For an unforgettable Mexican evening in 2022, try the new Tequila & Mezcal Experience at Hacienda Sisal. It’s a fantastic way to learn more about Mexico’s famous spirits and sample five different premium brands that are the perfect pairing for a tasting menu of delicious dishes.

Chef Jennifer is your guide to the fascinating world of tequila and mezcal. She begins by presenting Mexico’s miracle plant, the maguey or agave, of which there are around 264 varieties. Tequila and mezcal may be the most famous liquors, but there are others such as sotol from Chihuahua and bacanora from Sonora that are also made from the juice of the agave.

Tequila can only be made from the blue agave or agave azul (Agave tequilana Weber) and production is exclusive to the state of Jalisco and parts of Nayarit, Michoacán, Guanajuato and Tamaulipas. In Jalisco it grows in the fertile volcanic soils around the towns of Tequila, Amatitán, Arandas and Atotonilco.

In contrast, mezcal comes from Oaxaca and can be produced from different maguey plants such as raicilla, jabaili, coyote and arroqueño. Mezcal is only distilled once, which gives it a distinctive smoky flavor.

The origin of tequila

The pre-Hispanic cultures of western Mexican had a variety of uses for the blue agave, one of which was to ferment the sap to make an alcoholic drink. However, the history of tequila and mescal really begins in the 16th century with the coming of the Spaniards.

Exactly when Spanish settlers in the Tequila valley first sampled the aguamiel or honey syrup squeezed from the roast heart of a blue agave plant and thought of fermenting and distilling it is unclear, but by the end of the 16th century the first “mescal wine” was being produced in Nueva Galicia (Jalisco).

The colonial authorities initially frowned on the practice and banned the production of all Mexican liquors that could compete with wines and brandies imported from Spain. However, ranchers continued to distill moonshine tequila and sell it to merchants, missionaries and miners in ever-increasing volumes. By the mid 17th century, the government was turning a blind eye to production and even began to levy taxes on it. In 1758, the governor of Nueva Galicia gave the Cuervo family the first concession to distill the liquor and in 1795, a royal license to produce mescal wine.

Chef Jennifer will explain how the pineapple-like piña or heart of the maguey is harvested by field workers known as jimadores when the plant is between eight and 12 years old. The piña is then cooked and crushed to release the sugary juice. Around 25 kilos of raw agave is needed to produce one liter of tequila. The juice is poured into fermentation tanks, yeast is added and after 30 to 48 hours of fermentation, the juice is distilled at least twice and left to rest.

Know your tequilas

You’ll soon be sipping your tequila as a connoisseur and will be able to tell the different between tequila blanco, reposado and añejado!

A different tequila or mezcal is served with each dish on the five-course tasting menu and they all complement the flavors to perfection.

A tequila blanco is served with a shrimp aguachile appetizer. Blanco is the youngest tequila. Arrachera steak tacos follow with a Reposado tequila. Reposados are stored in oak barrels for one year, giving them a hint of wood and caramel. Cochinita pibil sopes are then served with mezcal and the main course is salmon a l’orange flambeéd in tequila and served with an añejo tequila. Añejo tequilas are stored in barrels for three years and extra añejos for more than three years, giving them an even smoother flavor.

For dessert, almond cake and brownie and a sweet and mellow tequila-almond liqueur are a heavenly combination.

Reservations are required for the Hacienda Sisal Tequila and Mezcal Experience. Price per person $950 pesos, tax included. 50% off if you have the REFINE All-inclusive package. Monday and Friday, 6 p.m. to 8 p.m. The minimum size of the group is eight and the maximum 12 people.

Don’t miss this experience, book your table today