The world of agave spirits can feel overwhelming at first—the more you learn, the more there is to discover. But there’s no need to worry. If you’re just beginning to explore this distinctive category of distilled spirits, the best place to start is with the foundation itself: agave, the plant that defines their character, flavor, and authenticity.
Evolution of Agave
The agave genus has existed for thousands of years, and naturally, it has developed a rich and fascinating history over time. Once considered a sacred plant by the Aztecs, agave has since become an essential source of nourishment, utility, and cultural pride for the people of Mexico. It is also the foundation behind some of the world’s most distinctive agave spirits—a story we’ll explore more deeply later on.
As a member of the asparagus family, this remarkable plant has evolved to thrive in rocky, mountainous landscapes. Its sharp, spiny leaves serve as a natural defense, protecting the sweet heart of the plant from predators. The agave’s towering stalk, known as the quiote, can grow up to 20 feet tall and safeguards its seeds, which bloom only once during the plant’s lifetime.
Harsh environmental conditions pose little threat to this resilient species. Agave has mastered survival under Mexico’s intense sun and limited rainfall. To conserve energy and moisture, it prefers cooler evenings, carrying out most of its photosynthesis at night. This is also when its pores open, allowing it to absorb rainwater efficiently, which is then stored within its thick, fleshy leaves.
With over 250 different species, agave stands as a true evolutionary marvel and the heart of authentic agave spirits.
5 Types of Agave Spirits
Back to the world of spirits—after all, we’re not biologists, but enthusiasts of life’s finer pleasures. Tequila, mezcal, raicilla, bacanora, and sotol all fall under the broad category of agave spirits, and their primary differences lie in where they are produced. Much like Champagne, Cognac, or Bourbon, denomination of origin plays a key role in how these spirits are defined and understood. Let’s take a closer look at some of these distinguishing characteristics:
Tequila
Among all agave spirits, tequila is undoubtedly the most well-known. However, it may come as a surprise that before it was officially called tequila, it was simply known as mezcal.
The word mezcal (which we’ll explore in more detail later) comes from the Nahuatl terms Metl and Ixcalli, meaning “agave” and “cooked.” For this reason, any spirit made by cooking agave can technically be considered a type of mezcal.
What we recognize today as tequila originally began as Vino de Mezcal de Tequila. Tequila is, in fact, a town located in the central region of the state of Jalisco. Producers were so confident in the quality of their mezcal that the name of the place eventually became the name of the spirit itself.
While tequila can legally be produced in five different Mexican states, Jalisco remains the heart of its production, accounting for approximately 99% of all tequila made. The remaining one percent comes from Tamaulipas, Nayarit, Guanajuato, and Michoacán.
Despite being one of the most regulated agave spirits in the world, identifying a high-quality tequila can still be challenging for uninformed consumers. When a label simply states “tequila,” it means the spirit contains at least 51% distilled sugars from Blue Weber agave, with the remainder often derived from other sources such as sugarcane spirits. For a truly authentic experience, look for bottles clearly labeled “100% agave.”
Another important factor to consider is that, by law, tequila may contain up to one percent additives. These can include caramel coloring (to enhance color), glycerin (to create a smoother mouthfeel), oak extract (to impart an aged flavor), and sugar-based syrups that can introduce virtually any desired taste. Naturally, these additives can alter—and in some cases mask—the true flavor of the agave. To experience agave spirits in their purest form, it’s worth researching what’s inside the bottle and choosing a product that prioritizes authenticity.
Mezcal
Mezcal has one of the broadest denominations of origin in the world of agave spirits, spanning nine Mexican states: Oaxaca, Puebla, Durango, Zacatecas, Michoacán, Guerrero, Tamaulipas, San Luis Potosí, and Guanajuato. While Oaxaca produces the largest volume of mezcal and often receives the most attention, some of the finest expressions can be found in other regions as well.
Technically, mezcal can be made from any of the 252 known agave species, although only about 50 are used in production. Even within this diversity, Espadín remains the most common variety, accounting for approximately 85% of all mezcal produced. Regardless of the agave species selected, mezcal regulations require that it be made from 100% agave. No added sugars are permitted, preserving the spirit’s authentic character and highlighting the true essence of agave spirits.
Raicilla
Raicilla is, in essence, very similar to mezcal. However, because it is not produced within the states covered by mezcal’s denomination of origin, it carries a different name.
This distinctive spirit originates in the western region of the state of Jalisco, where the Rodacanthe agave variety is most commonly used in its production. Often distilled only once, raicilla is known for its vibrant green, herbal, and vegetal notes. While it has yet to achieve the widespread recognition of mezcal or tequila, raicilla remains a regional favorite and one of the more intriguing agave spirits for those seeking something less conventional.
Bacanora
Bacanora is a distinctive agave spirit found exclusively in the mountainous regions of Sonora, a northern state of Mexico. It is typically produced using a single species of agave, a variety closely related to Espadín.
History plays a central role in bacanora’s identity, earning it a reputation similar to Mexico’s version of moonshine. In the early 20th century, Sonora’s governor—a deeply religious man—viewed alcohol consumption as sinful. During his administration, both the production and consumption of alcohol were strictly prohibited, forcing bacanora producers to operate in secrecy.
After his death, restrictions on consumption were quickly lifted, but production laws were oddly left in place. This legal gap persisted well into the 1990s. By the time regulations were finally relaxed, many producers had become so accustomed to working underground that adapting to formal production methods and rebranding the spirit proved challenging.
To this day, only a handful of brands have brought bacanora to market, and even fewer hold export licenses. As a result, this rare agave spirit is best discovered and enjoyed at its place of origin.
Sotol
Sotol is often grouped among agave spirits, although technically, it is not truly an agave-based spirit. Yes—you read that correctly.
While its base plant, Dasylirion—commonly known as Desert Spoon—belongs to the same asparagus family, it is not classified as an agave. Despite this distinction, sotol is frequently included within the broader category due to its similar production methods and cultural context.
Sotol is produced primarily in the Mexican states of Durango, Chihuahua, and Coahuila, and it shares several traditional techniques with mezcal. In recent years, this distinctive spirit has gained increased attention, benefiting from the growing global interest in agave spirits and artisanal Mexican distillation.
From tequila to mezcal, raicilla, bacanora, and even sotol, agave spirits tell a story of land, tradition, and resilience. Each expression reflects not only regional identity, but also centuries of craftsmanship rooted in respect for nature and raw ingredients.
At NatBeeBlue, we celebrate this heritage by honoring authenticity, sustainability, and the natural origins behind every product we stand for. Exploring agave spirits is more than discovering a drink—it’s an invitation to connect with culture, craftsmanship, and the purity of ingredients shaped by time and place.
Discover more articles like this on our blog Agave Syrup: What It Is, Benefits, Uses, and How to Choose the Best One.
Frequently asked questions about agave spirits
Which liquor is similar to tequila?
The liquor most similar to tequila is mezcal, as both are made from agave. The main difference lies in the type of agave used and the production method.
How strong is agave liquor?
Most agave spirits have an alcohol content ranging from 35% to 55% ABV, depending on the style and distillation process.
What is the best agave for mezcal?
Espadín agave is the most commonly used and versatile variety for mezcal production, although wild varieties such as Tobalá or Tepeztate offer more complex flavor profiles.
What is an agave spirit?
An agave spirit is an alcoholic beverage distilled from agave or related plants, such as sotol, and represents deeply rooted artisanal traditions in Mexico.
