In recent years, increasing attention has been focused on spirits made from the agave plant, particularly the most renowned of them all, tequila. The global popularity of tequila has surged, while other agave-based spirits such as mezcal, bacanora and raicilla are also experiencing a notable rise.

Tequila – the most popular distilled beverage made from the blue agave plant

It is important to note that the name ‘tequila’ is reserved exclusively for spirits produced in designated regions of Mexico. Although more than 270 species of agave have been identified, only around 40 are used in the production of agave spirits. The tradition of agave distillation dates back to the 16th century, when Spanish conquistadors introduced the art of distillation to Mexico. The local population quickly learned how to roast and process the agave plant, leading to the creation of the Americas’ first distilled beverage, mezcal.

The name mezcal derives from the Nahuatl word ‘mexcalli’, meaning ‘roasted agave’, a reference to the drink’s distinctive smoky flavour. This distinctive aroma, produced through a specialised roasting technique, contributes to mezcal’s compelling appeal. The range of flavour profiles is vast, influenced by the agave species, the region of cultivation, climate conditions and soil composition.

It is therefore no surprise that, beyond tequila, a growing array of agave spirits, such as sotol, are now emerging on the market, each offering a unique sensory experience. In Europe, including Hungary, the growing interest in Mexican culture and gastronomy has resulted in the proliferation of Mexican restaurants, which in turn has supported the spread of agave-based drinks.

The current trend in bars is locality: purchasing fresh, natural ingredients from nearby farms and producers. In gastronomy, this approach started quite a few years ago, and has been slowly appearing in the world of drinks as well.
Bars are opening across the world that are completely alcohol-free, but they try to give the guests the experience of socialising and a “bar experience”.

In Hong Kong, a very dear friend of mine opened a bar called The Savory Project, where the drinks have salty and umami notes instead of the usual fruity ones. But it’s also a trend in other bars to have two or three drinks on the menu that are more reminiscent of kimchi, or simply salty; for example, making a Martini with oysters. You may not find a passion fruit, a mango or a single strawberry in use in those bars. This trend has only appeared in Asia so far, but I believe it will spread to other parts of the world.

The gin craze recently reached Hungary, but it is slowly waning worldwide. However, agave distillates are gaining more and more space, e.g. tequila and mezcal.

Large hotels such as ours now give their bars much more space than 10-20 years ago. The bar is usually the cuckoo’s egg inside the hotel, can be extravagant, and are places where life is a little more relaxed. Kempinski is also creating better and better bars around the world.