Mexico is a country of flavors and traditions, within the national gastronomy there are drinks that we can only try here, proof of this is mezcal and tequila, two of the most important distillates in the world and in the Mexican Republic, however, There are other equally interesting drinks that are produced in the country, so if you want to know about other distillates from Mexico, keep reading.
The bacanora is native to Sonora, this distillate is prepared from a rather peculiar maguey, which we can find in the ravines of the state: the agave angustifolia haw. Although it has been around for hundreds of years, the bacanora has remained a regional favorite. It currently has a designation of origin and can be found in varieties: white, young, rested and aged; where we can find its smoky and vegetable flavor, which is what characterizes this drink.
Sotol is another one of those Mexican distillates that, although it is indigenous to one state, is known throughout Mexico thanks to its particular flavor. This drink is produced in Durango, Coahuila and Chihuahua, from a maguey from the region called dasylirion wheeleri, whose plants are collected and cooked in ovens to later macerate and ferment them, the distilled product can have up to 45 degrees of alcohol by volume and its flavor of earth and wood is very noticeable, we can find it in its white, young, rested and extra-aged versions.
In the land famous for carnitas we also find the charanda, this Michoacán drink is obtained thanks to the fermentation of the juice that is obtained after grinding the cane, it is precisely in Uruapan, a region famous for its cane cultivation, where we can find a great presence of charanda, whose flavor is enriched thanks to the characteristics of the land and the Michoacan region.
In Jalisco we can find several distillates in addition to tequila, proof of this is tuxca, a brandy that is obtained through the process of different types of wild maguey, this drink can also be found in Colima and acquires its name thanks to the Tuxcacuesco people, where they use this distillate to make different products such as pineapple punch or guava punch, its intensity is legendary and its flavor is even more so, since we can find it with up to 60 degrees of alcohol by volume.
Another of the distillates that we can find in Jalisco, in addition to tequila, is the raicilla, it is prepared thanks to two specific agaves, the lechuguilla agave and the raicillero agave, whose pineapples follow a very specific process, you are, once they have reached an ideal point of maturation, they have to be jimar and cleaned, to later roast, then they go to cooking as such, necessary to transform the sugars that will later ferment; After distillation, we can find a sweet and soft drink, which can reach up to 45 degrees of alcohol by volume.