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CAVA Magazine, year 10, Issue 34, December 2025-January 2026, 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 December 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.
Editorial Guide for beginners
MEZCAL
Mezcalería
The Importance of Aging and Storing Mezcal Mezcalería
Mezcal Fairs and Festivals in Mexico
Mezcals Mx
Puebla Mezcal: A Spirit That Springs forth Amidst Hills and Agaves
Aboute Mezcal
Pairings With Mezcal
WINE
Wine Strain
Types Of Viticulture: Science, Tradition, and Sustainability
Wine Strain
The Wine Snob
Wine Strain
Sparkling Wine: The Art of Cultivating Bubbles
TOP 99
Mexican Wines 2025 by CAVA TOP
Wines that do not Come from Grapes About Wine
The Ideal Cup: Cuick Guide
BEER
Brewery
Winter Beers
Brewery
Corn Beers: A Liqauid Legacy
Brewery
St. Patrick's Day and Green Beer About Beer
Beer Abbreviations
DESTILLATES
Distillery
The Blue Agave of Chiapas: Between Plant Nobility and a New Agricultural Horizon
Distillery Mx
The Soul Of The Agave: A Journey Through the History of Tequila
GASTRONOMY
Mexican Cuisine: The Magic of Underground Ovens
EDITORIAL
Winter is approaching, bringing with it the spirit of celebration and festive cheer that characterizes the end of the year. At CAVA, we want to accompany you through this season with a special edition that brings together topics inspired by togetherness, tradition, and the pleasure of sharing. And, as we do every year, we present our eagerly awaited TOP 99 Mexican Wines 2025, a tribute to the excellence of Mexican wine.
In the section dedicated to mezcal, we discuss best practices for storing bottles and keeping the character of this great spirit intact. We also delve into the relevance of Puebla mezcal, now ranked as the second most produced in the country after Oaxaca mezcal. We complete this tour with a guide to the main national mezcal fairs, spaces where producers and the public come together to exchange knowledge and strengthen mezcal culture. Wine takes center stage in this edition. Our TOP 99 Mexican Wines 2025 is the result of a blind tasting held in Mexico City during the month of October, whose purpose is to offer readers a reliable guide to learning about, appreciating, and enjoying wine made in Mexico. In addition, we explore
the art of producing sparkling wines, the different methods of grape cultivation, and the importance of enjoying wine with knowledge, but also with authenticity and simplicity.
In the beer section, we align ourselves with the winter season to review the history and meaning of St. Patrick's Day, as well as the characteristics of corn beers and those with more complex and spicy flavors, perfect for cold days.
We also dedicate a section to the blue agave of Chiapas, which is beginning to occupy a prominent place alongside the agaves of Jalisco, and we review the evolution of the country's most emblematic distillate: tequila.
Finally, we invite you to discover the tradition of underground ovens, one of the oldest and most fascinating techniques in Mexican cuisine, which continues to offer authentic and memorable flavors.
So, like a good dish cooked patiently underground, take your time to read, savour, and enjoy the pages of this last issue of the year, prepared especially for you.
Cheers!
GUIDE FOR BEGINNERS
IF YOU ARE TAKING YOUR FIRST STEPS IN THE WORLD OF WINE, MEZCAL, SPIRITS, BEER, AND GASTRONOMY, THIS BEGINNER'S GUIDE WILL HELP YOU UNDERSTAND SOME TERMS YOU MAY NOT HAVE BEEN FAMILIAR WITH AND ENJOY THE READINGS YOU WILL FIND IN THE FOLLOWING PAGES EVEN MORE.
Vinasse
Liquid waste resulting from the distillation process in the production of tequila, mezcal, or other distillates. It contains organic matter, minerals, and compounds that, if not properly treated, can have a high environmental impact by contaminating soil and water bodies.
Agavos
A term of Greek origin from which the word “agave” derives. It means ‘admirable’ or “noble,”and refers to the qualities attributed to this plant for its resistance, usefulness, and natural beauty.
Enzymatic activity
The ability of a grain or ingredient to produce enzymes that convert starches into fermentable sugars during the brewing of beer or other fermented beverages. High enzymatic activity facilitates the conversion of starch into sugars, while low activity may require adjustments to the process.
Calcareous soils
Soils rich in calcium carbonate, characterized by their good drainage and ability to retain minerals. In viticulture, they promote the acidity and freshness of the grapes, contributing
to the balance and mineral character of the wines, especially in the production of sparkling wines.
Grape variety
The variety or type of grape used in the production of a wine. Knowing the grape variety helps to identify characteristics of flavor, aroma, and body, and is a key term in the evaluation and appreciation of wine.
Mucbipollo
A traditional dish from southeastern Mexico made with meat (usually pork or chicken) and other ingredients, which is cooked underground in a pit with hot stones, firewood, and leaves, allowing the flavors to slowly concentrate. It is an example of the region's ancestral cuisine, similar to cochinita pibil.
Monoculture
An agricultural practice consisting of the extensive and repeated cultivation of a single plant species in the same area. In the case of tequila agave, monoculture can reduce biodiversity, deplete soil nutrients, and increase the ecosystem's vulnerability to pests, diseases, and climate change.
THE IMPORTANCE OF AGING AND STORING MEZCAL
WITH ITS CHARACTERISTIC SMOKY FLAVOR AND AROMATIC COMPLEXITY, MEZCAL CAN BE ENJOYED FOR YEARS IF PROPERLY STORED. KNOWING HOW TO STORE, SEAL, AND SERVE IT IS KEY TO ENSURING THAT EACH SIP REVEALS THE RICHNESS OF ITS NUANCES AND ALLOWS YOU TO FULLY EXPERIENCE THE ARTISANAL MAGIC THAT SURROUNDS IT.
Like any liquid treasure, mezcal deserves our attention: how long does it last? How can we preserve its aromas and flavors intact? In this article, we will explain a little about the fascinating world of mezcal care so that every tasting you do from your private collection is a memorable experience.
THE SECRET LIFE OF MEZCAL
Mezcal is a unique spirit, born from the noble agave plant and artisanal techniques passed down from generation to generation. Its rich flavors, ranging from smoky notes to hints of fruit, honey, and spices, come not only from the plant, but also from the care with which it is crafted. Unlike other perishable liquids, such as milk or even some wines, mezcal does not spoil due to its high alcohol content. This means that, technically, it has no expiration date. However, the real challenge lies in keeping its complexity of flavor and aroma intact, especially after the bottle has been opened.
FACTORS AFFECTING THE LONGEVITY OF
MEZCAL
Not all mezcals age the same, and several factors influence how the drink holds up over time:
1. Production process and agave quality
The secret to long-lasting mezcal begins with the agave. Mature, high-quality plants, such as blue agave, produce a more stable distillate with greater preservation capacity.
The cooking of the agave, controlled fermentation, and artisanal distillation Whether in clay pots or copper stills, these processes define not only its flavor, but also its resistance to the passage of time. Some aged mezcals are stored in barrels to further develop their notes, ensuring that each sip has depth and character.
2. Storage and sealing conditions
Even the best mezcal can suffer if it is exposed to inappropriate factors. Sunlight,
“ MEZCAL, THANKS TO ITS ALCOHOL CONTENT AND PRODUCTION PROCESSES, COMBINES STABILITY WITH COMPLEXITY. THIS MAKES IT A DISTILLATE THAT NOT ONLY CAN BE ENJOYED IMMEDIATELY, BUT CAN ALSO ACCOMPANY A COLLECTION OF WELLPRESERVED BOTTLES FOR YEARS.”
heat, and sudden changes in temperature can alter its flavor. Therefore, it is best to keep bottles in cool, dark places, away from direct sunlight and heat. In addition, a good cork or cap is vital: it minimizes exposure to air, prevents oxidation, and preserves delicate flavors such as the sweetness of agave, herbal touches, or coffee notes that some mezcals develop.
3. Oxidation: the silent enemy When mezcal is exposed to oxygen, its flavors can change subtly. It's not that it “goes bad,” but rather that the more delicate notes are attenuated, leaving a less intense profile. This is especially important in flavored mezcals or unfiltered bottled mezcals, where the aromatic complexity is more pronounced. Keeping the bottle tightly closed helps preserve these characteristics for years.
DOES MEZCAL GO BAD?
The short answer is no: mezcal does not sour or develop mold like other liquids. However, over time and with exposure to air, the flavors can soften or lose intensity. An open and poorly stored bottle An opened and poorly stored bottle may end up with a less vibrant aroma and flavor, while a wellsealed bottle can remain virtually the same as the first day for years. If you notice drastic color changes, unusual sediment, or strange aromas, this may be a sign that something has affected the mezcal; however, most well-preserved mezcals do not show major alterations visuals. The real test is on the pal-
ate and nose: if the flavors feel flat or lacking in nuance, perhaps the bottle has been open or exposed for too long.
In terms of longevity, mezcal shares certain advantages with other high-proof spirits such as tequila, whiskey, and rum. All of them can be preserved for decades if stored properly.
On the contrary, wines, with lower alcohol content, are more delicate and require stricter conditions to prevent deterioration.
In contrast, wines, with lower alcohol content, are more delicate and require stricter conditions to prevent them from deteriorating.
Thanks to its alcohol content and production processes, mezcal combines stability with complexity. This makes it a spirit that is not only enjoyable immediately, but can also be kept in a collection of well-preserved bottles for years.
A DISTILLATE THAT LIVES IN MEMORY
Mezcal is a silent witness to centuries-old traditions and the careful work of artisans who respect every step of the process. By learning how to store and serve it correctly, you are not only protecting a liquid: you are protecting an experience, a story that deserves to be enjoyed with every toast.
Opening a bottle of mezcal means consuming a spirit that preserves the traces of the earth and memory. Storing it properly not only prolongs its life, but also ensures that every sip transports you to the heart of Mexico, where mezcal is born from the earth and fire to give you a unique experience.▼
MEZCAL FAIRS AND FESTIVALS IN MEXICO
MEZCAL FAIRS IN MEXICO DON'T JUST EXHIBIT DISTILLATES; THEY ARE SHOWCASE OF IDENTITY, LEARNING, AND COLLECTIVE CELEBRATION.
Without a doubt, mezcal fairs are unmissable experiences that will make you appreciate the process of this magical distillate even more, and how it ends up in your hands to become your favorite bottle. For decades, states such as Oaxaca have hosted fairs dedicated to mezcal, bringing together producers, artisans, and national and international visitors. For decades, states such as Oaxaca have hosted fairs dedicated to mezcal, bringing together producers, artisans, and national and international visitors. At these types of fairs, exhibitors display their mezcals at stand after stand: attendees can taste young, reposadas, and añejo varieties, learn about the production process, see the master mezcalero live, and understand the link between the land and the agave.
WHAT HAPPENS AT A MEZCAL FAIR?
Imagine arriving at the venue where one is being held: the tables display glass bottles that capture the sunlight; the exhibitors tell stories about their agaves, the countryside, the grinding at ground level, the distillation that sometimes precedes the dawn harvest. At the same time, there is traditional music, folk dances, regional cuisine, and a festive atmosphere that blends knowledge with community. It certainly makes you want to attend one, doesn't it?
