So, you’re a responsible adult planning your first visit to Mexico and wondering which special Mexican alcoholic drinks you can try? Or maybe you want something unique to bring back home as a gift or an exotic addition to your home bar. If that sounds like you, you’re in the right place! This piece is your first step into the world of Mexican spirits, perfect if you’re eager to go beyond just tequila with salt and lime. We’ll cover both well-known favorites and lesser-known gems we’ve discovered right here in Mexico. We hope our enthusiasm, excitement, and curiosity shine through in every word. Enjoy reading, and nos vemos pronto!
Mexican Alcoholic Drinks Before Tequila and Mezcal.
Among the most intriguing elements of Aztec culinary culture were those chocolate-based beverages. They often whipped them up with chili peppers and perfumed flowers. Occasionally, sacred mushrooms (teonanacatl) made their way into the mix—an otherworldly twist reserved for special rituals. Drinking, in general, played a key role in Aztec ceremonies. Their favorite alcoholic drink was pulque (octli). What’s that? Well, it is the fermented sap of the agave plant. Aztecs believed that it was a gift from the 400 rabbit gods (Centzon Totochtin) who represented joy and revelry.
But pulque wasn’t the only boozy tradition they passed down. Up north, the Tarahumara people still brew tesguino—think of it like a corn-based beer. Meanwhile, in southern regions, folks continue to make balche, a honey-infused drink with a bittersweet edge. They reserved balche for special moments, often as a ceremonial offering to appease the gods. All in all, these ancient drinks paint a fascinating picture of just how rich and diverse the early Mexican drinking scene really was—and still is!
Mexico City still has a few hidden corners where the ancient art of pulque-making lives on (e.g., Milpa Alta, Xochimilco), complete with age-old rituals like singing and incantations—just like in the days when the goddess Mayahuel watched over its creation. Because pulque was a sacred drink, people had to prepare it with the proper ceremonies; otherwise, it would lose its special qualities almost overnight.
Who Is Mayahuel and What Does She Have to Do With Mexican Alcoholic Drinks?
In Aztec mythology, Mayahuel (pronounced “mah-yah-wel”) is the goddess of fertility. The legend has it that she was the one who introduced humankind to the wonders of the agave (also called maguey) plant and its magical fermented beverage, pulque (octli). Legends often described her as a goddess with four hundred breasts. These breasts were enough to feed her 400 children, known as the Centzon Totochtin, or “400 Rabbits,” who represent the many faces of inebriation. Not only does this imagery highlight her role as a fertility goddess, but it also speaks to the plentiful milky sap of the agave.
Just like the succulent agave fruits were likened to her breasts, the pointy tips of the leaves stood for their nipples, connecting the plant with Mayahuel’s motherly nature. Her most prominent “child” is Ometochtli, the deity of pulque. Artists and storytellers often showed Mayahuel as a naked woman sitting among maguey plants—or sometimes perched on a turtle’s back—holding a cup of pulque. This portrayal emphasizes her connection to both the Earth’s fertility and the life-giving essence of the agave.
Human Spin on the Story of the Goddess
One Aztec legend puts a more human spin on her story. Mayahuel was originally a farmer’s wife. One day, she spotted a fearless rabbit frolicking in the fields, cheerfully gnawing on maguey leaves. Intrigued, she took some leaves home, extracted their sap, and ended up creating the aromatic, mildly intoxicating drink we call pulque. After her death, this marvelous invention earned her a spot among the gods. Some tales describe her as the spouse of Patécatl or Xochipilli. They both had something to do with pulque, fertility, and the enjoyment of life’s pleasures. In every version of the myth, though, Mayahuel remains the nurturing spirit behind agave and pulque. Whenever you raise a glass of this ancient Mexican alcoholic drink, you’re sipping on a centuries-old tradition that traces back to the bounty and generosity of Mayahuel.
Another Legend of Mayahuel
According to one tale, Mayahuel was the beloved of the wind god, Ehécatl. In another legend, her grandmother, Tzitzimitl, held her captive in the heavens. Along came Quetzalcoatl, transforming himself into the wind to whisk Mayahuel away so that people on Earth could learn her secrets. The most important of which was how to make octli (pulque), as well as dance and sing in celebration.
But Tzitzimitl was not about to let them get away. She dispatched her demons to track the lovers down. Though Quetzalcoatl tried to hide them by turning both himself and Mayahuel into the branches of a tree, the demons saw through the ruse and tore Mayahuel apart. Heartbroken, Quetzalcoatl buried her bones in the earth. From these remains grew the maguey plant, giving humanity one of its most precious gifts: the agave and, ultimately, pulque.
