Tequila You are here: Home / Library / Distilling / Tequila Tequila Information provided by Bavarian-Holstein Partners . “1 tequila, 2 tequila, 3 tequila, floor!” -Buddy Shirt Tequila has won the thirst of Americans twice over and now you, too, want in on the spirit that takes people to the floor. First, we would like to clear some misconceptions regarding the classification of Tequila, for there are many variations of and myths about the famous Mexican spirit that has swept over the US, and they are not one and the same. Sometimes, mezcal and tequila get confused. Simply put, all tequilas are a mezcal, but only one mezcal is a tequila. By definition, mezcales are spirits made from any agave plant. Tequila, however, can only be made from the blue agave plant, which only grows in the fertile red soil of Western Mexico, in the Tequila region. Another misconception is that tequila can be made from the maguey. Blue agave and maguey are not the same plant and neither of these is a cactus, as many assume.

The blue agave is a spiky plant which, when stripped of its spiny leaves, looks like a giant pineapple. This part of the plant, the heart or core, is called piña. Piñas can weigh quite a bit, sometimes all the way up to 150 or 200 pounds! Before the agave can be harvested it must reach its peak, which may occur any time between 8 and 14 years. For tequila distillers, patience is certainly a virtue and is key for making fine tequila. Jimadores, the agave harvesters, have an important job because if they harvest too early, the agave will not be sweet enough; if they harvest too late, the agave will have matured and sprouted a quiote, a 25-40 foot stem that releases its seeds in the air, and is no longer suitable for tequila production. Once the piña is cleaned of its leaves it is chopped in half and thrown into the oven for roasting. Special ovens, called hornos, roast the piñas to convert the starch into sugar.

This important step cannot be missed because otherwise, besides not breaking down the starch into sugar, you would not get the flavor that makes tequila so desirable. Under high temperatures, the naturally odorless and almost colorless piña begins to brown and excrete sweet juices. Roasting takes between 24 and 36 hours at a temperature ranging between 175 and 205 degrees Fahrenheit. After the piña has been fired up, it is ripe and ready for fermentation. When the piñas are ready, they are shredded and pressed to extract the sweet, flavorful juice. They are then washed down to create the wash, aguamiel, or honey water. The wash is placed in fermenters and will ferment from anwhere between 2 and 4 days. Unless temperature controlled fermenters are used, ambient temperatures will affect fermentation time. Also, different yeast strains will affect each batch differently; with time and experience, that can become a key secret ingredient! With fermentation done, two more steps remain: distillation and aging. Distillation also varies among tequila distillers. Most claim to distill their ferment twice and some will proudly claim triple distillation.

The first distillation is always a rough, low grade distillate and the second or third run is used to purify and perfect the mezcal. While Mexican tequila distilleries prefer traditional methods (using alembic potstills), one cannot rule out the efficiency and flexibility of a reflux still. Ultimately, distillers want to create a product that captures the aroma of the agave and, at the same time, tastes as pure as possible. No matter which still you use, patience and careful distillation will get you the results you seek. Avoid heating your mash too high – you will get too many impurities through, and avoid heating it too low – you will overcook the mash and lose the aroma. When you are happy with your mezcal, it is time for aging. According to Mexican law, all tequilas must be aged for a minimum of 14-21 days. This becomes your basic tequila blanco, or white tequila. Oro, or gold, tequila requires 2 months aging. For a tequila reposado, or rested tequila, you must age it anywhere up to 1 year (364 days maximum).

And the last classification, perhaps the best tequila out there, is the tequila añejo, the famous aged tequila. Tequila añejo must age for at least one year and has no maximum. Finally, before your spirit achieves official tequila status, you must decide whether to make regular tequila or the real thing that has people paying $130 per bottle. Two types of tequila exist according to the regulations of the Mexican government: Tequila and Tequila 100% Agave. Tequila must be made with a minimum of 51% blue agave juices. The remaining 49% can be made from different sources of sugar. Regular tequila can be exported and bottled in other countries and still be called tequila. Tequila 100% Agave, however, must be made from 100% blue agave juices and can only be bottled in a Mexican distillery. And once it is bottled, you have your official TEQUILA!

If you would like to sample the high quality of a tequila made on a Holstein reflux still, there will be samples at the Distillery 101 Workshop at Southwestern Missouri State University, October 8th and 9th, 2004. Visit for more details. Tequila, Mezcal and Agave Spirits Reviews, Ratings and Facts - Best Tequila, Mezcal and Agave Spirits | Tastings Video About Tequila, Mezcal & Agave Spirits Tequila, and its country cousin Mezcal, are made by distilling the fermented juice of agave plants in Mexico. The agave is a spiky-leafed member of the lily family (it is not a cactus) and is related to the century plant. By Mexican law the agave spirit called Tequila can be made only from one particular type of agave, the blue agave (Agave Tequiliana Weber), and can be produced only in specifically designated geographic areas, primarily the state of Jalisco in west-central Mexico. Mezcal is made from the fermented juice of other species of agave. It is produced throughout most of Mexico.

Agave and Fermentation Both Tequila and Mezcal are prepared for distillation in similar ways. The agave, also know as maguey (pronounced muh-GAY), is cultivated on plantations for eight to 10 years, depending on the type of agave. When the plant reaches sexual maturity it starts to grow a flower stalk. The agave farmer, or campesino, cuts off the stalk just as it is starting to grow. This redirects the plant growth into the central stalk, swelling it into a large bulbous shape that contains a sweet juicy pulp. When the swelling is completed, the campesino cuts the plant from its roots and removes the long sword-shaped leaves, using a razor-sharp pike-like tool called a coa. The remaining piña ("pineapple"—so-called because the cross-thatched denuded bulb resembles a giant green and white pineapple) weighs anywhere from 25 to 100 pounds. At the distillery the piñas are cut into quarters. For Tequila they are then slowly baked in steam ovens or autoclaves (oversized pressure cookers) until all of the starch has been converted to sugars.

For Mezcal they are baked in underground ovens heated with wood charcoal (which gives Mezcal its distinctive smoky taste). They are then crushed (traditionally with a stone wheel drawn around a circular trough by a mule) and shredded to extract the sweet juice, called aguamiel (honey water). The fermentation stage determines whether the final product will be 100 percent agave or mixed ("mixto"). The highest-quality Tequila is made from fermenting and then distilling only agave juice mixed with some water. Mixto is made by fermenting and then distilling a mix of agave juice and other sugars, usually cane sugar with water. Mixtos made and bottled in Mexico can contain up to 40% alcohol derived from other sugars. Mixtos that have been shipped in bulk to other countries for bottling (primarily the United States) may have the agave content further reduced to 51% by the foreign bottler. By Mexican law all 100% agave or aged Tequila must be bottled in Mexico. If a Tequila is 100 percent agave it will always say so on the bottle label.

If it doesnt say 100% it is a mixto, although that term is seldom used on bottle labels. Distillation and Aging Traditionally Tequila and Mezcal have been distilled in pot stills to 110 proof (55% ABV). The resulting spirit is clear, but contains a significant amount of congeners and other flavor elements. Some light-colored Tequilas are now being re-distilled in column stills to produce a cleaner, blander spirit. Color in Tequila and Mezcal comes mostly from the addition of caramel, although barrel aging is a factor in some high-quality brands. Additionally, some distillers add small amounts of natural flavorings such as Sherry, prune concentrate, and coconut to manipulate their products' flavor profile. These added flavors do not stand out themselves, but instead serve to smooth out the often hard-edged palate of agave spirits. Classifications Beyond the two basic designations of Tequila—agave and mixto—there are five categories: Silver or Blanco/White Tequilas are clear, with little (no more than 60 days in stainless steel tanks) or no aging.

