The most famous of the agave spirits, tequila’s commercial history dates back to the mid-1800s. Tequila is made from Tequilana Weber or Blue Weber agave and is produced mostly in Jalisco, Mexico. The key factor that separates tequila from other agave spirits is how the hearts of the agave plant are steamed instead of cooked in underground earthen ovens, which keeps the flavours crisp, clean and herbaceous.

Many agave spirits experts tend to say raicilla has a strong funky note thanks to extended fermentation times, making it a prime option for spirits aficionados who enjoy spirits like shochu and rhum agricole.

A spirit that can be made from more than 50 species of agave and produced in one of nine Mexican states. Mezcal must be made from 100% agave, and the specific production methods used determine which category the distillate will fall under from that point: Ancestral, Artisanal, and Mezcal.

Produced across 35 municipalities, Bacanora varies by producer due to differing production techniques. It must be 100% agave and bottled between 38–55% ABV, with ageing and additives permitted. The spirit was banned from 1915 to 1992, which explains why the Bacanora industry remains relatively young compared to other agave spirits.