Tequila
Bedrinks has consolidated its position as a benchmark for Mexican spirits in the Balearics thanks to an impressively in-depth specialisation in agave spirits. The company distributes tequila, mezcal, sotol, and raicilla, and also celebrates and publicises the rich tradition of these spirits, transforming every moment they are savoured into an authentic experience for the senses.
Tequila and mezcal: Bedrinks’ division with a Mexican flavour
On 15 April 2024, Bedrinks, in collaboration with the Entre Compas group, organised the first Agave Spirits event in Ibiza. The day focused on Mexican spirits and Ibizan distributor Bedrinks enjoyed the opportunity to show visitors its extensive portfolio and outstanding specialisation in this category.
The Bedrinks’ Mexican spirits catalogue invites you to explore the flavours, aromas, and textures that define these drinks. From robust, earthy mezcal to soft, aromatic tequila, each label selected by Bedrinks tells a story of tradition and craftsmanship.
An ambassador for the culture and traditions of Mexico, tequila is made from blue agave (Agave tequilana Weber var. azul) and its production process begins when the agave plants are planted: each one takes between 7 to 9 years to reach maturity.
Atotonilco El Alto is the orchard of Jalisco and the heartland of tequila. Tequila Siete Leguas brings together the greatest artisan flavours of Mexico with experience and a respect for authentic processes; the tequila notes in Volcán de mi Tierra reveal a love for the red earth, perfect terroirs, and time; each spirit by Clase Azul proudly shares the rich legacy of Mexico through delicious creations inspired by the warmth and vitality of the brand’s homeland; and Don Fulano is produced though a union of agave growers from the Jalisco Highlands and tequila valleys, giving its tequila a unique inheritance.
The word mezcal comes from “metl” and “calli”, and in Náhuatl it means “cooked maguey”. Over 200 species of agave grow in Mexico’s fields but only between 12 and 15 are mezcal magueys. The Mexican states of Durango, Guanajuato, Guerrero, Oaxaca, San Luis de Potosí, Tamaulipas and Zacatecas have protected land and designation of origin mezcal. Mezcal is classified into three categories depending on how it is distilled: joven, reposado, and añejo.
Koch bases its production on bringing back and honouring ancestral traditions, and uses clay pots during the distilling process, the main difference from the ‘artesanal’ method. Bold and innovative creations herald the start of a new era for this iconic drink. Contraluz is the first clear mezcal and is aged for approximately 6 months in American oak barrels before being filtered with activated charcoal.
Dasylirion wheeleri is a unique plant that grows in the arid Chihuahua desert under the relentless sun. The plant is commonly known as sotol and gives sotol the drink its name. Nocheluna remains true to artisan methods throughout the production process, from harvest to distilling, and is based on a profound respect for the people who smoothed the way for sotol today. Plants are sustainably harvested after 12 to 15 years and fermented naturally for 5 to 10 days. Raicilla is an agave spirit from Jalisco, specifically from South Jalisco, Sierra de Jalisco, Sierra del Tigre, the Jalisco Coast, and Puntas, and this drink has a much smokier flavour because the heart or piña is cooked. La Venenosa creates different types of raicilla from a variety of terroirs in distinct regions of Jalisco. Bacanora, in Sonora, is where the ancestral drink of bacanora was first made, giving it its name. Its consumption is deeply rooted in culture and society. Bacanora Yowee combines aromatic mineral and floral notes that are intense yet balanced.
In August 2024, Bedrinks will celebrate the first anniversary of its wine and spirits shop at 21 Avinguda de Santa Eulària des Riu, opposite the harbour station to Formentera. The shop is a space for wine and premium drinks enthusiasts where you will find a carefully curated selection of champagnes, wine and spirits.
