Others suggest comparing similar recipes. The most prudent approach is to start small and work your way up: use less in one batch and adjust in subsequent batches. A gram more or less can make the difference between a memorable beer and an undrinkable one. Furthermore, cultural context should not be overlooked. A Mexican consumer is likely to be more open to intense and spicy flavors than a northern European, where more subtle nuances are expected.
The ultimate goal is not for the spice to dominate, but to blend harmoniously with the malt, hops, and yeast. Too much spice breaks that balance and ultimately detracts from the quality of the beer. In practice, it is best to experiment with small amounts, take inspiration from gastronomy (combinations that work in cooking often work in beer), and always listen to the palate of the public.
The secret lies in experimenting with respect, patience, and balance. Ultimately, a good spiced beer is not one where the flavor dominates, but one where each sip invites you to discover a new nuance without losing the essence of what it is: a beer. ▼
RICE BEER: BETWEEN THE PAST AND THE FUTURE
IN THE WORLD OF BEER, RICE HAS GONE FROM BEING A SECONDARY INGREDIENT
TO BECOMING A KEY PLAYER. THE HISTORY OF THIS CEREAL IN THE PRODUCTION OF FERMENTED BEVERAGES GOES BACK THOUSANDS OF YEARS, AND ITS USE IN MODERN BEER IS A CLEAR EXAMPLE OF HOW TRADITION AND INNOVATION CAN COEXIST IN A
BOTTLE.
With more than 120000 varieties identified, rice could be the first cereal cultivated by humanity. Evidence of wild rice harvesting dating back 13000 years has been found in China, and remains of cultivation dating back to 9000 BC have been found in the Yangtze River valleys. From there, it spread across Asia to India around 7000 BC. In Africa, rice was independently domesticated in the Niger River delta around 1500 BC. Even wild species grow in different parts of the world, including North America.
Rice first arrived in Europe in ancient times, brought by Alexander Magno's soldiers, who attempted to cultivate it in Egypt. It was traded in Greece and Rome, but its cultivation remained marginal until, in the ix century, the Arabs introduced it to Africa and Spain.
In Mexico, although corn is the staple food, rice also occupies an important place in the daily diet. It is mainly grown in states such as Campeche, Nayarit, Veracruz, and Morelos, the latter famous for its “Arroz Morelos” rice with designation of origin. The introduction of rice to Mexican territory dates back to colonial times, and since then it has adapted to local conditions and national cuisine, becoming an indispensable accompaniment on tables throughout the country.
FROM ANCIENT BEVERAGE TO MODERN BEER
The domestication of plants and the production of fermented beverages go hand in hand. In fact, one of the oldest known alcoholic beverages, originating in central China around 7000 bc, was made from rice and honey. In Asia, there are more than thirty alcoholic beverages, most of which are derived from the fermentation of rice, some by distillation and others by maceration. Although they are often called rice wine, many of them are more similar to beer in terms of their ingredients and production processes. Among the most famous are Japanese sake, Chinese huangjiu and mijiu, and Korean makgeolli.
Rice was introduced into modern beer in 1876, when German brewers Adolphus Busch and Carl Conrad created a beer in the United States inspired by Bohemian styles. That beer, Budweiser, would become one of the Anheuser-Busch group's star products and mark the beginning of rice's systematic presence in the brewing industry.
In the xx Century, large Asian breweries also began to incorporate rice into their recipes, including Japan's Kirin and Sapporo, and the famous Chinese beer Tsingtao. For a long time, rice was considered an additive to
“FOR A LONG TIME, RICE WAS CONSIDERED AN ADDITIVE TO CLARIFY AND LIGHTEN BEER, RESPONDING TO THE PUBLIC'S PREFERENCE FOR SMOOTHER DRINKS. HOWEVER, ALTHOUGH IT WAS ASSOCIATED WITH COST REDUCTION, IN REALITY THE PRICE OF RICE IS USUALLY HIGHER THAN THAT OF BARLEY. ”
clarify and lighten beer, responding to public preferences for milder beverages. However, although it was associated with cost reduction, in reality the price of rice is usually higher than that of barley. Today, far from that utilitarian view, many craft breweries around the world see it as an ingredient capable of opening up new creative possibilities.
RICE IN BEER
The traditional brewing process requires four basic ingredients: water, hops, yeast, and malt. The latter comes from germinated cereals that have been processed to enable maceration and boiling. Barley is the most commonly used cereal, but wheat (in white beers), oats (common in neipa styles), and, increasingly, rice are also used.
The use of rice in beer contributes several characteristics:
1. Paler color. Beers made with rice tend to have a light, bright color.
2. Greater lightness. The body is lighter, making them more refreshing.
3. Drier and more hoppy character. By reducing the presence of malt, the aromas and flavors of the hops stand out more.
4. Clarity and cleanliness. The result is a less cloudy beer with a crisper taste.
Unlike barley, oats, or wheat, rice is not malted in the conventional way; rice malting is rare and technically complex. For this reason,
it is mainly used in the form of flakes added to malt, as whole grain, grits (ground grain), syrup, or flour.
In addition, rice does not contain gluten, making it a key ingredient for beers aimed at people with intolerance or allergy to this protein. However, Rice Lager is not automatically synonymous with “gluten-free”: for sensitive individuals, it is essential to check the label for the absence of gluten before taking the first sip.
TRENDS AND CREATIVE POTENTIAL
In the current context, rice beers are experiencing a renaissance. Craft breweries in different countries are experimenting with this grain to create drier, more aromatic, and easier-to-drink styles. They also seek to explore its diversity: the enormous number of rice varieties grown around the world opens the door to different sensory profiles, from sweet and rounded notes to earthy or floral touches.
In Mexico, where the craft beer scene has grown steadily over the past decade, the use of rice offers an opportunity to combine national culinary tradition with brewing innovation. One example would be to experiment with Morelos rice or with native varieties adapted to local conditions, thereby creating products with their own identity. This approach not only diversifies the supply, but also revalues a crop that has historically been important for the country.▼
Craft beers are a testament to a long tradition of brewing. They are characterized by their variety of ingredients, techniques, creativity, and somewhat limited production. In Mexico, there are many master brewers who are dedicated to creating unique and distinctive flavors, inspired by ancient techniques or those that seem to come from the future, using traditional or unexpected ingredients. Mexican beers are not only exceptional beverages, but they also provide new experiences for consumers.
As every year, cava Magazine had the honor of welcoming the country's most renowned judges to bring you the best of Mexican craft beers in 2025. The event took place on August 27 at Falling Piano, located in the Roma neighborhood of Mexico City.
Of the beers that participated, only 99 made it into our renowned Top list, which aims to guide readers in choosing their next great beer. Beers from the states of Baja California, Mexico City, Colima, the State of Mexico, Guanajuato, Hidalgo, Jalisco, Michoacán, Morelos, Nayarit, Nuevo León, Puebla,
and San Luis Potosí were chosen in our blind tasting.
The method used during the tasting to properly rate the beers was the Beer Judge Certification Program (bjcp), which helps us describe the profile of each label in detail. The beers evaluated stood out for their ingredients, cleanliness in the craft process, and final product; dividing the score into the following categories: outstanding, excellent, very good, good, fair, and problematic, according to bjcp standards.
An Outstanding beer (45-50 points) has great character and is considered flawless. Beers rated in the Excellent range (38-44 points) may be flawless, but they lack something to be considered world-class beers.
