thumb|Blue agave fields near Tequila

Tequila (; ) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the town of Tequila northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco.

The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highland Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous fragrance and flavor. Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila.

Tequila differs from mezcal—other distilled spirits from the agave plant—because it is made only from blue agave. By Mexican law, no beverage may be sold as tequila unless it contains between 35% and 55% alcohol content (70 and 110 U.S. proof) and is produced in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.

International agreements also prevent the sale of "tequila" produced outside Mexico. The drink is recognized as a Mexican designation of origin product in more than 40 countries. It was protected through NAFTA in Canada and the United States until July 2020 and through bilateral agreements with individual countries such as Japan and Israel, and it has been a protected designation of origin product in the European Union since 1997.

Tequila is commonly served neat in Mexico and as a shot with salt and lime around the world.

History

Early history

thumb|upright|A distillery oven loaded with agave piñas or "pineapples", the first step in the production of tequila post harvest

Before the production of tequila or mezcal, pulque had been brewed from agave sap for thousands of years. Pulque is fermented, not distilled. The distillation technology to produce mezcal from agave heart juice was first introduced by Filipino sailors and migrants into the coastal regions of what was then Nueva Galicia (present-day Aguascalientes, Colima, Guanajuato, Jalisco, Nayarit, and Zacatecas). Mezcal distillation spread into the highland valleys of Amatitán, Tequila, Magdalena, and El Arenal in the mid-1700s. The distinctive mezcal produced in these regions became known as "tequila".

Spain's King Carlos IV granted the Cuervo family the first license to commercially make tequila. Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884 to 1885, was the first to export tequila to the United States.

The first tequila distillery in the United States was opened in 1936 in Nogales, Arizona by Harry J. Karns, former Arizona state senator and Nogales Mayor.

The Mexican government declared the term "tequila" to be its intellectual property in 1974.

Recent history

thumb|left|A tahona, large stone wheel, at the Hacienda Doña Engracia that was used to crush the piña. Large, modern distilleries commonly complete this process mechanically.

Although some tequilas have remained as family-owned brands, most well-known tequila brands are owned by large multinational corporations. Over 100 distilleries make over 900 brands of tequila in Mexico and over 2,000 brand names have been registered (2009 statistics). Due to this, each bottle of tequila contains a serial number (NOM) denoting in which distillery the tequila was produced. In many cases, multiple different brands come from the same manufacturer. The Mexican government said that bottling tequila in Mexico would guarantee its quality. The proposal might have resulted in the loss of jobs at plants in California, Arkansas, Missouri, and Kentucky, because Mexican tequila exported in bulk to the United States is bottled in those plants. The agreement also created a "tequila bottlers registry" to identify approved bottlers of tequila and created an agency to monitor the registry. In 2004, the Council decided to allow flavored tequila to be called tequila, with the exception of 100% agave tequila, which still cannot be flavored.

A one-liter bottle of limited-edition premium tequila was sold for $225,000 in July 2006 in Tequila, Jalisco, by the company Tequila Ley .925. The bottle that contained the tequila was a two-kilo display of platinum and gold. The manufacturer received a certificate from The Guinness World Records for the most expensive bottle of tequila spirit ever sold.

In June 2013, a Chinese ban on the importation of premium (100% blue agave) tequila into China was lifted, following a state visit to Mexico by Chinese Communist Party general secretary Xi Jinping. The entry of premium tequila into the country was expected to increase tequila exports by 20 percent within the decade above the 170 million liters in 2013.

In 2018, the Mexican government approved a proposal to celebrate the third Saturday of March as National Tequila Day.

Economy

In 2024, the government reported that international sales of tequila from Tequila municipality reached approximately US $572 million. The majority of sales are to the United States, the top destination country in 2024.

Production

thumb|left|upright|A or a worker who harvests the agaves and cuts off the sharp leaves

Tequila is made from the blue agave plant, primarily in the area surrounding the town of Tequila northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco. Aside from its geographical distinction, tequila is differentiated from other varieties of mezcal in that all of the agave used in tequila is blue agave, and the methods of production are different.

