Gin is a truly global spirit.
It was born in the Netherlands, came of age in London, and endured our changing tastes for more than a century before getting its own Betty White-style comeback in the early 2000s.
Modern cocktails have ushered in a “gin boom” that has taken this old-school spirit all over the world.
But gin is still often associated with London’s eponymous dry style, Spain’s Mediterranean flavors, or the “new world gins” coming from craft distillers in the US.
No one thinks about “Mexican gin” as a category outside of Mexico, and, as always, I’m here to tell you why you should.
Mexican Gin: How it started, how it's going
A botanical spirit 🌿
Mexico is one of the most biodiverse countries in the world. There’s a huge variety of botanicals available… and gin is a spirit defined by its botanicals.
Gin is also the most popular spirit here, after tequila and mezcal, and it’s faster to make than both of those, and even aged spirits like whiskey. So, there’s been no shortage of new brands entering the local market.
This week, we’re talking to two producers who represent the different styles that have come to define Mexican gin for me:
- One making a traditional, dry style in Querétaro
- And another that's making a more experimental version inspired by Chihuahua