In the Very Good range (30-37 points), the bjcp places beers that may have a minor flaw (technical or stylistic) or may lack balance or complexity. A satisfactory beer that generally conforms to style parameters will be placed in the good range (21-29 points). Beers near the top of this range may have only a few flaws, while beers near 20 points tend to
have more flaws and are also likely to have inconsistencies in style. Beers rated as Fair (1420 points) have problems that may include lack of style parameters, unpleasant flavors and aromas, balance issues, contamination, or other significant defects. Finally, a beer with a Problematic score (0-13 points) usually has contamination issues that affect its taste and aroma.
We thank the participants for continuing to elevate our country with the high quality of the beers they produce. The results obtained make us proud because, as always, the goal of cava Magazine is to recognize the high quality of what is made in Mexico.
We reiterate our appreciation to the judges. Andrés Álvarez, Alicia Chocano, Alejandro Chávez, Alejandra Dimas, Arturo Limón, Armando Ochoa, Abigail Ramos, Alberto Suárez, Carlos Etienne, Carlos Granados, Diana Añorve, Estrella Flores Anay, Eduardo Longino, Estefania Sierra, Fernanda Medina, Gustavo Rosendo,
Irene Garibay, Ivonne Soto, Julio César Cruz, Jose Guillermo Cortes, Jeovanna Hernández, Javier Lopez Oropeza, Jorge Ringenbach, Lucero Fuentes, Lizbeth Hernandez, Liz Ramiro, Luis Roberto Martínez, Marco Antonio Tello, Mark Artigues, Manuel Garibay, Mark Medero, Maria Zuñiga Flango, Noe Alejandro Soto, Santiago Cortes, Rodolfo Tellez, Sheila Martínez, Vivian López; and we thank the stewards, Atzin, Carlos Ignacio, Erick Novas Jaimes and Itzel Genoveva Hernández Torres, thank you to our entire team for making this tasting possible!
We appreciate the support given to the restaurant:
Falling Piano Brewing Co. Located at Coahuila 99, Roma Nte., Cuauhtémoc Borough, Mexico City.
Tel. 55 770 561 45
WINTER
Style: Imperial Cuban Coffee Stout
Brewery: Mk Brewing
Region: Morelos
Medal: Gold
CHAPULINA
Style: Gose
Brewery: Tierra Madre
Region: Estado de México Medal: Grand Gold
MILK STOUT
Style: Sweet Stout
Brewery: Boss2
Region: San Luis Potosí
Medal: Silver
Style: American IPA
Brewery: Falling Piano
Region: Ciudad de México
Medal: Gold
PRINCIPIA LAGER
Style: American Light Lager
Brewery: Principia
Region: Ciudad de México Medal: Gold
ENGLISH PORTER
Style: English Porter
Brewery: Indajani
Region: Ciudad de México Medal: Gold
JABALÍ HELLES
Style: Helles Bock
Brewery: Primus
Region: Ciudad de México
Medal: Gold NO INTERNET
MEGA PIRAÑA
Style: American Strong Ale
Brewery: Cervecería del Llano
Region: Estado de México Medal: Silver
BALTIC PORTER
Style: Strong European Beer
Brewery: Cervecería Allende
Region: Guanajuato Medal: Gold
PROFUNDA
Style: Pale American Ale
Brewery: Love Craft
Region: Ciudad de México
Medal: Gold
LA BLANCA AHUMADA
Style: Classic Style Smoked Beer
Brewery: La Blanca
Region: Jalisco
Medal: Gold
SHAMAN´S
Style: Imperial Stout
Brewery: Mrk & Shaman´s
Region: Veracruz
Medal: Gold
ISLAS MARÍAS
Style: Cream Ale
Brewery: Samao
Region: Nayarit
Medal: Silver
P. LISA
Style: IPA
Brewery: De Col.
Region: Colima Medal: Silver
ENLIGHTENED GOAT
Style: Double Cajeta Stout
Brewery: Mk Brewing
Region: Morelos
Medal: Gold
Style: Czech Pale Ale
Brewery: Remedios
Region: Hidalgo
Medal: Silver
BIOLUMINISCENCIA
Style: Hoppy Lager
Brewery: La Holboxeña
Region: Yucatán
Medal: Gold
MOLOTOV XXX
Style: German Pils
Brewery: La Roma
Region: Ciudad de México Medal: Gold
FANTASTIC
Style: American Pale Ale
Brewery: Falling Piano
Region: Ciudad de México Medal: Gold
MANETTE
Style: Experimental Beer
Brewery: Sensavir
Region: Morelos
Medal: Silver
Style: Brown Ale con Avellana
Brewery: Rey Árbol
Region: Jalisco
Medal: Gold
BETULITA
Style: Stout con Crema de Maní
Brewery: Rey Árbol
Region: Jalisco
Medal: Silver
LA LLAMADA
Style: Specialty Beer
Brewery: L.C
Region: Ciudad de México Medal: Grand Gold
JOHN CLIPPERTON HELLES BOCK
Style: Dunkles Bock
Brewery: John Clipperton
Region: Veracruz Medal: Silver
DOG N BEER
Style: American Pale Ale
Brewery: 93´Beer
Region: Baja California Medal: Gold
Style: American Wheat Beer
Brewery: Cervecería del Llano
Region: Estado de México Medal: Gold
NAVIDAD EN LA ROMA
Style: Winter Seasonal Beer
Brewery: Falling Piano
Region: Ciudad de México Medal: Gold
Style: India Pale Ale
Brewery: Mundo Maya
Region: Quintana Roo
Medal: Silver
ONE DEEP BREATH
Style: American Barley Wine
Brewery: Cervecería del Llano
Region: Estado de México
Medal: Gold
XL
Style: IPA
Brewery: Cervecería de Colima
Region: Colima Medal: Gold
UNA LEVE
BLUE MARLIN
EL ARRECIFE
VIEJO PARDO
COLIMOTA
JOHN CLIPPERTON DARK LAGER
Style: Czech Dark Lager
Brewery: John Clipperton
Region: Veracruz
Medal: Gold
LAGER CASUAL
Style: Standard American Beer
Brewery: Cervecería Cholula
Region: Puebla
Medal: Gold
JABALÍ IPA
Style: Strong Bitter
Brewery: Primus
Region: Ciudad de México
Medal: Gold
XELHUA
Style: Hazy IPA
Brewery: Xelhua
Region: Puebla
Medal: Silver
IPA DEL CAMPO
Style: IPA
Brewery: Cervecería del Campo
Region: Querétaro
Medal: Silver
ALLENDE 100
Style: Standard American Beer
Brewery: Cervecería Allende
Region: Guanajuato
Medal: Gold
SWEET GÜERA
Style: Hoppy Blonde
Brewery: Altos Reyes
Region: Estado de México
Medal: Gold
THAMTHUL
Style: Vienna Lager
Brewery: Tenek
Region: Puebla
Medal: Gold
HIGOS DEL MAIS
CORZO PORTER
Style: American Porter
Brewery: Filobobos
Region: Veracruz
Style: Spice, Herb o Vegetable Beer
Brewery: Tierra Madre
Region: Estado de México
Medal: Silver
WÖHLER
Style: Märzen
Brewery: Remedios
Region: Hidalgo
Medal: Silver
LA BLANCA NEGRA
Style: Sweet Stoutt
Brewery: La Blanca
Region: Jalisco
Medal: Silver
GRENACHE CATHARINA SOUR
Style: Grape Ale