The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highland Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous fragrance and flavor. Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila.

Planting, tending, and harvesting the agave plant remains a manual effort, largely unchanged by modern farm machinery and relying on centuries-old expertise. The people who harvest it, the , have intimate knowledge of how the plants should be cultivated, passed down from generation to generation.

By regularly trimming any (a stalk at the center of the plant that could grow several meters high if not cut back), the prevent the agave from flowering and dying early, allowing it to fully ripen. They also determine when each plant is ready to be harvested, and using a special knife called a (with a circular blade on a long pole), carefully cut away the leaves from the (the succulent core of the plant), which can average around in the valley and in the highlands. If harvested too late or too early, the will not have the right amount of carbohydrates for fermentation.

After harvesting, the are transported to ovens where they are slowly baked to break down their complex fructans into simple fructose. Then, the baked are either shredded or mashed under a large stone wheel called a . The pulp fiber, or , left behind is often reused as compost or animal feed, or can be used as fuel or processed into paper. Some producers like to add a small amount of back into their fermentation tanks for a stronger agave flavor in the final product.

The extracted agave juice is then poured into either large wooden or stainless steel vats for several days to ferment, resulting in a wort, or , with low alcohol content. This wort is then distilled once to produce what is called , and then a second time to produce clear "silver" tequila. A minimum of two distillations is required by law. At this point the tequila is either bottled as silver tequila or it is pumped into wooden barrels to age, where it develops a mellower flavor and amber color.

The differences in taste between tequila made from valley and highland agave plants can be noticeable. Plants grown in the highlands often yield sweeter and fruitier-tasting tequila, while valley agaves give the tequila an earthier flavor.

Fermentation

Unlike other tequila production steps, fermentation is largely outside the control of human beings. Fermentation is the conversion of sugars and carbohydrates to alcohol through yeast under anaerobic conditions, meaning that oxygen is not present during the process.

During the fermentation process, inoculum is added to the batch to accelerate the rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take up to 7 days. The rate of fermentation is a key factor in the quality and flavor of tequila produced. Worts fermented slowly are best because the amount of organoleptic compounds produced is greater. The alcohol content at the end of fermentation is between 4% and 9%.

Chemistry

Alcohol content

thumb|[[Saccharomyces cerevisiae, under a microscope]]

Tequila must have between 35% and 55% alcohol content (70 and 110 U.S. proof). Tequila is a distilled beverage that is made from the fermentation of the sugars in the blue agave plant once it has been cooked, the main sugar being fructose. Through the fermentation process, many factors influence the higher-order alcohols present in tequila, which include molecules such as isobutyl alcohol and isoamyl alcohol, along with the ethanol. The volatile compounds responsible for the flavor and aroma profiles of the tequila are put into a category called organoleptic compounds and are known to increase in concentration with a slower fermentation process.

Higher-order alcohols have a strong aroma, and the quantity present in each tequila depends on the carbon:nitrogen ratio and temperature during the cooking and fermentation processes. The agave plant contains many phenolics such as vanillin and syringaldehydes, which present a strong and fruity or herbal aroma. It also contains eugenol, which can deliver a hint of spicy flavor to the tequila. The most prominent furanic compounds include 2-furaldehyde and 5-methylfuraldehyde, Discrimination tests such as duo-trio and triangle tests are also used to evaluate the quality of the tequila. There are, however, more than 50 different companies producing tequila in the Mexican state of Jalisco, with different maturation times according to the variety of tequila and desired quality of the final product.

All companies producing tequila have their aging processes regulated and fiscalized by the Mexican government.

Chemistry

The maturation process causes four main chemical transformations to the tequila compounds: (1) decreasing of fusel oils by the char in barrels, which acts as an absorbing agent; (2) extraction of complex wood constituents by tequila, giving specific aroma and flavor to the final product; (3) reactions among the components of tequila, creating new chemical compounds; and (4) oxidation of the original contents of tequila and of those extracted from wood. The final results of these changes are increased concentrations of acids, esters and aldehydes, and a decrease in fusel oil concentration.

