Alcoholic beverages made from agave, also called maguey, are a Mexican staple, but their global popularity has increased considerably in recent years. From the traditional pulque, to raicilla, to sotol, there is an agave drink for all preferences. The best-known varieties, both on the national and international levels, are tequila and mezcal. In 2022, the
Tequila or mezcal, what’s the difference?
Tequila is made from the blue agave that grows in the
state of Jalisco, particularly around the city of Tequila, and in some municipalities of other states. Mezcal, on the other hand, can be made from any type of agave and it is produced in around nine states. However,
about 90 percent of production is concentrated in the state of Oaxaca. Due to their protected designation of origin, for these spirits to be considered authentic, they must have been produced in their regions of origin. Both beverages have different methods of production and distinctive flavor profiles. While mezcal typically has a more
artisanal mode of production and more earthy flavors,
tequila production requires older, more mature blue agave plants and tends to have a sweeter profile.
Mezcal and tequila exports are at an all-time high
The rising popularity of tequila and mezcal in international markets has meant a rise in exports. For instance, between 2017 and 2022, the
export value of distilled agave beverages increased by around 95 percent. The
number of for-export mezcal brands increased by about 97 percent in the same time span, and the United States has consistently been the
main country of destination for tequila exports, with over 338 million liters exported in 2022.
Problems for the industry
The increased demand for tequila and mezcal has a positive impact on sales. However, there have been some negative consequences in terms of cultivation and production. Due to the artisanal production and the aging process of both the plants and the beverages, total production takes a few years. With the current levels of demand, many producers are choosing to harvest less mature plants, impacting the quality of the product. The land area of cultivation also represents a problem. Since the harvested area tends to be less than the cultivated area, more area is needed to meet demand, which in turn has consequences for deforestation. Moreover, like other crops, harvest has been affected by climate change and pollution.
Around a fifth of the area cultivated with agave can usually be harvested and, although the overall harvest since 2017 has increased by about 21 percent, it is still less than ideal to cover both national and global demand.
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