Maguey Exchange

Maguey Exchange Changing the face of production & consumption in the artisanal spirits industry.

There is always someone who knows when it is ready.They recognize it by its color, aroma, sound, or touch because years ...
10/20/2026

There is always someone who knows when it is ready.

They recognize it by its color, aroma, sound, or touch because years ago, someone stood beside them and taught them what to notice.

That is how what the land grows becomes more than an ingredient.

Knowledge is practiced. Memory is preserved. And, one day, the person who learned becomes the person who teaches.

When the finished drink reaches our glass, so does a small part of everything they were trusted to remember.

Who carries that kind of knowledge in your family?

10/16/2026

Before becoming a sommelier at SI MON Vino Mexicano (SI MON vino mexicano), Nancy Facuindes (China Spungen) believed w**e wasn’t for people like her.

Today, she’s helping change that perception.

Through her work, she makes Mexican w**e more approachable by replacing intimidation with curiosity. Her goal, more than teaching people about w**e, is to help them realize they already belong in the conversation.

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What do you notice first: the aroma or the flavor?While searching for tasting notes, it’s easy to forget the people behi...
10/15/2026

What do you notice first: the aroma or the flavor?

While searching for tasting notes, it’s easy to forget the people behind the glass.

A family may have cared for the land and its plants for years. Generations may have shared the work. Some communities have made sacrifices most drinkers will never see.

An artisanal spirit never arrives alone.

Every sip carries people, place, and story.

Would knowing who made it change the way you taste it?

The bartender says, “It’s made with sotol.”You nod as if you know exactly what that means.Then you take the first sip......
10/12/2026

The bartender says, “It’s made with sotol.”

You nod as if you know exactly what that means.

Then you take the first sip...and suddenly, you want to know more!

What is sotol? Where does it come from? Why haven’t I tried it before?

That is how an unfamiliar spirit becomes a discovery.

Sotol offers a taste of northern Mexico. But you don't need to understand its entire story before tasting it.

Sometimes, the flavor introduces itself first.

Would you try sotol neat or in a cocktail?

You may meet sotol in a bar, hundreds of miles from where it was made.But long before it reaches the glass, its story is...
10/10/2026

You may meet sotol in a bar, hundreds of miles from where it was made.

But long before it reaches the glass, its story is already taking shape in northern Mexico: across the desert, inside the Dasylirion plant, and through the knowledge of those who transform it.

A first sip can’t take you there...but it can make you curious about the place behind the flavor.

Would you travel for a spirit you’d never tried before?

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10/07/2026

This is not about drinking. It's about the bars and restaurants run by people who genuinely care about what they share and the experience they create for their guests.

They're passionate about seeking out distinctive artisanal w**es and spirits, sourcing them with respect for the people and places they come from, and sharing the stories of the producers behind the bottle.

The hospitality sector is an essential part of the ecosystem that connects traditional producers and their stories with more people around the world.
mxde.agua
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W**e shouldn’t feel like a test you can fail.Yet all those inherited rules can make us second-guess the bottle we choose...
09/30/2026

W**e shouldn’t feel like a test you can fail.

Yet all those inherited rules can make us second-guess the bottle we choose, the temperature we serve it at, and even what we order alongside it for dinner.

Learning about w**e should make it more enjoyable, not more intimidating.

The rules can be useful, but context, curiosity, and your own palate still matter.

Swipe through four w**e “rules” worth questioning.

Which one are you ready to stop worrying about?

Sources: W**e & Spirit Education Trust, *Six Common W**e Myths Debunked*; *Temperatures of W**e Service and Storage*; and *W**e Food Matching Essentials*.

**eEducation **eMyths **e "

Have you ever tasted something familiar in a spirit but couldn’t quite name it?You don’t need the “right” tasting vocabu...
09/25/2026

Have you ever tasted something familiar in a spirit but couldn’t quite name it?

You don’t need the “right” tasting vocabulary. Start with whatever it reminds you of: a fruit, a meal, a place, even a memory.

Next time you take a sip, pause before reading the tasting notes. What do you notice first?

Tell us the most unexpected flavor you’ve ever found in your glass. 👇

Source: Midwest Barrel Co., *Corn Wh***ey Explained*

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Fermentation is one of the biggest reasons no two agave spirits taste exactly alike.Long before distillation, naturally ...
09/23/2026

Fermentation is one of the biggest reasons no two agave spirits taste exactly alike.

Long before distillation, naturally occurring microbes begin transforming cooked agave into something far more complex. Along the way, they help create fruity aromas, creamy textures, earthy notes, spice, and the layers of flavor that make every spirit unique.

These insights come from Alejandro Aispuro (.by.spirits), an award-winning spirit maker with more than a decade of experience in natural fermentation, blending, recipe development, and sensory analysis across mezcal, wh**ky, and other distilled spirits.

Understanding fermentation is another way of appreciating the complexity and diversity of artisanal agave spirits.

Read more in Alejandro's post on the MGx blog, Fermentation in Agave Spirits: The Invisible Architect of Flavour (https://www.magueyexchange.com/blog/fermentation-in-agave-spirits-the-invisible-architect-of-flavour)

For Tío Lipe, attention isn't an abstract quality.It means smelling and tasting the agave to assess its maturity.It mean...
09/22/2026

For Tío Lipe, attention isn't an abstract quality.

It means smelling and tasting the agave to assess its maturity.

It means removing the velvet-like “mojo” before cooking because, in his experience, it can change the flavor.

It means keeping the pans clean and free of ash.

These decisions happen before distillation and before a buyer or consumer ever encounters the finished spirit.

After approximately 40 years making mezcal, Tío Lipe’s perspective is that quality isn't created in one defining moment. It's shaped through a series of details someone must first know to notice.

Which early-stage production signal tells you the most about a producer’s standards?

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