Trade shows often have spaces for commercial networking: producers looking
to export, specialized buyers, emerging brands that want to show themselves to the world. At the Mezcal Fair in Oaxaca, for example, there is a business pavilion to connect producers with value chains. Also there are contests, such as the “heaviest maguey pineapple,” which honors the key plant of mezcal with pride and tradition.
A PLATFORM FOR LEARNING
Despite the festive atmosphere, mezcal fairs also reflect tensions. Growing demand for agave has raised questions about sustainability, fair prices for producers, and the conservation of wild varieties. Fair organizers have begun to include panels and educational activities to address these challenges.
For example, the fair in Zapotitlán Salinas (Puebla) is presented as an event that not only celebrates the drink, but also includes environmental education, traditional medicine, and local culture. This shows the evolution: it is no longer just about drinking mezcal, but about understanding the ecosystem that produces it.
Here are some iconic mezcal fairs in Mexico that you are sure to enjoy.
Oaxaca Mezcal Fair
Organized in the state capital of Oaxaca de Juárez, this edition takes place from July 18 to 29 at the Cultural and Convention Center. The fair has established itself as a
“ IN ADDITION TO BEING CELEBRATIONS OR SHOWCASES FOR MEZCAL, THESE FAIRS ARE BRIDGES BETWEEN PRODUCERS AND CONSUMERS, BETWEEN COMMUNITIES AND MARKETS.”
sensory encounter with mezcal: tastings, talks, craft exhibitions, live music, and more. In 2025, for example, more than 17,000 visitors were registered in a single day, which gives an idea of its magnitude.
Atlixco Mezcal and Pulque Fair
In the state of Puebla, the city of Atlixco is hosting the fourth edition of this fair from June 13 to 15. It is not just another fair: it is a celebration of regional identity that brings together mezcal, pulque, community tradition, and tourism. This event shows how fairs can also strengthen communities, raise the profile of local producers, and spread knowledge about agave beyond the major production centers.
Caltepec Mezcal Fair
Also in Puebla, the municipality of Caltepec organizes this fair on September 14. There, the artisanal tradition of mezcal, local culture, and a community-based tourism approach come together. Some 60 local producers participate, many with national medals, and it attracts a large number of visitors. This fair is a good example of how mezcal can empower rural areas, promote sustainable tourism,and preserve ancestral knowledge.
Boca del Río Mezcal Festival
Although Veracruz is not a mezcal-producing state, the city of Boca del Río celebrates this festival for eleven days, usually in June, at the Expo Feria Ganadera Ylang Ylang venue. Here, mezcal is mixed with Veracruz seafood, coastal cuisine, craft exhibitions,
and live music, demonstrating how agave distillation can interact with various regional traditions and become a cultural and economic driver.
Mezcalfest MX 2025
A more recent fair, but with international reach, held in Mexico City and connected to events in the United States. For example, this year it was held in June. Although it is not linked to a single producing region, its focus on mezcal culture, promotion, and connecting brands with global consumers makes it a phenomenon that reflects the growing internationalization of agave distillates.
WHY ARE THESE FAIRS IMPORTANT?
In addition to being celebrations or showcases for mezcal, these fairs are bridges between producers and consumers, between communities and markets. They allow mezcal to cease being merely a “trendy drink” and become an experience, a conversation, a gateway to learning and the cultural richness of agave. In addition, they boost the regional economy: local producers showcase their work, distribution networks and tourism are generated, and the drink becomes an engine of development beyond the bottle. In Cava, we recommend that if you attend one of these fairs, it is important to go beyond the toast, listen to the master mezcalero, ask about the agave, and learn about the production process. And witness a tradition that seeks to be a bridge between those who produce and those who taste this magical distillate that we all love.▼
IPUEBLA MEZCAL: A SPIRIT THAT SPRINGS FORTH AMIDST HILLS AND AGAVES
HAVE YOU EVER WONDERED WHAT MAKES POBLANO MEZCAL UNIQUE? IN THIS ARTICLE,
WE WILL TELL YOU WHY MEZCAL IN PUEBLA IS A LIVING TESTAMENT TO AGRICULTURAL
RESILIENCE, NATIONAL COMPETITIVENESS, ARTISANAL TALENT, AND CULTURAL RENEWAL.
n the lofty mountains of Puebla, where the wind draws silhouettes among the agaves and the sun, the hearts of the plants slowly mature until a distillate is produced that bears the mark of the land, the pulse of communities, and the echo of ancient traditions.
Although the best-known narrative of mezcal is associated with Oaxaca, Puebla has been forging its own legacy. In 2015, the designation of origin for mezcal was formally recognized for 116 municipalities in Puebla, most of them located in the Mixteca, Atlixco, and Sierra Norte regions. In these complex landscapes, where the soil is rough and water is scarce, the agave finds its niche: “where other crops succumb, the agave thrives.”
The cult of the maguey plant has deep roots in the region. Towns such as San Diego La Mesa Tochimiltzingo and Caltepec are home to centuries-old palenques where cooking, grinding, fermentation, and distillation continue to follow methods that date back to the mothers and fathers of the family. Today, Puebla mezcal has become a strong element of identity for those who live in these towns.
CHARACTERISTICS AND FLAVOR OF POBLANO MEZCAL
When tasting a Poblano mezcal, you should look for these nuances: on the nose, perhaps a hint of smoke. Gentle smoke, followed by the sweetness of cooked agave, wild herbs, and perhaps a hint of red berries. On the palate, it has a smooth texture, moderate heat, notes of damp earth, and a long finish in which the carácter of the fire and the valley persists.
Agave diversity
While many regions specialize in a single variety of agave, Puebla cultivates a plurality that includes espadilla, papalometl, pichomel, and other endemic species. This botanical richness translates into more complex flavors: herbal notes, tropical fruits, subtle wood, and wet earth intertwine in the glass.
Terroir and altitude
The palenques are located in areas as diverse as the Mixteca and the Sierra Norte, where the dry climate, intermittent rainfall,
“
CERTIFIED MEZCAL PRODUCTION IS ON TRACK TO EXCEED ONE MILLION LITERS PER YEAR, PLACING PUEBLA IN SECOND PLACE
”
NATIONALLY AFTER OAXACA.
and calcareous soils create unique conditions for agave and fermentation. The result: mezcals that speak of the place where they were grown.
Artisanal process
Despite modernization, much of the production continues to be done “the old-fashioned way”: wood fires, minimal mechanical grinding, spontaneous fermentation. This combination of ancient techniques with contemporary requirements (such as traceability and designation of origin) is what keeps Puebla mezcal among the greats.
FROM THE AGAVE TO THE PALENQUE
The journey of mezcal begins with the pineapple of the agave, whether it be espadilla, papalometl, or picho mel, which must mature for several years before harvesting. In Puebla, this wait is endured with patience under the sun, with a sharp machete and the knowledge accumulated over generations.
A recent study by the Autonomous University of Chapingo found that mezcals from Puebla are distinguished by their territorial diversity, sensory complexity, and strong cultural ties.
Cooking, often done in buried stone ovens or rustic pits, gives the distillate its characteristic smoky-earthy flavor. Next comes grinding, fermentation in wooden or leather vats, and distillation in traditional stills. In Puebla, many palenques still work “at ground level,” with care that transcends the technical and enters the realm of ritual.
However, the path is not without challenges. Growing global demand for mezcal has triggered an expansion in agave cultivation that, in some cases, threatens local ecosystems: the proliferation monoculture farming, the use of firewood for cooking, and interference with natural pollination sites are causes for concern. In addition, many small producers face barriers to meeting certification requirements and accessing international markets. The challenge now is to balance tradition and scale, quality and volume, identity and globalization.
A PRODUCTION ON THE RISE
Puebla not only champions tradition; it also achieves impressive figures. In 2024, the state registered more than 19,000 hectares of agave, with more than 12 million plants annually and around 250 active palenques. Certified mezcal production is on track to exceed one million liters per year, placing Puebla in second place nationally after Oaxaca. This increase in quality has also been notable in the annual TOP 99 Mezcals competition, where Puebla brands have won 40 medals, proving that Puebla mezcal is now playing in the big leagues.
Puebla, with its blend of tradition and drive, is moving toward a future where mezcal is no longer just “from Oaxaca,” but “from all of Mexico.” May its name be pronounced with pride in every corner of the world, where each sip is slow, conscious, and savored, because Puebla mezcal deserves to be understood and recognized.▼
About Mezcal
PAIRINGS WITH MEZCAL
One of the great virtues of being a mezcal lover is its versatility in pairing it with different types of foods or dishes. In this infographic, we share some appealing combinations depending on the type of mezcal you are tasting.
MEZCAL TOBALÁ:
Due to its aromatic, citrusy, herbal pro le, which is sweeter than other mezcals, it is recommended to pair it with mild cheeses such as brie, camembert, or goat cheese; fresh fruits such as mango, pear, green apple; and seafood such as shrimp ceviche or scallops.
MEZCAL ESPADÍN:
the most versatile and common mezcal of all, with its smoky and earthy tones, it is recommended to pair it mainly with grilled meats such as arrachera, barbacoa, cochinita pibil, and charcoal-grilled ribs, as well as semi-cured cheeses such as Manchego, Gouda, and Provolone; or with dark and bitter chocolates.
MEZCAL PECHUGA:
With its smooth, spicy avor, it pairs well with festive dishes such as chiles en nogada, romeritos, mushroom and turkey enmoladas, as well as gs, almonds, and dates.
MEZCAL ENSAMBLE:
Due to its combination of di erent types of agave, it can be perfectly paired with more complex dishes such as mole, pipián, or adobos, meats such as duck and wild boar, as well as salads, tru e dishes, and wild mushrooms.
TTYPES OF VITICULTURE: SCIENCE, TRADITION, AND SUSTAINABILITY
GRAPE GROWING IS MORE THAN JUST AN AGRICULTURAL ACTIVITY; IT IS AN EXPRESSION OF ADAPTATION, CREATIVITY, AND CULTURE. HOWEVER, NOT ALL VINES
GROW UNDER THE SAME CONDITIONS: CLIMATE, ALTITUDE, SOIL, TRADITIONS AND LOCAL TECHNIQUES HAVE GIVEN RISE TO DIFFERENT TYPES OF VITICULTURE AROUND THE WORLD. LEARNING ABOUT THEM HELPS US UNDERSTAND WHY A FRENCH WINE
DOESN'T TASTE THE SAME AS A CHILEAN OR MEXICAN WINE
o understand why the wines we usually taste have different flavors, it is important to delve into the classification, production approaches, and traditions in viticulture (grape growing) that exist today. Broadly speaking, we can find three main types according to climatic conditions: temperate viticulture, subtropical viticulture, and tropical viticulture.
Temperate viticulture is the most traditional and dominates the global landscape. It is practiced in regions such as France, Spain, Italy, Chile, Argentina, and California. There, the seasons are well defined: cold winters allow the vines to rest, and warm summers ripen the grapes. In these climates some of the most famous wines are produced in these climates because the natural conditions balance the sugar, acidity, and aromas of the fruit.