They can be either 100% agave or mixto. Silver Tequilas are used primarily for mixing and blend particularly well into fruit-based drinks. Gold Tequila is unaged silver Tequila that has been colored and flavored with caramel. It is usually a mixto. Reposado ("rested") Tequila is aged in wooden tanks or casks for a legal minimum period of at least two months, with the better-quality brands spending three to nine months in wood. It can be either 100% agave or mixto. Reposado Tequilas are the best-selling Tequilas in Mexico. Añejo ("old") Tequila is aged in wooden barrels (usually old Bourbon barrels) for a minimum of 12 months. The best-quality anejos are aged 18 months to three years for mixtos, and up to four years for 100% agaves. Extra Añejo Tequila is a relatively new category for tequilas aged over 3 years in oak. Aging Tequila for more than four years is a matter of controversy.

Many Tequila producers oppose doing so because they feel that "excessive" oak aging will overwhelm the distinctive earthy, fruity and vegetal agave flavor notes, however, we have found many balanced examples that rival the finest well-aged Cognacs and Whiskies. Mezcal and the Worm The rules and regulations that govern the production and packaging of Tequila do not apply to agave spirits produced outside of the designated Tequila areas in Mexico. Some Mezcal distilleries are very primitive and very small. The best known mezcal come from the southern state of Oaxaca (wuh-HA-kuh), although it is produced in a number of other states. Eight varieties of agave are approved for Mezcal production, but the chief variety used is the espadin agave (agave angustifolia Haw). The famous "worm" that is found in some bottles of Mezcal (con gusano -- "with worm") is actually the larva of one of two moths that live on the agave plant. The reason for adding the worm to the bottle of Mezcal is obscure.

But one story, that at least has the appeal of logic to back it up, is that the worm serves as proof of high proof, which is to say that if the worm remains intact in the bottle, the percentage of alcohol in the spirit is high enough to preserve the pickled worm. Consuming the worm, which can be done without harm, has served as a rite of passage for generations of fraternity boys. As a rule, top-quality mezcals do not include a worm in the bottle. History and Origins Among the pantheon of Aztec gods was Tepoztecatl, the god of alcoholic merriment. Tequila, and Mezcal, trace their origins back at least two thousand years. Around the first century A.D., one or more of the Indian tribes that inhabited what is now central Mexico discovered that the juice of the agave plant, if left exposed to air, would ferment and turn into a milky, mildly alcoholic drink. News of this discovery spread throughout agave-growing areas. The Aztecs called this beverage octili poliqhui, a name that the Spaniards subsequently corrupted into pulque (POOL-kay). In Aztec culture pulque drinking had religious significance.

Consumption by the masses was limited to specific holidays when large tubs of pulque were set up in public squares. The ruling elite was not subject to the same restrictions, however, and drank pulque throughout the year-- a privilege shared by captive warriors just before they were sacrificed to the gods. When the Spanish arrived in Mexico in the early 16th century, they soon began to make and drink pulque, but the low alcohol content (around 3% ABV) and earthy, vegetal taste made it less popular among the conquistadors than European-style beers and brandies. Early attempts to distill pulque were unsuccessful, as the resulting spirit was harsh and acrid. It was soon discovered, however, that cooking the agave pulp resulted in a sweeter juice which, when fermented, became known as Mezcal Wine. This "wine" was then distilled into the spirit that we know today as Mezcal. Early Mezcal distilleries in the Spanish colony of Mexico operated in a manner similar to modern-day brewpubs. The distilling plant was usually small, and its production was consumed primarily in the distillery tavern (taberna).

As the colony grew, the Mezcal wine industry followed apace and soon became an important source of tax revenue for the Crown. Periodic attempts by Spanish brandy producers to shut down the Mezcal industry were about as unsuccessful as similar efforts by English distillers to inhibit rum production in the British colonies of North America. The Evolution of Tequila In 1656 the village of Tequila (named for the local Ticuilas Indians) was granted a charter by the governor of New Galicia. Tax records of the time show that Mezcal was already being produced in the area. This Mezcal, made from the local blue agave, established a reputation for having a superior taste, and barrels of the "Mezcal wine from Tequila" were soon being shipped to nearby Guadalajara and more distant cities such as the silver-mining boomtowns of San Luis Potosi­ and Aguascalientes. The oldest of the still-existing distilleries in Tequila dates back to 1795, when the Spanish Crown granted a distiller's license to a local padrone by the name of José Cuervo.

In 1805 a distillery was established that would ultimately come under the control of the Sauza family. By the mid 1800s there were dozens of distilleries and millions of agave plants under cultivation around Tequila in what had become the state of Jalisco. Gradually, the locally-produced Mezcal came to be known as Tequila (just as the grape brandy from the Cognac region in France came to be known simply as Cognac). Mexico achieved independence from Spain in 1821. But until the 1870s it was a politically unstable country that experienced frequent changes in government, revolutions, and a disastrous war with the United States. Marauding bands of soldiers and guerillas extracted "revolutionary taxes" and "voluntary" contributions in kind from the tabernas and distilleries. In 1876 a general named Porfirio Diaz, who was from the Mezcal-producing state of Oaxaca, came to power and ushered in a 35-year period of relative peace and stability known as the Porfiriato. It was during this period that the Tequila industry became firmly established.

Modest exports of Tequila began to the United States and Europe, with Jose Cuervo shipping the first three barrels to El Paso, Texas in 1873. By 1910 the number of agave distilleries in the state of Jalisco had grown to almost 100. The collapse of the Diaz regime in 1910 led to a decade-long period of revolution that inhibited the Tequila industry. The return of peace in the 1920s led to the expansion of Tequila production in Jalisco beyond the area around the town of Tequila, with growth being particularly noteworthy in the highlands around the village of Arandas. This period also saw the adoption of modern production techniques from the wine industry such as the use of cultivated yeast and microbiological sanitary practices. In the 1930s the practice of adding non-agave sugars to the aguamiel, or "honey water," was introduced and quickly adopted by many Tequila producers. These mixto (mixed) Tequilas had a less intense taste than 100% blue agave Tequilas, but this relative blandness also made them more appealing to non-native consumers, particularly those in the United States.

From the 1930s through the 1980s, the bulk of the Tequila being produced was of the blended mixto variety. The original 100% agave Tequilas were reduced to a minor specialty product role in the market. But in the late 1980s the rising popularity of single malt Scotch whiskies and expensive Cognacs in the international marketplace did not go unnoticed among Tequila producers. New brands of 100% blue agave Tequilas were introduced and sales began a steady growth curve that continues to this day. This sales growth has resulted in the opening of new distilleries and the expansion of existing operations. Tequila is on an upswing. What Bing Crosby and Jimmy Buffet Have in Common Modest amounts of Tequila have been exported into U.S. border towns since the late 19th century. The first major boost to Tequila sales in the rest of the United States came in the late 1940s when the Margarita cocktail, a blend of Tequila, lime juice, orange liqueur, and ice was invented.

