In our blog, we explore the world of tequila, mezcal, and craft beer: their history, production processes, tasting notes, pairings, and tips to enjoy each drink like an expert. A space for lovers of premium beverages and the tradition captured in every bottle.
Tequila is synonymous with celebration, friends, and good times, but it is also a drink with a rich history behind it. It all begins in the blue agave fields, where each plant takes years to mature before becoming the tequila that reaches your glass. Depending on the process and the…
In today’s mezcal landscape, some of the most celebrated spirits are not made from a single agave species, but from two, three, or more varieties cooked and distilled together. What should they be called? The debate is still ongoing.
Of all the questions surrounding mezcal, the most essential remains the simplest: why drink it? The answer cannot be reduced to a single reason. For many, the first impulse is rooted in identity: mezcal is liquid territory. In regions such as Oaxaca, this spirit is part of the cultural landscape.
Agave Style mezcals were not born in an office or at a table of quick decisions. They were born from patient observation, from respect for the rituals of the land, and from that brief moment when mezcal reveals its truth without saying a word. It is enough to pour it and watch. The
In the world of mezcal, it’s not always about choosing “the best.” More often, it’s about understanding the moment, the context, and the experience we seek to live. La Luna Mezcal and Sierpe Negra are two distinct expressions of the same origin: Mexican land and a deep respect for
The Birth of Agave Style Agave Style was not born out of haste or impulse. It was born from a shared vision among three individuals who, almost at the same time, understood that Mexico is not only to be consumed—it is to be honored, respected, and told. The objective was clear from the very beginning:
In recent years, craft beer has experienced remarkable growth worldwide, becoming much more than just an alcoholic beverage. This movement represents a direct response to mass industrial production, prioritizing quality, creativity, and local identity over standardization. Craft beer
Agave Style continues to strengthen its presence at the industry’s leading gatherings, and in 2026 it will take part in one of the most relevant events in Mexico’s hospitality and gastronomy sector: ExpoHotel 2026. The event will be held on March 3, 4, and 5 at the International Center of
Agave Style was present at the event organized by the Wine & Spirits Wholesalers of America, one of the most important international gatherings in the wine and spirits industry, held on February 3 and 4 in Las Vegas. Our participation in this major forum—known
Craft beer is once again taking center stage at one of the most anticipated gatherings of the year. Cervecería Naipe will be present at the 9th Tlaquepaque Craft Beer Festival (9FCAT) 2026, an event that brings together some of the best craft beer offerings in an atmosphere full of tradition, culture, and flavor. The
Ingredientes:
• 45 ml Mezcal Sierpe Negra
• 2 Mandarinas
• 4 Hojas de menta
• 2 rodajas jengibre
• 90 ml agua mineral
Preparación y técnica:
En un shaker colocar las mandarinas, hojas de menta, jengibre y Mezcal
Sierpe Negra. Maceramos hasta extraer todo el jugo de la fruta y luego
colocamos hielos hasta la mitad. Shakeamos durante 15 segundos y
servimos en un vaso highball con técnica de doble colado.
Se recomienda:
Decorar con una ramita de hierbabuena.
Ingredientes:
• 60 ml Mezcal Sierpe Negra
• 3 cdas pequeñas de pulpa de tamarindo
• 15 ml Jugo de limón
• 15 ml Jarabe natural
• 90 ml Jugo de piña
• 10 gr Sal de gusano
• Hierbabuena
Preparación y técnica:
En un shaker agregamos hielo, Mezcal Sierpe Negra, pulpa de tamarindo
y mezclamos brevemente. Agregamos jugo de limón, jugo de piña y
jarabe natural y shakeamos durante 10 segundos.
Se recomienda:
Servir en un vaso old fashion previamente enfriado y escarchado con sal
de gusano y decoramos con una ramita de hierbabuena.
Ingredientes:
• 20 ml Limón amarillo
• 45 ml Mezcal Sierpe Negra
• 30 ml Jugo de naranja
• 20 ml Jarabe Natural
• 30 ml Clara de huevo
Preparación y técnica:
En un shaker coloca el gusano del colador para generar espuma y añade
jugo de naranja, jugo de limón amarillo y jarabe natural. Añade también
Mezcal Sierpe Negra y clara de huevo. Shakea fuerte de 15 a 20 segundos
o hasta generar espuma, agrega un par de hielos y shakea 15 segundos
más.
Sirve en una copa martinera abriendo ligeramente el shaker para
mantener la consistencia espumosa
Ingredientes:
• 45 ml Mezcal Sierpe Negra
• 4-5 Gajos de mandarina
• 30 ml Crema de coco
• 15 ml Licor de naranja
• 15 ml Miel de agave
• Coco rallado
Preparación y técnica:
En un shaker colocar los gajos de mandarina y licor de naranja,
maceramos hasta sacar todo el jugo de la fruta. Agregamos Mezcal
Sierpe Negra, crema de coco y miel de agave. Colocamos hielos hasta la
mitad y shakeamos durante 15 segundos. Añadimos hielo triturado hasta
la mitad de un vaso old fashion previamente escarchado con miel de
agave y coco rallado y servimos con técnica de doble colado.
Se recomienda:
Decorar con una banderilla de mandarina y hierbabuena o menta.
Ingredientes:
• 60 ml Mezcal Sierpe Negra
• 1/8 Limón amarillo
• 1 Tónica de cítricos
• 2 ramas de albahaca
• 3 Gotas de Angostura Bitter
Preparación y técnica:
En un vaso old fashion coloca un octavo de limón amarillo y 1 rama de
albahaca, macera muy delicadamente y añade tres cubos de hielo.
Agrega Mezcal Sierpe Negra, 3 gotas de Angostura y la Tónica
suavemente hasta el tope.
Se recomienda:
Decorar con una ramita de albahaca fresca y un octavo de limón amarillo.
Ingredientes:
• 70 gr Mango en cubos
• 70 gr Hielo
• 45 ml Mezcal Sierpe Negra
• 20 ml Licor de naranja
• 20 ml Jarabe natural
• 30 ml Limón amarillo
• 30 ml Chamoy
• 10 gr Tajín
Preparación y técnica:
En una licuadora agrega 5 hielos, mango, Mezcal Sierpe Negra, licor de
naranja, jarabe natural y limón amarillo. Licúa hasta obtener una mezcla
homogénea.
Se recomienda:
Servir en una copa con una previa base de chamoy y escarchada con
chamoy y Tajín.
