Zacamex is a global export firm of different Mexican liquors.


what can we offer

What we offer

  • A very competitive price to our clients, as:
    1. 1) We are based in México.
    2. 2) We minimize the distribution chain.
    3. 3) We are a family run business that handles everything in house.
  We consolidate many brands from different producers and ship directly to our clients. We work with many different shipping companies in order to get the cheapest and best solution.

  We offer new brands into the client´s local market and tailored solutions.

We are close to the Mexican producers, products and new trends.

  We offer products in the whole price spectrum (from the cheapest brands to super premium bottles).



Tequila is made using the Blue (Weber) agave plant or maguey azul. It is botanically known as Agave tequilana and it was classified by the German botanist, Franz Weber in 1905. The plant takes 7-12 years to be ripe after which the piña is removed, halved and roasted to produce fermentable sugar. Tequila has at least 2 distillations that can then be aged.

Growers are looking for a sugar content of at least 24%, rather than for the piña (heart) to reach a certain size. The longer the piña matures, the more flavourful its sugars become. However it must not be overripe. Each plant can be used only once and needs to be planted anew when used (unlike many other crops like grapes).


The word mezcal (or mescal) comes from the Nahuatl words (the language of the Aztecs) "metl" and "ixcalli" and means "oven cooked agave". Mezcal uses the agave plants that are harvested after approximately 8 years. At harvest, the leaves are cut off leaving only the cone ("piña") which is then roasted in an oven/conical pits for 2-3 days ("palenques" or "hornos") dug into the ground.

The first mezcal appeared in the 1500s, and the beverage spread throughout Mexico over the following centuries, eventually being exported back into Spain. Most mezcals (90%) use the Espadin agave. However, there are a growing number of mezcal brands produced from 40+ other allowed agave plants. A mezcal may contain a blend of different agave plants.

Tequila vs. Mezcal

Some differences between tequila and mezcal are:

Tequila can only be produced from the blue Weber agave plant. Mezcal can be produced from some 40 different agave plants (including the blue Weber agave plant). I.e. tequila is a mezcal but not reverse - Like all bourbons are whiskeys but not reverse.

Tequila and mezcal are produced in different Mexican states: Tequila is typically produced in Jalisco but can also be produced in parts of Guanajuato, Tamaulipas, Nayarit and Michoacan. Most mezcal is produced in the state of Oaxaca (but can also be produced in Durango, Guerrero, San Luis Potosi, Zacatecas and parts of Tamaulipas, Guanajuato and Michoacán). The growing regions of mezcal are about 5 times larger than that of tequila.

Tequila: The piñas are roasted in above-ground ovens. Mezcal: The piñas are roasted in conical, rock-lined pit ovens (palenque) dug into the ground over charcoal, and covered with layers of palm-fibre mats. Therefore, mezcal has a much smokier flavour/taste than tequila.

Tequila normally has an alcohol content of 38-40%. Mezcal tends to be stronger (+40%). The permitted alcohol percent is 35-55% for tequila and 36-55% for mezcal.

"Mixto" is much more used for tequila than for mezcal: "Mixto" is only 1% of total production of mezcal. A mixto tequila is minimum 51% agave. A mixto mezcal is minimum 80% agave.

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