In this work, the study and comparison of the authentication of raicilla and tequila were investigated, using linear voltammetry, in which a copper electrode was used as a working electrode. It was found that for both alcoholic beverages the oxidation potentials are at a potential of -0.12 to -0.8 V and from -0.19 to -0.8 V (vs. Ag/AgCl) for tequila and raicilla correspondingly. The oxidation potentials found were explained in terms of the oxidation of the alcohols present in these beverages on the copper electrode, described in terms of the Fleischmann mechanism. On the other hand, the peak current in the tequila and the raicilla was analyzed according to the classification. In this sense, it was found that despite being of the same type of classification but of a different brand of tequila or raicilla, the peak current was different. This was explained in terms of the difference found during the production process and the agave used in each brand of tequila or raicilla.