Tequila, the iconic Mexican spirit, weaves a rich history of culture, tradition, and technique together. Made from the blue agave plant, tequila has evolved from a local Mexican drink to a globally celebrated spirit.
The story of tequila began centuries ago in pre-Columbian Mexico, where indigenous groups such as the Aztecs fermented the sap of the agave plant, known as ‘pulque’, for ceremonial purposes. This milky liquid was so important to Aztec culture that the pulque had its own goddess Mayahuel. After the Spanish conquest of Mexico in the 16th century, distillation techniques were introduced, leading to the creation of what we now know as tequila.
Tequila production initially took place around the town of Tequila in the Jalisco region of Mexico, where the climate was ideal for agave cultivation.
Over time, tequila gained popularity both domestically and internationally, becoming a symbol of Mexican identity and culture. In 1758, the Cuervo family began distilling tequila and in 1873, the Sauza family followed.If these names don't sound familiar to you they should—both Cuervo and Sauza are still some of the most popular brand names on the market. Don Cenobio Sauza is also said to have been the one to identify blue agave as the best option for making tequila. Today, in order to be classified as tequila, it must be made from blue agave specifically. It was at this point in history that the tequila being produced actually began to resemble the tequila available now.
The unique vegetal taste of tequila comes from the blue agave, a spiky cactus like plant which is part of the yukka family. The blue agave takes around seven to ten years to reach maturity, at which point it is ready for harvest.
Agave farmers (jimadores) harvest the plants by hand, removing the spiky leaves to reveal the piña (middle of agave). The piñas are traditionally cooked in large ovens (hornos). The heat from this cooking process converts the starches in the agave into sugars.
Once cooked, the softened piñas are crushed to extract the sweet agave juice. The extracted juice is then combined with yeast to begin the fermentation process. The yeast eats the sugars and creates alcohol. Fermentation typically takes several days, resulting in a low-alcohol liquid known as mosto.
The mosto is then distilled to concentrate its alcohol content & flavour. Tequila is typically distilled twice in copper pot stills, although some premium varieties undergo a third distillation. The distillation process uses heat to evaporate the alcohol. The vapour rises and condenses as it cools.
Reposado means ‘rested’ in Spanish. Reposado tequila is rested in oak barrels from two months to a year, while añejo tequila is aged for at least one year but less than three years. During the ageing process, the tequila absorbs flavours and aromas from the wood, resulting in a smoother, more complex spirit.
Tequila’s popularity has been on the rise for years, and in 2021 it surpassed whisky in retail sales.
Analysis found that the growth in popularity of tequila can be attributed to the increased the desire for premium spirits alongside powerful marketing, boosted by numerous celebrity endorsements.
Our London Essence sodas are a perfect mixer for Tequila.
References:
Agave Spirits: The Past, Present & Future of Mezcals - Gary Nabhan (2023)
A Field Guide to Tequila - Clayton J. Szczech (2023)
Sign up for full access to our tools, resources and inspiration library to enhance your drinks menus and upskill your bar teams.
Sign up free
All articles 