There's more to Mexican spirits than tequila

"Agave spirits are distilled from the fermented heart (or pina) of the agave plant—not a cactus, but a succulent, like aloe vera or that thing dying on your windowsill. Tequila, from Jalisco, is the most famous kind, but it's far from the only one, much as burgundy is just one way the French make wine."

"And here was an entire continent to (respectfully) explore: not only refined tequilas, but hundreds of mezcals from wild, untamable agaves: madrecuixe, arroqueno, tobala and pulquero, some of which take 25 years to reach maturity. Beyond these foothills were spirits that had barely penetrated European bartending consciousness: sotol and raicilla, bacanora and pox."

"Tequila is now the UK's fastest-growing spirit, and forecast to grow by about 10% each year until 2030, while mezcal, too, has developed beyond its hipster niche. I'd pitch the paloma—that is, tequila and grapefruit soda—as the cocktail most likely to do an Aperol spritz in the next few years."

Mexican agave spirits represent a vast and diverse category extending far beyond tequila. Agave spirits are distilled from the fermented heart of the agave plant, a succulent unrelated to cacti. While tequila from Jalisco remains the most recognized variety, hundreds of mezcals exist from wild agaves requiring up to 25 years to mature. Additional spirits include sotol, raicilla, bacanora, and pox made from maize. The UK market has experienced significant improvement in Mexican spirits quality and availability over the past decade, though still lags behind American consumption. Tequila is now the UK's fastest-growing spirit with projected 10% annual growth through 2030, while mezcal has transcended its niche status. The paloma cocktail is positioned as the next major trend.

Read at www.theguardian.com