Brewery: Fragma
Region: Baja California
Medal: Gold
STOUT S
Style: Irish Stout
Brewery: S
Region: Ciudad de México
Medal: Silver
LA BLANCA BOCK
Style: Weizen Bock
Brewery: La Blanca
Region: Jalisco
Medal: Gold
Style: Vienna Ale
Brewery: Mk Brewing
Region: Morelos
Medal: Gold
Style: American Stout
Brewery: Alfa
Region: Jalisco
Medal: Silver
Style: IPA Nectaron Single Hop
Brewery: Malta Real
Region: Estado de México
Medal: Silver
95
Style: Standard American Beer
Brewery: Cervecería de Colima
Region: Colima
Medal: Gold SESSION IPA
Style: Weissbier
Brewery: Filobobos
Region: Veracruz
Medal: Silver
Style: Baltic Porter
Brewery: Cerdo Ciego- De Boca en Boca
Region: Puebla
Medal: Gold
Style: Double IPA
Brewery: Principia
Region: Ciudad de México
Medal: Silver
Style: Cream Ale
Brewery: 93´Beer
Region: Baja California
Saison
Mk Brewing Region: Morelos
Gold
Style: Irish Red Ale
Brewery: Filobobos
Region: Veracruz
Medal: Silver
Style: Experimental Beer
Brewery: Bazal
Region: Puebla
Medal: Grand Gold
ALE
Style: Pale American Ale
Brewery: Cervecería de Allende
Region: Guanajuato
Medal: Silver
Style: Specialty IPA
Brewery: Principia
Region: Ciudad de México
Medal: Gold
PORTER
Style: American Porter And Stout
Brewery: 1542
Region: Hidalgo
Medal: Silver
Style: Spice, Herb o Vegetable Beer
Brewery: Tenek
Region: Puebla
Medal: Silver
Style: American Light Lager
Brewery: Sensavir
Region: Morelos
Medal: Silver
Style: American Strong Ale
Brewery: Mrk & Shaman´s Brewery
Region: Veracruz
Medal: Gold
Style: Barrel-Aged Imperial Stout
Brewery: Indajani
Region: Ciudad de México
Medal: Grand Gold
CORZO IRISH RED ALE
MALTA REAL
ALFA COFFE STOUT
DANCING QUEEN
SENSO
CORZO WEISSBIER
CAYACO
CHOLULA DORADA
Style: Standard American Beer
Brewery: Cervecería Cholula
Region: Puebla
Medal: Silver
ALABEL
Style: Spice, Herb o Vegetable Beer
Brewery: Tenek
Region: Puebla Medal: Silver
APA
Style: American Pale Ale
Brewery: Casimiro
Region: Jalisco
Medal: Gold
LA SERPIENTE
Style: Vienna Lager
Brewery: Mundo Maya
Region: Quintana Roo
Medal: Silver
Style: British Brown Ale
Brewery: John Clipperton
Region: Veracruz
Medal: Silver
Style: Brown Porter British Ale
Brewery: Conde de Bernárdez
Region: Zacatecas
Medal: Silver
Style: Alternative Fermentables Beer
Brewery: L.C
Region: Ciudad de México
Medal: Gold
MALBEC SESSION IPA
Style: Grape Ale
Brewery: Fragma
Region: Baja California
Medal: Silver
Style: Scottish Export
Brewery: Primus
Region: Ciudad de México
Medal: Gold
OATMEAL SOUR
Style: Dark British Beer
Brewery: Cervecería 1542
Region: Hidalgo
Medal: Silver
Style: Wee Heavy
Brewery: Remedios
Region: Hidalgo
Medal: Grand Gold
OAXACA NIGHT
Style: Experimental Beer
Brewery: La Roma
Region: Ciudad de México
Medal: Gold
Style: American Light Lager
Brewery: Boss2
Region: San Luis Potosí
Medal: Silver
Style: Hazy IPA
Brewery: 93´Beer
Region: Baja California
Style: Dunkles Bock
Brewery: Indajani
Region: Ciudad de México
Medal: Gold
ENSAMBLE LAGER BLANC
Style: Experimental Beer
Brewery: Fragma
Region: Baja California
Medal: Grand Gold
Style: Experimental Beer
Brewery: Samao
Region: Nayarit
Medal: Grand Gold
Medal: Gold JABALÍ BOCK
Style: British Brown Ale
Brewery: Primus
Region: Ciudad de México
Medal: Grand Gold
ULTRA LAGER
CASIMIRO
BEER
JOHN CLIPPERTON PORTER
INDAJANI BOCK
TEMPUS MAPLE
VIRREYES PORTER
Style: Experimental Beer
Brewery: Sans
Region: Ciudad de México
Medal: Silver
Style: Weissbier
Brewery: Casimiro
Region: Jalisco
Medal: Gold
RIESGO PRESUPUESTADO
Style: American IPA
Brewery: Yeccan
Region: Ciudad de México Medal: Gold
Style: Pale Botter European Beer
Brewery: Cervecería de Colima
Region: Colima
Medal: Gold
Style: Mixed Style Beer
Brewery: La Blanca
Region: Jalisco
Medal: Gold
Style: Experimental Beer
Brewery: Falling Piano
Region: Ciudad de México
Medal: Gold
Style: Czech Premium Pale Lager
Brewery: Cervecería Cholula
Region: Puebla
Medal: Gold
Style: Hazy Pale Ale con Café Honey de Ver.
Brewery: Rey Árbol
Region: Jalisco Medal: Gold
Style: Barrel-Aged Barley-Wine
Brewery: Indajani
Region: Ciudad de México Medal: Gold
Style: Mixed Style
Brewery: Fragma
Region: Baja California
Medal: Gold
Style: New Zealand Pilsner
Brewery: Love Craft
Region: Ciudad de México Medal: Gold
06700
Style: Special IPA
Brewery: Yeccan
Region: Ciudad de México Medal: Grand Gold
VIRREYES HEFEWEIZEN
Style: German Wheat Beer
Brewery: Conde de Bernárdez
Region: Zacatecas
Medal: Silver
PICCADILLY CIRCUS
Style: English Porter
Brewery: La Roma
Region: Ciudad de México Medal: Silver
Style: Monastic Ale
Brewery: Lo
Region: Veracruz
Medal: Silver
Style: Sweet Stout
Brewery: Casimiro
Region: Jalisco
Medal: Silver
Style: American IPA
Brewery: 93´Beer
Region: Baja California
Medal: Gold
Style: American Stout
Brewery: Coyotl
Region: Estado de México Medal: Gold
COLIMITA
CASIMIRO HEFEWEIZEN
GOLDEN SANS
CASIMIRO SWEET STOUT
GRENACHE COLD IPA
ROSETTA
CRAFT PILSNER
LA BLANCA LUPULADA
INDAJANI HAZY IPA
MIEL DE CAFE
DOÑA PILS
COYOTL CAFÉ
MEAD CATEGORY
MEAD IS ARGUABLY ONE OF THE OLDEST ALCOHOLIC BEVERAGES KNOWN TO MANKIND. CONSIDERED IN MYTHOLOGY TO BE THE DRINK OF THE GODS, MEAD HAS REGAINED POPULARITY
TODAY THANKS TO ITS UNIQUE FLAVOR PROFILE AND HEALTH BENEFITS.
On August 27, the Mead Category was held in Mexico City as part of the ninth edition of the Top 99 Mexican Beers 2025, with more than 70 labels participating. There was a panel of more than 50 expert judges, with participating states including Coahuila, Guanajuato, Jalisco, Michoacán, Nuevo León, Puebla, Sonora, and Veracruz, which stood out with high scores.
Making mead is a complex process. It is a fermented alcoholic beverage made from water and honey, but different ingredients such as hops, spices, and fruits can also be added, classifying it as dry, sweet, sparkling, or carbonated depending on its components.
