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History of Tequila Production

Tequila’s roots stretch back to the Aztecs, who made a fermented drink from agave called pulque. When Spanish conquistadors arrived in the 16th century, they began experimenting with distillation, creating a stronger spirit from the native agave plant, which led to mezcal. By the 17th century, the town of Tequila in Jalisco, Mexico, became famous for a unique variation made exclusively from Weber Blue Agave, which flourishes in Jalisco’s volcanic soil. Over time, this spirit became known as tequila, named after the town itself.

The process evolved into the sophisticated craft we know today, involving the slow growth of agave for 7–10 years, roasting in brick ovens or autoclaves, and pressing with traditional tahona stone wheels or mechanical shredders. Double distillation refined the spirit’s purity, while aging techniques—Blanco, Reposado, Añejo, and Extra Añejo—brought complexity and depth. Today, Mexican law ensures that only spirits made from Weber Blue Agave in designated regions can be called tequila, preserving its authenticity and heritage.

1. Introduction to Agave

Agave is a succulent plant native to Mexico and Central America, crucial for tequila and mezcal production. Key points include:

Uses Beyond Tequila:

2. Tequila Regions and Flavor Profiles

Tequila is a spirit native to Mexico, made exclusively from the blue Weber agave plant. Only regions with a Denomination of Origin (DO)—specifically Jalisco and certain areas in Guanajuato, Michoacán, Nayarit, and Tamaulipas—can legally produce tequila. This designation covers 181 municipalities across five states, ensuring tequila’s authenticity.

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The agave growing region, or terroir, influences tequila’s flavor:

General Terroir Requirements for Blue Weber Agave:

3. Tequila Production Process

The production of quality tequila involves several steps, each affecting the flavor and profile:

Step 1: Cultivate the Agave Plant - Only in regions with a DO

Selecting Quality Agave Plants: Cultivation begins with planting healthy hijuelos (baby agave plants), which take about 7–10 years to mature. Tequilas made from well-tended, mature plants yield richer flavors.

Step 2: Harvest the Agave Plant - Once the piña is mature!

Maturity: Agave plants are harvested only when fully mature (7–10 years).

Selection: Premium tequilas use mature plants, while younger agave may result in milder flavors.

Step 3: Cook the Agave Plant - Bake it or steam it to caramelize the sugars.

Brick Ovens (Hornos): Traditional, slow-cooking method that produces caramelized flavors over 24–48 hours.

Autoclaves: High-pressure steam ovens cut cooking time to 7–12 hours, preserving more green, vegetal notes.

Diffusers: Industrial method where agave is shredded before cooking, rapidly extracting sugars but yielding milder flavors.  The application here can vary by distillery. Diffusers use water in high pressures to shred but some also use the water at high temp to essentially “boil” the tequila which softens the fibers enough to extract the sugars but doesn’t release as much flavor from the sugars.

Step 4: Crush the Agave Plant - Extract the juice from the piña.

Tahona (Stone Wheel): A volcanic stone wheel that crushes agave, preserving complex flavors.

Roller Mills/Mechanical Shredders: Shred and press agave quickly, resulting in lighter flavors.

Step 5: Ferment the Juice - The yeasts convert the juice into alcohol.

Open-Air Fermentation: Traditional method in open vats that encourages wild yeast growth, adding complex, terroir-driven flavors. Not exclusive to wild yeasts. Increased evaporation can lead to lighter aromas. More controlled environment for temp.

Closed Fermentation with Added Yeasts: Quicker and more consistent but less complex in flavor. More concentrated aromas. Can often overheat. Closed tends to be less vulnerable to losing flavor in its controlled vats/tanks. Can still be complex in flavor. Really that'll depends on whether its being fermented in oak or stainless steel.

With Agave Fibers: tends to operate similarly to closed fermentation. The fibers create a seal over the top of the fermented juices while also making it susceptible to nearby agriculture like fruit trees, flowers.

Fermentation with Agave Fibers: Adds earthy flavors and richness.

Variables: open or closed, with or without fibers, wild or natural yeats, with all you can control the preferred aroma/flavor. 

Step 6: Distill the Alcohol - The Alcohol is distilled twice to produce clear silver tequila.

Copper Pot Stills: Common in small-batch production, providing rich and smooth flavor.  Copper is a catalyst for chemical reactions that remove sulfur compounds and undesirable flavors from the distillate. This helps produce a smoother, cleaner spirit.

Stainless Steel Stills: Neutral flavor, ideal for larger batches.  Commonly also a type of continuous distillation which can often be the reason the spirit ends up with a neutral flavor. Each column holds panels which are placed intentionally to "correct" an undesired characteristic which is subject to the master distiller's preference.

Double Distillation: Standard for tequila, ensuring purity. Some tequilas undergo a third distillation for extra smoothness.

Step 7: Aging Process - Tequila is aged in oak barrels to develop flavor and color.

The containers can vary from as small ass 200L barrels (more commonly used for craft tequila producers) to 20k liter "pipones" aka large oak vats often used by mass-producing companies.

Blanco: Unaged or lightly rested, for pure agave flavors. They can technically be aged up to 2 moths. Anything over would be reposado. Most companies just don't find it necessary.

Reposado: Aged at least two months, adding mild oak notes.

Añejo: Aged at least one year, yielding richer, more complex flavors.

Extra Añejo: Aged three years or more, resulting in deep, nuanced flavors.

4. Tequila Types: Mixto vs. 100% Agave

Mixto Tequila:

100% Agave Tequila:

5. Tequila Regulations and Certifications

Authentic tequila must adhere to strict Mexican regulations to protect its quality and consistency.

Additional Certifications:

6. Factors Affecting Tequila Pricing

Agave piñas can often fluctuate in market price depending on seasonality and/or anticipated harvests. That can also play a big role in pricing.  Several factors contribute to tequila’s price, including production quality, aging, and branding:

Packaging and Branding: Premium packaging and celebrity endorsements can also increase prices.