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1 | This spreadsheet comparing the Mexican regulations of various alcoholic beverages was designed by SACRED for the purpose of helping people better understand what it means when something is called "Mezcal," "Tequila," "Sotol," etc. Disclaimer: As with any legal documents, you don't truly know what they mean until they are challenged in a court of law — how we interpret them may not be the same as how a Mexican court interprets them. This document is copyright © 2019 SACRED, but it may be reproduced, so long as it is reproduced in its entirety. For more information, visit sacredagave.org | |||||||||||||||||||||||||
2 | Mezcal | Mezcal Artisanal | Mezcal Ancestral | Tequila | Bacanora | Raicilla | Comiteco | Agave Spirit (Aguardiente de Agave) | Pulque | Sotol | Xtabentún | Pox | Charanda | Rum | Brandy | Vodka | Whiskey | |||||||||
3 | Source | NORMA Oficial Mexicana NOM-070-SCFI-2016, Bebidas alcohólicas-Mezcal-Especificaciones http://dof.gob.mx/nota_detalle.php?codigo=5472787&fecha=23/02/2017 and conversations with CRM rep. Want to make a canned cocktail, a liqueur, or a crema with Mezcal? That'd be NMX-V-052-NORMEX-2016 | NOM-006-SCFI-2012 http://www.dof.gob.mx/nota_detalle.php?codigo=5282165&fecha=13/12/2012 | NOM-168-SCFI-2004 http://dof.gob.mx/nota_to_doc.php?codnota=4917328 | PROY-NOM-257-SE-2021 -- https://dof.gob.mx/nota_detalle.php?codigo=5650295&fecha=27/04/2022 | NOM-199-SCFI-2017 http://dof.gob.mx/nota_detalle.php?codigo=5502882&fecha=30/10/2017 | NOM-199-SCFI-2017 http://dof.gob.mx/nota_detalle.php?codigo=5502882&fecha=30/10/2017 | NOM-199-SCFI-2017 http://dof.gob.mx/nota_detalle.php?codigo=5502882&fecha=30/10/2017 | NOM-159-SCFI-2004 https://www.dof.gob.mx/nota_detalle.php?codigo=669378&fecha=16/06/2004 | NOM-199-SCFI-2017 http://dof.gob.mx/nota_detalle.php?codigo=5502882&fecha=30/10/2017 | Does not appear to officially exist in Mexican regulations | NOM-199-SCFI-2017 http://dof.gob.mx/nota_detalle.php?codigo=5502882&fecha=30/10/2017 and NOM-144-SCFI-2000 http://legismex.mty.itesm.mx/normas/scfi/scfi144.pdf | NOM-199-SCFI-2017 http://dof.gob.mx/nota_detalle.php?codigo=5502882&fecha=30/10/2017 | NOM-199-SCFI-2017 http://dof.gob.mx/nota_detalle.php?codigo=5502882&fecha=30/10/2017 | NOM-199-SCFI-2017 http://dof.gob.mx/nota_detalle.php?codigo=5502882&fecha=30/10/2017 | NOM-199-SCFI-2017 http://dof.gob.mx/nota_detalle.php?codigo=5502882&fecha=30/10/2017 | ||||||||||
4 | Certifying body for the distillery and each batch | There are numerous bodies that can certify mezcal: CIDAM; Certification Mexicana, SC; Comercam; Universidad Michoacana; PAMFA, AC, and Extracta | Consejo Regulador del Tequila (CRT) - crt.org.mx | Sonoran Regulatory Council for Bacanora | Consejo Mexicano Promotor de la Raicilla, AC | None | None | None | There are two competing groups performing this certification | None | Consejo Regulador del Charanda | None | None | None | None for the category itself, but see expressions to the right> | Whiskey DOs recognized by Mexico: | ||||||||||
5 | Geographical restrictions | From all or some of the municipalities within these states: Oaxaca, Zacatecas, Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Michoacán, Puebla, Aguascalientes, Morelos, and the State of Mexico. Sinaloa was included, for a brief period, but was recently removed. The specific communities are outlined at https://dof.gob.mx/nota_detalle.php?codigo=5632309&fecha=12/10/2021#gsc.tab=0 | Anywhere in Jalisco and in specific municipalities within these states: Guanajuato, Michoacan, Nayarit, and Tamaulipas | From specific municipalities within Sonora | 16 municipalities within Jalisco (though not included in the published draft NOM, it's been suggested a municipality in Nayarit will also be included) | No restrictions | No restrictions | No restrictions | From specific municipalities within these states: Chihuahua, Coahuila, and Durango | No restrictions | The following municipalities of Michoacan: Ario, Cotija, Gabriel Zamora, Nuevo Parangaricutiro, Nuevo Urecho, Peribán, Los Reyes, Salvador Escalante, Tacámbaro, Tancítaro, Tangancícuaro, Taretan, Tocumbo, Turicato, Uruapan, and Ziracuaretiro | No restrictions | No restrictions | No restrictions | None for the category itself | Whisky bourbon — must follow the legal provisions that regulate the production of Bourbon Whiskey in the USA Whisk(e)y canadiense — must follow the legal provisions that regulate the production of Canadian Whiskey in Canada; if made with a mixture of Canadian Whiskeys, then it is called Blended Canadian Whiskey Whisk(e)y escocés — must follow the legal provisions that regulate the production of Scotch Whiskey in Scotland; if made with a mixture of Scotch Whiskeys, then it is called Blended Scotch Whiskey Whisk(e)y irlandés — must follow the legal provisions that regulate the production