History Of Tequila

tequila barrels
Distinction of Tequila

Tequila has an internationally recognized denomination of origin, much like Champagne, Bourbon or Roquefort cheese, meaning it can by definition only be produced in five Mexican states: Jalisco, Nayarit, Guanajuato, Michoacan and Tamaulipas. Each state imparts influence over the flavor and textural profiles of the tequilas produced in its region. The vast majority is produced in Jalisco, Mexico.

Essential aspects of production have an equally important role in the flavor profile of handcrafted tequilas: the extraction and conversion of the agave sugars; whether the agave piñas are baked, steamed or roasted; whether the hearts are then shredded, crushed or milled; the time and temperature of the fermentation and distillation; the types of yeast strains used; the size, shape and type of stills, as well as the local water. All can have a profound effect on the flavors of the end product including the aging process and the amount of time and type of wood used. All this leads to the tequila’s particular flavor profile and individual character.

The flavors of handcrafted tequilas, like wine, are affected by a wide variety of factors, such as: the type of agave; the age and ripeness of the agave at harvest; the soil in which it is grown; the geography, including the aspect, steepness, elevation and the exposure to the sun; the microclimate and changing weather of the individual estate; and of course, every aspect of how the agave is cultivated, and eventually harvested, by the jimador.