Theo Nash
Tequila is the most famous of all agave spirits, and it is made from the blue agave plant, specifically the Agave tequilana cultivar, commonly called blue Weber agave. To be designated as tequila, the spirit must be made from blue Weber agave plants produced primarily in Jalisco and certain parts of Guanajuato, Michoacan, Nayarit, and Tamaulipas. The red volcanic soil of the highlands yields sweet blue agaves, while those grown in the lowlands present a noticeable herbal aroma and flavour. Tequila is made by steaming the heart (or piña) of the agave plant in above-ground ovens and then distilling the liquid in copper pots.
| Characteristics | Values |
|---|---|
| Name of Alcohol | Tequila |
| Base Ingredient | Blue Weber Agave |
| Scientific Name of Blue Agave | Agave tequilana |
| Common Name of Blue Agave | Blue Weber Agave, Tequila Agave |
| Family of Blue Agave | Asparagaceae |
| Height | Up to 10 feet tall |
| Time to Maturity | 7-14 years |
| Colour | Blue-grey |
| Origin | Mexico |
| States | Jalisco, Colima, Nayarit, Michoacán, Aguascalientes, Guanajuato, Tamaulipas |
| Production Process | The heart of the plant is steamed or baked, then distilled |
| Minimum Agave Percentage | 51% |
| Additives | Caramel extract, glycerine, oak extract, sugar-based syrups |
| Variants | Blanco, Reposado, Añejo, Extra Añejo, Gold |
Explore related products
What You'll Learn
- Tequila is made from blue agave, specifically the blue weber agave (agave tequilana) cultivar
- Mezcal is a broader term for any spirit involving cooking agave
- Bacanora is a mezcal variety made with the agave pacifica plant
- Raicilla is made from two types of agave plant: agave pata de mula and agave lechuguilla
- Tequila must be produced in a distillery in the state of Jalisco or specified regions of Guanajuato, Michoacan, Nayarit, and Tamaulipas
Tequila is made from blue agave, specifically the blue weber agave (agave tequilana) cultivar
Tequila is a well-known spirit made from the blue agave plant, specifically the blue weber agave (agave tequilana) cultivar. This plant is native to the Mexican states of Jalisco, Colima, Nayarit, Michoacán, and Aguascalientes, and is an important economic product of Jalisco. The blue agave plant grows into a large succulent, with spiky fleshy leaves, and can reach over 2 metres (7 ft) in height. It is part of the Asparagaceae family and is known to favour altitudes above 1,500 metres (5,000 ft) and sandy, red volcanic soils.
The process of making tequila from the blue weber agave begins with harvesting the heart or piña of the plant when it is between seven and fourteen years old. The piña is then stripped of its leaves and heated to convert the inulin to sugars. The roasted core is then pressed or crushed to release a sugary clear liquid called aguamiel, which is then fermented and distilled into alcohol.
It is important to note that not all tequila is made from 100% blue agave. In fact, by law, tequila can contain up to 49% of other sugars and spirits, typically from cane-based sources. These tequilas are referred to as Mixtos. To ensure you are getting tequila made from 100% blue agave, look for the 100% agave label on the bottle.
Tequila is just one of the many spirits that can be made from the agave plant. Other notable agave spirits include mezcal, pulque, bacanora, and raicilla. Mezcal, in particular, has a rich history and is considered the predecessor of tequila. It is made using similar processes but with distinct production techniques that give it a smokier and more robust flavour than tequila.
The agave plant has played a significant role in the history and culture of Mexico. It was once considered sacred by Mesoamerican civilisations and has been used to make alcoholic drinks for thousands of years. Today, tequila remains Mexico's most popular spirit, but other agave-based spirits like mezcal are gaining popularity worldwide.
Angry Orchard Hard Cider: Alcohol Content Explained
You may want to see also
Explore related products
Mezcal is a broader term for any spirit involving cooking agave
The word mezcal comes from the Nahuatl words "metl" and "ixcalli", which mean "agave" and "cooked", respectively. Thus, in its broadest sense, mezcal refers to any spirit that involves cooking agave. However, the term has become more specifically associated with a clear- to gold-coloured, smoky-flavoured liquor.
Mezcal is made from over 30 species, varieties, and subvarieties of agave. It is distilled from the fermented juice of the baked core of the agave plant, which is called the piña. The agave is roasted in underground pits with wood charcoal and is usually covered with banana leaves. The roasted agave is then crushed and left to air out before being distilled. The production process for mezcal varies across different regions, with producers in San Luis Potosi and Durango, for example, using only agave juice for fermentation.
Mezcal has been produced in Mexico for centuries and holds cultural significance for the indigenous peoples of the region. It is recognised internationally as an Appellation of Origin (AO) and has a Geographical Indication (GI) that confines its production to specific Mexican states, including Oaxaca, Durango, Guerrero, Guanajuato, and Tamaulipas. The majority of mezcal comes from Oaxaca, which produces 90% of the world's mezcal supply.
While mezcal is often associated with tequila, they are distinct liquors with different production processes. Tequila is made from a specific cultivar of agave called "Weber Azul" or blue Weber agave, which is larger and blue-grey in colour. It is produced by steaming the heart of the agave plant in above-ground ovens and then distilling the liquid in copper pots. Tequila can legally be labelled as such if it contains at least 51% of spirits derived from blue Weber agave, with the remaining percentage coming from other sources, typically sugar cane-based spirits.
