Tequila

Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1666. A fermented beverage from the agave plant known as pulque was consumed in pre-Columbian central Mexico before European contact.

Agave grows differently depending on the region and the red volcanic soils in the region of Tequila are well suited for growing the blue agave. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste.

The majority of Tequila is produced in the area surrounding the city of Tequila and in the Jaliscan Highlands of the central-western Mexican state of Jalisco. Only Tequila made in Jalisco, Guanajuanto, Michoacan, Tamaulipas and Nayarit may carry the official Denomination of Origin Tequila (DOT) classification.

Aside from its geographical distinction, tequila is differentiated from mezcal in that it is made only from blue agave. Tequila is served neat in Mexico and as a shot with salt and lime around the world. It must have between 35 and 55% ABV.

Today, the majority of Tequila is produced in the area surrounding the city of Tequila and in the highlands of the central-western Mexican state of Jalisco.

Planting, tending, and harvesting the agave plant remains a manual effort, largely unchanged by modern farm machinery and relying on centuries-old know-how. Agave plants must be harvested between 8-12 years of their growth cycle.

Jimadores harvest the agave plant, cutting off the sharp, spiny leaves to reveal its bulbous heart. This is called the piña as it resembles somewhat a pineapple.

The piñas are then transported to ovens where they are slowly baked. The baked piñas are crushed by either a stone wheel or machine to produce aguamiel, the sugar water from agaves.

The extracted agave juice is then poured into either large wooden or stainless steel vats for several days to ferment, resulting in wort with low alcohol content. The wort is distilled once to produce what is called ordinario and then a second time to produce clear “silver” tequila. Using at least two distillations is required by law. From there, the spirit is either bottled as silver tequila, or it is put into wooden barrels to age into tequila reposado, developing a more mellow flavour and amber colour.

Reposado is the favourite variety of tequila among Mexicans, with more than 65% agave sugars contained within each bottle, this being more agave sugars than the industry average in the mixto tequila reposado category.

A variety of cocktails are made with tequila, including the Tommy’s Margarita, Classic Margarita and Paloma. Margarita uses tequila, Cointreau, and lime juice though many variations exist. Also, a number of martini variants involve tequila, and a large number of drinks are made by adding fruit juice. These include the Tequila Sunrise and the Matador.

Tequila Blanco 
(White or silver) tequila is unaged and bottled directly after distillation, or aged up to 2 months.

Tequila Reposado 
Aged tequila is matured for nine months in toasted oak barrels, which gives it its shimmering golden colour. Reposado is the favorite variety of tequila among Mexicans, with more than 65% agave sugars contained within each bottle, this being more agave sugars than the industry average in the mixto tequila reposado category.