Use this centralized agave spirits knowledge hub to navigate the tequila production guide, deep-dive into the mezcal process map, explore sotol sustainability tactics, compare categories in the agave spirits comparison, and ground every concept with the plain-language glossary.
Comprehensive variable map from blue Weber agave in the field through NOM-006 compliant bottling, including diffuser debates, additive caps, and cheat sheet.
Open tequila guideStage-by-stage guide aligned with NOM-070 for ancestral, artesanal, and industrial processes, covering species diversity, pit roasting, and certification notes.
Open mezcal guideProcess mapping for Dasylirion-based spirits under NOM-159, spanning desert harvest logistics, steam vs pit roasting, and CMS traceability workflow.
Open sotol guideCoastal and Sierra raicilla guide covering species diversity, Filipino-style distillation, and CMPR compliance.
Open raicilla guideIn-depth narrative on the spiritual, social, and economic roles of agave beverages from pre-Hispanic pulque to modern tequila and mezcal scenes.
Open agave culture guideQuick reference for specialized words like abocado, diffuser, NOM, and tahona using everyday descriptions tied to agave production.
Open glossaryProfessional mezcal and tequila sensory workflow with setup standards, lexicon tables, production mapping, and scoring sheets.
Open tasting guide| Dimension | Tequila | Mezcal | Sotol | Raicilla | Comparative Notes |
|---|---|---|---|---|---|
| Authorized species | Agave tequilana Weber blue | 40+ agave species (espadín, tobalá, karwinskii) | Dasylirion wheeleri, cedrosanum, texanum | A. maximiliana, A. inaequidens, A. rhodacantha, others per NOM-149 | See comparative analysis for cross-DO insights. |
| Core processing signatures | Steam/autoclave/diffuser hydrolysis | Pit roasting with wild ferment heritage | Pit or steam roasting with grassy musts | Pit or hybrid ovens with Filipino-style stills | Stage detail in respective playbooks. |
| Additive policy | Abocado allows caramel, oak extract, glycerin, syrup <=1 percent | Only natural ingredients for abocado/destilado, no caramel or glycerin | Natural botanicals only, no caramel or glycerin | Natural ingredients allowed; declare treatments per NOM-149 | Regulatory references consolidated in each guide. |
| Bottling requirements | 100 percent agave bottled in DO | Bottled within DO (industrial exceptions) | Bottled within DO or CMS-approved facility | Bottled within DO with CMPR seal; declare Costa/Sierra | Label checklists and traceability steps in each page. |
| Sustainability focus | Vinasse treatment, diffuser water demand | Wild agave replanting, fuelwood efficiency | Dasylirion regeneration, arid water reuse | Wild maguey conservation, coastal fuel management | See individual sustainability sections for action plans. |
| Spirit | Region(s) | Main agave or plant species | Production notes | Denomination of Origin |
|---|---|---|---|---|
| Tequila | Jalisco; parts of Guanajuato, Michoacán, Nayarit, Tamaulipas | Agave tequilana Weber blue | Steam or autoclave cooking, roller mills or diffusers, double distillation, additives tightly controlled. | Yes (NOM-006) |
| Mezcal | Oaxaca, Guerrero, Durango, San Luis Potosí, Zacatecas, Michoacán, Puebla, Tamaulipas, Guanajuato (authorized municipalities) | 40+ agave species including A. angustifolia, A. potatorum, A. karwinskii, A. marmorata | Pit or oven roasting, fermentation with or without fiber, double distillation in clay or copper; production type (ancestral, artesanal, industrial) defines equipment. | Yes (NOM-070) |
| Bacanora | Sonora (35 municipalities) | Agave angustifolia haw | Pit-roasted agave, tahona or mechanical shredding, copper pot distillation; historically clandestine. | Yes (NOM-168) |
| Raicilla | Jalisco and Nayarit (Costa and Sierra zones) | Various agaves including A. maximiliana, A. inaequidens, A. rhodacantha | Roasting in masonry or pit ovens, Filipino alembic or copper stills, single or double distillation. | Yes (NOM-149) |
| Sotol | Chihuahua, Coahuila, Durango | Dasylirion wheeleri, D. cedrosanum, D. texanum | Pit or steam cooking, shredding, wild fermentations, double distillation in copper or stainless. | Yes (NOM-159) |
| Comiteco | Comitán, Chiapas and surrounding highlands | Agave americana and rum-style cane sugars | Cooked agave blended with piloncillo wash, fermented and distilled in pot stills; hybrid agave-cane profile. | No (regional specialty) |
| Pulque | Central Mexican highlands (Hidalgo, Tlaxcala, Puebla, Estado de México) | Agave salmiana, A. atrovirens, A. americana (aguamiel sap) | Fermented fresh sap (aguamiel) without distillation; probiotic beverage consumed fresh. | No (protected as traditional drink but not a DO spirit) |
| Aguamiel / Tuba | Gulf Coast (Veracruz, Tabasco), Pacific coast (Colima, Nayarit) | Agave sap for aguamiel; palm sap (coconut/palm) for tuba | Fresh or lightly fermented sap beverages; sometimes distilled locally into regional spirits. | No (local traditional drinks) |
| Other regional agave spirits | Various micro-regions (e.g., Puebla, Estado de México) | Local agave varieties (papalote, pulquero, verde, etc.) | Small-batch spirits with unique roasting, fermentation, or botanical infusion practices; often sold locally. | Usually no DO (seek local certifications) |