Definitions & History
tequila (n): distilled, fermented agave
hearts produced in Tequila, Jalisco,
Mexico
Timeline
1522 –
Conquistadors invade Central
America waging war on Aztecs &
Incas. After their brandy runs
out, they distill Aztec octli/pulque,
making early tequila.
c. 1600 –
Mass-produced distilled pulque
centralizes around Tequila,
Jalisco where the best agave
grows.
1608 –
First tax on the new spirit!
1656 –
City of Tequila officially founded.
c. 1880 –
Tequila exported to the United States
2000s –
TMA (“tristeza y muerte de agave”)
causes large-scale agave shortage.
Prices skyrocket and never really
come down (cp. oil).
 Must be fermented from Agave tequilana
(Blue Weber agave)
 “Tequila” is an internationally protected
name like “cognac” or “champagne”
certifying origin & production method
 cp. Temequila from Temecula
 All tequila comes from 15 governmentt
certified production facilities
 100 distilleries produce 2000 brand names
(cp. rum)
 After distillation, tequila is legally allowed
to be exported in bulk and bottled by
foreign companies
 Saves $ shipping, creates bottling jobs
 Must carry NOM: certification # of
producer, distillery, year
Geography
 Originally, tequila could only legally
originate from Tequila, Jalisco
 Increased demand caused agave from surrounding
states of Tamaulipas, Guanajuato, Michoacan &
Nayarit to be allowed.
Jalisco
 Derived from Aztec word for “sandy
surface”
 Mountainous region with many valleys
 Tequila volcano erupted 200,000 years ago,
leaving bed of volcanic soil now covered by sand.
 Sub-tropical climate
 2 main regions
 Area around Tequila
•
•
La Tierra Negra → volcanic soil
Agave matures in ~ 7 years
 Los Altos de Jalisco
•
•
La Tierra Roja → iron-rich soil
Agave matures in 8-12 years
Production & Styles
Agave Cultivation
Wild agave is a succulent plant that can grow 8
feet tall and can live up to 50 years. It
reproduces by growing a shoot with flowers on
the end up to 20 feet high. The flowers are
then pollinated by a native bat, fertilizing
thousands of seeds. The plant then dies.
Tequila Production




Commercial agave starts to grow its shoot after
5 years. The shoot is removed causing the
heart or “piña” to grow larger, increasing the
amount of sugar available for fermentation.
“Jimadores” harvest the piña by hand. If
harvested too soon, not enough sugar has been
produced. If too late, the sugars have already
been used to grow the shoot.
Piñas are crushed to release the “musto” (cp.
grape must) which is then fermented in oak or
stainless steel and distilled 2-3 times.
Tequila is then aged in oak (or not)
Styles
Mixtos –
51% agave sugar by law; remaining
49% is made up of cheap glucose &
fructose from any source.
Puro de agave – made from 100% agave sugars
Blanco / Plata – “white” / “silver”

Aged 0-2 months
Joven – “young”

Blended Blanco with Reposado or Añejo
Reposado – “rested”


Aged 2-12 months in oak
Large oak barrels used (up to 20,000L)
Añejo – “mature, aged”


Aged 1-3 years in oak
Small oak barrels used (up to 600L)
Extra Añejo


Aged more than 3 years in oak
New designation as of 2006