Añejos are often rested in barrels previously used to rest reposados. The barrels cannot be more than , and most are in the range. Many of the barrels used are from whiskey distilleries in the US or Canada, and Jack Daniel's barrels are especially popular.

"Tequila worm" misconception

Only certain mezcals, usually from the state of Oaxaca, are ever sold con gusano (with worm). They are added as a marketing gimmick The worm in some mezcals is actually the larval form of the moth Hypopta agavis, which lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower-quality product. The misconception that tequilas may contain worms continues, despite effort and marketing to represent tequila as a premium liquor.

Norma Oficial Mexicana

thumb|right|A young agave plant

The Norma Oficial Mexicana (NOM) applies to all processes and activities related to the supply of agave, production, bottling, marketing, information, and business practices linked to the distilled alcoholic beverage known as tequila. Tequila must be produced using agave of the species Tequilana Weber Blue variety, grown in the federal states and municipalities indicated in the Declaration.

Furthermore, the NOM establishes the technical specifications and legal requirements for the protection of the Appellation of Origin of "Tequila" in accordance with the current General Declaration of Protection of the Appellation of Origin of "Tequila", the Law, the Industrial Property Law, the Federal Consumer Protection Law and other related legal provisions.

All authentic, regulated tequilas will have a NOM identifier on the bottle. The important laws since 1990 were NOM-006-SCFI-1993, the later updates NOM-006-SCFI-1994 and NOM-006-SCFI-2005 and the most recent revision published on December 13, 2012, NOM-006-SCFI-2012.

The number after NOM is the distillery number, assigned by the government. NOM does not indicate the location of the distillery, merely the parent company or, in the case where a company leases space in a plant, the physical plant where the tequila was manufactured.

Storage condition

Unlike wine, whose character may change in taste over time and storage conditions, tequila does not change much once bottled, even without ideal storage conditions, much like most other distilled spirits such as whiskey, rum, or vodka. The quality characteristics (flavor, aroma, color, etc.) of a tequila are primarily determined during its aging in wood barrels. To maintain the utmost quality though, some conditions should be met: a constant and moderate temperature (60 to 65 °F), protection from direct sunlight, and maintenance of the integrity of the seal of the bottle. Improper storage conditions will have more effect on the taste of aged tequila rather than the un-aged version, due to tannins and other compounds introduced into the spirit from the aging barrel. For instance, if stored in improper conditions, the dark and more complex flavors of the añejo tequila are more likely to be tainted than the blanco or the silver tequila.

Once the bottle is opened, the tequila will be subject to oxidation that will continue to happen even if no more oxygen is introduced. In addition, if the bottle has more room for air, the process of oxidation occurs faster on the liquor remaining inside the bottle. Therefore, it may be the best to consume the tequila within one or two years after opening. Mixtos use both glucose and fructose sugars.

There are five categories of tequila defined by the NOM:

  • Reposado ("rested"): aged a minimum of two months, but less than a year in oak barrels of any size
  • Añejo ("aged" or "vintage"): aged a minimum of one year, but less than three years in small oak barrels
  • Extra Añejo ("extra aged" or "ultra aged"): aged a minimum of three years in oak barrels

There are several more categories that are not defined by the NOM, including:

  • Cristalino ("crystalline"): aged tequila that has been filtered to remove its color before bottling, similar to chill filtering of whisky
  • Rosa ("pink"): a young version of the spirit "lightly aged in red wine barrels"

Brands

The Consejo Regulador del Tequila (Tequila Regulatory Council) reported 1377 registered brands from 150 producers for the year 2013.

Serving

thumb|Salt and lime

In Mexico, the most traditional way to drink tequila is neat, without lime and salt. It is popular in some regions to drink fine tequila with a side of sangrita—a sweet, sour, and spicy drink typically made from orange juice, grenadine (or tomato juice), and hot chilli. Equal-sized shots of tequila and sangrita are sipped alternately, without salt or lime. Another popular drink in Mexico is the bandera (flag in Spanish), named after the Flag of Mexico, it consists of three shot glasses, filled with lime juice (for the green), white tequila, and sangrita (for the red).

