Mexico's National Spirit
How Tequila Is Made
From blue agave fields to the master distiller's art, discover how seven years of patience and centuries of tradition create Mexico's most celebrated export.
7-10 yrs
Agave Maturity
Blue Weber
Agave Type
Jalisco, Mexico
Origin
Minimum 2
Distillations
The Production Process
A journey that begins years before the first sip
Growing the Agave
7 Years of Patience
Tequila must be made from blue Weber agave, grown primarily in Jalisco, Mexico. These magnificent plants take 7-10 years to mature, slowly converting sunlight into the sugars that will become tequila. Unlike grain crops, you can't rush agave, it grows on its own schedule.
💡 Fun fact: Agave is not a cactus! It's actually related to lilies and asparagus. The blue agave flowers only once, then dies, but tequila makers harvest before flowering.
The Jimador's Art
Harvesting the Piña
Expert farmers called jimadores use a coa (a sharp, long-handled tool) to strip away the agave's spiky leaves, revealing the piña, a pineapple-shaped core that can weigh 40-90kg. A skilled jimador can harvest up to 100 piñas per day. Their knowledge is often passed down through generations.
💡 Fun fact: The word 'jimador' comes from the Nahuatl word 'jima,' meaning 'to trim.' Some jimador families have been harvesting agave for over 200 years.
Cooking the Piñas
Transforming Starches to Sugars
The piñas are slowly cooked to convert their complex starches into fermentable sugars. Traditional brick ovens (hornos) take 24-48 hours, creating caramelized, complex flavors. Modern autoclaves work faster (8-12 hours) but produce different characteristics. Many premium brands still use traditional cooking.
💡 Fun fact: The sweet nectar that drips from cooked agave is called 'aguamiel' (honey water). Workers sometimes drink it straight, it's delicious!
Extraction & Fermentation
Crushing and Creating
The cooked piñas are crushed to extract their sweet juice. Traditional tahona (volcanic stone wheel) extraction is rare but prized. The juice ferments for 3-12 days as yeast converts sugars to alcohol. Some distilleries use wild yeast; others cultivate proprietary strains.
💡 Fun fact: During fermentation, distilleries often play music to the agave, some claim classical music produces smoother tequila. Science or superstition? The jury's out!
Distillation
Twice Through the Stills
By law, tequila must be distilled at least twice. The first distillation creates 'ordinario' at about 25% ABV. The second produces the final spirit at 55-75% ABV. Copper pot stills are traditional, though some producers use stainless steel. Only the heart of the second run is kept.
💡 Fun fact: Some ultra-premium brands distill three times, but many master distillers argue twice is perfect, more distillation can strip away the agave character.
Aging & Classification
From Blanco to Extra Añejo
Blanco is bottled fresh. Reposado rests 2-12 months in oak. Añejo ages 1-3 years. Extra Añejo matures over 3 years. Each stage develops different characteristics, fresh agave notes fade as vanilla, caramel, and oak come forward. The barrel type (usually ex-bourbon) significantly influences flavor.
💡 Fun fact: Tequila aged too long can lose its distinctive agave character. That's why Extra Añejo was only officially recognized as a category in 2006, before that, many makers thought extended aging wasn't desirable!
Tequila Classifications
Understanding aging categories
Blanco (Silver)
0-2 months
Unaged or briefly rested. Pure agave expression, grassy, peppery, citrusy. The truest representation of the agave and distillery character.
Reposado
2-12 months
Rested in oak. The sweet spot for many, agave character balanced with vanilla and light oak notes. Smooth enough to sip, flavorful for cocktails.
Añejo
1-3 years
Aged in small oak barrels. Rich caramel, vanilla, and spice notes. More whisky-like character while retaining some agave sweetness.
Extra Añejo
3+ years
The newest classification. Deep amber color, complex oak influence. These can rival fine cognacs and whiskies. Often priced accordingly!
Joven/Gold
Varies
Either a blend of blanco and aged tequila, or unaged tequila with added coloring. Check the label, quality varies widely.
Cristalino
Filtered Añejo
Aged tequila filtered to remove color while keeping aged flavor. A modern trend, clear appearance with añejo complexity.
Know Your Tequila
Key terms for navigating the tequila aisle
100% Agave
Made entirely from blue agave. Premium quality indicator.
Mixto
Only 51% agave, rest is other sugars. Generally lower quality.
NOM
Norma Oficial Mexicana, the 4-digit distillery ID on every bottle.
CRT
Consejo Regulador del Tequila, the governing body that ensures standards.
Highlands (Los Altos)
Region known for sweeter, fruitier agave with red soil.
Lowlands (El Valle)
Valley region producing more earthy, herbaceous agave.
Did You Know?
Myths busted and facts revealed
The Worm Is a Myth
Real tequila never has a worm. The 'gusano' is found in some mezcals, it's a marketing gimmick from the 1950s. In fact, worms in a bottle indicate infestation, not quality!
Tequila vs Mezcal
Tequila is a type of mezcal, but not all mezcal is tequila. Tequila must be made from blue agave in specific regions. Mezcal can use 30+ agave varieties and is typically smokier due to pit-roasting.
The Volcanic Connection
The best agave grows in volcanic soil. The ring of land around the Tequila volcano creates perfect growing conditions, mineral-rich earth, good drainage, and ideal climate.
Sipping, Not Shooting
Fine tequila is meant to be sipped, not shot! The 'salt and lime' ritual was invented to mask the taste of poor-quality mixto tequila. Good 100% agave tequila needs no accompaniment.
The Tahona Stone
Traditional distilleries still crush cooked agave with a 2-ton volcanic stone wheel called a tahona, pulled by donkey or mule. It's slower but creates a distinctly different flavor profile.
Agave Shortage
Because agave takes 7+ years to mature, supply can't quickly match demand. This has caused several 'agave crises' where prices skyrocketed and quality suffered.
Ready to Explore Tequilas?
From fresh Blancos to luxurious Extra Añejos, discover 100% agave tequilas worthy of sipping.