Thirst Quenching Drinks

Lupita Mexican Restaurant Drinks Menu

Our drinks menu was developed to match perfectly with our authentic menu. We feature Cabrito Reposado 100% Blue Agave tequila in our house margaritas. We feature Jaral de Berrio Mezcal in our delicious and hugely popular Mezcal margaritas. If you haven’t yet tried Mezcal, now is the time to find out about what is considered one of Mexico’s best kept secrets!

Lupita Mexican Restaurant Drinks Menu

What is the difference between tequila and mezcal?

While both tequila and mezcal are both produced from the agave plant, they differ widely in flavour and characteristics. They are produced by different methods, from different species of agave, in different areas. Mezcal is made from a large number of varieties of agave, each with unique characteristics. They are usually cooked by baking in a hole in the ground, which gives a distinctive smoky flavour. Mezcal is produced in various states in Mexico, but mainly in Oaxaca; almost every village in the state makes its own mezcal with a unique personality. ‘Mezcal’ is also used as an umbrella term to describe the family of agave based spirits, such as sotol, although tequila is considered separate from this group. Tequila, by contrast, can only be produced from the blue agave, which is usually cooked by steaming in large ovens.

About Jaral de Berrio

The agave used to make Jaral de Berrio is a variety of Salmiana that has grown naturally in the region for centuries. The plant has a maturation process of 8 to 12 years before it can be used, and once used it perishes. After this maturation, the agave blades are stripped, leaving only the agave heads. These are placed in a steam-heated oven. The process lasts for three days, after which they present a deep brown colour and during this process the juices are trickled down to a container which is stored. The cooked agave heads are moved to a stone grinder, where they are cut before they are ground. The juices from the cooking and the grinding process are mixed together with ferments. The fermented product is moved for distillation. Once distilled, it s run through a condenser and a basin to verify the grades of alcohol and ensure that the remaining impurities, if any at all, are filtered out.