Pulque: A Sip of Ancient Mexico
Pulque has been around for more than a thousand years in central Mexico. This milky-white ancient Mexican alcoholic drink, with an alcohol content hovering between 3% and 8%, boasts a tangy, yeasty flavor. It also has a slightly viscous texture—all thanks to the sap of the American agave plant.
Crafting pulque is no quick task. Deep within the agave’s core, a tall flower stalk forms, storing up sugars. Once producers cut it, they carve a small basin into the plant to collect the sweet sap. Using steel ladles, bamboo tubes, or gourd scoops, they draw out sap and then leave it to ferment in dedicated vats for up to two weeks. Throughout this delicate process, there are plenty of rituals and even superstitions to prevent spoilage. But there’s a bittersweet twist. Once you tap the plant for sap, the agave itself is doomed. When you think that it takes about 12 years of growth before it can yield pulque in the first place, it makes one think of this sacrifice.
After fermentation, pulque is typically shipped in barrels. It has to be enjoyed pretty quickly, because if you let it sit too long, it starts to go bad. Before the Spanish conquest, pulque was considered sacred and reserved for a chosen few. Once the colonial era began, however, it trickled down to everyday folks, peaking in popularity by the late 19th century. By the 20th century, though, it found itself losing ground to European imports like beer and wine.
In recent years, pulque has been making a small comeback, with some producers canning it to extend its shelf life. The downside? Those unique flavors can get lost in the process. If pulque makers can crack the code on transporting the fresh stuff without compromising its character, this ancient drink could once again win hearts—not just in Mexico, but around the world.
How Tequila Has Become a Global Star?
The town of Tequila in Mexico traces its Spanish founding back to around 1530, thanks to Cristobal de Onate. Early Spanish conquistadors stuck to their beloved brandy, showing little interest in native agave-based spirits. But by 1758, the Cuervo family saw the potential in the region’s blue agave fields and kicked off large-scale production near Tequila. Fast-forward to 1795, and Mexico’s first official distillery was up and running. It was churning out what they called “Mezcal Vino de Tequila”—eventually shortened to “tequila.”
After Mexico’s independence in 1821, local distillers upgraded their methods, and in time, tequila started making a name for itself. This Mexican alcoholic drink is said to have snagged an award in Chicago, though the precise date can be murky. Either way, tequila’s early global run was fairly slow. It wasn’t until well into the 20th century that word really got around.
How It Made Its Way to the US
What really gave tequila a push in the United States was the Jose Cuervo brand, which stepped up its export game around 1964. Then the 1968 Olympics in Mexico City put Mexican culture—and tequila—on the world’s radar.
As this alcoholic drink soared in popularity, it sometimes sacrificed quality for quantity. By the late 1970s, Mexico decided to protect tequila’s identity. The authorities officially reserved the term for spirits produced in certain regions under strict standards. Come the late ’90s and early 2000s, tequila exploded worldwide and especially in the U.S. Eventually, it drew big-name beverage companies into the agave business. From small-town roots to a global phenomenon, tequila’s journey has been anything but dull.
What’s Inside Your Bottle of Tequila?
Connoisseurs often describe the flavor of Tequila as fresh, crisp, and remarkably clean. If you crack open a new bottle and you can smell earthy or citrusy aromas, there’s a good chance it’s free of additives. But if you pick up a distinct whiff of vanilla—even more so in something that’s not barrel-aged—you might suspect there’s something extra in the mix.
So what do producers usually add in? Common culprits include oak extract, caramel, and glycerin. Producers sometimes rely on these additives to smooth out rough flavors, deepen the color, or give the tequila a richer taste. While each of these extras can make the spirit taste appealing, they also hide the true essence of the agave. What does this mean in practical terms? Well, it is simple; you don’t get the real, natural flavor profile that made tequila so special in the first place.
Tequila: Mexico’s Regal Spirit Under Strict Standards
Tequila, one the most iconic Mexican alcoholic drinks, operates under a strict set of rules—though not quite the same as Germany’s Reinheitsgebot for beer. In Mexico, the Norma Oficial Mexicana (NOM) works hand in hand with the country’s Denomination of Origin to regulate everything from where tequila can be made to what ingredients go into each bottle. Under these standards, tequila must come primarily from Jalisco (with a few approved areas in neighboring states). The producers must use Blue Weber agave, and follow specific processes for cooking, fermenting, and distilling. Producers making 100% agave tequila rely only on Blue Weber sugars, while mixto tequila can include up to 49% other sugars.