Outside Mexico, a single shot of tequila is often served with salt and a slice of lime or lemon. This is called tequila cruda and is sometimes referred to as "training wheels", "lick-sip-suck", or "lick-shoot-suck" (referring to the way in which the combination of ingredients is imbibed). The drinkers moisten the back of their hands below the index finger (usually by licking) and pour on the salt. Then the salt is licked off the hand, the tequila is drunk, and the fruit slice is quickly bitten. Groups of drinkers often do this simultaneously. Drinking tequila in this way is often erroneously called a Tequila Slammer, which is in fact a mix of tequila and carbonated drink. Though the traditional Mexican shot is tequila by itself, lime is the fruit of choice when a chaser must be used. The salt is believed to lessen the "burn" of the tequila and the sour fruit balances and enhances the flavor. In Germany and some other countries, tequila oro (gold) is often consumed with cinnamon on a slice of orange after, while tequila blanco (white) is consumed with salt and lime.

thumb|Bandera of Mexican tequila

If the bottle of tequila does not state on the label that it is manufactured from 100% blue agave (no sugars added), then, by default, that tequila is a mixto (manufactured from at least 51% blue agave). Some tequila distilleries label their tequila as "made with blue agave" or "made from blue agave". The Tequila Regulatory Council has stated only tequilas distilled with 100% agave can be designated as "100% agave".

Many of the higher-quality, 100% agave tequilas do not impart significant alcohol burn, and drinking them with salt and lime is likely to remove much of the flavor. These tequilas are usually sipped from a snifter glass rather than a shot glass, and savoured instead of quickly gulped. Doing so allows the taster to detect subtler fragrances and flavors that would otherwise be missed.

Tequila glasses

thumb|right|upright|A [[margarita glass]]

When served neat (without any additional ingredients), tequila is most often served in a narrow shot glass called a caballito (little horse in Spanish), but can often be found in anything from a snifter to a tumbler.

The Consejo Regulador del Tequila approved an "official tequila glass" in 2002 called the Ouverture Tequila glass, made by Riedel.

The margarita glass, frequently rimmed with salt or sugar, is a staple for the entire genre of tequila-based mixed drinks, including the margarita.

Cocktails

A variety of cocktails are made with tequila, including the margarita, a cocktail that helped make tequila popular in the United States. The traditional margarita uses tequila, Cointreau, and lime juice, though many variations exist. A popular cocktail in Mexico is the Paloma, which is traditionally a highball of tequila and a grapefruit-flavored soda, but can also be made as a carbonated sour akin to a Tom Collins or gin rickey with tequila, fresh grapefruit juice, simple syrup, and plain carbonated water. Also, a number of martini variants involve tequila, and a large number of tequila drinks are made by adding fruit juice. These include the Tequila Sunrise and the Matador. Sodas and other carbonated drinks are a common mixer, as in the Tequila Slammer. Other popular cocktails are the Acapulco cocktail, Chimayó Cocktail, Mexican martini, Mojito Blanco, Vampiro and Ranch Water.

IP protection and regulation outside of Mexico

Mexican laws state that tequila can be produced only in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. Tequila is recognized as a Mexican designation of origin product in more than 40 countries. and through bilateral agreements with individual countries such as Japan and Israel,

Further to the AO registration, the Mexican government holds all the rights over the use of the name tequila.

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.

United States

Similar to the law of Canada, the U.S. law (27 CFR 5.148) says that tequila must be "made in Mexico, in compliance with the laws and regulations of Mexico governing the manufacture of Tequila for consumption in that country."

See also

  • Bacanora
  • Beer in Mexico
  • Crudités
  • Kahlúa
  • Mexican cuisine
  • Mexican wine
  • Mezcal
  • National Museum of Tequila
  • Pulque
  • Raicilla

References

  • National Chamber for the Tequila Industry
  • Consejo Regulador del Tequila A.C.