Agave wine tasting #AGAVEALLDAY

Everybody is familiar with tequila, a distilled spirit made in the Mexican state of Jalisco from a specific agave species, Agave tequilana (often referred to as the blue Weber agave although it has nothing to do with Agave weberi).

You may also have heard of mezcal, a distilled spirit made from any number of agave species (primarily Agave angustifolia, known in Mexico as espadín) in other places in Mexico (the epicenter of mezcal production is the state of Oaxaca). In contrast to tequila, mezcal often has a smoky flavor because the heart of the agave, the piña, is roasted in underground pits prior to distillation.

In addition, there’s raicilla and bacanora, but they’re virtually unknown in the U.S. Raicilla is made only in the southwestern part of Jalisco, typically from Agave rhodacantha, Agave maximiliana, or Agave inaequidens. Bacanora is made in the mountains of Sonora exclusively from Agave angustifolia var. pacifica. Beyond that, there’s a spirit called sotol, but it’s made from the desert spoon (Dasylirion wheeleri), so not technically an agave. Here is a handy table showing the similarities and differences between tequila, mezcal, raicilla, bacanora, and sotol.

And finally, there’s pulque, an alcoholic beverage made from fermented agave sap that played an important role in Aztec culture as a ritual drink. Since pulque isn’t distilled and goes bad quickly, it’s typically consumed locally. Pasteurized pulque in cans is sometimes found in Mexican grocery stores in the U.S. I’ve never tried pulque so I can’t tell you what it’s like, but supposedly it’s a bit milky (some people describe it as slimy) with a yeasty taste that’s both slightly sweet and slightly sour. I would definitely try it if I had the chance.

Which brings us to yet another alcoholic beverage made from agaves – one I’d never heard of until yesterday when my wife brought back a bottle from our local Grocery Outlet store:

Yes, agave wine!

In a pretty fancy bottle, too. Look at all the agave-specific details in the bottle itself:

Even in the punt!

According to the label, “AgaVida is a subtly sweet, slightly effervescent wine made from premium blue agave and natural flavors.”

The ingredients include agave wine and organic agave nectar, in addition to natural fruit flavors:

I did a little research and found this article on a website called Bar Business. AgaVida, a “low-alcohol table wine made from agave,” was launched in 2022 by Rancho La Gloria, “the largest brand in the wine-based ready-to-drink beverage category” with a portfolio of “agave-based bottled, canned and frozen cocktails that include Rancho La Gloria Ready to Drink Margaritas, Skinny Margaritas and Paloma.”

As I mentioned, I’d never heard of agave wine before, but it’s definitely a thing. There’s even a Wikipedia page for agave wine. Martha Stewart (she who knows everything) provided a perfect description in a 2023 article on her website:

“Commonly used in canned margarita cocktails, agave wine—like tequila—is derived from the agave plant; it isn’t at all related to wine made from grapes grown in a vineyard. Agave wine is a type of wine made from the Weber Blue agave. Tequila is made from the same plant, which is why they share some similarities in flavor. Making agave wine is a fascinating process that begins with harvesting Weber Blue agave plants, which must be at least 10 years old. The next step is cooking the heart of the plant ... to break down its starches into simple sugars. You can then extract its syrup, called aguamiel (honey water), and ferment it. Making tequila is similar, but at this point, the process for making agave wine diverges. Rather than distilling the fermented aguamiel into a full-strength spirit, it is simply filtered—and that liquid is called agave wine.”

As for AgaVida, according to a quote in the above-referenced Bar Business article, “[a]t 5% ABV and with four familiar flavors to choose from, AgaVida is an easy to drink table wine that can be sipped throughout the day or night and tastes exceptional all the while.”

The four flavors are Strawberry, Mango, Peach, and Green Apple. Our local Grocery Outlet had all four, and we bought a bottle of each for a tasting. Always happy to take one for the team!

I’m sure you’re eager to find out what the verdict is. Without further ado, here are my impromptu tasting notes:

As this slightly effervescent wine pirouettes across your palate, it explodes with a cascade of vibrant, sun-kissed splendor. The first sip unleashes a symphony of flavors, as if a basket of the freshest summer fruits has been handpicked by the gods themselves and distilled into liquid form. Luscious notes of honey-drizzled fruit swirl together in a dance of pure delight, their richness perfectly balanced by a hint of tangy citrus that adds a sparkling brightness to the experience.

The mouthfeel is impeccably smooth and silky, enveloping your senses in a luxurious embrace that feels both indulgent and comforting. Subtle hints of tamarind and sumac add depth and intrigue, ensuring that every moment is a tantalizing exploration of taste. As the wine unfurls, a delicate whisper of white flowers, perhaps Arabian jasmine or tuberose, wafts through, lending an ethereal, almost heavenly, quality to this already divine experience.

The finish is nothing short of spectacular—a bright, acidulous flare of citrus, with flashes of yuzu and finger lime that keep the party going long after the wine has left your lips. It’s the kind of beverage that doesn’t just satisfy: It seduces, enthralls, and leaves you utterly dazzled, begging for just one more glass of its opulent glory.

OK, enough of the pretentious wine snob speak. In plain language: AgaVida was much better than I had expected. I’m not a fan of sweet wines, and while definitely on the sweet side, it’s balanced by a satisfying acidic finish – a bit like an off-dry Riesling.

The fruit flavors were subtle and natural without the unpleasant chemical aftertaste often found in flavored drinks. Overall, Green Apple was my wife’s and my favorite, while our daughter ranked Mango as her #1. Strawberry was #3, and Peach came in last (it had a more aggressive fruit flavor than the other three).

I wouldn’t buy AgaVida again if I had to pay full price ($12.99), but at $1.99, I certainly will, especially Green Apple and Mango. It won’t become my new favorite quaff, but on a hot summer evening, it makes for an agreeable sip, provided it’s well chilled.

It may sound silly, but what I like best about AgaVida – other than the bottle design – is the official hashtag: #AGAVEALLDAY. That could be the rallying cry for all agave lovers out there!

© Gerhard Bock, 2024. All rights reserved. To receive all new posts by email, please subscribe here.