Interestingly, Mexican rules do allow up to 1% of certain additives. What are those additives? As already mentioned, very often producers add things like glycerin, caramel coloring, or oak extract—to fine-tune a tequila’s flavor or appearance without having to disclose it separately on the label. This is one key difference from the Reinheitsgebot, which famously restricts German beer recipes to just four ingredients: water, malt, hops, and yeast. Still, the NOM and Denomination of Origin laws ensure that the heart of tequila remains true to its Mexican roots, preserving its character and authenticity in every glass.
Mezcal: The Soul of Roasted Agave
Mezcal is born by distilling the juice of the agave plant. It takes its name from the Nahuatl words for “cooked agave.” You can only call it mezcal if it comes from certain types of agave grown in specific regions—ten Mexican states in total, with Oaxaca and Michoacán being two of the best-known.
Once the Spanish arrived, they brought copper stills in the 18th century, which kicked off more widespread production. Colonial officials tried to clamp down on it, supposedly to “protect public health,” but really to defend other financial interests. Still, local mezcaleros found ways to keep their craft alive, handing down skills through generations.
What truly sets this Mexican alcoholic drink apart is its artisanal spirit. No matter how advanced technology gets, if you want real mezcal, you’ve got to roast those agave hearts in underground pits. This time-honored technique is why bartenders, chefs, and connoisseurs show such respect for the drink. It’s a living tradition that captures the very essence of Mexico’s heritage.
Sotol: The Desert’s Hidden Spirit
Sotol is made from the desert spoon plant (Dasylirion), often described by locals as “the palm with tall, slender leaves.” You’ll find it perched in the rugged mountains of Chihuahua. It loves rocky soils just about anywhere it can stretch its roots. Like agave, it’s part of the asparagus family (that’s right, your favorite succulent-cum-veggie line!), but it’s not technically an agave. And while it may take 10 to 15 years to mature, Dasylirion doesn’t wither after flowering—unlike many of its agave cousins.
What makes sotol so special is how much it showcases its surroundings. Plants grown in forested regions deliver aromas of pine, mint, and eucalyptus, while those raised in the desert can take on more mineral, earthy, and even leathery tones. Producers from Chihuahua, Coahuila, and Durango all have their own spin on this rare spirit, ensuring that no two sotols taste exactly the same. It’s a real testament to the rugged landscapes—and the patient hands—that bring it to life.
If you’re lucky, you might be able to find it at the Soriana stores in downtown Cancun.
Xtabentun: Traditional Mexican Alcoholic Drink from Yucatan.
Xtabentun (pronounced “shtah-ben-TOON”) is a sweet, aromatic liqueur from Mexico’s Yucatan Peninsula. Rooted in ancient Maya traditions, it’s made by fermenting honey from bees that feed on the local xtabentun flower, then blending it with anise seed and a rum base. The result? A smooth, lightly spiced drink with a distinctive honey-anise flavor and a whisper of herbal warmth.
One reason Xtabentun stands out is its floral backstory. The name comes from the Maya word for a climbing vine with delicate, aromatic blossoms that bees love. Local producers often say these blossoms lend the honey a subtle, floral character before it’s ever turned into liqueur. Over time, rum and anise got mixed in, adding complexity and a gentle kick.
Traditionally, people in the Yucatan enjoy Xtabentun neat, sipped slowly as a digestif. But its sweet, licorice-like quality also makes it a fun twist in cocktails—try it in place of other anise spirits to give your drink a tropical flourish. Whether you’re exploring Mayan history or just craving a sip of something unique, Xtabentun offers a taste of the Yucatan’s rich cultural tapestry—one enchanting flower blossom at a time.
By the way, if you are in Cancun or Merida, chances are you will be able to find this drink in the alcohol section of supermarkets like Chedraui or WalMart. We know this for a fact, because we have seen it there.
Conclusion: A Toast to Mexico’s Liquid Heritage
From ancient pulque to the modern allure of tequila and mezcal, we’ve only scratched the surface of Mexico’s rich tapestry of alcoholic drinks. Each sip tells a story—of centuries-old traditions, regional terroir, and the deep cultural roots connecting people to the land. Of course, no single list could ever capture every fascinating spirit Mexico has to offer, so consider this your invitation to explore further.
Have you come across another Mexican alcoholic drink that deserves a shout-out? Let us know in the comments below! We’d love to add more gems to our ever-growing guide. Until then, thanks for reading, and ¡salud! May your next glass be filled with all the flavors and history this incredible country has to offer.
For more of Mexico’s delightful natural offerings, we invite you to explore our article on the Mexican avocado.