Despite being one of the oldest beverages in Mexico, it has been professionally produced for more than 20 years without interruption. Today, it is gaining popularity thanks to the joint efforts of producers and
sommeliers, retailers, and enthusiasts of the beverage.
In Mexico, there are estimated to be more than 70 mead producers, a number that is expected to continue to grow due to the increasing popularity of this beverage, which ensures an increase in producers of this fermented drink in the not-too-distant future.
The increase in popularity of mead is due to the great interest that exists today in natural, local, and gluten-free products, with this ancient drink also benefiting from its association with craft culture, hipsters, Vikings/geeks, and gastronomy.
That is why there is a need to organize an event where we can assess quality, promote culture, and encourage large and small producers of this ancient drink, which is increasingly present in conversations and on bar and restaurant shelves.▼
A) HACIENDA ESPÍRITU DE MIEL
Style: Tradicional
Region: Jalisco
Brewery: Hacienda
Medal: Bronze
D) LAS BARBAS DE ODIN MANZANA CANELA
Style: Especiado
Region: Veracruz
Brewery: Mrk & Shaman´s
Medal: Bronze
B) LAS BARBAS DE ODIN MATCHA AZUL
Style: Especiado
Region: Veracruz
Brewery: Mrk & Shaman´s
Medal: Silver
E) MARACUYÁ
Style: Melomel
Region: Guanajuato
Brewery: Apícola Emmanuel
Medal: Gold
G) VARADUX
Style: Tradicional
Region: Guanajuato
Brewery: Apícola Emmanuel
Medal: Grand Gold
J) HEIDRUN
Style:
Region: Estado de México
Brewery: Cervecería del Llano
Medal: Silver
C) BERRIES
Style: Melomel
Region: Guanajuato
Brewery: Apícola Emmanuel
Medal: Gold
F) HIDROMIEL DEL REY LEMONGRASS
Style: Especiado
Region: Michoacán
Brewery: Hidromiel del Rey Zitácuaro
Medal: Grand Gold
H) HIDROMIEL DEL REY PYMET
Style: Frutas
Region: Michoacán
Brewery: Hidromiel del Rey Zitácuaro
Medal: Silver
K) HIDROMIEL DEL REY BRAGOT
Style: Birromel
Region: Michoacán
Brewery: Hidromiel del Rey Zitácuaro
Medal: Gold
I) HIDROMIEL DEL REY ACEGLYN
Style: Experimental
Region: Michoacán
Brewery: Hidromiel del Rey Zitácuaro
Medal: Gold
L) HIDROMIEL DEL REY AUREUM
Style: Tradicional
Region: Michoacán
Brewery: Hidromiel del Rey Zitácuaro
Medal: Silver
TYPES OF FERMENTATION IN BEER
Long considered magic, fermentation is a key stage in beer production, determining the aromas and flavors of the final product.
LOW FERMENTATION
• Originally from Bavaria, it takes place at low temperatures (between 44.600 and 55.400ºF).
• It is used in the production of sweeter and less aromatic beers, such as Lager or Pilsner.
• Saccharomyces pastorianus yeast.
• The temperature required for low fermentation protects the beer from bacteria and fungi.
• The alcohol content is lower.
HIGH FERMENTATION
• This is carried out at higher temperatures, between 50 and 75.200ºF.
• Saccharomyces cerevisiae yeast.
• Produces beers rich in aromas, such as Ale and Stout.
• Beers with a strong character and high alcohol content.
SPONTANEOUS FERMENTATION
• This occurs thanks to the action of yeasts and bacteria present in the environment.
• No yeast is added deliberately; nature acts on its own.
• The best-known wild yeast is Brettanomyces (called Brett), which is naturally present in the air, fruit, and some insects.
• It is the basis of Belgian beers such as Lambic and its derivatives (Kriek, Gueuzes, Faro), known for their acidic and complex flavors.
MIXED FERMENTATION
• This involves combining natural and cultivated yeasts during fermentation to give the beer a unique profile.
• Used in experimental craft beers to achieve varied aromatic profiles.
• It is used in Belgian beers such as Saison, Farmhouse Ale, or aged beers.
• It adds complexity to simple beers such as Ale or IPA.
WDESERT MEZCALES
DESERT MEZCALES ARE MORE THAN JUST A SPIRIT: THEY ARE THE EXPRESSION OF A
LANDSCAPE AND A WAY OF LIFE. THEY BRING TOGETHER THE LONG AGE OF THE AGAVE, THE MEMORIES OF THE FAMILIES WHO PRODUCE IT, AND THE CREATIVITY OF COMMUNITIES THAT RESIST IN ARID ENVIRONMENTS.
hen one thinks of mezcal, the most common image is usually that of the espadín agaves of Oaxaca. However, northern Mexico, with it's arid highlands and desert expanses, is home to a different variety of agaves, less well known but equally emblematic. Among them is Agave salmiana, which grows wild on the plains of San Luis Potosí and Zacatecas and has become the basis for the so-called desert mezcals.
Unlike southern agaves, which are usually grown in volcanic soils and temperate climates, northern highland agaves develop slowly in arid conditions, intense heat, and limestone soils. Their leaves are longer and fleshier, and the concentration of sugars in the heart (the “pineapple”) is different, giving rise to mezcals with their own sensory profiles: more herbaceous, less sweet, and with hints of dry straw, earth, and desert climate.
AGAVES OF THE ALTIPLANO: SAN LUIS AND ZACATECAS
In San Luis Potosí, particularly in municipalities of the Altiplano Potosino such as Charcas, Mexquitic, Ahualulco, and Estación Ipiña, the protagonist is Agave salmiana crassispina. This species grows wild and can take 10 to 14 years to reach maturity, which requires careful and sustainable management by the communities that use it.
In Zacatecas, municipalities such as Villanueva, Pinos, and Guadalupe also produce mezcal from local agaves adapted to the semi-arid climate. These areas are characterized by their landscape of scattered maguey fields and the permanence of small family distilleries that have passed down their knowledge for generations.
TAMAULIPAS AND DURANGO
In Tamaulipas, the designation of origin recognizes certain mountainous and semi-desert regions where three rare species of agave grow, two of which are endemic to the state. This results in mezcals with a sweet, rich, and dry profile, very different from those found in the center and south of the country.
Durango, for its part, is one of the most dynamic producers in the north. Wild agaves such as Agave durangensis and Agave cenizo predominate there, growing at altitudes above 1,800 meters. The climatic conditions (cold nights, hot days) and stony soils add complexity to the mezcals produced there.
PRODUCING MEZCAL IN THE DESERT: ANARTISANAL PROCESS
Under the highland sun, agaves grow slowly. Their thick, thorny leaves store sugar that, years later, will become mezcal. This prolonged cycle
“ IN MANY VILLAGES IN THE HIGHLANDS, MEZCAL DISTILLERIES
ARE ALSO
COMMUNITY CENTERS: SPACES WHERE PRODUCTION IS COMBINED WITH
SOLIDARITY PROJECTS, SUPPORTING YOUNG PEOPLE, WOMEN, AND FAMILIES WHO DEPEND ON THIS ACTIVITY.”
requires farmers to plan for the long term and replant the shoots before the rainy season to ensure the reproduction of wild populations. In many highland villages, mezcal distilleries are also community centers: spaces where production is combinedwith solidarity projects, supporting young people, women, and families who depend on this activity.
The traditional production process shares a common basis in all mezcal-producing regions:
• HARVESTING AND CUTTING THE PIÑAS. After a decade or more of growth, the flowering top (quiote) is cut to concentrate sugars in the heart of the plant. When ready, the jimadores remove the leaves with machetes and detach the pineapples from the root, which can weigh from 60 to over 300 pounds.