Its origins are uncertain, but Hollywood actors and cocktail parties in California and Mexican resorts seem to be involved in most of the genesis stories. It is known that crooner and actor Bing Crosby was so taken with one particular brand of Tequila, Herradura, that he teamed up with fellow actor Phil Harris to import the brand into the United States. The Margarita, along with the Tequila Sunrise and the Tequila Sour, have become highly popular in the United States; in fact, it is claimed by many in the liquor industry that the Margarita is the single most popular cocktail in the nation. In the 1970s, when balladeer Jimmy Buffet sang of "Wasting away in Margaritaville," the success of the song enticed millions more Americans to sip from the salt-rimmed Margarita glass. The Worm Turns The upgrading and upscaling of Tequila has, in turn, inspired Mezcal producers to undertake similar measures. In the past few years an increasing number of high-end Mezcals, including some intriguing "single village" bottlings, have been introduced to the market. Mezcal now seems to be coming into its own as a distinctive, noteworthy spirit.

Top Picks for Tequila, Mezcal & Agave Spirits: Tequila, Mezcal & Agave Spirits Reviews Herradura Seleccion Suprema Extra Añejo Tequila Golden amber color. Lively, attractive aromas of bananas foster, vanilla toffee, dried fruits, and sweet spices with a satiny, lively, fruity medium-to-full body and a warming, very long honey roasted nuts, sandalwood, sassafras, and exotic spices finish. A monumental tequila with endless waves of flavor; a perfect sipper for the tequila connoisseur. $350 The Fifty Best | Tequila Blanco Peñasco Plata (Atotonilco El Alto, Jalisco) Aroma: Vanilla egg cream, nougat, malt syrup, light citrus, lemon-lime, tropical fruit, fig, sweet corn, agave, olive, floral bouquet, dried herbs, roasted herbs, spearmint, grassy, leather, light sandalwood.

Palate: Honey, nougat, praline, creamy, vanilla, lemon-lime, orange, papaya, agave, floral, rose petal, dried herbs, spearmint, grassy, spicy, peppery, mineral, bacon, bourbon wood barrel, smooth, extremely mellow. Finish: Lemon peel, raisin, buttery, creamy, sweet floral notes, pleasing vegetal, herbal, smooth, nice, balanced. Double Gold Medal Bracero Blanco (El Arenal, Highlands, Jalisco) Aroma: Buckwheat honey, honey, toffee, roasted agave, sweet citrus, roasted vegetables, flowers, floral, light pink roses, green tea, herbal, mint, grass, malt, light leather, mineral oil, clean. Palate: Caramelized sugars, vanilla, creamy, honey, apple, pear, orange, roasted agave, earthy agave, flowers, vegetal, grassy, sandalwood, pepper, tarragon, wet stones, clean, smooth, nicely balanced, great mouthfeel.

Finish: Caramel, toffee, toast, moderately sweet cocoa powder, a kiss of sweet, papaya, citrus, lemon peel, peppery, grass, mineral, clean, smooth, great finish. Double Gold Medal Mar Azul Blanco (Amatitán, Lowlands, Jalisco) Aroma: Cane sugar, powdered sugar, vanilla, sweet dairy cream, cream soda, buttered popcorn, agave, citrus, lemon-lime, dates, grassy, dried herb, nutmeg, olive brine, tobacco, faint coffee, ash wood. Palate: Honey, vanilla, buttery, cream, baked apple, apple, pear, lemon-lime, agave, fig, flowers, herbs, coffee, white spice, peppercorn, peppery, earthy, clean, crisp, smooth. Finish: Toffee, buttery, dried fruit, violet candy, flowers, cactus, olive, coffee, leather, brine, peppery, earthy, smooth, soft.

Gold Medal Calavera Blanco (Tequila, Jalisco) Aroma: Vanilla, freshly-cut fruit, pineapple, banana, lemon-lime, agave, cactus, dried apple, raisin, floral, grassy, olive, dried herb, parsley, hay, plantains, fresh cut grass, grassy, leather, ash, earthy. Palate: Buckwheat honey, buttery, whipped cream, vanilla, pear, papaya, pineapple, citrus, lime, tarragon, dried herbs, herbaceous, white pepper, peppery, spicy, anise, spearmint, earthy. Finish: Nice hint of sweetness, sweet corn, herbal, minty, spearmint, spice, peppery, spicy, a touch grassy, tobacco, crisp, smooth. Gold Medal Campeón Silver (East Highlands, Jalisco) Aroma: Honey, caramel, fresh whipped cream, baked apple, apple, lemon-lime, banana, plantain, sweet agave, floral, rose, anise, mint, spearmint, sandalwood, hazelnuts, raw pine, tobacco, rested.

Palate: Caramel, toffee, cream soda, powdered sugar, honey, vanilla, green apple, lemon-lime, pineapple, tropical fruit, roasted agave, floral, violet, spearmint, fennel, dried herbs, perfumed, bourbon barrel, drinks like a reposado, smooth, very nice. Finish: Apple, smooth pear, floral, mint, peppery, tobacco, wet stone, clean, smooth. Gold Medal Maracame Plata (Arandas, Jalisco) Aroma: Lime, lemon, citrus, agave, durian, tropical flowers, vegetal, green beans, anise, licorice, peppery, juniper, cedar, charred wood, white birch, wet stone, saline, musty, earthy. Palate: Caramel, brown sugar, vanilla, sweet cream, cream soda, corn, lemon, peach, floral, herbal, wintergreen, cinnamon, tarragon, basil, anise, cloves, peppery, pink peppercorn, woody followed by earthy, clean, crisp.

Finish: Honey, crème brulee, agave, flowers, anise, mint, cinnamon, lemongrass, tarragon, spicy, peppery, smooth. Gold Medal Familia Camarena Silver (Arandas, Jalisco) Aroma: Toffee, powdered sugar, sweet cream, Juicy Fruit, poached apple, pear, banana, lemon-lime, orange, lightly roasted agave, floral, olive, peppery, anise, mint, grass, wet stone. Palate: White toffee, bubble gum, whipped cream, creamy vanilla, powdered sugar, rice, very light banana, roasted agave, hot pepper, herbaceous, dried herbs, mossy, wet grass, seaweed, brine, peppery, cinnamon, mint, basil, wet stone. Finish: Green apple, pear, agave, herbaceous, grassy, peppery, peppermint, black pepper, Sandalwood, ash, nice light pepper, clean, silky, smoothly sweet, lingering mint.

Gold Medal Real Maya Plata (Tepatitlan de Morelos, Jalisco) Aroma: Honey, vanilla, café-au-lait, light pear, citrus, lemon, banana, pineapple, subtle agave, spring flowers, fennel, tarragon, anise, very light mint, very light cocoa, smoky, light wood, dusty. Palate: Praline, toffee, whipped cream, café-au-lait, cream apple, apple, pear, berries, fig, dates, lemon peel, agave, herbs, cinnamon, sweet mint, grassy, spicy, mellow. Finish: Honey, creamy vanilla, toffee, Juicy Fruit, dried orange, slight peppery, oak, earthy, clean, smooth, flavorful, easy, approachable. Gold Medal Dos Armadillos Plata (Agave: Amatitán, Lowlands, Jalisco / Distillery: Mazamitla, Jal.) Aroma: Honey, burnt sugar, toffee, cream, banana cream pie, sweet apple, black cherries, lime, lemon, grapefruit peel, plantain, light grassy, sweet grass, mint, peppery.

Palate: Vanilla bean, creamy, banana, berries, peppery fruit, agave, grassy, herbs, mint, spice, jalapeno, peppercorn, clean, crisp, smooth. Finish: Honey, vanilla, burnt cream, dates, fig, fruity, cocoa, toast, nutty, herbal, cinnamon, slightly spicy, pepper, woody, nice, delicious. Gold Medal Baluarte Blanco (Los Altos, Jalisco) Aroma: Toffee, milk chocolate, bitter chocolate, cream, café-au-lait, powdered sugar, cream soda, lime, fig, sweet agave, light vegetal, grassy, light fennel, cinnamon, licorice, sandalwood, delicate, fresh, clean, crisp. Palate: White toffee, caramel, pear, papaya, green apple, lemon, flowers, lavender, olive, grassy, dried herbs, sage, herbaceous, anise, fennel, mint, nutmeg, cinnamon, Graham cracker, peppery, peppercorn. white pepper, mineral, very smooth.

