A significant part of Mexican history and traditions is the production of agave spirits. There are five types of agave spirits, the most famous being Tequila, followed by Mezcal, Sotol, Raicilla, and Bacanora.
Tequila is made exclusively from Blue Agave. Although blue agave plants are found all over Mexico, only five states are authorized to produce Tequila: Jalisco, Michoacán,
Tamaulipas, Guanajuato, and Nayarit.
The key factor that distinguishes Tequila is that it is made only from the Weber blue agave plant.
Other agave spirits can be made from different types of Agave and may even combine several varieties in one product. It is important to note that some brands may add additives to products labeled as Tequila, such as caramel extract to enhance the color or oak extract for a more aged flavor.
There are four classifications of Tequila:
Blanco (1 - 59 days of aging)
Reposado (60 days to 1 year of aging)
Añejo (1 - 3 years of aging)
Extra Añejo (more than 3 years of aging)
An emerging category of Tequila is Cristalino. Cristalino is essentially aged (Reposado, Añejo, or Extra Añejo) Tequila that has been filtered, often through charcoal (or redistillation), that aims to remove the naturally occurring colors it picks up from spending time in the barrel.
History of Tequila
The origins of Tequila can be traced back to around 250-300 AD. Over a thousand years ago, the Aztecs used agave to create "pulque", an alcoholic drink with a sour taste and cloudy appearance. They extracted and fermented the agave sap in a process similar to modern methods.
In 1521, the Spanish conquistadors invaded Mexico and used their knowledge of the distillation process to convert the Aztecs' traditional pulque drink into what we would recognize as a spirit. By 1600, tequila was being mass-produced.
Quick Steps of Tequila Production
Harvesting
The agave needs to be harvested. Farmers use the traditional method of cutting the agave with a special knife known as a Coa. This tool removes the leaves from the piña bulb.
Cooking
The piña is baked to extract the sugars. This process is often completed in hornos, (ovens) made of brick or clay. Originally, Tequila producers used to cook their piñas in large pits with rocks to hold in the heat as Artesanal or Ancestral Mezcal producers do today.
Extraction
Once properly baked, the piña is shredded (Roller mill) and the juice known as Aguamiel is extracted. Today, a mechanical shredder can expedite this process, but some producers prefer to use a stone wheel, known as a Tahona, to crush and juice the piña.
Fermentation
The agave juice is turned into an alcoholic brew through fermentation. The juice (with or without fibers) and yeast (natural, powdered or liquid are placed into wooden barrels or stainless-steel tanks for 3 to 12 days.
Distillation
After fermentation, the liquid is distilled to purify it and increase the alcohol concentration. To name your product Tequila must be distilled twice.
After the first distillation, the distillate, known as "Ordinario," is cloudy. After the second round, the liquid is clear silver and ready to be aged or bottled.
Aging
The aging process varies based on the type of tequila being created, from Reposado to Extra Añejo. The barrels used in the aging process can also vary greatly, including American oak, European oak (especially French), Eastern European Oak or other barrels (Cognac, Rum, Whiskey, etc.) that other spirits used to be aged and can be either first-use or refilled barrels among others.
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