In contrast, subtropical viticulture occurs in areas with mild winters, where the vine barely enters dormancy. This occurs in regions of southern Brazil, Uruguay, South Africa, and parts of Australia. Here, the main challenge is to control plant growth and
pro-tect them from diseases that thrive in humid conditions. Winegrowers must apply strategic pruning, regulate irrigation, and choose varieties adapted to heat.
Finally, there is tropical viticulture, the most challenging, since in places such as Brazil, India, or Thailand, the climate does not have clearly defined seasons, forcing growers to “trick” the vines into resting and sprouting again. Farmers achieve this through pruning and water control, even obtaining two harvests per year. Although this sounds ideal, producing wine in the tropics requires enormous precision because any excess heat or humidity can ruin the grapes.
PRODUCTION APPROACHES IN VITICULTURE
Essentially, viticulture is the art and science of growing grapes to make wine. However, beyond the technical aspects, we can discover that each type of viticulture reflects a philosophy of rural life. In recent years, international research, from the Organisation Internationale de la Vigne et du Vin (OIV) to
“ SCIENCE AND TRADITION MEET ON THE SAME PATH: THE NEED TO PRODUCE QUALITY WINES WITHOUT DEPLETING THE RESOURCES OF THE ENVIRONMENT.”
studies published in Oeno One or Agriculture, have described several main trends also called “vine production approaches,” these being conventional, integrated, organic, biodynamic, and precision.
The conventional approach is the most Conventional viticulture is the heir to modern agriculture. It relies on chemical fertilizers, herbicides, and rigorous pest control. Its goal is to ensure stable harvests and high yields. In contrast, integrated viticulture emerged, seeking a middle ground: it allows the use of synthetic products but in a limited way, prioritizing the health of the soil and the environment.
On the fringes of this modernity, more romantic but no less scientific approaches are emerging. Organic viticulture prohibits chemical inputs and relies on compost, biological control, and biodiversity. Biodynamics, inspired by the ideas of philosopher Rudolf Steiner, conceives of the vineyard as a living organism, sensitive to the cycles of the moon and the rhythms of nature. Biodynamics, inspired by the ideas of philosopher Rudolf Steiner, conceives of the vineyard as a living organism, sensitive to the cycles of the moon and the rhythms of the cosmos. Its advocates claim that the energy of the place is reflected in the wine; its critics ask for more evidence. But in both cases, there is a common quest: to listen to the earth again.
Finally, precision viticulture represents the technological future of vineyards: drones, sensors, satellite images, and rhythms allow each vine to be observed under a magnifying glass: measuring its water stress, the number of leaves, and vigor. All this to use less water, less fertilizer, and produce more balanced grapes. In this case, technology does not replace the
winegrower; it makes them more aware of each decision.
SOIL HEALING: REGENERATIVE VITICULTURE
A more recent approach is regenerative viticulture. Its main focus is soil health through practices such as minimum or no tillage, the use of cover crops, and animal rotation. It seeks to restore soil biodiversity and organic matter, reversing environmental degradation. More than simply sustaining, this model aims to actively improve the vineyard ecosystem, turning it into an ally against climate change.
BETWEEN SCIENCE AND SUSTAINABILITY
Each type of viticulture reflects a different relationship between humans and their environment. In temperate climates, farmers cooperate with nature; in the tropics, science and technology compensate for its excesses. In Mexico, the combination of traditional craftsmanship and modern technology gives rise to a unique form of viticulture, which is growing in diversity and international recognition. The valleys of Baja California, Querétaro, and Coahuila are experimenting with sustainable viticulture to cope with droughts and extreme temperatures. Resistant rootstocks, controlled drip irrigation systems, and ecological soil management are being tested. Science and tradition come together in the same furrow: the need to produce quality wines without depleting the environment's resources; because beyond science, viticulture is also an art: the art of listening to the land, the climate, and the weather, and transforming that conversation into a wine that reflects the spirit of its place of origin.▼
Wine Strain
THE WINE SNOB
THE RITUAL OF UNCORKING A BOTTLE, THE CLINKING OF GLASSES, THE MURMUR
OF A TOAST: WINE CAN BE AN INTIMATE BRIDGE BETWEEN PEOPLE. BUT IT CAN ALSO BECOME A SHOWCASE, WHERE WHAT MATTERS IS NO LONGER CULTURE BUT BOASTING. THAT BORDERLINE BETWEEN PLEASURE AND POSING IS WHERE THE
PHENOMENON OF WINE SNOBBERY FLOURISHES.
WHAT DOES “SNOBISM” MEAN?
When you order wine, do you usually order the most expensive one because you think it's the best or because it's the rarest? Maybe you're a wine snob, but what does that mean?
The word snob evokes someone who believes themselves to be superior because of their taste or knowledge. Originally, in the 19th century, it was used to refer to people who pretended to belong to high society without truly coming from that background. Today, in the wine world, the term describes the behavior of those who drink certain brands considered to be the best because of their high cost, mention technical terms, and flaunt all of this as a sign of status.
In this context, we can see that wine snobs not only consume wine for pleasure but, to a large extent, to show off and be seen. It is not enough to enjoy a glass; you have to know how to talk about it, show that you understand the subject, that you belong to a different circle, etc. In the sociology of taste, this relates to concepts such as cultural capital: having knowledge of grape varieties, vintages, and terroirs becomes a social marker. Wine, therefore, is not just a drink, but a symbol.
WHY DOES WINE LEND ITSELF TO SNOBBERY?
There are at least three ingredients that make wine an ideal vehicle for social distinction:
• Complexity and specialization, talking about wine requires (or seems to require) technical vocabulary: tannins, acidity, oak, terroir, etc.
• Price and rarity: an expensive or hardto-find bottle automatically tells us about access to products that are not suitable for all economic sectors, thus creating an aura of exclusivity.
• Ritual and social visibility: drinking wine often takes place in certain social contexts, and therefore the act of drinking becomes an act of exhibition.
WHAT ABOUT THE TASTE? WHAT ABOUT THE AUTHENTICITY?
Ultimately, the dilemma of wine snobbery is this tension between authentic taste and performative taste. Am I choosing this wine because I really like it, or because it communicates something about me? Is the glass for tasting or for being seen? Some authors argue that wine is no longer the exclusive heritage
“THE CONVERSATION MUST SHIFT FROM WHO KNOWS MORE TO WHO FEELS MORE, FROM WINE AS A TROPHY TO WINE AS A LIVING TERRITORY. ”
of the upper classes and that today it is becoming a more democratic drink. But this shift does not eliminate the dimension of distinction. The ability to talk about wine, choose rare brands, or attend exclusive events remains a status marker.
In a world where consumer culture blends with personal identity, wine acts as a social mirror. Wine snobbery shows us how our choices, which we believe to be intimate, are colored by the desire to be seen, recognized, and included. Understanding this phenomenon gives us back a power: to choose with our own criteria, to enjoy without complexes, to recognize distinction without letting it speak for us, because in the end, the best drink is the one you enjoy without explanation, the one you share without showing off, the one that connects people to people.
REDEFINING THE NARRATIVES OF WINE
Perhaps the time has come to redefine the narratives surrounding wine, that is, to cultivate a positive wine culture. For centuries, another version has been told by the elite: as a symbol of refinement, hierarchy, and reserved knowledge. However, new generations of producers, educators, sommeliers, and consumers are beginning to write a different story, where value is no longer measured by rarity or price, but by the authenticity of origin, the ethics of cultivation, and the shared emotion of the moment when a bottle is uncorked. The conversation must shift from who knows more to who feels more, from wine as a trophy to wine as a living territory. Breaking with snob-
bery does not mean abandoning wine culture, knowledge, or the science behind it, but rather restoring its human simplicity, its power to bring people together.
If you are interested in learning more about this topic, we recommend reading The Social Meaning of Taste, in which sociologist Pierre Bourdieu explores how cultural preferences, such as music, food, art, or fashion, are not simply personal choices, but reflections of each individual's social position. Taste functions as a marker of class, a form of “distinction” that reproduces social inequalities by legitimizing certain tastes as “superior” or ‘cultured’ and others as “vulgar.” Following Pierre Bourdieu's perspective, our consumption choices, including wine, are not isolated decisions, but acts laden with social meaning. Taste functions as an instrument of distinction that reflects and reproduces cultural and economic hierarchies; by preferring certain wines, styles, or labels, individuals not only express their personal preferences, but also communicate their position within a social framework. In this sense, wine snobbery can be understood as a form of cultural capital: knowing about grape varieties, vintages, or terroirs allows one to make symbolic distinctions and legitimize a certain status. Recognizing this dynamic invites us to look beyond the surface and consume consciously, enjoying wine for its sensory and cultural value, without reducing it to a simple social marker. But if you don't have time to delve into Bourdieu's ideas, you can always continue reading our CAVA articles, where we strive to bring wine to all audiences and tastes.▼
SPARKLING WINE: THE ART OF CULTIVATING BUBBLES
SPARKLING WINE,
WHETHER IT BE CHAMPAGNE, CAVA, PROSECCO, OR ITS MEXICAN
FVERSIONS,
IS NOT JUST A FESTIVE DRINK: IT IS THE RESULT OF CAREFUL CULTIVATION OF GRAPES AND VARIETIES SPECIALLY ADAPTED TO ACHIEVE FRESHNESS, ACIDITY, AND ELEGANCE.
ew things evoke celebration like the sound of a cork popping out of a bottle of sparkling wine. Behind those bubbles we see dancing in the glass lie centuries of history, science, and precision agriculture.
A DELICATE BALANCE
Sparkling wine is not produced with just any grape, unlike still wines, where concentration and ripeness are sought. Sparkling wines require grapes with high acidity and low sugar content, which allows for a second fermentation that generates the carbon dioxide responsible for the bubbles we see in our glasses.
To achieve the right balance in sparkling wine production, winegrowers must harvest before the grapes are fully ripe. The exact moment depends mainly on the climate: if harvested too early, the wine will be overly acidic; if harvested too late, it will lose its freshness. Therefore, temperate and cool climates are ideal for this type of wine. In places such as the Champagne region of France, northern Italy, and central Mexico, grapes ripen slowly, retaining their natural acidity. Calcareous soils and altitude also help maintain the balance that all sparkling wines need.
CLASSIC GRAPE VARIETIES: THE GRAPES THAT MADE HISTORY
In the world of sparkling wine, certain grape varieties called vines or cepages have become symbols of quality. For example, Champagne, the most famous of sparkling wines, can only be produced in its namesake region in northeastern France. There, we find that three vines predominate:
• Chardonnay: white, delicate, and aromatic, it brings freshness, floral notes, and longevity.
• Pinot Noir: red, provides structure, body, and aromas of red fruits.
• Pinot Meunier: also red, it adds roundness and smoothness to the blend.
These grapes are grown in chalky soils and in a cold, humid climate, which requires winegrowers to take extreme care. The second fermentation takes place in the bottle, following the traditional method perfected by Dom Pérignon in the 17th century.
In Spain, the sparkling wine par excellence is Cava, originating in the Penedés region of Catalonia. Although it is also made using the traditional method, it uses local
“ THE SECRET OF SPARKLING WINE LIES IN ITS SECOND FERMENTATION,
WHERE YEAST TRANSFORMS SUGAR INTO ALCOHOL AND CARBON DIOXIDE.”
grape varieties adapted to the Mediterranean climate:
• Macabeo: produces aromatic and balanced wines.