Finish: Buckwheat honey, buttery, apple, pineapple, earthy agave, sandalwood, herbal, spicy, peppery, leather, smooth, complex. Gold Medal Pasote Blanco (Jesus Maria, Jalisco) Aroma: Lemon-lime, fresh cut grass, dried herbs, green beans, red pepper, green pepper, vegetal, sandalwood, licorice, fennel seeds, fresh herbs, birch wood, wet moss, earthy, ash, tobacco smoke. Palate: Honey, cane sugar, cream soda, apple, green apple, orange peel, dried potato, green beans, green pepper, vegetal, green olive, cut grass, spinach, dried herbs, licorice, fennel, clove, peppercorns, wet stones, moss, woody. Finish: Light citrus, herbaceous, wintergreen, licorice, vegetal, nutty, peppery, spicy, light toast, earthy, oak, smooth, rich.

Silver Medal Excellia Blanco (Highlands, Los Altos) Aroma: Papaya, banana, honeydew, green apple, lemon, Juicy Fruit gum, grassy, floral, rose petals, green olive, red pepper, nutmeg, mint, cola. Palate: White toffee, caramel, praline, nougat, pear, banana, tropical fruit, lemongrass, flower, herb, tarragon, black olive, light anise, pepper, white pepper, mint, spearmint, tarragon, new wood, woodsy. Finish: Citrus, peppery, herb, herbaceous, fennel, grassy, white pepper, leather, oak, clean, complex, smooth, very silky finish. Silver Medal (Amatitán, Lowlands, Jalisco) Aroma: Candied fruits, papaya, pineapple, lime, citrus, agave, herb, vegetal, cumin, peppery, subtle coffee. Palate: Creamy, sweet dried fruit, citrus, flowers, herbs, spearmint, grassy fennel, grass, green olive, green pepper, pepper, jalapeno, tree pine, wormwood, stone.

Finish: Lemon peel, bitter herbal, anise, licorice, spicy, peppery, peppercorn, leather, clean, long, smooth. Silver Medal Hacienda Vieja Blanco (Arandas, Jalisco) Aroma: Vanilla, citrus, lemon-lime, fig, almond, spearmint, corn, roasted rice, Japanese rice tea, creamy, stone, musty, earthy, wood barrel. Palate: Lemon peel, citrus, sour apple, pear, flower, herb, anise, pine nuts, cereal grains, roasted rice, buckwheat, wet grains, mineral, pepper, peppercorn, spicy, teakwood, oak. Finish: Honey, raisin, surprisingly spicy, peppery, woody, wet moss, oak, soft, smooth. Silver Medal The Ardent Epicure: Ingredient - Tequila The Ardent Epicure Note: If you are using the Chrome browser, click the Star symbol next to the address bar toward the top of your browser screen to add a bookmark.

5:17 PM Posted by Magic of Spice Tequila Tequila is a spirit made by fermenting and distilling the juice of the blue agave plant Grown in a region of west-central Mexico Primarely in the city of Tequilla and surrounding areas The agave is planted, tended, and harvested by hand The agave plant takes 7 to 12 years to ripen The piñas are shredded, and their juices pressed out then placed into fermentation tanks and vats Juices ferment for 30 to 48 hours They are then distilled twice in traditional copper stills Or modern ones made of stainless steel or in continuous distillation towers A "Silver Tequila" is triple distilled Then placed in barrels to be aged It is a common misconception that some tequilas contain a 'worm' in the bottle Only certain mezcals , usually from the state of Oaxaca, are ever sold con gusano starting back in the 1940's The "worm" is actually the larval form of the moth Hypopta agavis that lives on the agave plant.

Photo image credit unknown Blanco or Silver Tequila’s are not aged Oro or Gold is not aged but has caramel coloring added Reposado is aged 3 to 6 Ajeno or Aged is i aged for 1 to 3 Reserva or Especial tequila are aged for over 3 years Asom Bruso the oldest tequila aged 13 years or more Most Tequila’s are aged in either virgin or previously used wine, whiskey, scotch or brandy oak barrels A few good ones to try: Herradura PUNCH | Hecho in America: Distilling Agave Spirits Stateside News Hecho in America: Distilling Agave Spirits Stateside Mexico has been the agricultural and spiritual home of agave spirits for centuries. Now, some American distillers are attempting to fashion their own interpretation of the spirit on U.S. soil. Will they succeed? Emma Janzen investigates. April 28, 2014 Hi, I thought you might like this article - [url]. Enjoy! Send Spirits Would tequila, if called by any other name, still taste as sweet?

For consumers, that’s merely one of the many questions being raised by the new crop of American distillers crafting spirits made from agave—like tequila, bacanora and mezcal—on American soil. Mexico’s native spirits are some of the world’s most storied liquors. For centuries, producers have cultivated agave plants to make these liquid assets, and like other spirits protected by appellation of origin and regulated by local law (think: cognac), they are deeply ingrained in the fabric of Mexican culture. From the bright floral and citrus notes of highland tequila to the earthy, herbaceous undertones of lowland tequila to the untamed spirit of smoky mezcal, each one of these spirits celebrates Mexican history and terroir. But over the last 10 years a handful of distilleries have begun releasing agave spirits made in America. The resulting spirits can’t be called tequila for legal reasons—only those made from agave tequilana (blue agave) grown and produced in one of five states in Mexico can claim that designation—but that isn’t stopping Americans from trying to imitate Mexico’s success.

For some, the quest simply stems from the freedom to experiment, for others the thrill lies in developing an approachable tequila alternative suited to the American palate. Neither motivation is novel; American distillers have taken foreign liquids and re-interpreted them for ages. (American champagne, anyone?) But to date, no one is making a product that constitutes an entirely new category of agave spirit made with 100% American ingredients. Instead, most are making spirits that lean towards the genre of generic reproductions, made from agave tequilana imported from Mexico—a surprising discovery, considering the conditions for growing agave in America are ripe for the taking. In the Southwestern states specifically, the soil and climate conditions are primed for agave production. According to author and agave expert Greg Starr, agave tequilana could be feasibly harvested in the warmest areas of Southern California and Arizona, as it needs a frost-free environment to thrive.

Alternatively, agave palmeri, commonly used to produce Mexican bacanora, grows fruitfully in Arizona, and dasylirion wheeleri, which is not an agave but rather a cousin of the plant used to make Mexican sotol, is abundant throughout West Texas and Eastern New Mexico. In South Africa, Starr says, there are producers making a beverage from the agave americana plant, which also grows in Arizona and Texas. While the challenges facing American producers won’t be solved overnight, Winters and other distillers believe that a homegrown agave spirit made from 100% American ingredients isn’t an impossible goal to attain with the right determination and funding. Given the experimental nature of the craft spirits boom, it’s practically inevitable. Back in the late 1990s, one particularly ambitious Southern California entrepreneur started the U.S. agave spirits trend when he planted his first crop in Temecula, California.