Hangover Headaches: Why Alcohol Causes Next-Day Pain
You may want to see also
Explore related products
Bacanora is a mezcal variety made with the agave pacifica plant
Tequila is the most famous of all agave spirits. However, before it was called tequila, it was known as mezcal. Mezcal is an umbrella term for agave-based spirits that are fire-smoked or roasted before fermentation. Tequila is made from a specific cultivar of the blue agave plant, while mezcals can be made from dozens of different varieties of the plant.
Bacanora is a variety of mezcal made with the agave pacifica plant. It is produced in the northern Mexican state of Sonora. The name comes from the town of Bacanora, which means "reed-covered slope" in the language of the indigenous Ópata people. Bacanora is made from the Agave angustifolia plant, which is commonly known in Sonora as Pacifica or Yaquiana. This variety of agave is endemic to the microclimates of Sonora and is different from the espadin that grows in Oaxaca. Bacanora is less smoky than most mezcals and has a dry, complex, and peppery flavor with an earthy finish.
The production of bacanora is similar to that of other mezcals. The agave is harvested, roasted, fermented, and distilled. The agave hearts, or piñas, are roasted in a pit in the ground lined with wood charcoal and green banana leaves. The agave is then crushed and left to ferment, after which the mixture is distilled twice and cut with water to produce a liquid that is between 40% and 50% alcohol.
Bacanora has a long and interesting history. In 1915, the Governor of Sonora, Plutarco Elías Calles, passed a "dry law" prohibiting the production and consumption of alcohol in the state. This law was repealed in 1919 for most types of alcohol, but bacanora remained illegal. During this time, bacanora producers went underground, and even after the restrictions were lifted, many continued to produce the spirit illicitly. Today, bacanora is breaking onto restaurant and bar menus across the United States, often served in cocktails or on its own.
Hard Liquor Without Alcohol: Fact or Fiction?
You may want to see also
Explore related products
Raicilla is made from two types of agave plant: agave pata de mula and agave lechuguilla
Tequila is a well-known spirit that is made from the blue agave plant, specifically the Agave tequilana, commonly called blue Weber agave. The blue agave plant is native to the Mexican state of Jalisco, where tequila is primarily produced.
Raicilla is another type of spirit that is made from the agave plant. It is produced in the southwestern part of the Mexican state of Jalisco. Raicilla is made from two types of agave plant: agave pata de mula (Agave maximilana) and agave lechuguilla (Agave inaequidens). The name "Raicilla" translates to "little root". It is a traditional beverage with about 300 years of history and is distilled in rudimentary stills from a fermented mash made from the central stem (piña) of the agave plant. The agave hearts are roasted, mashed, and left to ferment for around 30 days before distillation.
Raicilla has two distinct geographical types: coastal raicilla (raicilla de la costa) and mountain raicilla (raicilla de la sierra). Coastal raicilla is made primarily from Agave angustifolia and Agave rhodacantha, while mountain raicilla is made primarily from Agave maximiliana and Agave inaequidens. These different types of agave give the raicilla its distinct flavour profiles.
While tequila and Raicilla are both made from the agave plant, they have different production processes. Tequila is made by steaming the heart of the agave plant in above-ground ovens, while Raicilla involves roasting the agave hearts in underground ovens. Additionally, tequila can be made with a minimum of 51% agave, while Raicilla is always 100% agave.
Alcohol on a Plane: What's the Law?
You may want to see also
Explore related products
Tequila must be produced in a distillery in the state of Jalisco or specified regions of Guanajuato, Michoacan, Nayarit, and Tamaulipas
Tequila is a distilled spirit made from the blue agave plant, specifically the Agave tequilana cultivar known as "Weber Azul". This plant is native to the states of Jalisco, Colima, Nayarit, Michoacán, and Aguascalientes in Mexico. The red volcanic soils in the region of Tequila, Mexico, are particularly well-suited for growing blue agave, and over 300 million plants are harvested there each year.
To be considered tequila, the spirit must be produced in a distillery in the state of Jalisco or specified regions of Guanajuato, Michoacan, Nayarit, and Tamaulipas. These regions are authorised by Mexican law, which also dictates that tequila must contain between 35% and 55% alcohol content. International agreements further protect the designation of tequila, preventing the sale of spirits produced outside Mexico under this name.
The process of making tequila begins with the jimador, or farmer of agave, planting the blue agave. This plant takes anywhere from 8 to 14 years to reach maturity, at which point the jimador removes the sharp outer leaves to access the piña, or heart, of the plant. The piñas are then roasted or steamed to convert their inulin to sugars, and the roasted cores are pressed or crushed to release a sugary liquid called aguamiel. This liquid is then fermented and distilled into tequila.
While tequila has specific requirements for its production and designation, other agave-based spirits, such as mezcal, raicilla, and sotol, also have their own unique production processes and designated regions of origin in Mexico.
Serving Alcohol: What's Allowed and What's Not
You may want to see also
Frequently asked questions
Tequila is made from the blue agave plant.
Tequila is made by steaming the heart (or piña) of the blue agave plant in above-ground ovens and then distilling the liquid in copper pots.
Tequila, which was first called mezcal, was first commercially distilled by the Cuervo family in 1758. The Marquis of Altamira, Don Pedro Sánchez de Tagle, is known as the "Father of Tequila" for building his first tequila factory in his Hacienda Cuisillos.