• Xarel·lo: adds body and structure.
• Parellada: adds acidity and floral notes.
In recent years, many producers have also incorporated Chardonnay or Pinot Noir to modernize their style. Prosecco, from Italy, is mainly produced in Veneto and Friuli from the Glera grape. Unlike Champagne or Cava, its second fermentation takes place in pressurized steel tanks (Charmat method), which preserves its fruity and light character. The result is fine bubbles, aromas of pear and green apple, and a more accessible style.
BEYOND EUROPE
The passion for sparkling wine has spread far beyond the Old World; today it is produced in South America, Oceania, and North America. In Chile and Argentina, for example, the cool valleys of Casablanca or the Upper Río Negro Valley produce Chardonnay and Pinot Noir with excellent acidity. Here, producers have adapted the traditional French method to local conditions, creating sparkling wines with their own identity. Meanwhile, in Australia and New Zealand, the maritime climate and moderate altitudes allow for the production of vibrant sparkling wines, using a blend of traditional and modern techniques.
In Mexico, sparkling wine has become a symbol of high-altitude areas. Regions such as Queretaro and Zacatecas are also notable for their calcareous soils and cold nights, ideal conditions for growing grapes for sparkling wines. Chardonnay, Macabeo, Xarel·lo, and, more recently, Sauvignon Blanc and Syrah for rosé versions predominate there. Mexican wineries have demonstrated that the Mexican highlands can produce bubbles of international quality.
THE SCIENCE OF BUBBLES
The secret of sparkling wine lies in its second fermentation, where yeast transforms sugar into alcohol and carbon dioxide. This gas, trapped inside the bottle or tank, dissolves into the wine and creates bubbles.
In the traditional method, the bottles rest for months or years on their lees (the remains of dead yeast), which adds notes of toasted bread and complexity. In the Charmat method, fermentation takes place in large tanks, resulting in a fresher, fruitier wine.
The world of sparkling wine reflects the diversity of the planet. From the cold vineyards of Champagne to the sunny fields of Querétaro, each bubble tells a story of soil, climate, and tradition. Science, art, and patience are found in every bottle.
The next time you raise a glass of sparkling wine, consider that those bubbles are not just air and wine: they are the result of centuries of experimentation, the work of winegrowers and winemakers, and the natural miracle that transforms a simple grape into a feast for the senses.▼
To talk about Mexican wine is to talk about a story that ferments between tradition and reinvention. Mexican wine no longer seeks to imitate foreign accents; now it speaks with its own voice, each bottle telling a story of resilience, experimentation, respect for the land, and local pride. In just a few years, Mexican winemaking has gone from being a secret known only to connoisseurs to a cultural phenomenon, combining agricultural science, gastronomy, art, and emotion. That is why, to close another great year, CAVA magazine presents the 10th edition of the TOP 99 MEXICAN WINES 2025, which continues to consolidate itself as an exercise that seeks above all to guide consumers, who have to choose from an ever-increasing variety of Mexican wines, available in both specialty stores and general retailers.
At a meeting held on October 21, 2025, at the Bankers Club in Mexico City, with nearly 72 expert wine judges from different states of the country and different parts of the world, such as Spain, Italy, France, Chile, the United States, and Argentina, including renowned sommeliers such as Don Pedro Poncelis Brambila, a blind tasting of hundreds of competing wines representing various states of the country was held.
Aguascalientes, Baja California, Chihuahua, Coahuila, Guanajuato, Hidalgo, Jalisco, Michoacán, Nayarit, Nuevo León, Puebla, Querétaro, San Luis Potosí, Sonora, and
Zacatecas sent us their finest bottles to be evaluated by a group of experts.
Groups of eight judges blind tasted more than 600 samples, covering different types of wine such as whites, late harvest, sparkling, fortified, rosés, and reds. This exercise provided a fairly comprehensive overview of current wine production in Mexico. The vast majority of the wines evaluated received very good scores, which speaks to the positive and healthy state of wine production in Mexico.
Of the more than 600 labels received for tasting, from 15 wine-producing states in the country, only the 99 wines that received the highest scores during the tasting are published. The tasting was conducted transparently to achieve objective results. For this purpose, the international tasting sheet of the Spanish Wine Tasters' Union was used for blind evaluation. In it, the score is divided into aspects: 15 points for appearance (clarity and color), 30 for aroma (intensity, frankness, and quality), 44 for taste (frankness, quality, and persistence), and 11 points for overall appreciation.
The TOP 99 is made up of the labels that obtained between 89 and 99 points in the sum of the averages and tabulation of the individual results of the tasters. The maximum score awarded in our competition is 99 points, because for us, you are the most important judge, so the final point is awarded by you.
The medals of recognition are divided as follows: bronze (80 to 84 points), silver (85 to 89 points), gold (90 to 94 points), and grand gold (95 to 100 points). The results obtained recognize the value of Mexican wine and demonstrate its high quality. Cava magazine presents this year's winning wines below, hoping you will enjoy them.
Special thanks to maître sommelier Pedro Poncelis Brambila, who presided over the tasting alongside Salim Gutiérrez (Director of the competition), as well as to the sommeliers who supported us in each group: Alberto Cervantes Castañeda, Aldo Guerra Siesto, Alejandra, Maldonado, Ana María Appendini, Armando Hernández Loyola, Brandon Flores Cruz, Carla Montiel, Claudia Vázquez Salgado, Dafne Traconis, Daniela Ortega Orozco, Daniel Valadez, Daniel Sada Marroquín, Diana Débora Mora Martínez, Diana Aurora Rivas Sánchez, Eduardo Zarate Trejo, Elías Chequer, Ernesto Lovio, Ernesto Javier Garza López, Georgina Quiroz, Guadalupe Sánchez, Guillermo Rodríguez, Iván Galván, Ivonne Lastra, Ivonne Soto, Jaime Girones Victoria, Jannet Ochoa Armendáriz, Juan Diego
Velásquez, Juan José Gómez Díaz, Jonathan Robles, Jonathan Ramos, José Luis Martínez, José Ortiz, Josefina Fernández, Jorge Muro, Juan Efrén Balbuena Rebollar, Karla Escalante, Leticia Luna, María Elena López, Marissa Ramos Abascal, Martha Márquez, Marcela Zapata Meza, María Cristina Zepeda Muñoz, Miguel Jauregui, Miguel de Ita Caro, Mirell Riviello, Miroslava Aguilar, Miriam Nájera, Nora Benavides, Nubia Montes Flores, Olavi Luna Núñez, Patricia Chávez Nava, Pedro Poncelis, Pilar Álvarez, Pilar Meré, Raúl Vega, Raúl Juárez, Raymundo Monreal, Rocío Boullosa, Rodrigo Valadez, Reynaldo Alcántara, Salim Gutiérrez Rosales, Sam Cepeda, Xavi Tourón, Ximena Zamudio Yarto.
Special thanks to the team at Cava magazine for making this tasting possible.
We would like to thank the following for their support:
Club de Banqueros de México, located at 16 de Septiembre 27, Historic Center, Cuauhtémos District, Mexico City.
Tel (55) 5722 4211, 4251, 4252 y 4255
CAVALL 3, 2023
Variety: Shiraz
Winery: Cavall 7
Region: Chihuahua
Medal: Gold
VIÑA SECRETA GRAN RESERVA MALBEC, 2021
Variety: Malbec
Winery: El Secreto
Region: Aguascalientes
Medal: Grand Gold
Variety:
Winery:
VIÑEDOS DE LA REINA NEBBIOLO, 2022
Variety: Nebbiolo
Winery: Viñedos de la Reina
Region: Baja California
Medal: Grand Gold
ÍMPETU, 2023
Variety: Syrah
Winery: Fraternidad
Region: Baja California Medal: Gold
D´GUADIANA, 2023
Variety: Cabernet Franc, Merlot
Winery: Frutícola de la Vega
Region: Coahuila Medal: Gold
BLANCS
Variety: Sauv. Blanc, Chardonnay, Semillón
Winery: SM
Region: Guanajuato
Medal: Grand Gold
MIMUS, 2022
Variety: Pinot Noir
Winery: Santa Clara
Region: Chihuahua Medal: Gold
PETRICOR, 2024
Variety: Merlot
Winery: Praön de María
Region: Aguascalientes
Medal: Gold
EL FORTÍN MALBEC, 2022
Variety: Malbec
Winery: El Fortín
Region: Coahuila Medal: Gold
LUKA MALBEC, 2021
Variety: Malbec
Winery: Luka
Region: Guanajuato
Medal: Silver
EL GRAN VINO TINTO, 2019
Variety: Cab. Sauv., Cab. Franc, Merlot
Winery: Château Camou
Region: Baja California
Medal: Grand Gold
VINO GENEROSO PARA CONSAGRAR
Variety: Moscatel
Winery: Ucero
Region: Estado de México
Medal: Silver
AFRODITA, 2022
Variety: Chardonnay, Chenin Blanc
Winery: La Trinidad
Region: Baja California
Medal: Gold
GRECO, 2020
Variety: Malbec
Winery: Hacienda de Letras
Region: Aguascalientes
Medal: Silver
CAVA 105, 2023
Variety: Nebbiolo
Winery: Rolu
Region: Baja California Medal: Gold
KURI-KURI, 2021
Variety: Nebbiolo
Winery: Nativo
Region: Baja California Medal: Gold
ALEX SOTELO TEMPRANILLO, 2023
Variety: Tempranillo
Winery: Alex Sotelo
Region: Zacatecas Medal: Silver
RAYÉNARI, 2024
Variety: Chardonnay, Macabeo, Malvasia
Winery: La Turbina
Region: Chihuahua Medal: Gold
VIÑA VERRACO ROSÉ, 2023
Variety: Syrah
Winery: Vinícola Os
Region: Baja California Medal: Gold
IL NONNO, 2022
Variety: Syrah
Winery: Femminart
Region: Baja California Medal: Silver
K´ANEL BLACK LABEL, 2020
Variety: Tempranillo, Merlot
Winery: G&P
Region: Nuevo León Medal: Silver
SAN JUANITO ROSADO
Variety: Malbec
Winery: San Juanito
Region: Querétaro Medal: Gold
GRAN POETA, 2024
Variety: Syrah
Winery: Meseta del Cielo
Region: Nayarit
Medal: Gold
SV MARSELAN
Variety: Marselan
Winery: SV
Region: Querétaro Medal: Gold
ALABARDERO, 2023
Variety: Tempranillo, Cabernet Sauvignon
Winery: La Nuestra
Region: Baja California Medal: Gold
TOMO UNO SHIRAZ, 2023
Variety: Shiraz
Winery: Vinícola Total
Region: Baja California Medal: Gold
TRASIEGO SELECCIÓN BLANCA, 2023
Variety: Viognier, Arneis, Marsanne
Winery: Trasiego
Region: Baja California Medal: Gold
HASEN BLANCO, 2022
Variety: Sauvignon Blanc
Winery: Hasen
Region: Aguascalientes
Medal: Gold
Variety: Blanc de Blanc
Winery: West Soul
Region: Baja California Medal: Gold
THOMAS CHARDONNAY, 2024
Variety: Chardonnay
Winery: Vinícola Sarmiento
Region: Aguascalientes
Medal: Silver
TIERRA MARÍA TEMPRANILLO, 2024
Variety: Tempranillo
Winery: Tierra María
Region: Coahuila Medal: Gold
CRIS. 2024
Variety: SB
Winery: Cland
Region: Guanajuato
Medal: Gold
BALERO ROSADO ESPUMOSO, 2023
Variety: Syrah
Winery: Balero
Region:Querétaro Medal: Grand Gold
Variety: Cabernet Sauvignon, Malbec
Winery: Viñedos de la Reina
Region: Baja California Medal: Gold
BESO DE MIEL, 2018
Variety: Mosc., Rosa Peru., Rub. Seed., Card.
