Gin – Mexico is one of the countries with the largest biodiversity in the world so it was only a matter of time before creative distillers applied Mexico’s herbs, flowers, spices and citrus to making gin.
W
ine – Although Mexico has been producing wine for centuries, it has only recently gained popularity. Highly taxed and with little demand, Mexican wineries have historically struggled to keep afloat. Mexico has been more of an agave and beer drinking nation but there has been a shift towards wine and, this increased volume has allowed wineries to increase production to export.L
iqueurs – much like gin, Mexico’s vast biodiversity makes for an endless bounty of ingredients for liqueurs. Many of the Mexican liqueurs don’t represent a single flavor but a concept of Mexican gastronomy or culture. For example, a liqueur that captures the flavors of Day of the Dead or the milpa (the traditional Mexican intercropping system, primarily known for its cultivation of corn, beans, squash, among others)