Using a mixture of blue agave plants grown on his property and a percentage of processed nectar imported from Mexico, JB Wagoner says he was able to produce up to 500 bottles of “Temequila” (a name that was later changed to JB Wagoner’s Ultra Premium 100% Agave Spirits) per week by 2005. The spirit gained notoriety across the country due to its novelty, but many wondered whether or not he could sustain operations in the long run. Unfortunately, that question will remain unanswered as Wagoner has since ceased production for personal reasons. But his experiment undoubtedly inspired other American distillers to wonder about the potential for making agave spirits in America. For St. George Spirits in California, it took over 40,000 pounds of agave to create 447 gallons of “tequila” in 2008. Master Distiller Lance Winters said when they couldn’t find American-grown agave for their “Agua Azul” experiment, they imported cooked agave piñas (the center of the plant, or “heart”) from Mexico.

Traditionally, Mexican producers shred the cooked piñas through a knife mill or crush them with a tahona, or large stone wheel, to extract the liquid needed for fermentation. These processes have been developed through generations to be as efficient as possible. Without a similar system in place, Winters and his crew originally tried breaking down the hefty plants with a machete, chainsaw and tree chipper, eventually resorting to an industrial machine that processes meat into dog food to break up the thick fibers. Then, after enduring additional roadblocks during fermentation (a bacteria invasion cost them a significant portion of the batch), they eventually managed to make a product worth sipping, but at a cost that simply wasn’t sustainable for the company. “It was the most difficult thing we’ve ever worked with and distilled,” Winters said. “We still toy with the idea of finding a way to make this work, but its one of those projects that is so big that takes 100 percent of our attention and we have other things to make.” Instead of suffering the same trials and tribulations as St.

George, others like Roundhouse Spirits in Colorado, Railean Distillery in Texas and Tailwinds Distilling in Illinois cut down on time, labor and ingredient costs by importing processed agave syrup, juice or nectar directly from Mexico for fermentation. From there, it’s up to the distiller to shape the final flavor of the product. Tailwinds Distillery founder Toby Beall sources nectar from a processor in Guadalajara, and distills the liquid once at a high temperature, so that it “retains a lot of that natural agave charm but not a lot of the harshness,” he said. With simplified ingredients to work with, one of their biggest challenges was not production, but marketing and customer education. “It’s a blessing and a curse not being able to call it tequila. Trying to get people to recognize what a blue agave sprit is can be difficult,” he says. “On the other hand, for people who have sworn off tequila it gives us a chance to bring them back.” Marketing is one tool Venus Spirits in California will use to differentiate themselves from the pack.

Their agave spirit is called “El Ladron,” which means “the thief,” a cheeky nod to the fact that their nectar comes from Mexico—something that isn’t always clearly communicated by other companies. Many stamp “Made in the U.S.A.” on the labels even though the raw agaves are grown, harvested and processed in Mexico, representing a point of contention among critics and tequila purists. In a general sense, many will argue that the production of a spirit made from Mexican agave is problematic because it ignores the traditions and cultural identity of products like tequila, bacanora and mezcal. But Winters, from St. George, encourages critics to avoid simply thinking in terms of authenticity, citing the need for the topic of value to be included in the conversation as well. “If somebody brings in that raw material from Mexico or anywhere else, and delivers you a product that is qualitatively different than anything else you’ve ever had, then there’s a value proposition there,” he said. “If the only cool thing about our agave products is that a couple of gringos up in California made it, then we haven’t done anything.

There’s nothing special about that.” That being said, Winters also confessed that he feels like the trend will validate the quality and expertise of spirits being made in Mexico in the long run. “You’re going to see a lot of watered-down, simplified versions of tequila coming in that maybe become a gateway for people,” he said. “Then there are other people who will taste it and think, ‘This is characterless. This is boring. These are not as good as the genuine products coming out.’” While the challenges facing American producers won’t be solved overnight, Winters and other distillers believe that a homegrown agave spirit made from 100% American ingredients isn’t an impossible goal to attain with the right determination and funding. Given the experimental nature of the craft spirits boom, it’s practically inevitable. “If somebody was getting into the business with the idea of making an agave spirit in the states somewhere, there are plenty of places where you can grow agave and probably do a really interesting job with it, so it would have its own sense of terroir,” he said. “And you just understand that when making the stuff, the investment in the equipment is part of the cost of doing business.

If you can set it up, you can do it.” Related Fermentation and Distillation - Experience Tequila Fermentation and Distillation Fermentation and Distillation The agave juice is then fermented for several days in vats – usually made of stainless steel, though sometimes of wood. The temperature of the juice rises as yeast convert the sugar into alcohol. At this point, the concoction has an alcohol content similar to beer or wine, and this much of the process had been carried out in some form for millenia years by indigenous Mexicans prior to the Conquest. The Spanish arrived not just with the cross and the sword, however, but with the copper pot still, which they had inherited from their former occupiers, the Arab Moors. Missing their brandy and fed up with high liquor taxes imposed by the Crown, the settlers soon began distilling fermented agave juice into what was later called mezcal wine, Mexican brandy or Mexican whiskey. Today, fermented agave juice is distilled at least twice, and the result, cut with water to bring it to the appropriate alcohol percentage, is tequila. How is tequila made How Is Tequila Made Ah, the million-dollar question... How is tequila made?

You might be a tequila drinker, but chances are you are not a true tequila aficionado. The difference? Anyone can drink tequila, but not everyone knows what it takes to make it. So how is tequila made? If you’ve taken the time to research how tequila is made, I say you’re awesome. If that’s not your case, however, you’re still awesome... you just have some quick learning to do! Read on for a complete overview of how tequila is made. If you're just looking for a general overview, though, try this "How To Make Tequila" flowchart instead. What is tequila? Tequila is an alcoholic drink produced with blue Weber agave. This agave plant is also known as weberi agave, weber agave, and agave tequilana (its scientific name). Agaves from the Highlands produce sweet and frutal tequilas, while agaves from the Lowlands are more herbaceous in nature. This becomes evident in the liquor's aroma and taste. It has a denomination of origin which limits production to 5 Mexican states: Jalisco, Nayarit, Tamaulipas, Michoacán and Guanajuato.

The Consejo Regulador del Tequila (CRT for short) is the entity responsible for enforcing laws and regulating all tequila products. A similar Mexican drink, mezcal, also uses agave. Mezcal can be produced anywhere in Mexico and is subject to different regulations than tequila. An aficionado will also recognize that mezcal has a different, usually harsher flavor. In short, all tequila is mezcal, but not all mezcal is tequila. Now on to our question: how is tequila made? How is tequila made? Production involves 6 basic steps: Planting and harvesting The process begins with the jima, the harvest, and the jimadores, those responsible for growing and eventually harvesting the agave. Producers may have their own agave, but most choose to buy it from growers. The plant is left to grow 8 to 10 years, enough time for agave to produce honey within its piña (I’ll call it “pina” for all you gringos... You’re welcome!). Jimadores will then use a coa, a tool used for centuries, to extract the pina and clear it of leaves and thorns.

But how is tequila made from this agave? Cooking and milling The pinas will be weighed, cut up in halves or quarters, and cooked. The traditional method takes pinas and places them in hornos, or cooking ovens. The modern method involves using steel pressure cookers called autoclaves. The latter approach cooks the pinas faster. Fortunately, flavor doesn't vary with either process. Agave is cooked to transform starches into sugars, which will then become transform into alcohol. To extract the agua miel, or honey water, the cooked fruit passes through grinding blades. Fibers are sprayed with water, ensuring all sugars are released. Leftover fibers, known as bagazo, are generally used as fertilizer for agave fields. Fermentation The juices are now ready to be fermented. This is each tequila starts to acquire its unique taste and classification. If the producer wants 100% agave tequila, then the juice passes straight to fermentation vessels. However, if he wants mixto tequila (non-100% agave tequila), then the agua miel must be placed in formulation tanks. Sugarcane or molasses sugar are then added to the juice.

