America

MEXICO

Mexico’s stature is built on a spectrum, not a single spirit. Tequila is anchored by a state-held Denominación de Origen and NOM‑006, which codify blue Weber agave, defined production zones and certification down to the label. Mezcal follows NOM‑070 and often stays closer to artisanal practice: pit-oven cooking, tahona or hand crushing, wild or cultured ferments and copper pot distillation in the palenque; its DO spans multiple states with Oaxaca as the emblematic core. Along Gulf and Pacific sugarcane belts, rum adds a third dialect—molasses or fresh cane, column or pot still choices, and cask maturation tuned to climate. Here, regulation, landscape and technique interlock like an appellation system for spirits.

MEXICO

Mexico’s stature is built on a spectrum, not a single spirit. Tequila is anchored by a state-held Denominación de Origen and NOM‑006, which codify blue Weber agave, defined production zones and certification down to the label. Mezcal follows NOM‑070 and often stays closer to artisanal practice: pit-oven cooking, tahona or hand crushing, wild or cultured ferments and copper pot distillation in the palenque; its DO spans multiple states with Oaxaca as the emblematic core. Along Gulf and Pacific sugarcane belts, rum adds a third dialect—molasses or fresh cane, column or pot still choices, and cask maturation tuned to climate. Here, regulation, landscape and technique interlock like an appellation system for spirits.