Origin: Tequila is produced primarily in the area surrounding the city of Tequila, in the Mexican state of Jalisco, as well as in several other regions.

Production: It’s made from the blue agave plant, which grows for 7-10 years before it’s harvested. The heart of the agave, called the piña, is cooked, fermented, and distilled to create the spirit.

Varieties: There are several types of tequila: Blanco (unaged and clear), Reposado (aged in oak barrels for 2-12 months), Añejo (aged for 1-3 years), and Extra Añejo (aged over 3 years). Each type has its own flavor profile and character.

Alcohol Content: Tequila typically has an alcohol content of 35-55% ABV, depending on the production process and region.

Regulations: True tequila must be made in specific regions of Mexico and be composed of at least 51% blue agave, though high-quality tequila is made with 100% blue agave.

The history of tequila dates back to pre-Hispanic times in Mexico when the Aztecs fermented the sap of the agave plant to produce a milky alcoholic beverage called pulque. This drink played an important role in Aztec religious ceremonies and daily life. When Spanish conquistadors arrived in the 16th century, they brought distillation techniques with them, which led to the creation of the first agave-based spirits. The Spaniards distilled the fermented agave juice, resulting in a stronger and clearer drink that would later become known as mezcal – tequila's ancestor.
The town of Tequila in the state of Jalisco is the birthplace of the spirit we know today. By the early 18th century, the region was already known for its production of agave spirits. Tequila as a distinct type of mezcal emerged, with its own regulations and production methods, becoming synonymous with the state of Jalisco and the surrounding areas where the blue agave thrived.
Tequila production gained momentum in the 19th century, as distilleries became more formalized, and families like Cuervo and Sauza began mass-producing and commercializing the drink. The Cuervo family, in particular, is credited with being the first to receive a commercial license to produce tequila in 1795, marking the start of the tequila industry. Following Mexico's independence, tequila began to be seen as a symbol of national pride, setting it apart from other imported spirits and making it an essential part of Mexican culture.
In the 20th century, as transportation and global trade expanded, tequila made its way to international markets, first in the United States and later around the world. The introduction of popular cocktails like the Margarita in the 1940s helped cement tequila’s global appeal. To protect the heritage and quality of the spirit, the Mexican government enacted strict regulations around tequila production, ensuring that it can only be made in designated regions and must contain a minimum of 51% blue agave. The establishment of the Denomination of Origin for Tequila (DOT) in 1974 further protected the authenticity of the drink, much like how Champagne is protected in France.
Today, tequila has grown beyond its traditional roots and is now enjoyed worldwide. It is celebrated not only for its distinctive flavors, ranging from crisp and fresh to deep and aged, but also for the craftsmanship and heritage behind its production. From the harvesting of the agave plants to the artisanal distillation process, every bottle of tequila carries a piece of Mexican culture and history.