The History of Tequila

Overview

Tequila was first distilled in the 16th century in the state of Jalisco, Mexico. The city of Tequila was established in about 1656. This is where the agave plant grows best.

The agave is a plant that belongs to the lily family and has long spiny leaves. The Weber blue agave is the specific species of agave that is used to make tequila. It takes 8-12 years for the agave to reach maturity. During harvest, the leaves are cut off leaving the heart of the plant or pina which resembles a large pineapple. The harvested pina may weigh 200 pounds or more and is chopped into smaller pieces for cooking at the distillery.

There are two basic types of tequila, 100% blue agave tequila and mixto. The 100% blue agave tequilas are distilled entirely from the fermented juice of the agave. If the bottle does not say 100% blue agave it is mixto and may have been distilled from as little as 60% agave juice with other sugars. There are also several grades of tequila. Unaged, untreated and some treated with additives to achieve an effect similar to aging.

The tequila is usually stored and aged in oak barrels to make it smooth. Aging may disguise the agave flavor and few tequilas are aged longer than three to four years.

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