Definitions & Historytequila (n): distilled, fermented

agave hearts produced in Tequila, Jalisco, Mexico

Must be fermented from Agave tequilana (Blue Weber agave)

“Tequila” is an internationally protected name like “cognac” or “champagne” certifying origin & production method

cp. Temequila from Temecula

All tequila comes from 15 governmentt certified production facilities

100 distilleries produce 2000 brand names (cp. rum)

After distillation, tequila is legally allowed to be exported in bulk and bottled by foreign companies

Saves $ shipping, creates bottling jobs

Must carry NOM: certification # of producer, distillery, year

Timeline1522 – Conquistadors invade Central

America waging war on Aztecs & Incas. After their brandy runs out, they distill Aztec octli/pulque, making early tequila.

c. 1600 – Mass-produced distilled pulque centralizes around Tequila, Jalisco where the best agave grows.

1608 – First tax on the new spirit!

1656 – City of Tequila officially founded.

c. 1880 – Tequila exported to the United States

2000s – TMA (“tristeza y muerte de agave”) causes large-scale agave shortage. Prices skyrocket and never really come down (cp. oil).

Geography Originally, tequila could only

legally originate from Tequila, Jalisco

Increased demand caused agave from surrounding states of Tamaulipas, Guanajuato, Michoacan & Nayarit to be allowed.

Jalisco Derived from Aztec word for

“sandy surface” Mountainous region with many

valleys Tequila volcano erupted 200,000 years

ago, leaving bed of volcanic soil now covered by sand.

Sub-tropical climate 2 main regions

Area around Tequila• La Tierra Negra → volcanic soil• Agave matures in ~ 7 years

Los Altos de Jalisco• La Tierra Roja → iron-rich soil• Agave matures in 8-12 years

Production & StylesAgave Cultivation

Wild agave is a succulent plant that can grow 8 feet tall and can live up to 50 years. It reproduces by growing a shoot with flowers on the end up to 20 feet high. The flowers are then pollinated by a native bat, fertilizing thousands of seeds. The plant then dies.

Tequila Production Commercial agave starts to grow its

shoot after 5 years. The shoot is removed causing the heart or “piña” to grow larger, increasing the amount of sugar available for fermentation.

“Jimadores” harvest the piña by hand. If harvested too soon, not enough sugar has been produced. If too late, the sugars have already been used to grow the shoot.

Piñas are crushed to release the “musto” (cp. grape must) which is then fermented in oak or stainless steel and distilled 2-3 times.

Tequila is then aged in oak (or not)

Styles

Mixtos – 51% agave sugar by law; remaining 49% is made up of cheap glucose & fructose from any source.

Puro de agave – made from 100% agave sugars

Blanco / Plata – “white” / “silver” Aged 0-2 months

Joven – “young” Blended Blanco with Reposado or Añejo

Reposado – “rested” Aged 2-12 months in oak Large oak barrels used (up to 20,000L)

Añejo – “mature, aged” Aged 1-3 years in oak Small oak barrels used (up to 600L)

Extra Añejo Aged more than 3 years in oak New designation as of 2006