• COOKING. The pineapples are slowly cooked in stone or masonry ovens. They are sealed with wood and agave fibers to maintain heat and humidity. This process, which lasts several days, transforms the starches into fermentable sugars and gives mezcal its characteristic smoky flavor.
• GRINDING. Once cooked, the pineapples are ground to extract the sweet juice or aguamiel. Traditionally, a tahona (a large circular stone moved by animals) was used, although in some mezcaleras it has been replaced by motors. The bagasse is used as livestock feed or returned to the soil as organic matter.
• FERMENTATION. The aguamiel is poured into wooden, clay, or stainless steel vats where it ferments naturally thanks to the yeasts in the environment. Each mezcalera has its own microbi-
ological “signature,” responsible for unique nuances.
• DISTILLATION. The fermented liquid is transferred to copper or clay stills. There it is distilled twice to concentrate aromas and alcohol. The result is a young, colorless, crystal-clear mezcal that usually has an alcohol content of around 45%. Some are left to rest in oak barrels to soften their character, acquiring amber tones and woody notes.
This process is labor-intensive and requires local knowledge. In desert regions, it involves adapting to water scarcity and managing wild agaves so as not to overexploit them.
FLAVORS OF THE DESERT
Mezcals made with Agave salmiana from San Luis Potosí and Zacatecas have a flavor profile that reflects their arid environment. They tend to be crystal clear, with fresh herbal aromas, notes of hay, and a moderate smoky background. On the palate, they are complex, with a silky texture and a balance between alcoholic strength and a slightly sweet touch reminiscent of mead and wild honey. They finish with a long, dry, and spicy aftertaste.
In Tamaulipas, endemic species produce mezcals with a sweet and rich character, with dry and mineral nuances. In Durango, the distillates are more intense and robust, with profiles ranging from herbal to earthy, depending on the species of agave used and the altitude of the crops.
These distillates are ideal for tasting neat, at room temperature, as is customary in the producing communities. But they have also begun to be appreciated by mixologists and chefs seeking to capture the essence of the north in innovative cocktails or pairings. ▼
IANCIENT METHODS OF MEZCAL DISTRIBUTION
BEFORE THE CURRENT BOOM IN MEZCAL AND ITS INTRODUCTION INTO FORMAL
CERTIFICATION AND EXPORT CIRCUITS, THE DISTRIBUTION OF THIS ICONIC MEXICAN
BEVERAGE FOLLOWED LOGICS VERY DIFFERENT FROM THOSE OF TODAY. ITS
CIRCULATION WAS PART OF LOCAL, INFORMAL NETWORKS DEEPLY LINKED TO RURAL LIFE, THE SUBSISTENCE ECONOMY, AND THE DIVISION OF GENDER ROLES.
n his extensive research on mezcal, Domingo García tells us about the history of this drink in our country. Based on his writings, in this article we tell you more about the traditional distribution of mezcal, the kind that has no label and is coveted by connoisseurs.
Until the mid-2000s, mezcal was distributed almost exclusively in short, informal circuits. With the recent popularity of artisanal mezcal since then and its entry into international markets, its commercialization began to formalize: certifications, designations of origin, exports, and marketing. However, a significant part of the production of master mezcal makers continues to circulate through traditional channels, sold in small quantities directly to local consumers or visitors.
Even today, in some producing regions, you only need to leave the cities to find authentic mezcals, without a brand name or certification, but with a reputation based on their sensory quality and the expertise of the master mezcal makers. As Ron Cooper, a pioneer in introducing artisanal mezcal to international markets, observed, quality tends to increase as you move away from ur-
ban centers and into production areas. Previously, consumption and exchange in these areas were based less on labels and more on reputation and personal trust. However, this recognition was not enough to guarantee sustainable incomes for producers or protect agave populations. Mezcal operated in a marginal, informal, and fragile economic circuit.
In Oaxaca, the epicenter of artisanal mezcal, commercialization was traditionally associated with a subsistence economy. For many peasant households, agave distillation was a secondary activity that supplemented agricultural income. Master mezcal makers were seen as simple domestic distillers, and their production was modest and, in many cases, clandestine. In this context, distribution fell largely to the women of the family. They were the ones who took small quantities of the distillate to local markets to sell it discreetly and supplement the household income. Some traveled long distances from remote villages on donkeys; others took the train that connected Mexico City with southern production areas, such as Ejutla, whose reputation for mezcal dates back centuries.
“
MEZCAL MASTERS WERE SEEN AS SIMPLE DOMESTIC DISTILLERS, AND THEIR PRODUCTION
WAS MODEST AND, IN MANY CASES, CLANDESTINE. IN THIS CONTEXT, DISTRIBUTION
FELL LARGELY TO THE WOMEN OF THE FAMILY. THEY WERE THE ONES WHO TOOK
SMALL QUANTITIES OF THE DISTILLATE TO LOCAL MARKETS TO SELL IT DISCREETLY AND SUPPLEMENT THE HOUSEHOLD INCOME.”
That train (now defunct) was part of the railway system built during the Porfirian modernization of the late xix century.
The sale of mezcal by women was not accidental. In a region with high rates of poverty and social exclusion, the authorities showed a certain leniency towards these practices. Women were considered to be more law-abiding and less prone to conflict, so they could move around relatively freely with small quantities of the precious liquid without being checked. This tolerance also responded to the need to avoid popular discontent in territories where the presence of the state was minimal. Thus, unregulated activities such as bulk sales and informal tourism were permitted and, at the same time, vital to the rural economy.
It is not unusual to come across older women in mezcal-producing areas who sell mezcal in their small grocery stores or businesses. There, rural women who do not have their own spaces to consume alcohol can access the product. In turn, these outlets not only supply the product, but also create a bridge between producers and consumers, integrating both sexes into the distribution chain. Many women find a degree of economic and social autonomy in this work.
FROM MASTER MEZCAL MAKERS TO INTERNATIONAL PROMOTERS
Historically, production has been male and marketing female. Although this division has been fading, it is still common to encounter
it. If a master mezcal maker has no sons, he can pass on his knowledge to a daughter, who after a long apprenticeship becomes a “master mezcal maker.” However, such cases are exceptional.
In promotion and sales, on the other hand, the female presence continues to be notable. Many women have taken on the role of mezcal ambassadors, both inside and outside Mexico. This can be seen as a continuation of a historical trend that originated in the gendered division of labor: men distill, women market. Today, there are several women who are responsible for family palenques, coordinate companies dedicated to mezcal, or own spaces dedicated to the promotion and tasting of this drink.
From the informal circuit to the formal market, the distribution and commercialization of mezcal tell us about a living heritage in transition. The ancient forms of distribution of this drink reveal not only a different economic model, but also a social fabric in which know-how, trust, and community solidarity played a central role. From the unlabeled bottle to the neighborhood store, from the woman who travels miles with her donkey to the family palenque that exports, the history of its commercialization is also the history of the people who produce and consume it. Today, the challenge is to integrate this living heritage into formal markets without losing the roots that give it meaning. ▼
MEZCAL CERTIFICATION
MEZCAL IS AN EMBLEMATIC DRINK IN MEXICO, NOT ONLY FOR ITS FLAVOR, BUT ALSO FOR ITS CULTURAL RICHNESS, BIODIVERSITY, AND TRADITIONAL TECHNIQUES. TO ENSURE THAT WHAT IS CONSUMED UNDER THAT NAME MEETS STANDARDS OF QUALITY, AUTHENTICITY, AND LEGALITY, THERE ARE SEVERAL REGULATORY AND CERTIFICATION PROCESSES.