of Irish Whiskey in Ireland and Northern Ireland; if made with a mixture of Irish Whiskeys, then it is called Blended Irish Whiskey Whisk(e)y de centeno — must be distilled from a fermented mash of not less than 51% rye, the remaining 49% coming from other grains; distilled at less than 80% ABV Whisk(e)y de Centeno Malteado — must be distilled from a fermented mash of not less than 51% malted rye, the remaining 49% coming from other grains; distilled at less than 80% ABV Whisk(e)y de maíz — must be distilled from a fermented mash of not less than 80% corn; distilled at less than 80% ABV; unlike the other expressions in this category, this expression does not require any aging Whisk(e)y de malta — must be distilled from a fermented mash of 100% malted barley; produced at less than 94.8% ABV Whisk(e)y escocés de una sola malta — must be distilled from a fermented mash that includes malted barley from a single distillery (nothing about Scotland included here) Whisk(e)y Tennessee — must follow the legal provisions that regulate the production of Tennessee Whiskey in the USA Whiskey de trigo — must be distilled from a fermented mash of not less than 51% wheat, the remaining 49% coming from other grains; distilled at less than 80% ABV Blended Whiskey — must be made by blending only different whiskeys | ||||||||||
6 | Sugar source for fermentation | 100% from agave — no restrictions on the type of agave, so long as the agave comes from a region that is included within the geographical restriction | At least 51% from Tequilana Weber Blue agave from a region that is included within the geographical restriction | 100% from Agave angustifolia Haw that has been grown and harvested by an accredited farm located within the geographical restriction | 100% from agaves Maximiliana Baker, Inaequidens Koch, and Valenciana for Raicilla de la Sierra, and from agaves Angustifolia Haw and Rhodacantha for Raicilla de la Costa. Agaves must be mature before harvesting and must have been harvested within the municipalities covered by the DO. | At least 70% agave —no restrictions on the type of agave — with any remaining sugars coming from brown sugar or cane sugar | At least 51% agave —no restrictions on the type of agave — with remaining sugars coming from any source | No restrictions but some amount must be derived from agave | At least 51% sotol — no restrictions on the type of sotol, so long as the sotol comes from a region that is included within the geographical restriction | No restrictions but should include some honey that was made by bees that pollinated the Xtabentún flower and anise | Sugarcane juice or its derivatives, such as brown sugar, piloncillo, or molasses, from sugarcane grown within the aforementioned municipalities of Michoacan | 100% sugar cane | 100% grapes | 100% vegetal products | 100% from grains | |||||||||||
7 | Cooking method | Agave must be cooked in an earthen (pit) oven, an above-ground masonry oven, or an autoclave (like a large presure cooker) | Agave must be cooked in an earthen (pit) oven or in an above-ground masonry oven | Agave must be cooked in an earthen (pit) oven | No restrictions | No restrictions | Agave must be cooked in an earthen (pit) oven, an above-ground masonry oven, or an autoclave (maximum capacity of 5 tons on the latter); if designated Handmade or Ancestral, masonry oven has to be firewood-heated (not steam) and autoclave is not allowed | No restrictions (but generally understood that the agave is not cooked) | No restrictions | No restrictions (but generally understood that the agave is not cooked) | No restrictions | No restrictions (but generally understood that the honey is not cooked) | No restrictions | No restrictions | No restrictions (but generally understood that the grapes are not cooked) | No restrictions | None for the category itself | |||||||||
8 | Milling | Hand tools, such as wooden mallets, mauls, and axes; stone or concrete wheels, such as tahonas and Egyptian and Chilean mills, or by any number of mechanical means, including a shredder (like a wood-chipper), a continuous serial mill, or a diffuser | Hand tools, such as wooden mallets, mauls, and axes; stone or concrete wheels, such as tahonas and Egyptian and Chilean mills, or with a mechanical shredder (like a wood-chipper) | Hand tools, such as wooden mallets, mauls, and axes, and stone or concrete wheels, such as tahonas and Egyptian and Chilean mills | No restrictions | No restrictions | Hand tools, stone or concrete wheels, such as tahonas and Egyptian and Chilean mills, or bymechanical means; if designated Handmade, the shredder is the only allowable mechanical means; if Ancestral, only hand tools in a canoa are allowed | No restrictions | No restrictions | Not milled — the agave is caponed (castrated) and a well is dug into the heart, from which the sugars are harvested | No restrictions | No restrictions | No restrictions | No restrictions | No restrictions | No restrictions | None for the category itself | |||||||||