Winery: Cavas Manchón
Region: Guanajuato
Medal: Grand Gold
GUIDOVA 30, 2020
Variety: Syrah, Cab.t Sauvi., Pet. Verd., Cabernet Franc
Winery: Guidova
Region: Coahuila
Medal: Grand Gold
LAVISTA ROSÉ, 2024
Variety: Shira, Chenin Blanc
Winery: San Jose Lavista
Region: Guanajuato
Medal: Grand Gold
TRICOT, 2024
Variety: Primitivo
Winery: Hilo Negro
Region: Baja California
Medal: Gold
NEBBIOLO BUHLER, 2020
Variety: Nebbiolo
Winery: Pasatiempo
Region: Baja California
Medal: Silver
Variety: Syrah
Winery: Hacienda San Francisco
Region: Coahuila
Medal: Gold
XOLO ROSÉ, 2024
Variety: Grenache
Winery: Itzcuintle
Region: Jalisco
Medal: Gold
RESERVA MERLOT, 2020
Variety: Merlot
Winery: Mundano
Region: Baja California Medal: Gold
Variety: Chardon., Pinot Noir, Uning Blanc
Winery: Sala Vivé
Region: Querétaro
Medal: Gold
LABEVID MERLOT RESERVA, 2021
Variety: Merlot
Winery: Labevid
Region: Baja California
Medal: Gold
ROGANTO CABERNET SAUVIGNON, 2020
Variety: Cabernet Sauvignon
Winery: Roganto
Region: Baja California Medal: Grand Gold
QUINTA TINTO BLANCO, 2023
Variety: Xarel-lo
Winery: Quinta Tinto
Region: Querétaro Medal: Gold
QUINTA MONASTERIO CABERNET-MERLOT, 2021
Variety: Cabernet Sauvignon, Merlot
Winery: Quinta Monasterio
Region: Baja California Medal: Gold
Variety: Grenache, Malbec
Winery: El Refugio
Region: Hidalgo
Medal: Gold
MONTE ROJO ENSAMBLE, 2022
Variety: Temp.,Cab. Sauvignon, Merlot
Winery: Monte Rojo
Region: Coahuila
Medal: Gold
Variety: Malbec
Winery: Cava Zaragoza
Region: Baja California Medal: Gold
Variety: Merlot
Winery: Pozo de Luna
Region: San Luis Potosí Medal: Gold
Variety: Syrah, Merlot
Winery: Centro Polivalente
Region: Aguascalientes
Region: Guanajuato Medal: Gold POZO DE LUNA MERLOT, 2018
Baja
ESPUMOSO DE MERLOT SEMI
Variety: Merlot
Winery: Tierra de Luz Hacienda Vinícola Region: Guanajuato y Jalisco Medal: Gold
T´IXU, 2022
Variety: Syrah
Winery: San Bernardino Region: Guanajuato Medal: Gold
Cab., Mer, Tem.
Winery: Pal.
Region: Baja California
AURORA, 2023
Variety: Syrah
Winery: Vinícola El Paraíso
Variety: Grenache
Winery: Casa Caamal
Region: Baja
GRAVITAS PINOT NOIR, 2024
Variety: Pinot Noir
Winery: Gravitas
Region: Jalisco
Medal: Silver
LECHUZA NEBBIOLO, 2019
Variety: Nebbiolo
Winery: Lechuza
Region: Baja California Medal: Gold
Variety: Malbec
Winery: San Juanito
Region: Querétaro Medal: Gold
Variety: Merlot
Winery: Altotinto
Region: Baja California
Medal: Gold
UNO SAUVIGNON BLANC, 2024
Variety: Sauvignon Blanc
Winery: Cavas Uno
Region: Baja California Medal: Gold
Variety: Petite Sirah, Mourvedre
Winery: Rondo del Valle
Region: Baja California Medal: Gold
ROLU CABERNET SAUVIGNON, 2023
Variety: Cabernet Sauvignon
Winery: Rolu
Region: Baja California Medal: Gold
ROGANTO SYRAH, 2018
Variety: Syrah
Winery: Roganto
Region: Baja California Medal: Gold
ENTRE DOS VALLES GRENACHE-SYRAH, 2023
Variety: Grenache, Syrah
Winery: Entre Dos Valles
Region: Baja California Medal: Silver
Variety: Petit Verdot
Winery: Hilo Negro
Region: Baja California Medal: Gold
Variety: Tempranillo
Winery: Ojo Azul
Region: Baja California
Variety: Shiraz
Winery: Cavas Manchón
Region: Guanajuato
Medal: Grand Gold
SAN JUAN DE LA VAQUERÍA, 2023
Variety: Verdejo
Winery: San Juan de la Vaquería
Region: Coahuila Medal: Gold
ESPONTÁNEO ANARANJADO, 2023
Variety: Moscato Giallo
Winery: Dos Búhos
Region: Guanajuato Medal: Gold
Variety: Moscatel
Winery: Bodegas Capellanía
Region: Coahuila Medal: Gold
Variety: Chardonnay
Winery: Entrevéz
Region: Baja California Medal: Gold
Variety: Grenache
Winery: Viñedos Azteca
Region: Querétaro
Medal: Gold
Variety: Nebbiolo, Cabernet Sauvignon
Winery: La Trinidad
Region: Baja California
Medal: Gold
Variety: Cabernet Sauvignon
Winery: Château Camou
Region: Baja California
Variety: Malbec
Winery: El Secreto
Region: Aguascalientes
Medal: Gold
Variety: Malbec
Winery: Rena.
Region: Aguascalientes
Gold
Variety: Camesh
Winery: Don Leo
Region: Coahuila Medal: Gold
JOYA DEL DESIERTO, 2022
Variety: Syrah
Winery: El Polvorín
Region: Coahuila Medal: Grand Gold
SANTO DOMINGO NEBBIOLO, 2023
Variety: Nebbiolo
Winery: Santo Domingo
Region: Baja California Medal: Gold
DON LEO SAUVIGNON BLANC, 2023
Variety: Sauvignon Blanc
Winery: Don Leo
Region: Coahuila Medal: Gold
Variety: Shi., Malb., Cab. Sauvignon
Winery: Parras de la Vega Region: Coahuila Medal: Gold
Variety: Rubí., Globo, Rosa Perú, Mosc., Ugni Blanc
Winery: San Patricio
Region: Querétaro Medal: Gold
Variety: Petite Sirah, Grenache
Winery: Hablador
Region: Baja California Medal: Gold
Variety: Syrah
Winery: C. de T.
Region: Guanajuato Medal: Gold
Variety: Malbec
Winery: Cuna de Plata
Region: Zacatecas Medal: Silver
Variety: Sauvignon Blanc
Winery: Distinto
Region: Baja California Medal: Gold
Variety: Riesling
Winery: Juego de Pelota
Region: Querétaro Medal: Gold
Variety: Merlot
Winery: Medora
Region: Chihuahua Medal: Silver
C. DE T. SYRAH
FRUIT WINES
JUST LIKE GRAPE WINE, THESE WINES ARE THE PRODUCT OF THE MACERATION AND FERMENTATION OF FRUIT, WHETHER PLUMS, BANANAS, STRAWBERRIES, OR COCOA...
MEXICAN PRODUCERS HAVE A UNIQUE PROFESSION, HALFWAY BETWEEN FRUIT
GROWING AND WINE MAKING!
Fruit wines are fermented alcoholic beverages made from fruits (other than grapes) that may be enhanced with other products to improve flavor, such as flowers and herbs. A broader definition includes all fermented beverages except beer. For historical reasons, mead and cider are also excluded from the definition of fruit wines.
These wines have traditionally been popular among winemakers in cold climates such as North America and Scandinavia, and in subtropical regions such as East Africa, India, and the Philippines, where wine is made from bananas. This is because the climates in those regions are not as favorable for growing grapes.
Fruit wine can be made from any plant capable of fermenting, although most fruits require some adjustments to achieve the right balance. Unlike grapes, few fruits naturally contain optimal levels of sugar, acidity, and nutrients essential for fermentation. To compensate, it is common to add sugar or honey to improve the flavor and increase the alcohol content.
A process called chaptalization, which involves adding fermentable sugar, is also often necessary to obtain a satisfactory alcohol content. In addition, some overly acidic fruits (such as strawberries, cherries, and raspberries) are diluted with water to soften the must. However, this can reduce the flavor, so sugar is added after fermentation (post-sweeten -
ing) to enhance the flavor without too much acidity. Producers may also add nitrogen, phosphorus, and potassium to balance the fruit's composition and improve fermentation. Of course, the diversity of fruit wines is as vast as the fruits and products that can be fermented. Some of the most representative and exotic fruit wines are:
• Orange, tejocote, and herb wine: Made with seasonal fruits from the Sierra Norte de Puebla, it is macerated with a mixture of fennel, wormwood, chamomile, rue, and lemon tea—herbs known for their properties in treating stomach pain.
• Guava wine: Rare outside tropical regions, it has an exotic, sweet, and slightly tart flavor.
• Mango wine: Also originating in tropical regions, this wine is sweet and intensely flavored, with a slightly creamy texture.
• Cocoa wine: Made from ripe cocoa beans. Cocoa wine is quite easy to drink and has a tart, sweet flavor. It can be drunk on its own, mixed, or used in cooking and baking.
• Walnut wine: Popular in France and some other parts of Europe, it is made from green walnuts harvested in early summer, when they are still soft and milky inside. The green walnuts are macerated in red wine (or sometimes white wine) with alcohol, sugar, and spices.▼
CATEGORY: WINES THAT DO NOT COME FROM GRAPES
1. SOFIA V, VINO ESPUMOSO DE JAMAICA
Wine: Jamaica
Winery: Casa Oro Negro
Region: Tabasco
Medal: Gold
5. CAMILA V, VINO BLANCO ESPUMOSO DE CACAO
Wine: Cacao
Winery: Casa Oro Negro
Region: Tabasco
2. WIXARICO-MARACUYÁ
Wine: Maracuyá
Winery: Wixarico
Region: Nayarit
Medal: Gold
3. SANTA SIRENA
Wine: Flor de Jamaica Blanca
Winery: Meseta del Cielo
Region: Nayarit
Medal: Silver
6.
