WHAT IS TEQUILA?

Tequila is Mexico's most famous spirit, produced exclusively from blue agave grown in designated regions, primarily in Jalisco, and protected by denomination of origin regulations. Like Champagne or Scotch whisky, true tequila can only come from specific areas of Mexico.

The production process begins with harvesting mature blue agave plants, typically 7-10 years old. Skilled jimadores use a specialized tool called a coa to remove the leaves, leaving the piña or heart of the plant, which can weigh 40-90 pounds.

The piñas are cooked to convert their complex carbohydrates into fermentable sugars. Traditional methods use stone ovens called hornos, while modern facilities may employ autoclaves. The cooked agave is then crushed, and the juice is fermented, sometimes with the fibers included.

Distillation occurs at least twice, resulting in a clear spirit that can be bottled immediately as blanco or silver tequila, or aged in oak barrels to create reposado, añejo, or extra añejo expressions. Each aging category develops different characteristics while maintaining the distinctive agave core.

Tequila categories are strictly regulated by the Consejo Regulador del Tequila (CRT), which ensures quality standards and authenticity. The spirit has evolved from a rustic regional product to a sophisticated category with expressions rivaling the finest whiskies and cognacs.