DESIGNATION OF ORIGIN
A Designation of Origin (DO) is a legal concept that protects a product that has specific qualities linked to a particular geographical region, as well as traditional production methods. In Mexico, the DO guarantees that only products that truly come from recognized areas and meet certain standards can use that name. The authority responsible for these declarations is the Mexican Institute of Industrial Property (IMPI). Mexico thus has several designations of origin for different products: food, alcoholic beverages, handicrafts, etc. Some examples are Tequila, Bacanora, Habanero Chili from the Yucatan Peninsula, and Pluma Coffee from Veracruz.
In the case of mezcal, the Mezcal Designation of Origin (DO) was officially declared on November 28, 1994. Originally, it covered five states: Oaxaca, Guerrero, San Luis Potosí, Durango, and Zacatecas. Over time, the DO has been expanded to include more states and municipalities. It currently covers eight states with full recognition: Oaxaca, Guerrero, San Luis Potosí, Zacatecas, Durango, Guanajuato, Tamaulipas, and Michoacán, as well as some municipalities in Puebla.
In addition to the DO, on February 23, 2017, the Official Mexican Standard entitled “Alcoholic Beverages-Mezcal-Specifications” (NOM070-SCFI-2016) was published in the Official Gazette of the Federation and entered into force on April 24, 2017: This standard incorporates mandatory technical criteria on what can
be called mezcal, how to produce it, labeling information, permitted chemical levels, etc.
If a product meets all the requirements of the DO and the corresponding NOM, it can legitimately use the word “mezcal” on its label. If not, it must use a generic expression such as “agave distillate” or “agave spirit.” Some producers choose not to become certified for various reasons: cost, paperwork, geographical distance, desire to maintain traditional processes without bureaucratic interference, or limited production for local use. Not being certified does not always mean that the mezcal is of poor quality; it simply means that it has not gone through the formal verification process. However, certification offers advantages in marketing, exporting, and consumer confidence. To enjoy all the benefits of the DO—legitimacy, legal protection, use of the name “mezcal”—it is essential to certify the product. But then, what is certification?
CERTIFICATION
Certification is a formal conformity assessment mechanism that verifies that a mezcal complies with applicable regulations (e.g., NOM-070-SCFI-2016), in addition to the criteria of the Designation of Origin. It is a key tool for guaranteeing the authenticity of mezcal, protecting the DO, and promoting environmentally responsible practices. It also allows consumers to have confidence in what they are purchasing.
In Mexico, the bodies that certify mezcal are called Conformity Assessment Bodies (oec),
“CERTIFICATION IS A FORMAL CONFORMITY ASSESSMENT MECHANISM THAT ALLOWS US TO VERIFY THAT A MEZCAL COMPLIES WITH APPLICABLE REGULATIONS
(FOR EXAMPLE, NOM-070-SCFI-2016), IN ADDITION TO THE CRITERIA OF THE DESIGNATION OF ORIGIN.”
accredited by the Mexican Accreditation Entity (ema), and authorized by the corresponding standardizing authority. Some of the main oec operating in this field are:
• Association of Maguey and Artisanal Mezcal, a.c. (amma): located in Oaxaca, certifies products under NOM-070 SCFI-2016, mainly artisanal and traditional mezcals.
• Mexican Regulatory Council for Mezcal Quality, a.c. (comercam): one of the bestknown organizations. It serves many regions and was the first formal regulator of mezcal quality and certification.
• Verification and Certification pamfa, a.c : with a presence in several states, it offers certification services for mezcal under NOM-070, as well as other related services.
• Michoacán Center for Agri-Food Innovation and Development, a.c. (cidam): active in Michoacán, it is dedicated to certifying alcoholic beverages such as mezcal and charanda.
• Mexican Certification s.c. (cmx): another accredited oec for certifying mezcal and other processes.
TYPES OF REGISTRATIONS AND CERTIFICATIONS
Mezcal certification is usually organized by links in the production chain. Each has its own specific requirements and can be divided as follows:
• Nursery: The nursery produces agave plants or suckers; it guarantees the species, plant health, and traceability.
• Agave producer: This refers to the registration of agave plantations, both cultivated and wild. The geographical location,
permitted species, and sustainable practices are evaluated.
• Mezcal producer: It is certified that the harvested agave is ripe and that the cooking, fermentation, and distillation comply with NOM-070. Control of raw materials, waste management, and respect for the environment.
• Bulk product: Certification that the mezcal in its unpackaged form complies with NOM specifications. Physical-chemical analyses and quality control are carried out before bottling.
• Packager: Certification that the packaging complies with labeling standards and does not alter the quality of the beverage. Hygiene, traceability, and batch control.
• Marketer/distributor: The packaged product must have a valid certificate and correct labeling. Verification of legal customs compliance if exported.
The certification of mezcal and its Designation of Origin form an interrelated system that seeks to preserve not only a product, but also a tradition and a link between man, plant, and territory. The DO legally establishes which states and regions can use the name “mezcal” and under what conditions; NOM-070-SCFI-2016 sets the technical standards that producers must meet; and Conformity Assessment Bodies verify that these standards are effectively applied. Although some producers do not seek certification for various reasons, certification offers clear advantages: it allows the legitimate use of the word mezcal, provides access to national and international markets, strengthens consumer confidence, and can encourage more sustainable practices.▼
SIMILARITIES BETWEEN TEQUILA AND MEZCAL
Mucho se habla sobre las diferencias entre el tequila y el mezcal, ¿pero qué comparten los destilados preferidos de México y por qué es tan común confundirlos?
RAW MATERIAL
Agave, cultivated or wild for some mezcals.
PRODUCTION
Tequila and mezcal share a similar production process, which includes harvesting the agave (after several years of growth), pressing the maguey pineapples or hearts, fermenting the juice obtained, distilling to extract the aromas, and aging (optional) in wooden barrels before bottling. fermenting the juice obtained, distilling to extract the aromas, and aging (optional) in wooden barrels before bottling
DESIGNATION OF ORIGIN
These distillates can only be produced in certain states of Mexico. Both share the designation of origin in Guanajuato, Michoacán, and Tamaulipas.
CONSUMPTION
They can be drunk neat, accompanied by a citrus fruit, or in cocktails.
1. Young (Mezcal) / White (Tequila): the youngest varieties, bottled immediately after distillation or a short period in stainless steel vats.
CLASSIFICATION
Both tequila and mezcal can be divided into three types according to their aging process:
2. Reposado: both distillates are aged between two months and one year in oak barrels, which gives them a golden hue and woody notes.
3. Aged: they rest in barrels for at least one year (sometimes up to three years or more), thus gaining in complexity and aromatic richness.
About Mezcal
DISTILLATES FROM CORN
CORN IS NOT ONLY THE HEART OF MEXICAN CUISINE; IT HAS ALSO BECOME THE BASIS FOR MANY SPIRITS IN DIFFERENT PARTS OF THE WORLD. FROM TRADITIONAL SPIRITS OF INDIGENOUS PEOPLES TO CONTEMPORARY WHISKIES AND GINS, THIS GRAIN OFFERS A RANGE OF AROMATIC AND CULTURAL POSSIBILITIES.
Corn is one of the most versatile plants in the production of alcoholic beverages. Its high starch content makes it ideal for fermentation and, subsequently, distillation. In most grain distillates, the process begins with a mash (a mixture of ground grain and hot water) that releases fermentable sugars. Yeasts transform these sugars into alcohol, and distillation concentrates the result. Depending on the type of corn and the process, very different profiles are obtained: from sweet and creamy notes to earthy, toasted, or even herbaceous touches.