9 | Fermentation method | In receptacles made of steel, wood, clay, stone, or animal skins, or in hollowed-out tree trunks — may include but does not have to include the agave fibers, and the fermentation can be performed by wild or cultivated yeasts | In receptacles made of wood, clay, stone, or animal skins, or in hollowed-out tree trunks — may include but does not have to include the agave fibers, and the fermentation can be performed by wild or cultivated yeasts | In receptacles made of wood, clay, stone, or animal skins, or in hollowed-out tree trunks — may include but does not have to include the agave fibers, and the fermentation can be performed by wild or cultivated yeasts | No restrictions | No restrictions | In receptacles made of steel, wood, clay, or stone, or animal skins, or in hollowed-out tree trunks with maximum capacity of 10,000 liters; if designated Handmade, maximum capacity is 1,500 liters; if Ancestral, steel is not allowed, vessels have a maximum capacity of 200 liters, agave fibers must be included during fermentation, only endemic yeasts are allowed, and accelerators are not allowed | No restrictions | No restrictions | No restrictions except to say the receptacles must be sanitary and the fermentation must be spontaneous from the yeasts already on the sugars | No restrictions | No restrictions | No restrictions | No restrictions | No restrictions | No restrictions | None for the category itself | |||||||||
10 | Distillation method | Using a still of any design | In a direct-fired copper or clay still with either a clay, wood, copper, or stainless steel condenser — may include but does not have to include agave fibers in the distillation | In a direct-fired clay pot with either a clay or wood condenser — may include but does not have to include the agave fibers in the distillation | No restrictions | No restrictions | No restrictions aside from a maximum capacity of 3,000 liters; if designated Handmade, must be in a direct-fired still no larger than 1,000 liters with fibers included in first distillation; and if Ancestral, must be a wood-fired copper or claypot still no larger than 200 liters and agave fiber must be included during distillation | No restrictions | No restrictions | If distilled, would become Aguardiente or Comiteco and follow those standards | No restrictions | No restrictions | No restrictions | No restrictions | No restrictions | No restrictions | None for the category itself, but must be distilled at less than 94.8% ABV | |||||||||
11 | Distilled spirit must conform to these standards (per 100ml of alcohol unless otherwise stated) | Between 100 and 500mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Between 30 and 300mg of methanol Between 0 and 5mg of furfural Between 0 and 40mg of aldehydes Also not allowed more than a half milligram each of lead and arsenic per liter | Between 20mg and 500mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Between 30mg and 300mg of methanol Maximum 5mg of furfural Maximum 40mg of aldehydes Between 2mg and 200mg of esters Also not allowed more than a half milligram each of lead and arsenic per liter | Between 100mg and 400mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Between 30mg and 300mg of methanol Maximum 4mg of furfural Maximum 40mg of aldehydes Between 2mg and 200mg of esters Maximum 170mg of acetic acid Also, per liter, not allowed more than a half milligram each of lead and arsenic; 1.5mg of zinc; 2mg of copper | Between 10mg and 500mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Between 30mg and 290mg of methanol Maximum 5mg of furfural Maximum 35mg of aldehydes Also not allowed more than a half milligram each of lead and arsenic per liter | Maximum 500mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Maximum 300mg of methanol Maximum 5mg of furfural Maximum 40mg of aldehydes Also not allowed more than a half milligram each of lead and arsenic per liter | Between 20mg and 500mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Between 30mg and 300mg of methanol Maximum 5mg of furfural Maximum 40mg of aldehydes Between 2mg and 250mg of esters Also not allowed more than a half milligram each of lead and arsenic per liter | Maximum 300mg of methanol Also not allowed more than a half milligram each of lead and arsenic per liter | Between 20mg and 500mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Maximum 300mg of methanol Maximum 4mg of furfural Maximum 40mg of aldehydes Between 2mg and 270mg of esters | No restrictions | Between 20mg and 500mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Maximum 300mg of methanol Maximum 4mg of furfural Maximum 40mg of aldehydes Between 2mg and 200mg of esters Between 5mg and 110mg of acetic acid | Aged at least six