It’s a scene you might not expect in Mexico cowboys in Stetsons, glamorous women known as buchonas, and musicians in the spotlight, all raising plastic cups brimming with golden Scotch whisky and Topo Chico. The bottle behind it all is Buchanan’s, a blended Scotch whisky with Scottish roots and a distinctly Mexican following. Though tequila and beer are widely seen as the drinks of choice in Mexico, Buchanan’s has carved out a remarkable place for itself, especially among those seeking a taste of modern hedonism and narco-culture glamour.
As a touring musician playing state fairs and palenques across Mexico in the early 2000s, I saw firsthand how Buchanan’s became intertwined with big nights out. While I avoided the controversial cockfights that often preceded our shows, I couldn’t help noticing what the crowds were drinking. No matter where I played, from Sinaloa to Sonora, from Zacatecas to Colima, the ritual was the same: buckets of ice, bottles of Buchanan’s Deluxe or Special Reserve, and a generous pour of mineral water, usually Topo Chico. The Scotch was everywhere, fueling the party and adding a smoky touch of the Highlands to the Mexican breeze.
So why is Buchanan’s, of all drinks, so beloved in Mexico? The answer lies in the way it’s woven into the country’s social fabric especially in the north and the Zona Pacifico. Its association with narco-culture, corridos, and regional icons like the legendary singer Chalino Sánchez helped make it a must-have at celebrations both big and small. “Bukanas,” as it’s called in Mexican Spanish, isn’t just a drink; it’s a status symbol, referenced in countless songs and raised in countless toasts.
Chalino Sánchez, known as El Rey del Corrido, was a key figure in this story. A folk hero and outlaw balladeer, Chalino lived fast, wrote songs for prisoners and smugglers, and famously drank Buchanan’s, cementing its mythic status. After his tragic death in 1992, his legend only grew, and the whisky he championed became a fixture of parties and anthems in his honor. Tracks like “Tragos de Buchanan’s” by Edgar Quintero and “El Bucanas” by Los Inquietos del Norte helped seal Buchanan’s as a cultural icon.
Mexico remains a beer-loving nation, with tequila a close second, but Buchanan’s now ranks as the third-most-popular spirit in the country. This is remarkable for a Scotch created in Scotland in 1884 and now owned by Diageo, a far cry from agave spirits but embraced all the same. It’s poured at parties, at state fairs, and even in quiet moments of nostalgia, its flavor a bridge between worlds and a reminder of nights spent among friends, music, and stories.
There’s nothing “pure” or traditional about how Mexicans drink Buchanan’s. It’s usually served with plenty of ice and a splash of sparkling mineral water, making it an easygoing, refreshing cocktail that cuts through the whisky’s bite. For many, it’s not about sipping the spirit neat from a crystal glass, but about the communal experience the shared pleasure of a cold drink on a hot night, the clink of plastic cups, and the soundtrack of laughter and corridos.
Even as a collector of rare and fine spirits, I can’t deny the unique charm of a Buchanan’s on the rocks in a packed palenque, surrounded by singing fans and the high energy of a Mexican fiesta. Luxury, after all, comes in many forms. For millions in Mexico, it tastes like Scotch whisky poured high and toasted to the night and to all those who made the party unforgettable.