Compared to other grains such as barley, wheat, or rye, corn provides more softness and sweetness, which are appreciated in the production of whiskeys and liqueurs. It is also an abundant and culturally significant cereal in America, which has favored its use in both traditional and modern distillates.
FROM GRAIN WINE TO CORN DISTILLATE
To understand corn distillates, it is useful to look at the European history of cereal-based spirits. The so-called vin de grain or “grain wine” has nothing to do with grape wine. These are spirits made from cereals (including corn) that began to be produced in the xvii century in France. In
Holland in the xv century. In Dutch they were calledkorenwijn or korenbrandewijn. By distilling a grain mash such as barley, corn, rye, or wheat three times, “malt wine” (moutwijn) was obtained, with an intense malt flavor. To smooth it out and give it complexity, it was flavored with herbs, especially juniper berries. This is where jenever comes from, considered the precursor to English gin.
In Mexico, corn is not just a crop; it is the foundation of cultural identity. It was domesticated in Mesoamerica more than 8,000 years ago from teocintle, and since then it has been the basis of the diet, worldview, and ritual practices of many indigenous peoples. In addition to tortillas, tamales, and atoles, corn has historically been the main ingredient in fermented beverages. Distillation, introduced with the arrival of Europeans, opened a new era for these beverages, giving rise to corn spirits that combine local traditions with foreign techniques. Initially, distillation was used to distill wines and musts from sugar cane, agave, or fruits. Over time, experiments were also conducted with grains such as corn, giving rise to local spirits. Just as mezcal became a symbol of the agave-growing regions, corn distillates began
“INITIALLY, DISTILLATION WAS USED TO DISTILL WINES AND MUSTS FROM SUGAR CANE, AGAVE, OR FRUITS. OVER TIME, EXPERIMENTS WERE ALSO CONDUCTED WITH GRAINS SUCH AS CORN, GIVING RISE TO LOCAL SPIRITS.”
to consolidate regional identities in states in the south and southeast of the country.
CORN DISTILLATES: A GROWING DIVERSITY
Today, corn distillates in Mexico range from ancestral beverages to contemporary creations that seek to compete in the international market for premium spirits. Each has its own cultural and technical context.
POX FROM CHIAPAS
Pox (pronounced “posh”) is a traditional drink of the Tsotsil and Tseltal peoples of Chiapas. Originally used in ritual ceremonies, today it is also consumed in festive contexts and is marketed in artisanal and gourmet versions. It is made from corn, wheat, sugar cane, and piloncillo, which are fermented and then distilled. Its saflavor is smooth, slightly sweet, and has notes of toasted cereal. Pox symbolizes the link between spirituality and everyday life in indigenous communities
VODKA MADE FROM CORN
Although vodka is traditionally associated with wheat, rye, or potatoes, in the United States and other countries, vodka made from corn has become popular. This type of vodka tends to be sweeter and less spicy on the palate, with a neutral profile ideal for cocktails. In Mexico, brands of vodka made from native corn have also been developed, taking advantage of the diversity of native grains to create distillates with local identity and differentiation in the market.
CORN LIQUEUR
Corn liqueur is a recent innovation that combines tender corn with maceration and distillation techniques. The result is a distillate with sweet and creamy notes that evoke roasted
corn or corn cream. Some Mexican producers make it in small quantities for regional consumption or for tourists interested in indigenous flavors. It is an example of how everyday ingredients can be transformed into products with high added value.
MEXICAN WHISKY
Whisky is probably the most famous corn distillate In the world, especially in its American bourbon version, which requires at least 51% corn in the mixture. In Mexico, several artisan distilleries have begun to produce whisky using native corn varieties. A prime example is whisky made with cacahuazintle corn, a Creole variety with large, white kernels that is traditionally used to make pozole. This corn gives the distillate a sweet, creamy, and complex profile, setting it apart from conventional whiskies and connecting it to Mexico's agricultural heritage
GIN MADE FROM NATIVE CORN
In Mexico, projects have emerged that produce gin using native corn as the alcoholic base. This approach not only gives it a distinct organoleptic profile (more rounded and slightly sweet), but also allows the value of native corn to be recognized in a cosmopolitan product.
Corn is much more than an ingredient; it is a cultural symbol and a source of creativity. For Mexico, promoting corn distillates means opening up economic and cultural opportunities: supporting native corn producers, diversifying the range of spirits on offer, and positioning the country in international markets with differentiated products. Thus, corn continues to be, as it has been for millennia, a bridge between the land and culture, between tradition and innovation.▼
SIGHTSEEING IN TEQUILA, JALISCO
THE TOWN OF TEQUILA GAVE ITS NAME TO MEXICO'S MOST POPULAR DRINK.
LOCATED ONE HOUR FROM GUADALAJARA, ITS POPULATION LIVES MAINLY FROM THE CULTIVATION OF BLUE AGAVE, WHOSE HEARTS ARE COOKED TO OBTAIN THE FAMOUS TEQUILA.
The municipality of Tequila is located in the heart of Jalisco, in western Mexico. The municipality's coat of arms features it's coat of arms features the municipality's most important emblems: the tower of the Parish Church of the Immaculate Conception, the chimneys of the distilleries, and above all, a landscape of maguey fields with the hill of Tequila in the background. The name of this land comes from the Nahuatl word tequílan, composed of the words tequili (cut) and tlan (between), which can be translated as “cut place” or "place where it is cut." Other interpretations of the name suggest that it means “place of tribute.”
Before the arrival of the Spanish, the región was inhabited by indigenous groups such as the Chichimecas, Otomíes, Toltecas, and Nahuatlacas, who already used various varieties of agave, not necessarily for distillation, but for other cultural and food purposes. In 1530, the area was conquered by the Spanish. The first formal distillery was established around 1600, but it was not until the end of the xviii century that the production of tequila began to be organized as an industry in its own right.
The agave landscape and the old industrial facilities that form part of the town of
Tequila were declared Cultural Heritage World Heritage Site by unesco in 2006. This heritage includes extensive blue agave plantations, distilleries, haciendas, and the villages that make up the tequila production area. Tequila has also been part of the “Pueblos Mágicos” (Magical Towns) program since 2003, a recognition that highlights its cultural value, beauty, and historical roots.
DAILY LIFE IN TEQUILA
This town keeps its traditions very much alive. One of the most moving is the blessing at nine o'clock in the evening, when the priest rings the bells three times. The inhabitants stop what they are doing, stand up, and look toward the church as a sign of community and devotion. In terms of architecture and landscape, Tequila combines cobblestone streets, colonial churches (such as the Parish Church of Santiago Apóstol, built in the xviii century), old haciendas, historic distilleries, and vast fields of blue agave covering hills and land, offering a moving landscape.
Local crafts reflect the surroundings: clay objects, pitchers, jugs, decorative items related to agave, and traditional wood and leather goods. Gastronomically, Tequila offers typical dishes. Jalisco specialties: birria,
“ TEQUILA COMBINES COBBLESTONE STREETS, COLONIAL CHURCHES (SUCH AS THE PARISH CHURCH OF SANTIAGO APÓSTOL, BUILT IN THE XVIII CENTURY), OLD HACIENDAS, HISTORIC DISTILLERIES, AND VAST BLUE AGAVE FIELDS COVERING HILLS AND LAND, OFFERING A MOVING LANDSCAPE.”
pozole, tostadas, fresh produce, and beverages such as tejuino, which we have already discussed in previous issues. These dishes are often paired with tequila, either neat or in cocktails.
Strolling through Tequila means enjoying cultural and gastronomic experiences in the main square and local markets, admiring handicrafts and listening to traditional music performances, where you can also enjoy traditional tequila.