months in white oak or oak containers Maximum 500mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Maximum 30mg(sic) of methanol Maximum 5mg of furfural Maximum 40mg of aldehydes Maximum 200mg of esters Maximum 120mg of volatile acidity Maximum 600mg of all volatile components other than ethyl alcohol Also not allowed more than a half milligram each of lead and arsenic per liter | Aged at least six months in white oak or oak containers Between 40mg and 500mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Between 20mg and 200mg of methanol Maximum 5mg of furfural Maximum 40mg of aldehydes Between 30mg and 60mg of esters Between 6mg and 300mg of acetic acid Between 70mg and 600mg of total volatile components other than ethyl alcohol Also, per liter, is not allowed more than a half milligram each of lead and arsenic, 35mg of sugar, and between a half and one milligram of ash | Maximum 30mg(sic) of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Maximum 10mg(sic) of methanol Maximum 5mg of furfural Maximum 10mg of aldehydes Maximum 20mg of esters Also not allowed more than a half milligram each of lead and arsenic per liter If you make flavored vodka, you are not allowed any esters but your aldehydes can shoot up to 40mg | Aged at least least three years in white oak or oak barrels of a capacity less than or equal to 700 liters Between 10mg and 1,000mg of superior alcohols (such as erythritol, arabitol, mannitol, sorbitol and inositol) Maximum 50mg(sic) of methanol Maximum 5mg of furfural Maximum 40mg of aldehydes Also not allowed more than a half milligram each of lead and arsenic per liter | |||||||||||
12 | Bottling restrictions | Must be bottled in Mexico | Must be bottled in new glass bottles orpolyethylene terephthalate (PET) of no greater than five liters; if 100% agave, bottling must take place within the approved geographical region | Must be bottled in one of the approved municipalities within Sonora, in containers no larger than five liters | Must be bottled within the area of geographic restriction | No restrictions | No restrictions, but if bottled in Mexico, must conform to all of the above; if exported in bulk outside of Mexico, none of the requirements noted here apply | No restrictions (but to bottle, you have to pasteurize, which kills much of the microbial content that creates the flavor) | If 100% Sotol, it must be bottled in a region that is included within the geographical restriction | No restrictions | Must be bottled with the aforementioned municipalities of Michoacan, in new glass containers of no greater than 5 liters each | No restrictions | No restrictions | No restrictions | No restrictions | |||||||||||
13 | Minimum and maximum ABV (alcohol by volume) | 35% - 55% (though USA regulatory body TTB says must be above 40%) | 35% - 55% (though TTB says must be above 40%) | 38% - 55% | 35% - 55% | 40% - 50% | 35% - 55% | 4% - 7.5% for natural, 2% - 7.5% for cured (flavored) | 35% - 55% | 20% - 30% | 35% - 55% | 35% - 55% | 35% - 55% | 35% - 55% | 40% - 55% | |||||||||||
14 | Additional label definitions | Joven or Blanco — clear and colorless, and is considered unaged Madurado en Vidrio — aged in glass for at least a year, either underground or in a relatively light-free, temperate place Reposado — aged in wood for between two and 12 months in a relatively light-free, temperate place with low humidity Añejo — aged in wood vessels of 1,000 liters or less for at least a year in a relatively light-free, temperate place with low humidity Abocado con… — flavored with additional ingredients, such as gusano or agave nectar Destilado con… — flavored by adding ingredients during distillation, as with a “pechuga” Mezcalero — there is no requirement that a company include on their label the name of the person who made the spirit, but if they do, that person will generally be listed as "mezcalero," "palenquero," "producer," or "master distller"; the CRM has a rule that allows companies to use false names on their label for this role, so there is no guarantee that the name on the label is actually the name of the person who made the spirit, if one is included | 100% Agave — distilled exclusively from the fermented sugars of Tequilana Blue Weber agave, sourced from within the geographical restriction Blanco or Silver — aged less than two months in oak containers Joven or Gold — a blend of Blanco with Reposado, Añejo, or Extra Añejo; also called Oro; esters can go as high as 350mg Reposado — aged at least two months in oak containers; if a Reposado is mixed with an Añejo or Extra Añejo, the resultant batch is regarded as a Reposado; esters can go as high as 250mg Añejo — aged at least one year in oak containers no larger than 600 liters; if an Añejo is mixed with an Extra Añejo, the resultant batch is regarded as an Añejo; esters can go as high as 250mg Extra Añejo — aged at least three