Mexican liquors are famous because of its smoky mescals and vegetal tequilas, but these two are not the country’s popular offerings. Talking about Mexico and booze, tequila is famous among all. Even Mezcal and Sotol comes after tequila, but there are very few people who will tell you about Mexican liqueurs. Mexico’s liqueur game is a wonderful drink and has diversified qualities. From a supremely balanced fernet to delightful spicy chili liqueurs, the Mexican liqueurs come in amazing taste that you should try once.
Type of alcohol
1. Paranubes Rum
Paranubes Rum, a completely pure and uninterrupted kind of raw material that holds not only the flavor but also the feel of a place of origin. Preparation of this ultimate rum is done by fermenting the fresh juice of sugarcane grown without fertilizer or pesticide in the fertilized soil of master distiller Jose Luis Carrera’s farm. Now it is clear that the rum has no additives. Spreading the flavor of this wonderful spirit to the world is amazing, and this is something anyone is going to miss in the cloud forest of Sierra Mazateca, the huge mountains of Oaxaca, Mexico.
Mexicans were consuming white beverage for at least 2000 years. It’s been the elder ancestor of mescal and tequila. Pulque comes with a low amount of alcohol content (between 2% and 8%) and is prepared by fermenting rather than distilling- the sap of agave and the spiky plant which forms the base of several Mexico’s alcoholic drinks.
Sour and bubbly, pulque has given something different to enjoy in recent years. Thanks to the young crowd who were looking for a new option to replace beer.
3. Pierde Almas Ancestral Corn Whiskey
Mexico is the native home of corns and the place where Italians found polenta. Mexicans are the ones preparing alcohol for a long time even before the Spaniards arrived. Although Mexicans are making whiskey, there are two products in the U.S. that showcase the worldwide culture of Mexican corn. Jonathan Barbieri, the founder of Pierde Almas, was also an artist. His creativeness designed labels and experiments resulted in whiskey.
It is strong and full of distinct corn flavor. It is a white whiskey and therefore there is no reason to shatter the corns.
Tejuino is among the other famous drinks on the Mexican streets. This popular drink is from a similar type of cornbread useful in making tortillas and tamales. Especially popular in the western state of Jalisco, the drink is more concentrated and stodgier in comparison to tepache with the taste of white corn which mixes effectively with a powdering of lime and salt.
5. Bacanora (Sonora)
The drink originated from the distillation of Yaqui or Yaquina agave and is also known by the name mescal wine. It offers a sweet taste although it stores more alcohol than tequila. It was brought into existence 300 years ago. Plutarco Elías Calles, the state governor of Mexico, banned it and became the reason for disappearing distilleries. In Today’s world, small producers have brought the business into action. The content of alcohol in the drink ranges from 38 to 55 degrees.
6. Sotol (Chihuahua, Durango, Coahuila)
Purify yourself with the Sotol, the agave that grows in Chihuahua dessert. The drink has got a smoky flavor, derived from firewood and earth and it is also useful in religious ceremonies and rituals. It’s a saying that the first glass of 38-45 proof liquor sharpens up the senses and second glass works on conscience. The most important thing is that it’s getting old with wereke, damiana, ojase or green apple.
7. Sierra Norte Whiskey
Sierra Norte Whiskey is a fine work of Douglas French, a mescal producer who made Scorpion mezcal outside of Oaxaca. He looks upon Sierra Norte as a golden chance to bring back to life to this endangered species of native corns, and therefore every bottle defines the category of corn filled into it. Presently there are three varieties, a white, black, and yellow. Makers store it in French oak for eight months, and therefore they have woody tannins balancing against corn richness.
8. Yolixpa (Puebla)
Yolixpa is a Mexican drink native of Cuetzalan and is similar to Jalisco tequila, Mexican tepache, Oaxacan mezcal, and pox Maya. The real flavor of yolixpa is strong and bitter brandy because of mixing the honey or piloncillo. It is also useful for reducing stress, stomach aches, and allergies. The different flavors of Yolixpa are natural, orange, coffee, and coconut. The drink is not from Cuetzalan only, but also from Ayotoxco de Guerrero, Acapulco, and Zacapoaxtla.
From the Cuetzalan town, the name of the drink means “medicine from the heart”. Two folk healer named Totonaca and Nahua used it for curing stomach and respiratory illness. This combination is a mixture of water, hard liquor, and 20 aromatic herbs, and now unrefined sugar or honey which mixes with it for making counteract the originally bitter flavor.
9. Rompope (Puebla)
Welcome the Mexican holiday cocktail Rompope that taste like eggnog and its recipe is from Spanish egg punch known as ponche de huevo. The drink got recognition in the 17th century by nuns in a Puebla convent. The taste for rompope spread all over Mexico after the nuns perfected the recipe and started selling the sweet and fragrant drink.
Christmas and the New Years Eve is the high time for consumption of the creamy drink. Well, it is a good idea to drink it during a birthday party or a dessert. You can serve the alcohol over ice or warm depending upon the season and the taste preference.
10. Posho Pox (Chiapas)
Posh O Pox is a tasty mixture of corn, wheat bran, unrefined sugar, and sugar. Earlier the drink was useful for the ceremonial purpose as well as for healing (the natives of the Chiapas Highlands treated it the link between the material and spiritual worlds). Gradually it came to be used as a favorite drink in southeastern Mexico. It is made of household hearths and liquor.