Photo by Janaap Dekker

Mayahuel, the Aztec goddess, produced from her breast from the first alcoholic drink of the Americas.

Called pulque, this spirited beverage gave rise to mezcal and tequila, Mexico’s national drink.

Like their country of denomination, the history of these libations reflect the turbulent growth of Mexico herself.

Originating in the indigenous populations, transformed by foreign invasions, and finally building identities of their own after a revolution, the offspring of pulque are emerging as the world’s greatest new spirits.

Although mezcal and tequila have been the most under-appreciated and misunderstood spirits on the market, this past decade may well be tequila’s golden age, an era of enlightenment.

People are educating themselves about the creation process and flavor complexities of mezcal and tequila.

No longer is mezcal the drink you race to the bottom of in order to eat the worm. Nor is tequila a drink merely to be tolerated and masked by a lick of salt and a bite of lime.

On the contrary, people are eschewing chasers and opting for these Latin spirits to be served in brandy snifters to enhance the true nose, as they sip and savor every drop.

The tantalizing tang that separates mezcal and tequila from any other libation is an honor owed to the magical flavor of the agave plant. Agave, meaning "noble" or "admirable" in Greek, is also called maguey, a word derived from the Náhuatl language.

Commonly mistaken to be part of the cactus family, the agave plant is a member of the agavacea family, whose characteristics can be likened more to lilies and aloe. While nearly 400 different agave varieties exist, only a handful are used to produce 100 percent agave spirits.