Wine: Matali
Winery: Casa Oro Negro
Tabasco
7. SANTA SIRENA
Wine: Flor de Jamaica
Winery: Meseta del Cielo
Region: Nayarit
Medal: Silver
4. WIXARICO-JAMAICA
Wine: Jamaica
Winery: Wixarico
Region: Nayarit
Medal: Silver
8. VICTORIAN
Wine: Jamaica
Winery: Casa Oro Negro
Region: Tabasco
Medal: Silver
THE IDEAL CUP: QUICK GUIDE
SPARKLING WINES
To best preserve the bubbles, choose thin, tall glasses. Flutes are perfect for slender sparkling wines, while tulip glasses are more suitable for fuller-bodied or fruity wines such as Prosecco. Although not the best vessel for preserving quality, Pompadour glasses are more aesthetically pleasing.
WHITE/ROSÉ WINES
In glasses with smaller bowls, whites retain their freshness better and the nose can appreciate the aromas more. Large bowls are more suitable for white wines aged in oak, such as Chardonnay.
RED WINES
Aromas are best perceived in wide, round-bowled glasses, which are perfect for Pinot Noir. Medium-sized glasses for red wines go very well with spicy wines such as Sangiovese or Zinfandel. Large glasses are used to perceive large amounts of tannins with a wider rim, for example Cabernet or Bordeaux blends.
Pompadour Cup Wide Tulip Tulip Flute
MOUTH
OTHER TYPES OF GLASSES
Port Sherry Sweet White Wine /Sauternes Glass
WINTER BEERS
WINTER BEERS ARE NOT JUST A MATTER OF CALENDAR, BUT A LIQUID TRADITION THAT EMBRACES THE SEASON, CHANGES THE TEXTURE OF THE MALT, ADDS SPICES, INCREASES THE BODY, AND TURNS EVERY SOCIAL GATHERING INTO A WARM MOMENT.
THE SPIRIT OF THE SEASON
In the last few months of the year, we notice that life shifts into fast mode, where it seems that we no longer have much time for what is important or to achieve the goals we set at the beginning of the year. However, there are moments we can take to celebrate something we sometimes forget: the patience of rest and the art of drinking slowly. We can find those moments in winter beers, also known as winter ales, winter warmers, or simply seasonal winter beers, which arise from the same place: the need for something richer, denser, and more rounded when temperatures drop. According to the American style guide, we can find an example of this in the “American Winter Warmer,” a beer that ranges in color from reddish-brown to almost black. It has aromas of caramel and ripe fruit, spices such as cinnamon, ginger, and nutmeg, a medium to full body, and that “warmth” of alcohol that invites quiet gatherings and long conversations.
Many of these beers have an alcohol content of between 5.5% and 8%, a percentage that maintains the spirit of the season's festivities.
CHARACTERISTICS THAT EMBRACE US
The first thing we notice about winter beers is their colors: deep copper, dark amber, brick red, or toasted brown. The malt has been worked more, the residual sugars may be higher, and the result is a warmer body. As for the aroma and flavor: caramelized malts, toasted malts, nuts, winter spices, and cocoa. Hops tend to take a back seat: it's not about brutal bitterness, but balance, warmth, and texture. The body and mouthfeel seek density without excessive heaviness, and the serving temperature tends to be slightly higher than that of a light summer lager, so that the complex aromas can express themselves better.
These beers also stand out for their gradual complexity. As they warm up in the glass, notes of freshly baked bread, brown sugar, molasses, and even hints of smooth liqueur typical of a more robust fermentation emerge. An essential part of their charm is precisely this slow sensory evolution that invites contemplation. Moderate but efficient carbonation sustains the aromas without overshadowing the smoothness. Added to this is a pleasant sweetness balanced by a deep, sub-
“ THE NEXT TIME YOU DRINK A BEER LABELED ‘WINTER BEER,’ THINK OF IT AS AN INVITATION TO SLOW DOWN A LITTLE, SHARE THE WARMTH, AND REFLECT. ”
tle bitterness that provides structure. In some variants, seasonal ingredients such as pure cocoa, vanilla, orange peel, coffee, or cinnamon add additional aromatic layers without overshadowing the malty identity.
WHY DO WE LIKE BEER IN WINTER?
The psychology of taste also plays a role. When it's cold outside, our palates seek something else. We gravitate toward foods that are tastier, more textured, and denser, and beer is no exception. Furthermore, culturally, these beers are linked to celebration, to pause, to festivity: posadas, Christmas, New Year's Eve, etc. And then there is the seasonal factor: the ephemeral beer that appears only once a year generates desire, becomes a ritual. Seeing the Winter Ale label appear in October or November signals the beginning of the winter season for many.
TRADITION VS INNOVATION
While many winter beers follow traditional guidelines (dark, malty, spicy), there are also more creative offerings: less conventional beers, exotic hops, barrel blends, light or non-alcoholic versions. For example, a low-alcohol (0.5%) British seasonal beer with cinnamon, ginger, and nutmeg shows that the “winter beer” format is not reserved only for its more alcoholic versions.
WINTER PAIRINGS
A winter beer deserves a pairing that is up to the task: slow-cooked stews, roasted
meats, strong cheeses, winter desserts, but it also goes very well with dark chocolate, candied red berries, or simply good conversation. And don't forget to serve it at the right temperature: too cold and the nuances are “numb”; too warm and it can feel very alcoholic. The key is to allow the flavors to “open up.”
SOME TIPS TO ENJOY IT
• Look for them between November and February: many winter beers are only available during this seasonal window.
• Read the profile: crystal malts, chocolate, caramel, and spices are usually present.
• Serve in a tulip glass or beer glass: this allows the aromas to develop. Allow it to rest for a while after serving: these nuances appear over time.
• And above all: enjoy it slowly. Like any good winter beer, it calls for contemplation, not speed.
A BEER FOR INNER REFLECTION
Deep down, these beers not only combat the cold, but also invite us to take a break from our busy year-round schedules, to savor the moment, our friends, conversation, and festivities. So, the next time you drink a beer labeled “winter,” think of it as an invitation to slow down a little, share some warmth, and reflect. And remember: it's not about “the strongest” or “the rarest,” but about what surrounds the moment.▼
CORN BEERS: A LIQUID LEGACY
WHEN WE THINK OF BEER, PERHAPS THE FIRST THING THAT COMES TO MIND IS MALTED BARLEY, HOP, AND THOSE NOTES OF TOASTED MALT OR CITRUS THAT WE IDENTIFY ON THE PALATE, BUT THERE IS ANOTHER GRAIN THAT HAS BEEN
FERMENTING STORIES FOR CENTURIES: THE GOLDEN GRAIN, CORN. CORN BEER,
WHETHER AS A COMPLEMENT OR AS THE MAIN INGREDIENT, IS A BRIDGE BETWEEN THE ANCESTRAL AND THE ARTISANAL, A LIQUID PROPOSAL THAT REWRITES THE BEER TRADITION WITH A DISTINCT FLAVOR.
WHAT IS CORN BEER?
In its simplest form, corn beer incorporates corn grain, either as the main cereal or as an adjunct, which contributes fermentable sugars, aromas, and/or flavors characteristic of the cereal to the mashing process. Recent studies indicate that corn has potential as a raw material for brewing, although it presents technical challenges: its enzymatic activity is lower than that of malted barley, and its structure does not include a husk (which affects wort filtration). In practice, corn can be used as malted grain, in flakes, in the form of starch or syrup, depending on the style. In some cases, it is a minor part of the recipe (as in many modern American or Mexican lagers); in others, it is the main ingredient. Sensorially, the use of corn can contribute a mild sweetness, notes of toasted cereal, or even hints of “tortilla” or “cooked corn,” which are present in the grain.
WHY RETURN TO CORN IN BEER?
Several reasons have driven its revitalization:
• Cultural: to recover indigenous traditions, to pay tribute to stories of ancestral fermentation (as in Mexico with Tesgüino made by the Tarahumaras).
• Technique: corn is a highly adaptable cereal that can be grown in a variety of climatic conditions, opening up possibilities for local breweries.
• Sensory/artisan: artisan brewers explore different flavors, innovate with grains other than barley, and highlight local identity. Some articles in the foreign press note that corn is no longer just afiller ingredient, but is beginning to be portrayed as a valued raw material. In this way, corn beer becomes a symbol of identity, of the cereal's terroir, of a link to the land.
To imagine a corn beer is to imagine land and culture in a glass: the grain that fed civilizations, the plow that traced furrows, the fermentation that brought communities togeth-
“ “IF WE MANAGE TO FOCUS OUR FULL ATTENTION WHEN TRYING A CORN BEER, WE MAY BE SURPRISED TO FIND A TOUCH OF SWEET CEREAL, PERHAPS LESS BITTERNESS, GREATER CLARITY OR LIGHTNESS, AND THAT SENSATION OF ‘ANOTHER GRAIN’ THAT ACCOMPANIES IT. ”
er. That is why it is also an invitation to listen to the grain, to value local varieties, to recognize that ingredients matter as much as hops or yeast.
HOW DOES IT TASTE?
A beer with corn in it can be surprising: the body may be lighter than a robust stout, but rounder than an ultra-light lager. The malt notes may blend with the mild sweetness of the cereal, perhaps with a hint of cooked corn or crackers. In traditional corn beers, such as some chichas, the turbidity can be high and the fermentation shorter. For those looking for something more modern, many corn beers incorporate corn flakes or corn syrup, mostly from barley, which mitigates certain technical challenges (filtration, enzymatic efficiency). If we pay close attention when tasting a corn beer, we may be surprised to find a hint of sweet cereal, perhaps less bitterness, greater clarity or lightness, and that accompanying sensation of “another grain.”
WHERE CAN WE FIND IT TODAY?
Although in some countries it is part of the usual inventory of commercial beers (such as certain Mexican lagers that commonly use corn), the craft trend is reviving corn for more expressive formulas. For example, a California brewery collaborated with an indigenous tribe to launch a “Maize Goddess Ale” made with corn grown by
the tribe. At the same time, in export and craft beer markets, blue corn, creole corn, and local corn are appearing as part of the exploration of native grains.
TIPS FOR ENJOYING A CORN BEER
• Read the label: look for corn, maize, blue corn, adjunct, and find out what part of the grain is behind it.
• Serve at a moderate temperature: (warmer than an ultra-light lager) so that the nuances can be expressed.
• Enjoy the light, round body: the sweetness of the cereal, the clean profile, and the identity of the grain.
• Pair it with corn dishes: (blue corn tacos, tamales), or with foods that gently echo the cereal: young cheeses, light toasts, sweet corn preparations.
• And above all: allow your palate to notice the difference without judgment. This is not a common lager, it is another way of drinking.
The next time you find a corn beer at your favorite brewery, think about the grain that traveled through the centuries, the hands that germinated it, the barns that stored the harvest. And raise a toast to the cereal that gives flavor, history, and identity. Because there is more than foam in that beer: there are roots.▼
ST. PATRICK'S DAY AND GREEN BEER
EVERY MARCH 17, BREWERIES AROUND THE WORLD DRESS UP IN GREEN, THE STREETS ARE FILLED WITH CLOVERS, PARADES, BAGPIPES, AND, OF COURSE, MUGS OVERFLOWING WITH BEER THAT LOOK LIKE THEY CAME OUT OF AN ALCHEMICAL EXPERIMENT. WE ARE TALKING
ABOUT ST. PATRICK'S DAY, A DATE THAT BEGAN AS A RELIGIOUS CELEBRATION IN IRELAND
AND HAS NOW BECOME ONE OF THE MOST JOYFUL AND FOAMY FESTIVALS ON THE GLOBAL CALENDAR.
