Agave GWP

Agave spirits are a diverse and deeply traditional family of distilled drinks made from the agave plant, native to Mexico and parts of Central and South America. While tequila and mezcal are the best-known examples, the category also includes regional specialities such as bacanora, raicilla, and sotol (the latter technically made from a related desert plant rather than agave). Each style has its own geographical, cultural, and production identity, but all share a common foundation: the transformation of the agave’s core, the piña, into complex, expressive spirits.

Agave plants are slow-growing succulents, with some varieties taking up to 25 years to mature. Their sugars develop gradually, influenced by soil type, altitude, and climate. This means terroir plays a major role in the flavour of agave spirits, much like in wine or single malt whisky. Once harvested, the piñas are cooked to convert their inulin-rich carbohydrates into fermentable sugars. Tequila producers typically steam them in large ovens, while mezcaleros often roast them in underground pits lined with volcanic rock, which imparts a distinctive smoky character.

Fermentation is usually carried out using natural yeasts, which can vary from batch to batch, giving artisanal agave spirits remarkable individuality. Distillation methods also differ: tequila is often distilled twice in copper pot stills or stainless steel columns, while mezcal is frequently distilled in small copper or clay pot stills, depending on regional tradition.

Tequila must be made from at least 51% blue weber agave (100% agave for premium bottlings) in designated regions, primarily Jalisco. It ranges from unaged blanco styles, crisp, vegetal, and peppery, to reposado (rested in oak for at least two months), añejo (aged one to three years), and extra añejo (aged over three years), which can take on a complexity akin to fine whisky or brandy.

Mezcal, by contrast, can be made from over 30 species of agave and is produced across several Mexican states, with Oaxaca being the heartland. Mezcal often has an earthy, smoky profile, though modern producers also craft lighter, more floral expressions. Like tequila, mezcal may be bottled joven (unaged), reposado, or añejo, each stage adding different layers of flavour.

Other agave spirits include bacanora from Sonora, which is typically lighter and more herbal; raicilla from Jalisco’s coastal and highland regions, often more rustic and aromatic; and sotol from Chihuahua, Durango, and Coahuila, made from the desert spoon plant and offering grassy, spicy, and mineral notes.

In recent years, agave spirits have surged in global popularity, not only in cocktails, such as the Margarita, Paloma, and Mezcal Negroni, but also as premium sippers. Enthusiasts are increasingly seeking small-batch, artisanal bottlings that highlight the craftsmanship and cultural heritage of Mexico’s master distillers, known as maestros mezcaleros.

Our Agave Spirits selection spans classic tequilas, smoky mezcals, and rare regional specialities, from crisp, citrus-led blancos to rich, oak-aged añejos. Whether you’re mixing a refreshing cocktail or sipping slowly to savour the plant’s complex transformation, agave spirits offer a world of flavour rooted in centuries of tradition and terroir.