Tequila Bar

MEZCAL

Mezcal can only be made in 9 states of Mexico. Mezcal can be made from any type of agave and there are roughly 50 different varieties and is typically produced by baking the hearts of the agave, or piñas, in earthen pits, which imparts a smoky flavor to the mezcal

TEQUILA

Tequila can only be made from the Blue Agave (Agave tequilana) and can only be made in 5 states of Mexico. With tequila, the hearts of the agave are pressure cooked in large industrial ovens, known as autoclaves.

SOTOL

Sotol is made from the Dasylirion Wheeleri, or Desert Spoon, and it is also known as the Sotol plant. Dasylirion Wheeleri is stem succulent related to yucca and agave. It was formerly in the agave family but now is classified as a member of the Nolinaceae family according to The Succulent Plant Page. So to be clear, Sotol is NOT made from an agave, therefore, not technically a mezcal.

Sotol can only be produced in the Northern Mexican States of Chihuahua, Coahuila, and Durango. It generally takes one plant to produce one bottle of sotol (compared to tequila or mezcal where one plant can produce 5-10 bottles).

BACANORA

Bacanora is produced from the wild agave Pacifica, also called Agave Yaquiana (Agave Angustofolia), or simply Bacanora, it grows in the mountain range of the State of Sonora, which is the only state where Bacanora can be produced. Bacanora is named after the town Bacanora, which is in Sonora. Like mezcal, the hearts of the piñas are roasted in earthen pits imparting a smoky flavor to the final product.

RAICILLA

Raicilla is produced in seven municipalities of Jalisco and is frequently associated with the Puerta Vallarta area. Raicilla is made from the Agave Lechuguilla (Agave Inaequidens), and Agave Pata de Mula (Agave Maximiliana), and it also goes by its regionally common name, Agave Raicilla. With Raicilla, the hearts of the agave are cooked in above ground ovens.