THE SAINT WHO WAS NOT IRISH (NOR WAS HIS NAME PATRICK)
Saint Patrick, the figure after whom the holiday is named, died on March 17, 461, and is widely revered as the patron saint of Ireland, but the first surprise we will reveal in this brief article is that he was not born there. In fact, he was Scottish and his name was Maewyn Succat. At the age of 16, he was kidnapped by Irish pirates and sold into slavery.
For six years he tended sheep on foreign soil until, according to legend, a divine voice told him how to escape. Maewyn returned home, trained as a priest, adopted the name Patricius, and, with epic fervor, returned to Ireland to convert his former oppressors to Christianity. His story is a mixture of faith, resilience, and destiny, with all the ingredients of a great Celtic legend.
FROM THE FIELDS OF IRELAND TO THE AVENUES OF AMERICA
For centuries, St. Patrick's Day was a modest religious commemoration in Ireland. However, it was Irish immigrants in the United
States who, in the 18th century, transformed the date into a celebration of national pride. In cities such as New York, Boston, and Chicago, parades grew year after year, green became the official color, evoking the endless meadows of Ireland, the three-leaf clover that, according to legend, St. Patrick used to explain the Holy Trinity, and the playful spirit of the leprechauns of Celtic folklore. Thus, the celebration crossed oceans, mixing religion, nostalgia, and joy in a single toast.
THE BIRTH OF GREEN BEER
The big color change happened in 1962, when the leader of the Chicago plumbers' union (because every good beer story needs a touch of creativity) decided to dye the Chicago River green for the occasion. What started as a prank ended up becoming a global icon.
From then on, brewers on both continents began experimenting with greendyed beers, seeking to capture the spirit of the holiday in a glass. Some achieve this with natural extracts, others with food color-
“ALTHOUGH GREEN BEER HAS BECOME THE VISUAL STAR OF ST. PATRICK'S DAY, TRUE HOP LOVERS KNOW THAT IRISH TRADITION OFFERS MUCH DEEPER FLAVORS.”
ing, and a few with secret recipes worthy of alchemists. The result: a range of emerald hues that seem to glow under the lights of every pub on March 17. There is no single formula, and that's part of the charm, because what matters is not the color, but the festive spirit that accompanies it.
BEERS TO CELEBRATE LIKE A TRUE CELT
Although green beer has become the visual star of St. Patrick's Day, true hop lovers know that Irish tradition offers much deeper flavors. If you want to celebrate authentically (and tastefully), here are some suggestions to fill your mug with history:
• Kilkenny: the essence of Irish red beer. With a smooth body and creamy head, it combines notes of caramel and toasted malt with a subtle herbal bitterness.
• Heather Ales Ebulum: a nod to the Scottish origins of St. Patrick himself. This Old Ale revives a 9th-century recipe, with hints of oats and forest berries that awaken nostalgia for the highlands.
• Californian Downtown Brown: to honor the country that popularized the holiday. An American-style brown ale with notes of cocoa, coffee, and dark chocolate that embrace the palate.
Each tells its own story: Ireland, Scotland,
and the United States intertwined in a single global toast.
GREEN AS A UNIVERSAL SYMBOL
Today, St. Patrick's Day is much more than an Irish holiday, as it is celebrated in more than 50 countries, from Mexico to Japan, and in every corner of the planet at least one green-dyed beer is raised. The color no longer represents only Ireland, but the shared joy of those who find in beer an excuse to get together, laugh, and celebrate life. Because, beyond the foam and the dyes, this holiday reminds us of something essential: that traditions are kept alive not because of their solemnity, but because of their ability to unite us around a glass, a story, and a good laugh.
A TOAST TO MYTH AND FOAM
St. Patrick probably never imagined that his name would end up printed on millions of beer labels and glasses around the world. But if his story (that of a slave who became a symbol of hope) teaches us anything, it is that great transformations can arise in the most unexpected places.
So now you know, this March 17, when you raise your beer (green, red, or brown), remember that each bubble carries a bit of history: a journey of faith, migration, ingenuity, and celebration. And while the whole world turns green for a day, perhaps the real magic is not in the color, but in that shared moment where, for a moment, we are all a little bit Irish.▼
BEER
ABBREVIATIONS
Have you ever wondered what the acronyms IBU, SRM, and ABV mean on the menu at your favorite brewery? In this infographic, we explain the meanings of each one, along with some others you may not have known.
IBUs (International Bitterness Units): This is the measurement that allows us to evaluate the bitterness of a beer in a uniform way throughout the world. The higher the IBU value, the more intense the bitterness.
SRM/EBC (Standard Reference Method): used mainly in the United States, and the EBC (European Brewing Convention) in the rest of the world. Both are scales that classify beers according to their color. The darker the beer, the higher its SRM/EBC.
ABV (Alcohol by Volume): is the international unit of measurement for the amount of alcohol present in a beer. It is expressed as % ABV, where the percentage is equivalent to the alcohol content.
IPA (India Pale Ale): is an Ale-type beer made with pale malt. An IPA is a top-fermented beer with lightly roasted malt and lots of hops. It has been the big trend in recent years (and even decades in the United States) among amateur brewing communities.
BA (Barrel Aged): these beers spend the winter (or longer) in barrels or casks to obtain a delicious sweetness.
DDH (Double Dry Hopping): craft brewers who are passionate about hops use this technique to add a signi cant dose of aromatic hops without increasing the bitterness of their nal product.
TTHE BLUE AGAVE OF CHIAPAS: BETWEEN PLANT NOBILITY AND A NEW AGRICULTURAL HORIZON
WHEN WE IMAGINE AGAVE LANDSCAPES, PROBABLY THE FIRST THING THAT COMES TO MIND
IS THE HIGHLANDS OF JALISCO, WHERE THE CHARACTERISTIC BLUE-GRAY OF THE LEAVES CREATES AN ENDLESS CARPET UNDER THE MEXICAN SUN. BUT IN THE SOUTHEAST OF THE COUNTRY, IN THE STATE OF CHIAPAS, A VARIETY OF THAT SAME NOBLE PLANT (THE BLUE TEQUILANA AGAVE) IS AWAKENING A NEW AGRICULTURAL AND ENVIRONMENTAL DREAM.
he name “agave” derives from the Greek agavos, which means ‘admirable’ or “noble.” And this meaning is fitting for the genus: the blue agave is a perennial succulent plant with broad rosettes of long, lanceolate leaves and a bluish-green hue that gives it its name. Inside, the pineapple (the heart of the plant) accumulates sugars that, after years of maturation, can be transformed into juice, syrup, or even agave liqueur. Although blue agave is a symbol of the landscapes of Jalisco (and the basis of the distillate known as tequila), its cultivation began to expand to other regions to take advantage of its adaptability and resistance.
CHIAPAS: A TERRITORY READY TO REINVENT ITSELF
In Chiapas, where corn and beans no longer yield as much as they used to, producers and specialists have turned to agave as a promising option. According to a recent report, the blue tequilana variety adapts well even in arid areas of the state, consumes very little water, and helps regenerate de-
graded soils. Thus, this plant, which seemed reserved for western Mexico, is paving the way to a new horizon. More than 800 hectares have already been planted in various municipalities in Chiapas, with the aim of tripling that figure in the coming years. Donations of up to four million blue agave plants have even been received from Jalisco to accelerate this process.
In addition to its resilience in adverse conditions (poor soil, water scarcity, changing climates, etc.), blue agave cultivation offers both productive and ecological benefits. The soil is regenerated, erosion is prevented, and moisture is retained. In a region where many traditional crops are struggling, agave offers a viable alternative.
From a botanical point of view, this agave has leaves 90 to 120 cm long, small terminal spines, and a rosette that matures in approximately 7 to 10 years. Its status as a “noble” plant is not only symbolic: it means that with proper care it can produce quality pineapples, useful for distillates or agave syrups.
“ "THE CULTIVATION OF BLUE AGAVE IN CHIAPAS IS THEREFORE A COMMITMENT TO RURAL INNOVATION, SUSTAINABILITY, AND IDENTITY, WHICH GO BEYOND AGRICULTURAL TRENDS.”
FROM THE EARTH TO THE HORSE AND BEYOND
Although Chiapas does not yet have the same tradition as Jalisco in producing tequila (due to the designation of origin that limits the name “tequila” to five states), the cultivation of blue agave in Chiapas opens doors to other products: agave syrups, agave honey, and even regional distillates that can obtain their own certifications.
This shift not only diversifies the local economy, but also contributes to conserving the plant and giving it added value from the source. For example, on a well-managed hectare, hundreds of tons of agave can be harvested and then transported for processing, as in the municipality of Soyaló, where six hectares produced 500 tons.
But not everything is blue agave. The expansion of cultivation brings with it significant challenges: the lack of research on other local agave varieties in Chiapas demonstrates this. A study on agaves endemic to the region revealed that species such as Agave chiapensis and Agave grijalvensis are at risk or poorly documented.
In addition, bringing a plant that is suited to the arid soils of the west to more humid and diverse areas may require careful
agronomic adaptations. The price of blue agave has also fluctuated: between 2001 and 2006, it fell significantly, raising concerns about long-term economic viability.
A PROMISING FUTURE WITH DEEP ROOTS
The cultivation of blue agave in Chiapas is thus a commitment to rural innovation, sustainability, and identity that goes beyond agricultural trends. But like any commitment, it requires patience. The plants must grow for years before producing pineapples suitable for processing, the roots must take hold in new soils, and producers must learn new practices.
Every time you think of tequila or agave distillates, imagine not only Jalisco but also the fields of Chiapas, where new agave landscapes rise like a promise. While that promise is commercial, it is above all cultural. It seeks to reconnect the farmer with the land, the soil with the product, and the plant with the community. When the blue agave pineapple is finally cut, when the earth trembles slightly under the jimador's machete, it gives way to a story that began thousands of years ago withwild magueys, traveled through time, and today finds a new chapter in beautiful southeastern Mexico. ▼
LTHE SOUL OF THE AGAVE: A JOURNEY THROUGH THE HISTORY OF TEQUILA
TEQUILA, THAT EMBLEMATIC DRINK OF OUR COUNTRY THAT WE ENJOY SAVORING IN THE FAMOUS “CABALLITOS,” WITH ROOTS THAT RUN AS DEEP AS THE HEART OF THE BLUE AGAVE, HAS GONE FROM BEING A PEASANT
ELIXIR TO A GLOBAL GEM FACING SIGNIFICANT CHALLENGES.
ike a growing plant, the origins of tequila are green. In times more ancient than we can remember, the peoples who inhabited the center of what is now Mexico already knew about agave. This robust plant, which seems to rise like a petrified palm tree, served as a source of food, fiber, and fermented beverages. Pulque, fermented agave, was a sacred drink for the Aztecs and other Mesoamerican peoples, but tequila did not yet exist. Distillation would come later, that act of fire and glass that turns simple fermentation into a stronger spirit. Experts point out that the technique may have been introduced by the influence of the Spanish, accompanied by Filipino sailors during the era of the Manila Galleon in the 16th century.
