What makes a spirit tequila
Tequila is a distilled spirit made from one particular plant, the blue agave, known botanically as Agave tequilana Weber, variety azul. It is protected by a denomination of origin, which means that only spirits made according to defined rules and in a defined region may carry the name, in much the same way that Champagne or Cognac are protected in France. The name comes from the town of Tequila in the state of Jalisco.
This article describes the product and its rules for cultural and educational purposes. Tequila is an alcoholic drink, intended for adults and best enjoyed in moderation.
The blue agave
The blue agave is a spiky succulent with long bluish-gray leaves. It is not a cactus, though it is often mistaken for one. It is a relative of the lily and asparagus families. The plant is typically grown for years, commonly around six to ten, before harvest, depending on conditions. During that time it stores sugars in its heart, the pina. Unlike some other agave spirits that draw on many species, tequila uses just this one.
Most blue agave is propagated from shoots called hijuelos rather than from seed, which means plants are close to clones. This has been noted as a vulnerability to disease and loss of genetic diversity, and it is one reason there is ongoing discussion about sustainability.
The protected region
By the denomination, tequila can be made in the state of Jalisco and in specified municipalities of a few neighboring states, namely Guanajuato, Michoacan, Nayarit and Tamaulipas. The exact list is defined in official rules and has been adjusted over time, so the current regulations are the authority. The landscape of agave fields around the town of Tequila and the surrounding area has been recognized by UNESCO as a cultural landscape. The region also appears in the larger story of Jalisco cuisine, where regional drinks and dishes are closely tied together.
How it is made, in brief
- The pinas are harvested by hand by workers called jimadores.
- They are cooked, by steaming in brick ovens or autoclaves, or in some traditional cases in stone ovens, to convert starches into sugars. Some producers use a diffuser, a modern industrial process that extracts sugars in a different way.
- The cooked agave is crushed to extract the juice.
- The juice is fermented with yeast.
- It is distilled twice, typically in pot stills or column stills, to produce the spirit.
The method of cooking and extraction affects flavor. Slow oven-roasting often yields a sweeter, more cooked-agave taste, while other methods may give a lighter, sharper profile. Producers talk about these differences at length, and preferences vary.
100 percent agave and mixto
A crucial distinction on the label is between “100% agave” tequila and “mixto”.
- 100% agave tequila is made only from blue agave sugars.
- Mixto tequila must contain at least 51 percent agave sugars, and the rest may come from other sugar sources. It is usually less expensive and may be bottled outside Mexico under certain rules.
Many enthusiasts prefer 100% agave for its flavor, but the label does not guarantee quality by itself.
The styles
Tequila categories are generally defined by aging in oak.
- Blanco (silver or plata): unaged or aged for under two months. It tastes the most like the agave itself, often peppery, citrusy or vegetal.
- Joven (gold): typically a blend, sometimes with added coloring or flavoring, though a joven can also be a blend of blanco and aged tequila.
- Reposado (“rested”): aged at least two months in oak. It has a gentler profile, with hints of wood and vanilla.
- Anejo (“aged”): aged at least one year in oak barrels that do not exceed 600 liters. It tends to be smoother, with caramel and spice notes.
- Extra anejo: aged at least three years under the same barrel limit, usually darker and richer.
Aging adds flavors from the wood and softens the spirit, but a longer age is not automatically “better”. Some drinkers prefer the clean agave flavor of a blanco.
Tequila and mezcal
Tequila and mezcal both come from agave, and tequila is technically a type of mezcal under broad definitions, but in practice they are distinct. Tequila uses only blue agave, a specific region and often industrial-scale methods, while mezcal draws on many agave species and a larger region, and in its traditional forms is roasted in pits, giving smoky notes. Neither is superior; they are different traditions.
Serving and culture
In Mexico, good tequila is usually sipped slowly, often neat in a small glass, sometimes with a chaser of sangrita, a spiced tomato-and-orange drink. Tequila also features in cocktails, with the margarita being the best known worldwide. The popular ritual of salt and lime with shots is common abroad but is not how many Mexican drinkers approach quality tequila.
Tequila is part of national identity and appears at weddings, festivals and family gatherings. As with all alcohol, drink responsibly, never drive after drinking, and avoid alcohol if you are underage or pregnant.