years in oak containers no larger than 600 liters; esters can go as high as 250mg | Blanco — unaged Joven or Oro — a blend of Blanco with Reposado or Añejo Reposado — aged at least two months in oak containers; if various batches are blended, the weighted average of those batches becomes the age of the bacanora; esters can go as high as 250mg Añejo — aged at least one year in oak containers no larger than 200 liters; if various batches are blended, the weighted average of those batches becomes the age of the sotol; esters can go as high as 250mg | Joven, Blanco, or Plata — clear and colorless, not subject to any type of process after distillation Madurado en Vidrio — aged in glass for at least a year, either undeground or in a relatively light-free, temperate place Reposado or Gold — aged in wood for between two and 12 months in a relatively light-free, temperate place with low humidity Añejo — aged in wood for at least a year in a relatively light-free, temperate place with low humidity Extra Añejo — aged in white oak or encino wood for at least two years in a relatively light-free, temperate place with low humidity Abocada — flavored with additional ingredients, up to a maximum of 60 g/l of the ingredient | None | None | Natural Pulque — to which there has NOT been added fruit juice or concentrate, natural vegetables, seeds or dairy products Cured Pulque — to which there HAS been added fruit juice or concentrate, natural vegetables, seeds or dairy products | 100% Sotol — distilled exclusively from the fermented sugars of sotol Blanco — unaged Joven — a blend of Blanco with Reposado or Añejo; also called Oro; esters can go as high as 350mg Reposado — aged at least two months in containers contructed from anything; if various batches are blended, the weighted average of those batches becomes the age of the sotol; esters can go as high as 360mg Añejo — aged at least one year in containers no larger than 210 liters that are contructed from anything; if various batches are blended, the weighted average of those batches becomes the age of the sotol; esters can go as high as 360mg | None | Blanco — unaged Dorado or Oro — a blend of Blanco with Reposado or Añejo Reposado — aged at least two months in oak containers of a capacity of no more than 5,000 liters Añejo or Añejado — aged at least one year in oak containers of a capacity of no more than 300 liters | Rum — aged a minimum of six months in white oak or oak containers Aged Rum — aged a minimum of one year, with at least the first six months being aged in white oak or oak containers | Brandy — aged a minimum of six months in white oak or oak containers Brandy Reserva — aged a minimum of one year, with at least the first six months being aged in white oak or oak containers, and the esters can climb as high as 90mg per 100ml, with the sum of the volatile components (other than ethyl alcohol) going as high as 610mg per 100ml Brandy Gran Reserva — aged a minimum of three years, with at least the first six months being aged in white oak or oak containers, and the esters can climb as high as 150mg per 100ml, with the sum of the volatile components (other than ethyl alcohol) going as high as 620mg per 100ml | If you make flavored vodka, you are not allowed any esters but your aldehydes can shoot up to 40mg | See column to the right > | |||||||||||
15 | Can sweeteners, coloring agents, fragrances, and flavorings be added? | Yes, to a maximum of 60 grams per liter, so long as the ingredient has been declared safe for consumption by the Ministry of Health. The CRM says that the only classification that can include sweeteners, coloring agents, fragrances, and flavorings are those declared "Abocado con," and up to two of the ingredients must be included on the label, but we've seen examples of certified mezcal with ingredients added that are not declared on the label. | Yes, but restricted to a maximum of 75g per liter of sugars and 85g per liter of dry extract, to a maximum of 1% of the total volume | Yes, but restricted to a maximum of 1% by volume | Not stated either way, but 5g of dry extract allowed per liter | Yes, but restricted to a maximum of 75g per liter ofsugars and 85g per liter of dry extract | Yes, but restricted to a maximum of 75g per liter ofsugars and 85g per liter of dry extract | Yes | Up to 1% of the volume can consist of glycerin, a sugar-based syrup, caramel color, and/or oak extract | Yes | Up to 1.1% of the volume can consist of glycerin, a sugar-based syrup, caramel color, and/or oak extract | Yes, but restricted to a maximum of 75g per liter ofsugars and 85g per liter of dry extract | Yes, but restricted to a maximum of 75g per liter ofsugars and 85g per liter of dry extract | Yes, but restricted to a maximum of 75g per liter ofsugars and 85g per liter of dry extract | Yes | |||||||||||
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