Only then can the mixto be placed in fermentation vessels. Now’s the time alcohol begins to appear (finally!). Producers will introduce yeasts. These can either be chemical catalysts or natural ingredients. The tanks are lightly heated and carbon dioxide is released, giving the agave juice 5% alcohol content per volume. Is this how tequila is made...? Not yet, but we're getting close. Distillation The mosto, or fermented agave juice, is finally ready for distillation. The juice will be heated to alcohol’s vaporization point and then cooled and condensed to create ordinario (ordinary in English). You could try to drink this ordinario, but chances are you’d be blinded and intoxicated afterwards! That is why Mexican law requires all tequila to be distilled twice. The mosto can be distilled three or even four times for top-shelf tequila. The first distillation will remove all “heads” and “tails”, the first and last portions of the distilled product. These contain bad alcohols and other impurities, which is why they must be discarded in favor of a quality (and safe) drink. A second distillation determines the percent of alcohol the tequila will have.

Premium tequila will aim for 40% alcohol per volume or 80 proof; a bulk, mixto, or lower quality spirit instead aims for 55% alcohol per volume or 110 proof, which will be later diluted with purified water. Aging Following along? Good... We finally have tequila! Tequila blanco, to be precise. A blanco is agave in its purest alcohol form (it’s also known as plata and silver tequila). Finally, something we can drink! But this blanco can still be worked with. Reposado and añejo tequila can be obtained from a blanco (again, let’s make it easy on your eyes and call it “anejo”). To do so, silver tequila is aged in barrels. Reposados use redwood or oak barrels, while anejos almost exclusively use Kentucky bourbon barrels (I’ve also heard of former cognac barrels being used for anejo). A reposado will age from 2 to 12 months; an anejo from 1 to 3 years; and a new, recently regulated extra anejo will age for over 3 years.

The more time the liquor spends within a barrel, the more color and tannins the final product will have. How is tequila made? It's made by harvesting, cooking, fermenting, distilling, and aging the blue agave. This final product (blanco, reposado or añejo) is ready to be drinked. Bottling The beverage is pretty much ready to be consumed. However, there are rules regarding how and where tequila can be bottled. All 100% agave tequila must be labeled and sealed in Mexico. Non-100% agave tequila, or mixtos, can either be bottled in Mexico or in the U.S. Wrapping things up... And that, ladies and gentlemen, answers the million-dollar "how is tequila made" question Now you can show off your new tequila knowledge at your next reunion. Happy drinking!

Tequila- Montezuma's Legacy: LocalWineEvents.com : Wine, Food, Beer, Or Spirits Tequila- Montezuma's Legacy By: Ron Kapon Tequila comes in several varieties and may be referred to in some circles as Montezuma's Legacy, but the fact of the matter is that it was crafted and refined by the Spanish. Like Mexican culture itself, Tequila is the result of a creative encounter between two worlds although it is likely that Mexicans would not be inclined to refer to it as creative as much as confrontational, an imposition and, reluctantly, a conquering. The ancient indigenous peoples of this romantic country drank the fermented juice of the agave in the same way that Europeans drank beer or wine. In colonial times, the Spanish came, they saw, and they introduced the distillation process to obtain the liquor now known as Tequila. It may be referred to in some circles as Montezuma's Legacy, but the fact of the matter is that it was crafted and refined by the Spanish who, while spreading their culture, were intent upon maintaining their love of intemperance and serious drinking.

I am not suggesting that you open a still in your basement in an attempt to improve the vintage, but for those who wish to know a bit more than simply savoring Tequila, it is a spirit made by fermenting and distilling the juice of the blue agave plant. It is grown in an officially delimited region of west-central Mexico, including the town of Tequila, in the state of Jalisco. The end product must be - make that should be - at least 51% derived from that plant, although most bottles will be labeled 100%. The blue agave, contrary to what many are led to believe, either by guessing or being told by misinformed self-proclaimed experts, is not part of the cactus family so stop looking around the deserts of Arizona to impress those traveling with you. Mezcal, interestingly enough, is the Aztec word for the agave plant but it is not a Tequila, although Mezcal comes from the agave plant it is from outside the delimited area. Sometimes it is bottled with a worm, and for the pedestrian enjoyment of a cocktail before, or during, dinner, this is not the most appealing vision one could hope for. Ignore it.

The blue agave plant is grown in an officially delimited region of west-central Mexico, including the town of Tequila, in the state of Jalisco, located between Guadalajara and Puerto Vallarta. By way of comparison and analogy, think of Cognac produced in a specified geographic area of France and French brandy produced outside that area. Hence all Tequila is mescal, but not all Mezcal is Tequila. If that is confusing to any degree, no need to store it in some memory bank or even refer to it when enjoying Tequila. Just enjoy. On the other hand, if you are getting ready for that next tasting party at your home or simply are desirous of furthering your education about Tequila, know that it takes eight to 10 years for a blue agave plant to reach maturity. The juice-filled cores are then harvested, trimmed, cut in quarters, baked in steam ovens until their starch converts to sugar, at which point they are pumped into fermentation tanks and combined with cane sugar and yeast. So much for the calorie count. The more sugar that is added (up to 49% of the mixture) the less pungent the Tequila will be.

All Tequilas are double distilled in pot stills (a few utilize a triple distillation, and several use a continuous still), and the second distillation converts the liquor into clean, white high-proof spirit. This Tequila is filtered and its alcohol strength adjusted with demineralized water that brings it to its bottling proof. (Usually 80). Tequila can be White/Silver/Plata/Blanco (86% of the Mexican market) that is colorless, with little aging. These are the base for all other Tequilas and a great choice for mixed drinks. Gold/Joven is un-aged Tequila to which select cane sugar or caramels have been added for that tawny color you occasionally see. They are also perfect for mixed drinks and tend to taste a little sweeter than Blanco. Reposado is aged in wood tanks or barrels for at least two months, but many average six months. Should you ask when ordering? Why not? If you know it, flaunt it. Anejo must have at least one year in wood (often more than the minimum). When you order this, it is proper that you sip it slowly and it can best be enjoyed as an after-dinner drink.

Tequila labels usually bear the letters- NOM (Norma Official Mexicana) which are the initials of the Mexican government agency and serves as a quality seal. So examine the bottle's label for it. John Poister, author of The New American Bartender’s Guide, said "Tequila is pungent and fairly yeasty, it marries well with other spirits, liqueurs and fruity juices." I conducted a tasting of 25 Tequilas for this feature and the 25 participants included Tasters Guild NY members and Tequila representatives. Prices given below are full mark-up, as you are likely to find when purchasing. The comments with each reflect the participants as well as myself. THE TASTING - if you wish to have one of your own... The Tequila Shake- Don’t swirl, place your hand over the mouth of the glass and shake the liquid to release its aroma. Drink at room temperature with water added to judge the products properly.

APERITIF- Montezuma Gold- $18- Light golden color, Smokey, peppery, sharp & earthy FLIGHT 1- BLANCO/PLATA/SILVER/WHITE 1- Herradura Silver- $38- Clear color, aged for 40 days; fresh, fruity flavor. Spearmint, sweet metallic finish. 2- Tres Generaciones Plata- $46- 100% blue Agave. Clean, tea bag, sweet wood polish, oily finish.- FAVORITE IN THIS FLIGHT 3- Hacienda del Cristero Blanco- $48- 100% Agave, clean light color. Triple distilled, floral, pineapple nose, peppery, fiery. 4- Don Eduardo Silver- $38- 100% Agave, triple distilled, briny nose that changed to a sweet nose. Cinnamon, peppery, round, full in the mouth. FLIGHT 2- MEZCAL 5- Monte Alban Mezcal- $25- Caramel color, toast nose with a smoky finish.

