Blue agave spirit from Jalisco, sipped neat or built into cocktails. It has been distilled near the town of Tequila since the colonial era, and the agave landscape became a UNESCO World Heritage Site in 2006.
It is a denomination of origin restricted to five Mexican states, distilling is illegal without a licence, and the plant itself takes the better part of a decade to be ready.
What goes into it
- blue Weber agave, at least 51 percent and 100 percent for the good stuff
- yeast
- water
- oak, for reposado and añejo
How it is made
The agave is grown for six to eight years, then the leaves are cut away with a coa to leave the piña — the heart, weighing 40 kg or more. The piñas are baked in ovens or autoclaves for a day or two, which converts their inulin to fermentable sugar, then crushed, fermented and distilled twice. Blanco is bottled clear; reposado and añejo rest in oak.
How long it takes: six to eight years of growing, then days to ferment; months to years in oak for the aged styles
How it is eaten
Neat in a caballito, in a margarita, or with sangrita alongside.
History
Distilled from blue agave near the town of Tequila, Jalisco since the colonial era; the agave landscape became a UNESCO World Heritage Site in 2006.
Frequently asked questions
What is Tequila?
Tequila is a wine & spirit from Mexico: blue agave spirit from Jalisco, sipped or in cocktails. Distilled from blue agave near the town of Tequila, Jalisco since the colonial era; the agave landscape became a UNESCO World Heritage Site in 2006.
How is Tequila made?
The agave is grown for six to eight years, then the leaves are cut away with a coa to leave the piña — the heart, weighing 40 kg or more. The piñas are baked in ovens or autoclaves for a day or two, which converts their inulin to fermentable sugar, then crushed, fermented and distilled twice. Blanco is bottled clear; reposado and añejo rest in oak. It takes six to eight years of growing, then days to ferment; months to years in oak for the aged styles.
Can I make Tequila at home?
No, and the atlas gives no method for it. It is a denomination of origin restricted to five Mexican states, distilling is illegal without a licence, and the plant itself takes the better part of a decade to be ready.
What goes into Tequila?
Blue Weber agave, at least 51 percent and 100 percent for the good stuff, yeast, water, oak, for reposado and añejo.
How is Tequila eaten?
Neat in a caballito, in a margarita, or with sangrita alongside.