• National Tequila Museum: here you will find exhibitions on the history and techniques of tequila production, as well as a collection of bottles.
• Hacienda and distillery José Cuervo, La Rojeña and Quinta Sauza, among other historic distilleries that offer guided tours.
• Parish Church of Santiago Apóstol and the Parish Church of La Purísima Concepción, examples of colonial religious architecture.
• Sanctuary of Santa Cruz, a place of pilgrimage and dance, especially on festive dates such as the Day of Santa Cruz.
• The agave landscape itself, with its vast fields, views, and old haciendas. Here you can see the crops, learn from the jimador, and experience the entire tequila-making process.
NATIONAL TEQUILA FAIR
One of the most notable celebrations in Tequila is the National Tequila Fair, which takes place between November and December, coinciding with the town's patron saint festivities. Without a doubt, this is an event you
shouldn't miss during your visit to the city of Tequila.
It usually begins with a costume parade through the streets of the city. Of course, the distilleries are always represented by some traditional floats during this fair. At nightfall, a big party begins in the main square, with mariachis as the stars of the show. Everyone is invited to toast. During the first part, it is the local distilleries that generously offer all the drinks that are consumed.
On the second day, the spotlight falls on the city's distilleries, which are invited to set up their own exhibition stands. Then begins an operation of seduction during which each of them will try to attract the numerous visitors, professionals or not, with the quality of their products. The program includes a free tasting of one or two glasses per person.
Parallel to this event, rodeos are organized for the public's enjoyment. At night, there is only one possible destination: the streets of the city, where people eat roasted corn or potatoes and, of course, tacos dorados. This second day always ends with splendid fireworks. During the fair, it is also possible to visit the city's different distilleries, located in old xix century haciendas. During the fair, it is also possible to visit the city's various distilleries, located in old xix century haciendas.
As you will see, Tequila is not only a destination for lovers of the spirit that bears its name, but also a place where culture, history, nature, and tradition coexist closely. From its indigenous roots, its colonial development, the tequila industry, to the living traditions that endure in its architecture, gastronomy, festivities, and daily customs, this magical town offers a complete experience.▼
MEXICAN COLONIAL CUISINE
MEXICAN COLONIAL CUISINE IS MORE THAN JUST THE HISTORICAL ORIGIN OF MANY DISHES: IT IS A TESTAMENT TO HOW CULTURES MIX, IMPOSE THEMSELVES, RESIST, AND REINVENT THEMSELVES.
During the colonial era (xvi to xix centuries), Mexico experienced a profound culinary fusion: indigenous ingredients, techniques, and culinary sensibilities were combined with European, African, and Asian elements brought by the conquistadors, colonists, missionaries, and global trade, resulting in a rich and complex cuisine that continues to evolve today.
Before the arrival of Europeans, the indigenous people sof what is now Mexico already had a highly developed cuisine: corn, beans, chili peppers, tomatoes, cacao, avocados, nopales, and quelites were some of the central ingredients. With the conquest and colonization came wheat, sugarcane, pigs, cattle, European poultry, spices such as cinnamon and cloves, and Mediterranean herbs. as well as Asian products brought from the Philippines, such as certain spices and tropical fruits.
This fusion allowed Mexican colonial cuisine to develop new flavor profiles: sweet and spicy combinations, the use of sugar, bread baking, frying techniques, preserves, and the preparation of complex sauces. The convents played an important role in this, as Spanish recipes were adapted there, experiments were carried out with local ingredients, and a lot of pastries were produced. However, beyond mestizaje as a harmonious
fusion, there is also a dimension of coloniality; that is, the imposition of flavors, crop control, inequality between those who produce and those who consume, as well as access to imported ingredients. Indigenous and mestizo culinary resistance manifests itself in the preservation of local ingredients and pre-Hispanic techniques (such as nixtamal, comales, and earth pit cooking methods), in preserving festivities and ancient symbolic uses. Cooking became a territory of identity, where peoples subject to European domination continued to transmit their knowledge, sometimes in domestic, rural, or marginal contexts, far from the “official” cuisine of the viceroyalty, the banquets of the rich, and the written recipes of the convents.
Some of the most common dishes in Mexico originated or underwent significant changes during the colonial period:
MOLE
Mole is perhaps the quintessential colonial recipe of Mexican fusion cuisine. It is characterized by a mixture of dried (indigenous) chilies, peanuts, almonds, chocolate, herbs, dried fruits, European spices, and fat (sometimes lard). There are several versions, such as mole poblano, mole negro, or mole almendrado.
“ INDIGENOUS AND MESTIZO CULINARY RESISTANCE IS MANIFESTED IN THE PRESERVATION OF LOCAL INGREDIENTS AND PRE-HISPANIC TECHNIQUES (SUCH AS NIXTAMAL, COMALES, AND COOKING METHODS IN EARTHEN PITS), IN PRESERVING FESTIVITIES AND ANCIENT SYMBOLIC USES.”
To make a typical mole, different types of chilies are roasted, such as mulato, ancho, and pasilla; seeds, nuts, almonds and spices such as cloves and cinnamon; tomato, onion, garlic, and chocolate are added. All these ingredients are ground or blended until a thick sauce is obtained, then cooked slowly with the addition of broth and cooked with meat (chicken or turkey) or simply served over other foods. The complexity lies in the balance of flavors: sweet, spicy, smoky, and savory.
COCHINITA PIBIL
Originally from southeastern Mexico, especially Yucatán, cochinita pibil combines pre-Hispanic techniques with ingredients introduced during the colonial era. In the past, venison, pheasant, or turkey was cooked, but after the arrival of the Spanish, pork replaced these meats. The meat is marinated in achiote with sour orange juice, typically wrapped in banana leaves, and cooked in an earth oven called a pib (the traditional pre-Hispanic technique). Slow cooking produces very tender, almost shredded meat, which is served with pickled red onion, corn tortillas, and habanero chili sauce.
CHILES EN NOGADA
Although its exact origin dates back to after the colonial period (it is commonly attributed to the year 1821), the ingredients and techniques have colonial roots: the convents, the nut sauces (nogada), the use of fruits, meat, and spices. Roasted poblano chilies are prepared, peeled, and seeded, then stuffed with picadillo (pork, beef, fruits such as apples,
pears, peaches, raisins, spices). They are then covered with a white sauce made from walnuts (nogada), and They are garnished with pomegranate and parsley, which provide the green, white, and red colors of the Mexican flag. It is a festive seasonal dish.
ROMPOPE
Rompope is a sweet alcoholic cream liqueur that also evokes the colonial era and is particularly associated with convents. It is similar to crème liqueur or European eggnog, adapted with local ingredients. Although specific textual references to its colonial recipe are less frequent, it is known that nuns made creamy concoctions with eggs, milk, sugar, and liquor, which would be the precursors of rompope. It is prepared with egg yolks, milk, sugar, and vanilla; liquor (such as rum, cognac, or others) is added, and it is left to rest so that it thickens, occasionally with spices such as cinnamon and cloves. It is served cold.
PAN DE MUERTO (BREAD OF THE DEAD)
Pan de muerto combines pre-Hispanic indigenous traditions of offerings and rituals with European baking, which introduced wheat, yeast, ovens, refined flour, sugar, milk, and butter. It is made from wheat flour, eggs, sugar, butter or shortening, water or milk, and flavorings such as orange blossom water or orange zest. The round dough is decorated with strips of dough symbolizing crossed bones and a small ball on top symbolizing the skull. It is baked and then sprinkled with sugar. It is traditionally used in offerings during the Day of the Dead. ▼