6- Talapa Mezcal Reposado- $23- Caramel color using cane sugar; smoky sweet taste.- FAVORITE IN THIS FLIGHT FLIGHT 3- REPOSADO 7- El Jimador Reposado- $28- Pale straw color. Three months in oak, mellow finish with not much character. 8- Reserva 1800 Reposado- $30- Nine months in French & American oak barrels. Honey brown color, chocolate nose, slightly sweet flavor. 9- Cazadores Reposado- $33- 100% blue Agave. Aged in Kentucky oak barrels. Light color, mint taste and rather uninteresting. 10- Corazon Reposado- $48- Pale bronze color. Citrus, not sweet, soft, smooth, easy to drink with an herbal finish.- ONE OF TWO FAVORITES IN THIS FLIGHT 11- Patron Reposado- $50- Six months in oak barrels. Lemony, dry and very Rum like. - ONE OF TWO FAVORITES IN THIS FLIGHT. 12- Gran Centenario Reposado- $50- Light, slightly green golden color. Six months in French oak.

Musty, earthy nose. Starts out sweet, but finishes dry, with tropical fruit flavors. FLIGHT 4- ANEJO 13- Corralejo Anejo- $55- Light color, double distilled in copper stills. Forgettable. 14- Reserva Antigua 1800 Anejo- $38- 100% blue Agave with golden amber color. Soft, smooth, complex flavors of chocolate & honey. 15- El Jimador Anejo- $45- Not as much character as previously tasted Anejos but ended lovely. 16- Don Eduardo Anejo- $50- 100% Agave, light color, aged in American Bourbon oak for two years. Complex, peppery and smooth. 17- Tres Generaciones Anejo- $50- 100% blue Agave; aged three years in oak barrels. Smooth and sweet on the nose and palate. 18- Herradura Anejo- $50- Deep amber color. Aged two years in oak barrels. Licorice, iodine, spicy, complex.

For sipping like a Cognac or brand 19- Espolon Anejo- $52- Dark amber color. Aged one year in white oak barrels. Vanilla & butterscotch- ONE OF TWO FAVORITES IN THIS FLIGHT 20- Gran Centenario Anejo- $55- Dark amber color. Minimum 18 months in small French oak casks. Spicy, earthy, mineral, vanilla 21- Cabo Wabo Anejo Milenio- $68- Light color; One year in white oak barrels. A different, yet lovely funky nose. Subtle vanilla, caramel, honey- THIRD FAVORITE IN THIS FLIGHT 22- Corazon Anejo- $75- Dark amber color. Aged in American oak. Sweet, floral honeyed nose. Caramel and tea. 23- Jose Cuervo Reserva de la Familia- $110- 5 years in 50% FRENCH & 50% American oak. Toasty, butterscotch, vanilla, honey.

A long finish that reminded me of brandy or Cognac- ONE OF TWO FAVORITES IN THIS FLIGHT DESSERT- Agavero Tequila Liqueur- $30- 100% blue Agave that is a blend of Reposado & Anejo. Aged in charred white oak barrels. Light color, sweet & smooth. 64 proof. F. Paul Pacult’s Spirit Journal- Top 100 distilled brands mentions the Cuervo Reserva at #23; Herradura Anejo at #55; and gives 3 Stars (out of 5) to the Cazadores Reposado About The Author Ron is a Professor at the International School of Hospitality & Tourism Management at Fairleigh Dickinson University where he built the Ron Kapon Wine Library. He also teaches at Hudson County Community College's Culinary Center. You can read Ron in Cheese Connoisseur Magazine, Tasters Guild Journal, Wine Country Intern. Magazine, Real Travel Adventures, Allways Traveller, The Fifty Best, NATJA, Fab Senior Travel, Nightlife Magazine, Resident Magazine, Travel Writers Assoc.

& Local Wine Event LocalWineEvents.com is the #1 ranked website for consumers who ARE ACTIVELY seeking local wine & food events to attend. subscribe to The Juice our weekly newsletter LocalWineEvents.com is the #1 ranked website for consumers who ARE ACTIVELY seeking local wine & food events to attend. 605,363 Events Posted Tequila Distillery Tour - Guadalajara | Expedia Tequila Distillery Tour by Gray Line Guadalajara Duration 6h Free cancellation Cancellation Policy You can cancel free of charge until 48 hours before your reservation starts. After that time, no cancellations, changes or refunds will be made. No booking or credit card fees per adult Price was {0} Discount price is $77 $77 Check Availability Previous image, 5 total items. Next image, 5 total items. Delve into the culture, history, and industry of tequila, and explore the process of producing the libation from agave plant to bottle during this guided tour of the fields, factories, and tasting rooms of this fiesta-fueling Mexican national spirit.

After being picked up in your hotel, venture out along the Ruta de Tequila to a factory in an agave-growing area, where you can learn about the climate around the city of Tequila, see fields of spiky blue agave, and watch the jimadores at work harvesting the plants. Sip a drink as you learn about cooking, fermenting, and distilling agave juice from the pina into silver blanco tequila and barrel-aging it into amber-colored golden varieties. Visit a bottle factory, then head into the main square in the town of Tequila—the village itself and the surrounding area are a designated UNESCO World Heritage Site. Sit down near the colorful benches in front of Santo Santiago Apostol Church for a tequila tasting, then spend some time exploring the village or scoping out a restaurant for a traditional Mexican lunch. Delve into the culture, history, and industry of tequila, and explore the process of producing the libation from agave plant to bottle during this guided tour of the fields, factories, and tasting rooms of this fiesta-fueling Mexican national spirit.

After being picked up in your hotel, venture out along the Ruta de Tequila to a factory in an agave-growing area, where you can learn about the climate around the city of Tequila, see fields of spiky blue agave, and watch the jimadores at work harvesting the plants. Sip a drink as you learn about cooking, fermenting, and distilling agave juice from the pina into silver blanco tequila and barrel-aging it into amber-colored golden varieties. Visit a bottle factory, then head into the main square in the town of Tequila—the village itself and the surrounding area are a designated UNESCO World Heritage Site. Sit down near the colorful benches in front of Santo Santiago Apostol Church for a tequila tasting, then spend some time exploring the village or scoping out a restaurant for a traditional Mexican lunch. Liquid Gold from the Agave Liquid Gold from the Agave Background Tequila is distilled from the fermented juices obtained from the piña (core) of blue agave plants (Photo: CRT archives, taken by Carlos Tomas) The red volcanic soil of the Mexican city of Tequila and its outskirts offers the perfect environment for plantations of agave tequilana weber (blue agave).

The fermented juices obtained from the hearts of these blue agave plants are distilled to produce tequila, the fiery Mexican liquor, which takes its name from this city in the state of Jalisco where its production started more than two hundred years ago. While there are many types of agave, only blue agave can be used for tequila production. Famed for its smooth aroma, this Mexican liquor is highly coveted by collectors and connoisseurs all over the world. Traditional Knowledge Tequila producers are based within the surrounding areas of the town of Tequila. When the Spanish conquered Mexico in the early fifteenth century, they adapted “pulque”, an indigenous drink made from the maguey agave plant, into “Mezcal” spirit. The tequila that we drink today originated from further distilling of Mezcal. Most of the tequila production at present takes place in modern, well-equipped distilleries, although some tiny family-run businesses still retain traditional production methods without sophisticated machinery. However, the knowledge from years of experience of making tequila is passed on even to the modern distilleries.

