From Wineenthusiast · · 1m 20s
Agave Wine's Rise in U.S. Bars
Agave wine, a low-alcohol drink from Mexico, is gaining popularity in U.S. bars and restaurants.
In brief
Agave wine, a low-alcohol drink from Mexico, is gaining popularity in U.S. bars and restaurants. Agave wine, a low-alcohol drink made from blue agave sap, is becoming a trending option in U.S. bars and restaurants. Originally reported by Wineenthusiast.
Agave Wine Basics
Agave wine is sap from blue agave plant fermented with yeast and fortified with a small amount of agave spirit.
“It’s sap extracted from the heart of the blue agave plant, the same base ingredient as tequila, fermented with yeast and fortified with a small amount of an agave-based spirit (usually tequila) for stability.”
Historical Roots
Agave wine traces back to Aztec pulque, fermented agave sap, and was first fortified by Spanish in the 1500s.
“It traces its roots back to pulque, an ancient drink made by Mexico’s Aztecs, who fermented the sap of the agave plant (aguamiel) as a ritual and ceremonial drink.”
Current U.S. Popularity
Agave wine is gaining traction in U.S. states with high Mexican populations like Texas, California, Florida, Oregon, Utah, and New Mexico.
“Agave wine is particularly gaining ground in U.S. states with higher Mexican populations, who may already be familiar with the product.”
Low-ABV Trend
Agave wine’s low alcohol content (20-25%) makes it appealing for venues that can’t serve hard liquor or want low-alcohol options.
“Agave wine, with its typically lower abv, also appeals to venues with beer and wine licenses who can’t serve hard liquor.”
Tastewise Forecast
Tastewise predicts a 73% year-over-year increase in agave wine menu appearances due to tequila trends and lower-alcohol demand.
“Tastewise even declared it “the new ‘it drink,’” in its 2026 Food & Beverage Trend Forecast report, with a 73% year-over-year increase in the appearance of agave wine in menus.”
Bar Examples
Sipeos restaurant in Walnut Creek, CA uses Ola Sol agave wine in a popular low-alcohol margarita cocktail.
“Sipeos, a Mediterranean restaurant in Walnut Creek, CA, fits both of those descriptions.”
Quality Variations
Some agave wines are made with lower-quality tequila (mixto) while others focus on quality with honeyed flavors and terroir.
“Of note, not all agave wine is created equal. Traditionally, it’s been made with the runoff of mixto tequila, typically lower-quality te. tequila that contains non-agave sugar sources.”
Future Potential
Agave wine’s future includes terroir-focused drinks and mezcal-fortified variations, with many opportunities for innovation.
“There’s a very big blank canvas sitting behind agave wine right now,” Griffiths suggests.”
The bottom line
Agave wine, a low-alcohol drink made from blue agave sap, is becoming a trending option in U.S. bars and restaurants.
