TEQUILA AGAVE PLANT

Blue Agave Plant

Tequila is a distilled alcoholic beverage made primarily from the blue agave plant, specifically Agave tequilana. It originated in Mexico, and under Mexican law, tequila can only be produced in the state of Jalisco and in limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. The drink has a strong cultural significance in Mexico and is one of the country’s most well-known exports.

Production Process

  1. Harvesting: The process begins with the harvesting of mature blue agave plants, which can take between 8 to 12 years to mature. The leaves of the plant are cut off, leaving only the core or “piña,” which contains the sugars needed for fermentation.

  2. Cooking: The piñas are then cooked to convert the complex fructans into simple sugars. This is traditionally done in brick ovens or more modernly in autoclaves (pressure cookers).

  3. Milling: After cooking, the piñas are crushed to extract the agave juice. This was traditionally done using a stone wheel called a “tahona,” though more modern methods often use mechanical crushers.

  4. Fermentation: The extracted agave juice is then fermented in tanks. Yeast (either wild or cultivated) is added to convert the sugars into alcohol. This process can last from a few days to over a week.

  5. Distillation: The fermented liquid, known as “mosto,” is distilled twice (and sometimes more) in copper pot stills to increase its purity and alcohol content. The first distillation produces a product called “ordinario,” and the second distillation leads to the final product.

  6. Aging (optional): Some tequilas are aged in oak barrels to develop additional flavors. The length of aging determines whether the tequila is classified as “Reposado” (rested for 2 months to under a year), “Añejo” (aged for 1 to 3 years), or “Extra Añejo” (aged for more than 3 years).

Types of Tequila

  • Blanco or Silver: Clear and typically unaged, bottled immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels.
  • Reposado: Aged in oak barrels for between two months and one year.
  • Añejo: Aged in oak barrels for between one and three years.
  • Extra Añejo: Aged in oak barrels for more than three years.

Tequila is enjoyed in many ways, from sipping it neat, as is traditional in Mexico, to being mixed in various cocktails like the Margarita or the Tequila Sunrise. Its production and consumption are deeply embedded in Mexican tradition and culture.

primarily in the area surrounding the city of Tequila, 65 km (40 mi) northwest of Guadalajara,

a more herbaceous fragrance and flavor

and in the highlands (Los Altos) of the central western Mexican state of Jalisco.   larger in size and sweeter in aroma and taste

Agave Field

red volcanic soil in the region around the city of Tequila is particularly well suited to the growing of the blue agave

more than 300 million of the plants are harvested there each year

Jose Cuervo being the first to commercialize the product.

In Mexico it is  regulate where and how tequila can be produced, what is on the label, the style (or type) of tequila, and what can legally have the name take the name tequila.

After 7-10 years of growing, the agave plant is ready to be harvested

Cutting the Pina

large bulb called a piña, which has the look similar to a pineapple.

Pina

Slow baked in steam or brick ovens for three days until all starches are converted to sugars.

Roasted Agave

Tequila oven

Then crushed to extract the juices.

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Worms for the bottles

Patron tequila

Worms for the bottles

Like other spirits, tequila comes in many varieties depending on the aging process it undergoes.

  • Silver: Also known as blanco, white or platinum, silver tequila ages for a few weeks at most in glass bottles or steel tanks. No wood-barrel aging means no rich brown color.
  • Gold: Distilleries add sugars and caramel before distilling to create gold tequila, also called joven or oro. Sometimes, distilleries combine silver tequila with an aged, caramel-color tequila to create the gold spirit.
  • Reposado: Since the name means “aged” in Spanish, it’s unsurprising that reposado tequila ages for two to 12 months.
  • Añejo: Following the logic of reposado tequila, añejo means “vintage” in Spanish. Its darker color and smoother flavor come from a one-year minimum aging process. The añejo variety becomes “extra añejo” once aged for more than three years.
  • Margarita: For a classic take on the cocktail, shake together tequila, triple sec and lime juice. Experiment with different fruit juices and flavors to create a variety of margaritas.
  • Tequila sunrise: A colorful concoction like the tequila sunrise uses blended ice, tequila, triple sec, orange juice and sour mix poured into a glass with grenadine.
  • Paloma: Create this simple mixed drink with tequila, grapefruit soda and lime juice. Blanco or reposado tequila is best for making a refreshing Paloma.
  • Tequini: Kick up your martini by replacing gin or vodka with tequila, then add dry vermouth and bitters. Garnish with the traditional olives or lemon twist, or add chili pepper slices for some heat.