Tequila

Tequila, a distilled liquor made in a specific region of Mexico. Its production is based on the distillation of the fermented juice extracted from the central part of a plant called "blue agave", this part resembles a huge pineapple. From a technical point of view and according to the current Tequila Standard, Tequila is defined as the native alcoholic beverage produced by distillation of fermented juices, directly and authentically originated from the extracted material, in the production area of a Certified Manufacturer, which must be located within the area delimited in the Declaration. These juices come from Agave piñas of the blue tequilana weber variety, which have been hydrolyzed or cooked before or after harvesting, and then fermented with natural or cultivated yeasts. 

Fermented juices may be enriched and combined in the blend with other sugars up to a limit of 49% of total reducing sugars, measured in mass units, as stipulated in current regulations, taking into account that cold blends are prohibited. Tequila is a liquid that may present coloration, either by maturation, sweetening or the addition of a specific colorant allowed by the Ministry of Health, in order to provide or intensify its color, aroma and/or flavor.

What is tequila and its origin?

Tequila, Mexico's emblematic distillate, is much more than a simple alcoholic beverage; it is a profound symbol of Mexican culture, tradition and identity. Extracted from the heart of the blue agave, its production is rooted in the rich pre-Columbian history and has been refined through centuries of artisanal practice. This elixir, born in Jalisco, Guanajuato, Michoacán, Nayarit and Tamaulipas but celebrated throughout the country, carries with it the protection of a Denomination of Origin, ensuring its authenticity and unbreakable bond with the Mexican land. The name Tequila is assigned by the area where most of this drink was produced and that even today there is a district of the state of Jalisco with that name, however with the rise of consumption, production expanded to the surrounding territories and were considered in the General Declaration of Protection to the Designation of Origin "Tequila".

Tequila, Tequilo, Te quila or Tekila

The etymological origin of the word "Tequila" has two possible explanations, one that means "Place where it is cut or work" formed from the Nahuatl "tequitl" (work or trade) and "tlan" (place) that refers to a place where a specific work was performed, such as the elaboration of obsidian tools (in Nahuatl "tecatlis"),  and the other explanation could derive from the Nahuatl "Tecuilan" which means "Place of tribute" because in pre-Hispanic times, the region where tequila is produced was part of the Aztec Empire and a tribute was demanded in the form of a fermented agave-based beverage consumed in religious ceremonies or festivities; This makes sense considering that similar beverages originating in the area use Nahuatl terms such as Tecuin or Tejuino to refer to a fermented liquid and Tepache, which comes from the word Tepitl or Tepaitl.

Tequila and mezcal stand out as emblematic distilled beverages of Mexico, rooted in its rich culture. Although both are derived from agave, there are clear differences in their production. Tequila is produced solely from blue agave (pictured above) and is geographically limited to Jalisco and adjacent areas. Mezcal, on the other hand, is made from more than 30 types of agave and is produced in nine different states. Tequila, derived exclusively from blue agave and mostly cooked in industrial ovens or steamed, has a milder and less complex flavor profile. In contrast, mezcal, derived from several varieties of agave and mostly handcrafted and cooked in subway pits, is characterized by a distinctive smoky flavor and deep aromatic complexity.

What is in tequila?

The chemical nature of tequila can vary, but typically includes more than 175 different components. However, this number can be increased depending on the production method employed, such as aging or abocamiento. Tequila has been verified to contain a variety of volatile compounds, such as acetates, acids, alcohols, aldehydes, esters, ethers, furans, ketones, phenols, pyrazines, sulfur compounds and terpenes. It has been observed that most of the esters detected originate during yeast metabolism or through the aging process by esterification of fatty acids in a highly concentrated ethanol environment (Benn and Peppard, 1996).

Several compounds contribute to the characteristic aroma of blanco tequila, including: ethanol, which contributes a penetrating odor; 3-methyl-2-buten-1-ol, with a floral and fruity aroma; 2-butanoic acid, which evokes sweetness and strawberry; acetic acid, also penetrating; heptanol, which offers freshness; and geraniol, with an herbal touch (Acosta et al., 2007). In addition, furans and pyrans are detected, which provide sweet nuances; benzaldehydes, which provide green and floral notes with a detection threshold of 4 ppb; phenylacetaldehydes, with floral fragrance; vanillin, which distills a sweet, creamy, vanilla aroma; and β-damascenone, known for its woody, sweet, fruity and floral notes (Mancilla and Lopez, 2002).

The alcoholic fermentation stage is key in the production of tequila, as it determines both the efficiency of sugar conversion and the sensory properties of the final distillate, the variety of yeast also contributes, some being more adapted than others to ferment Agave musts (López et al., 2014).

The aging process of tequila is important in changing the organoleptic properties of the initial distillate, since during this phase certain tannins and a series of aromatic compounds from the wood of the barrels are transferred to the liquid, such as furans, lactones, phenolic aldehydes, terpenes and volatile phenols (Morales, 1997). American oak barrels infuse tequila with woody notes, while Canadian oak barrels give it a smooth character and French oak barrels add nuances of dried fruit and vanilla; oak contributes woody, floral and fruity aromas (Ibarra et al., 2010).

What is the alcohol content of tequila?

According to Article 217 of the General Health Law, alcoholic beverages are defined as those with ethyl alcohol content from 2% to 55% by volume. Those exceeding this percentage cannot be sold as beverages. These are categorized by their alcoholic level as follows:

(a) Low: beverages with an alcoholic level of 2% to 6% by volume.

b) Medium: beverages with an alcoholic level of 6.1% to 20% by volume.

c) High: beverages with an alcoholic level of 20.1% to 55% by volume.

According to the Official Mexican Standard NOM-006-SCFI-2012, regarding alcoholic beverages-tequila-specifications, tequila must have an alcohol content ranging from 35 to 55% Alc. Vol. In addition, it must be bottled in new containers made of materials approved by the same standard.

What is the best tequila?

The best tequila is meticulously crafted from the core of the tequilana agave plant, creating a range of intense tastes that enhance numerous types of mixed drinks. Each bottle reflects the deep legacy and commitment of the distilling experts who have refined this practice generation after generation. From delicate and silky reposados to robust and rich añejos, our selection presents a distinguished variety of essences that delight both the discerning aficionado and the newcomer to the tequila scene. Considering that there are significant variations among tequilas, in the search for the most outstanding, it is crucial to focus on the proportion of agave, flavor identity and method of manufacture. The Procuraduría Federal del Consumidor (Profeco) conducted an analysis of different flavored tequila labels in which a 750-milliliter Tequila with tamarind flavor fully satisfied criteria such as information provided, quantity contained, volatile elements, alcohol content, among others.