Agave tequilana weber needs about eight to fourteen years to mature so that the piña (the core) is succulent enough for tequila production. The selection of the right kind of piña, cutting and roasting, fermentation, yeast addition and finally the distilling are all essential steps in the tequila-making process that reflect generations of gathered knowledge, experience and tradition. Traditionally, the piñas are baked for thirty-six hours before they are smashed to bring out the fermentable juice. The juice is then mixed with water and yeast and kept for fermentation – which takes approximately twelve days if it is done without any chemical. The fermented tequila is distilled at least twice to increase the alcohol volume to 30-40 percent. The aging process of tequila is unique and the length varies according to the type of the liquor being produced: “Blanco” (silver) and “Joven” (young) or "Oro" (golden) are least-aged and bottled within the first two months after distillation while “Reposado” (rested) is aged a minimum of two months. Mexican government regulations stipulate that all tequilas have to age for at least 14-21 days.

Vintage tequila such as “Añejo” (aged) and “extra Añejo” (extra aged) are aged a minimum of one year and three years respectively. Added to this unique process is the very artistic bottling style; producers use artisans to create crystal, ceramic, hand-blown glass or Talavera pottery bottles for their cherished tequila. There is a long tradition and culture inherently linked to the drink, the people producing it and the region where it is being produced. Appellation of Origin Recognizing the value of the “liquid gold” from the blue agave, the Mexican government took initiatives to protect tequila as early as the 1970s. Tequila became the country’s first appellation of origin (AO) in 1974, and in 1978 it was internationally registered for protection under the Lisbon Agreement for the Protection of Appellations of Origin and their International Registration . The AO defines the area in which tequila can be produced, essentially the area home to the blue agave from which it is derived. Under the AO, selected municipalities within only five Mexican states can grow the agave and produce tequila.

These municipalities were selected based on geographical factors (such as climate, altitude and soil characteristics) and human factors (the use of traditional techniques of producing tequila that have been passed on from generation to generation). Further to the AO registration, the Mexican government holds all the rights over the use of the name tequila. The agave cactus (Photo: CRT archives, taken by Carlos Tomas) Along with the international protection, Mexico has also sought similar protection for tequila in other important countries and regions through a number of bilateral and multilateral agreements. Pursuant to Annex 313 of the North American Free Trade Agreement (NAFTA), Canada and the United States recognize tequila and mezcal as products originating from Mexico and, consequently, do not permit the sale of any product as tequila and/or mezcal unless they have been lawfully prepared in Mexico. IP Enforcement The Mexican government enforces the tequila IP through the Mexican Institute of Industrial Property (IMPI). The use of the name tequila is authorized and administered only by IMPI. IMPI may prohibit any unauthorized use of the name that may create confusion for the consumers, or constitute an act of unfair competition.

Despite protection under the Lisbon Agreement and NAFTA, tequila still faced competition from some “pseudo tequilas”. During the mid-1990s, as much as 3.5 million liters of these liquors were sold annually in Europe. The European liquors were produced from sugars of agave-like plants and were illegally labeled as tequila. Following the NAFTA precedent, Mexico entered into a bilateral agreement with the European Union (EU) concerning the mutual recognition and protection of AO in the spirits sector. Under this agreement the EU recognizes tequila and mezcal as “denominations of origin”, although enforcement has still been quite lax in Europe. Mexico’s tequila protection interests were prominent during the Chinese accession negotiations to the World Trade Organization (WTO). In accordance with WTO accession regulations, in order to gain considerations for WTO membership, China had to sign bilateral agreements with all existing members, including Mexico. Since China has a climatic condition suitable for blue agave plants, Mexico was worried about rival pseudo tequilas from China. The Mexican authorities took the opportunity of the bilateral negotiations with China to ensure that the latter accepted tequila as a geographically indicated product.

The Tequila Regulatory Council of Mexico (Consejo Regulador del Tequila, CRT), established in 1993, certifies the production of tequila and helps to protect the image of the liquor taking action against “pseudo-tequilas” and counterfeit products. Through the AO protection, CRT has been able to destroy about 2.4 million liters of fake tequila within the first two years since the Council’s establishment. The CRT has successfully eliminated at least 86 fake brands of tequila. Commercialization The tequila AO is linked to the Mexican Official Standard for Tequila, which sets out product specifications and includes testing methods, quality control and labeling information. Along with the aging requirements, the government regulations also stipulate that the spirit must be made from 100 percent natural ingredients and contain at least 38% alcohol to be called “tequila”. Needless to mention, all tequilas must be made from blue agave grown and harvested only in the Mexican states of Jalisco, Guanajuato, Michoacan, Nayarit or Tamaulipas.

Tequila producers require two authorizations – for producing tequila and for using the tequila AO – which are issued by the CRT/ Ministry of Economy and the IMPI. In order to ensure the official standards, bottling or marketing of tequila is also regulated by the government agencies. The bottlers are required to follow certain compliance assessment procedures and obtain approval certificates from the CRT/ Ministry of Economy before they can go into operation and are obliged to file quarterly reports on conformity assessment. The CRT maintains three categories of bottling mark – national bottling trademarks (1102 marks), foreign bottling trademarks (196 marks) and certification trademarks (66 marks) to ensure the authenticity of tequila. The certification procedures are the key factor behind the success of the tequila AO. Different types of tequila (Photo: Kevin White) Tequila is marketed through strict regulations which classify all tequila under two broad categories with four types (silver, young or golden, aged and extra-aged) under each category. The first category, tequila 100% from agave, is made with 100% agave sugars and cannot be exported in bulk.

The second category of tequila is made with at least 51% agave sugars and can be exported in bulked and bottled in other countries. The tequila AO and the CRT certification proved to be successful tools for the commercialization of tequila. Along with national and international recognition, the consumers are assured of quality of tequila which increases consumers’ tendency to buy quality products. This, in consequence benefits the entire production chain. Business Results Through IP protection, strong quality control and effective commercialization policy, tequila has undergone a transformation – from a regional drink of the people to a world-famous, sophisticated beverage. It is now being produced in an ever-widening range as product diversification aims at satisfying different tastes (for example, tequila made with 100 percent agave sugar and of different strengths and colors). The development of the product has also included a design element with an increasingly creative range of bottles and packaging. The commercial success of the tequila AO protection has encouraged similar protection for other traditional products such as mezcal and talavera . As North America’s first distilled spirit, tequila was used mostly in margaritas and similar coctails for many years until it achieved worldwide popularity.

With the expansion of global trade, tequila is now consumed all over the world. In 1995, Mexico exported only 64.6 million liters of tequila and tequila 100% (made with 100% agave sugar), which increased up to 136.4 million by 2009. Consequently tequila production has grown from 104.3 million liters to 249 million liters during the corresponding period. The United States is the largest importer of Mexican tequila, followed by EU countries. Geographical Indication for Protecting Culture and Tradition For the people of Mexico, tequila is not merely a national drink, but also a unique symbol of their culture, tradition and environment. The worldwide popularity of the drink and subsequent rise in tequila prices have exposed it to threats arising from fake tequilas produced elsewhere. The AO has facilitated Mexico to retain its national heritage on the one hand, and to make a business out of it on the other.

Question: What spirit is made by fermenting and distilling the juice of the 'Blue Agave' plant?
Answer: TEQUILA