A Bar in the old town of Tequila.

Tequila, the iconic Mexican spirit, has a rich history and a fascinating production process. Here's a breakdown:

History:

• Ancient Origins: The story begins with the agave plant, revered by pre-Columbian civilizations in Mexico. They fermented agave sap to create a drink called "pulque," used in religious ceremonies and daily life.  
   
• Spanish Influence: When the Spanish conquistadors arrived in the 16th century, they brought distillation techniques to Mexico. This led to the creation of "mezcal wine," a distilled agave spirit.  
   
• Birth of Tequila: Over time, the area around the town of Tequila in Jalisco became known for producing a particularly high-quality mezcal. By the 17th century, this specific spirit began to be called "tequila."  
   
• Commercialization: In the 18th and 19th centuries, families like Cuervo and Sauza established distilleries, laying the foundation for the modern tequila industry.  
   
• Denomination of Origin: In 1974, the Mexican government officially recognized tequila as a Denomination of Origin (DO), meaning it can only be produced in specific regions of Mexico.  

The States in Red denote where Tequila can be produced.

Production:

• Geography: Tequila can only be produced in the state of Jalisco and limited parts of four other states: Nayarit, Tamaulipas, Michoacán, and Guanajuato.  
   
• Terroir: The terroir, including soil composition, climate, and altitude, plays a significant role in the flavor of the agave. The volcanic soil in the highlands of Jalisco, for example, is said to produce more fruity and floral tequilas, while the lowlands yield more earthy and herbaceous ones.  
   

• Agriculture:
  • Agave tequilana Weber Azul: Tequila must be made from the Blue Weber agave plant. These plants take 6-8 years to mature.  
     
  • Harvesting: Skilled farmers called "jimadores" harvest the agave by cutting off the leaves with a sharp tool called a "coa," leaving only the "piña" (the heart of the agave).  

Distillation:

• Cooking: The piñas are cooked in ovens (traditional) or autoclaves (modern) to convert the starches into fermentable sugars.  

Extraction: The cooked piñas are crushed to extract the sugary juice, called "mosto."

Fermentation: The mosto is fermented with yeast in tanks for several days.

Distillation: The fermented liquid is distilled, typically twice, in copper pot stills.  

Aging: The tequila is either rested in steel vats (blanco) or put into Wooden Barrels for Aging.

Silver or Blanco: Aged for no more than two months, this tequila is clear in colour and showcases the agave flavour 

Reposado: Aged for a minimum of two months and up to one year, this tequila has a straw colour and a soft, oaky flavour 

Añejo: Aged for at least one year, this tequila is also known as "extra aged" 

Extra Añejo: Aged for a minimum of three years, this tequila is also known as "ultra aged" 

Cristalino: An aged tequila that has been filtered through charcoal