Mezcal
Maguey, another succulent, also a member of the Genus Agave, plants that are endemic to the Central and South American continent, is abundant in Mexico. It is no wonder then that the Mexicans have harvested this plant, and turned it into one of their more popular exported drinks, the Mezcal.
Mezcal, in case you are not familiar with it, is regarded as the national spirit of Mexico. It is similar in appearance to the more famous Tequila (colorless), but they do have a distinct difference in taste. The crystal clear Mezcal has a smoky flavor. Just like Tequila, it has a powerful punch.
The smoky flavor comes from the first step in the process in which Mezcal is made. The Maguey is roasted before it is pressed to extract the sap. The sap is heated and distilled, and then stored in vats and allowed to ferment for years.
Even the name of the drink comes from the unique first step of the process. Mezcal actually means “oven-cooked agave”.