Thus, in the fields of Jalisco (and other parts of western Mexico), the experiment began: wild agave plants, rustic ovens, simple stills, and the formula for tequila was in the making.
FROM THE RANCH TO THE NEIGHBORHOOD: THE BIRTHOF MODERN TEQUILA
The name “tequila” comes from the town of Tequila, in Jalisco, not by chance, but because a more organized production of agave liquor was established there. In 1758, the famous tequila house José Cuervo received a license to officially produce tequila, marking a milestone in the industrialization of the spirit. During the
19th and early 20th centuries, the drink continued to be consumed mainly within the country, but its export began to take off. Legal protection of the name “tequila” came into force in 1974, when the Denomination of Origin was established, defining the regions and varieties of agave. Today, the agave landscape of Tequila (Jalisco, Amatitán, Magdalena) is a UNESCO World Heritage Site, a living witness to the history and industry of tequila.
FIELD, OVEN, AND STILL: THE ART OF PRODUCING TEQUILA
Behind every bottle is a process that resembles a choreography between nature and human capabilities. First, blue agave pineapples mature patiently for 7 to 10 years (yes, years) under the Mexican sun. Then, the pineapples are cooked, the sugars are released, fermentation becomes an art, and distillation defines the character of the product.
A detailed study on distillation points out that tequila is made through two distillations in copper stills: the first “start-up” and the second to obtain the “heart” of the distillate, approximately 55% alcohol by volume. It has also been proven that wild yeast strains, native to the agave and the region, directly influence the volatile compounds that contribute to the softer or more intense aromas of tequila. Each
“ A WELL-DISTILLED TEQUILA, MADE FROM RIPE AGAVE, FROM THE LAND THAT SAW IT BORN, HAS A GREAT SOUL: IN EVERY SIP, IT IS POSSIBLE TO RECOGNIZE THE JOURNEY FROM THE FIELD A GREAT SOUL: IN EVERY SIP IT IS POSSIBLE TO RECOGNIZE THE JOURNEY FROM THE FIELD TO THE DISTILLER, THE WOOD OF THE BARREL, THE WORK OF THE TEQUILA MASTER AND THE PATIENCE OF THE PROCESS.”
choice is fundamental and translates into a specific flavor: how to cook the agave, what type of yeast to use, whether to distill slowly or quickly, etc.
Between traditional stone ovens and modern autoclaves, tequila continues to walk the line between tradition and modernity.
IN WHAT FORMS CAN WE FIND IT?
Tequila comes in various “ages” and styles: blanco or silver, reposado, añejo, and extra añejo, each telling a different story:
• Blanco: no barrel aging, pure agave, straight to the palate.
• Reposado: rested for a few months in barrels, acquiring smoothness.
• Añejo and extra añejo: decades in barrels, tones of wood, vanilla, and time. The brand and label are, in reality, a map to the flavor.
And it's not just about drinking: it's about tasting history. Today, tasting tequila is also about celebrating rituals and accompanying all our celebrations.
IDENTITY AND GLOBALIZATION
Tequila is not just a liquor, it is a symbol of nationhood. It represents our great country around the world, and the world recognizes it: approximately 70% of the tequila produced in Mexico is exported, and almost 80% of those exports go, with devotion, to the United States. That's a lot of margaritas!
But the international boom has brought opportunities and challenges. Small agave producers face price volatility, imbalances between supply and demand, and debates about the sustainability of the crop. For example, a recent analysis showed that blue agave
prices have been controlled by large tequila companies, impacting rural producers. In addition, today, tequila coexists with tourism: agave routes, distillery tours, visits to the agave landscape, and many other activities. Thus, it has gone from being a ranch drink to a cultural icon and gourmet product.
The industry faces challenges that deserve reflection agave monoculture, crop sustainability, the ecological impact of vinasse, and climate change threaten tradition. Recent studies review technological innovation in the tequila industry, from controlled fermentation to satellite techniques for monitoring agave cultivation. In addition, social debates about who controls production and how much farmers earn are at the forefront. Regulation and designation of origin ensure quality, but also create tensions between large industries and local producers. At the heart of the world of tequila are the land, the agave, and time: three forces that do not yield to immediacy. And so, as the world moves forward, tequila continues to wait for its moment to shine.
THE FINAL TOAST
A well-distilled tequila, made from mature agave grown in the land that saw it born, has a great soul: in every sip, you can recognize the journey from the field to the still, the wood of the barrel, the work of the master tequila maker, and the patience of the process. So the next time you raise a glass of tequila, do so with respect for the land, because inside that bottle is much more than alcohol: it is a piece of history, of Mexico, of its multiculturalism, and of fire. "Tequila is not drunk: it is listened to." Each drop holds the echo of the wind among the agaves, the murmur of the stone ovens, and the pulse of a tradition that never ceases to reinvent itself.▼
MEXICAN CUISINE: THE MAGIC OF UNDERGROUND OVENS
COOKING UNDERGROUND IS NOT JUST A GASTRONOMIC WHIM: IT IS AN ANCESTRAL TRADITION THAT HAS FED ENTIRE CIVILIZATIONS AND THAT, TODAY, CONTINUES TO GIVE LIFE
TO SOME OF THE MOST EMBLEMATIC DISHES OF MEXICO AND THE WORLD.
Did you know that some of Mexico's most iconic dishes only see the light of day after spending hours underground? Cooking in underground ovens is an ancient ritual that transforms simple ingredients into tender, aromatic delicacies steeped in history. The key lies in constant heat, patience, and the earth itself, which acts as an invisible ingredient, infusing every bite.
Imagine digging a hole, placing hot stones and firewood inside, wrapping the food in leaves, and sealing everything with mud. The technique may seem strange or “primitive” to you, but it is an ancient, meticulous art, and the results are definitely a feast for the palate: the constant heat allows slow cooking to transform simple ingredients into mellow, aromatic delicacies. In addition, each element, from the wood to the leaves that wrap the food, contributes its essence, creating flavors that are impossible to reproduce with a modern oven. Historians and archaeologists have traced these practices back to the earliest discoveries of fire. From Mesopotamia to America, humans learned to master the
earth and heat, and some of those secrets have remained intact to this day.
MEXICO: A FEAST UNDERGROUND
In the southeast of the country, cochinita pibil is cooked in a pit with hot stones and firewood, covered with banana leaves and mud. The meat absorbs the earthy aroma and the juices slowly concentrate, resulting in a succulent dish full of nuances. Mucbipollo, another dish that uses the same ancient alchemy, is also prepared in the region.
In Hidalgo, the preparation of barbacoa de borrego (lamb barbecue) is considered a ritual. A circular pit more than a meter deep, with water bubbling at the bottom, agave leaves, and firewood create an aromatic steam that deliciously cooks the meat for approximately eight hours. The result: tender, juicy, and flavorful meat, ready to accompany a traditional pulque or mezcal.
The Huasteca region boasts the texcal, a long oven where the traditional zacahuil is cooked, a tamale that can reach up to five meters in length. Covered with banana and
“ WHETHER IT'S A DELICIOUS ZACAHUIL HUASTECO, A BARBECUE TACO, OR A SMOKY MEZCAL, THEY ALL HAVE SOMETHING IN COMMON: THE FIRE HIDDEN UNDER THE EARTH REMINDS US THAT COOKING CAN BE A PATIENT ART, ONE THAT TRANSCENDS GENERATIONS AND CONNECTS THOSE WHO PARTICIPATE IN IT. ”
palm leaves, the constant heat transforms the ingredients into a tender and flavorful dough over more than ten hours.
DRINKS ARE ALSO BAKED
Underground ovens are also used for drinks. Agave pineapples destined for mezcal, tequila, or bacanora are slowly cooked in buried stone ovens, absorbing the smoke from the wood and developing their characteristic smoky aroma. More than 24 hours of patience result in a distillate with a deep and complex flavor that cannot be reproduced in any other way.
UNDERGROUND OVENS AROUND THE WORLD
Mexico does not have a monopoly on underground cooking. We can find this practice in other parts of the world (which makes it even more interesting). In Greece, for example, farmers prepared Kleftiko, a dish of sheep meat and vegetables cooked underground to protect it from thieves. In Chile, curanto de Chiloé mixes seafood, meat, and vegetables on hot stones covered with leaves, cooking slowly and creating an aroma that defines Patagonian cuisine.
In Peru, the Andes boast huatia and pachamanca, where sweet potatoes, potatoes, corn, and meat are cooked under stones or banana leaves in rituals that bring entire families together around the underground heat. In Hawaii, kalua involves wrapping a whole pig in banana and cabbage leaves, cooked underground until the meat falls off
the bone and is mixed with pineapple slices in a tropical feast.
Even in India, the tandoor, and its versions in Mtcco and Turkey, called tandir, allow bread, meat, and vegetables to be cooked in underground clay ovens, preserving the essence of an ancient technique that has traveled from culture to culture.
THE ALCHEMY OF EARTH AND FIRE
What makes these ovens unique is not only the technique, but the philosophy behind them: patience, respect for the ingredients, and respect for the earth. Celebrating cooking as a collective act, each dish cooked underground carries with it history, culture, and, above all, flavor. Whether it's a delicious Huastecan zacahuil, a barbacoa taco, or a smoked mezcal, they all share something in common: the fire hidden underground reminds us that cooking can be a patient art, transcending generations and connecting those who participate in it.
Cooking underground is more than a technique: it is a sensory journey that unites history, tradition, and flavor. In every hole, in every hot stone, a piece of our cultural identity is hidden. Enjoying each of the dishes cooked in an underground oven reminds us of centuries of history, patience, and love for the land. And perhaps, closing your eyes and breathing in that smoky aroma will transport you to the heart of Mexico and the world, where fire and earth meet to create culinary magic.▼
CASA CAAMAL
Address: C. Guadalupe Victoria No.14, Campeche, Campeche
Phone: 981 818 2369
Email: vinosrcaamal@gmail.com
Instagram: @vinoscasacaamal
Facebook: vinoscasacaamal
Web: www.casacaamal.com
EL POLVORÍN
Address: Carretera Parras Viesca Kilometro 6 Ejido
Cerro Colorado Parras de la Fuente, Coahuila, CP 27993
Phone: 811 786 9003
Email: hola@elpolvorin.com
Instagram: @elpolvorinmx
Facebook: elpolvorinmx
Web: www.elpolvorin.com
FRUTÍCOLA DE LA VIGA
Address: Calle Europa No. 986 Interior 1, Colonia
Virreyes Residencial, Saltillo Coahuila de Zaragoza, CP. 25230.
Phone: 844 419 0558
Email: mandujano_flores@hotmail.com
Instagram: @vinosdguadiana
LABEVID
Address: Eje El Porvenir, Valle de Guadalupe, Ensenada, Baja California
Phone: 686 223 0347, 686 158 4252
Email: tomavinomexicano@labevid.com
Instagram: @labevid
Facebook: LABEVID Vinos Mexicanos
Web: labevid.com
LA NUESTRA
Address: Avenida Felix Parra No. 12424, Colonia Libertad, Tijuana Baja California, CP. 22400
